A MESSAGE FROM PEGGY
Daniel Davenport is one of our newest staff members.
It’s finally here! To Your Health now offers sprouted einkorn berries and flour. We’ve received hundreds of requests over the last few months and are very pleased to be able to meet another customer need. I’m also including a couple of great recipes contributed by Suzanne at www.realfoodlifestyle.com and Rosie from www.cultureclub101.com
Many thanks to Jordan and Jade Koyle at www.einkorn.com for supplying us beautiful organic einkorn grains for sprouting. Please check out their web site for the history of einkorn (sometimes called the original wheat), nutritional information, and more great recipes.
I personally can say that sprouted einkorn flour is very unique. It has the texture of light pastry flour, requires much less liquid in a recipe (up to 30%), has a wonderful taste, and makes a very light colored baked good in case you’re having a challenge getting your family to switch to “brown” bread. It delivers an amazing rise when using baking powder or soda. Give it a go in sourdough, too. Your body will thank you for giving it delicious sprouted einkorn!
I’m pleased to introduce you to Daniel Davenport, one of our newest staff members. He will be working directly with our wholesale and bulk customers and is learning our business fast through hands-on experience in each department. Daniel brings several years of management experience to our family and is very creative. We’re pleased to have him join us and look forward to his creative input to better meet our customer needs.
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The Kendrick Family
For this recipe, we used a photo by Afroswede from Flickr under "Creative Commons License".
Using Sprouted Einkorn Flour.
Submitted by Suzanne at www.realfoodlifestyle.com
- 3 cups sprouted einkorn flour
- 3 teaspoons baking powder
- 2 teaspoons salt
- 4 Tablespoons butter or lard
- 1/8 teaspoon baking soda
- 1 cup thin villi culture yogurt (can substitute buttermilk, cultured milk, or kefir)
Preheat oven to 375 degrees.
- Mix together flour, salt and baking powder. You can sift it into a bowl, or you can just put in the bowl and whisk together well. (If you prefer to use a food processor, you first put in dry ingredients and pulse a couple of times for 5 seconds each time.)
- Cut or rub in 4 Tablespoons butter or lard until it's a small seed like consistency. (You can also cut this in with a Food Processor as well.)
- Put 1/8 teaspoon baking soda in the bottom of a glass measuring cup. Add the 1 cup of thin yogurt, buttermilk or cultured milk and stir well - until you can see the bubbles on the top, which means that the soda and the liquid have begun to act with each other.
- Mix the liquid into the dry ingredients stirring to mix well, but not over stirring. (If you use the Food Processor, do not over mix).
- Turn the dough out on floured parchment paper. Roll out lightly and cut with a biscuit cutter. (Yes, you can use a glass or a mason jar -- only it presses the dough down so your biscuits may not rise as high. Also remember to flour your cutter before each cut.)
- Bake in a 375 degree oven for about 15 to 20 minutes. They will brown lightly on top.
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Einkorn Shortbread Biscuits
Recipe from Rosie at Culture Club 101, Pasadena, CA
Preheat oven to 325
- 100 grams ( 1 cup) of sprouted Einkorn
- 100 grams (7 Tablespoons) of butter
- 50 grams (1/3 cup) coconut sugar
- 50 grams (1/3 cup & 1 Tablespoon)
- 1 Tablespoon ground vanilla
- A Sprinkle of Salt
- Combine dry ingredients
- Cut butter into inch cubes
- Rub or Cut the butter into the dry ingredients
- Knead briefly into a dough (Don't over mix.)
- Roll out 1/2 inch thick.
- Use biscuit cutter or cut into shortbread fingers
- Bake at 325 for 15 minutes or until they are a pale golden brown
- Cool on a rack and sprinkle with coconut sugar or toasted almonds. (Optional).
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