Month: December 2015

Soft and Fluffy Einkorn Breadsticks

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einkornbreadsticks

I have another winner for you guys today! Two posts in one day? That’s unheard of! LOL! Baylee’s birthday is coming up and I wanted to make a spaghetti dinner for a couple of friends to come over and celebrate with us. What goes better with spaghetti than bread sticks? I scoured the internet and pinterest looking for a recipe for soft breadsticks using einkorn flour and the search came up with none. Not a single recipe for soft einkorn breadsticks! The only one I could find was for really hard looking breadsticks. I want soft and fluffy!!!! Anyways I decided to come up with my own recipe and I have to tell you they turned out amazing! These are so light and airy. So buttery soft. They will be the perfect addition to your spaghetti dinner!

The First Soft Einkorn Breadsticks

Prep time: 10 minutes

Rise time: 2 hours total

Cooking time: 16 minutes

Ingredients

3/4 cup warm water (no hotter than 110 degrees)

3 tsp Red Star active dry yeast

2 tbsp very soft butter (vegan or regular)

1/4 cup organic sugar

1 egg

1 tsp himalayan sea salt 

3 1/4 cup einkorn flour

Directions

Combine yeast and warm water in a measuring cup or bowl. Swirl and set aside for 5 minutes. In a large bowl cream the butter and sugar together. Mix in the egg, salt, and yeast mixture.

*Very important*

Using a metal spoon mix the flour into the wet ingredients 1 cup at a time. Once the first cup is completely incorporated, do the second cup.

For the remaining 1 1/4 cups, mix the flour in 1/4 cup at a time. Making sure to incorporate it completely before adding the next cup in.

*Dough will be kind of wet and sticky*

When all of your flour is incorporated and you have an even looking dough, turn your dough out onto your floured counter. Knead just a couple times to get the dough into a ball.

Return the dough ball to the bowl, cover with a towel or a grocery bag (which is how I do it) and place in the turned OFF oven with just the oven light on. Allow to rise for 1.5 hours.

Once first rising is done, shape your dough into breadsticks. To do this you will get a little handful of dough and roll it in your hands like you are making a play-dough snake. Place your dough snakes on a lightly sprayed parchment covered cookie sheet. Place them back in the OFF oven for another 30 minutes.

When second rising is done remove dough from the oven. Heat your oven to 350 degrees. Place dough back into the heated oven and bake for 16 minutes.

Best when served right out of the oven. You can cover them in cinnamon, sugar and butter as a dessert or cover them in butter, garlic powder, and salt for a more Italian style.

Enjoy!

 

 

 

Comforting Vegan Potato Soup

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potato soup picedited.jpg

Hi there,

I have another quick and easy recipe for you guys. This one is vegan! What? Traditionally potato soup would be made with milk and lots of it. I found a recipe the other day for a vegan alfredo sauce. While it was a yummy recipe, when I tasted it, it screamed potato soup! So today, I opened up a bag of cut cauliflower from Costco and decided to try and make vegan potato soup with the ideas that I got from the alfredo recipe.

Vegan Potato Soup

Prep Time: 10 minutes

Cooking Time: 10-15 minutes

Equipment needed: Blender of some sort ( I use a Nutribullet
)

Ingredients

2 tbsp butter (Earth Balance is a good vegan one)

1 large yellow onion – sliced

4 cloves of garlic – sliced

1 pound cut cauliflower ( I get mine at Costco because it’s like 4$ for 2lbs already cut up)

3 smallish russet potatoes or 1 large baking potato

2 cups unsweetened plain almond milk, plus a little more if you want it thinner ( I love HEB brand, it’s thin and mild tasting) .

1-2 tsp himalayan sea salt

pepper to taste (I probably used 1/4 tsp)

Directions

Heat butter in a skillet and add the sliced onions and garlic. You want to caramelize them very well. It will take about 10 minutes or so. Meanwhile boil your cauliflower for about 10 minutes until very nice and soft, but not completely mushy. While those are working, peel and cut your potatoes into nice chunks. Boil potatoes in a separate pan from the cauliflower until soft, almost very mushy. When the cauliflower are finished, drain the water and set aside to cool. If you use a Nutribullet like I do you want the cauliflower to be very cool because you are not supposed to put hot things in the Nutribullet. Once the onions and garlic are nice and light to medium brown pour them in the blender with the cauliflower, the salt, the pepper and the almond milk. You want to puree this until very smooth. If your soup is too thick you can add more milk. Drain your potatoes, then add the soup base to the potatoes.  You will want to bring this back up to a boil for just a second to warm through. Adjust your seasoning to suit your taste. Then serve hot!

Enjoy

Meal Planning with Free Printable PDF

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So, I have been trying to get myself on a better budget because honestly we spend way too much at the grocery store. I have a goal of 500$ a month maximum and we always exceed that by like 200$ or more at times. It is very tough for me to adhere to a budget! Anyways in hopes to become better organized I have made a meal plan. There were several on the internet but they never really cut the mustard for me. Here it is just click on the file and print it out 🙂

simplysooneytoothpowder.com_grocery_list

There’s a blank page at the end because for the life of me I couldn’t figure out how to get word to delete it. Feel free to only print out the first two pages.Grocerylistphoto

Grocerylistphotopage2

Fluffy Einkorn Pancakes

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Who doesn’t love pancakes. Seriously…

I love pancakes they make a quick and easy breakfast, lunch, or my favorite dinner. LOL These Einkorn pancakes take the cake for ease and health. As some of you know I am allergic to wheat. Like literally I ate a granola bar and wheat was the last ingredient listed (which was why I missed it). So within 20 minutes I had the most terrible stomach and lower back pains. The attack lasted for a few hours. That sucks! I hate being allergic to wheat. It feels unfair. That’s where einkorn comes in! For some reason I am not allergic to this ancient wheat. I was so happy to find it. Though substituting it for regular flour is a little tricky. So here it is my einkorn pancake recipe!

pancakesedited

Quick and Easy Einkorn Pancakes

Ingredients:

1 3/4 cups einkorn flour

1/2 tbsp baking powder

1 tsp himalayan salt

1 tbsp sugar

1 tsp organic vanilla

1 1/2 cups unsweetened original almond milk

1 egg

3 tbsp oil or butter

Directions

Combine all ingredients in a large bowl. Mix until smooth. Heat a non stick skillet on medium high (4 on a gas stove) for every pancake drop a little coconut oil in the pan. Using a 1/4 cup measuring spoon drop pancake batter on top of the oil. Flip when bubbles form or bottom looks golden. Cook another minute or two. Serve with Kerrygold butter and grade A maple syrup or raw honey!

Enjoy!