Quick Einkorn Hamburger Buns

We usually just lettuce wrap our burgers, but today I was feeling adventurous and decided to finally try and tackle hamburger buns. These are super simple to make. Only use a few ingredients and can be on your dinner table in less than an hour and a half! These buns are strong enough that they will not fall apart like some gluten free brands I have tried. You will truly enjoy being able to use a bun again!

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QUICK EINKORN HAMBURGER BUNS (also yummy on their own as rolls)

1 cup warm water

3 tbsp milk, I use raw

2 tsp active dry yeast

2 1/2 tbsp organic sugar

1 large egg beaten

4 – 4 1/2 cups Jovial AP einkorn flour

1/2 tsp salt

3 tbsp softened butter

1 egg yolk for egg wash

Combine water, yeast, milk and sugar. Let sit for 5 minutes. In the kitchenaid mixer put 4 cups of einkorn flour and salt. Cut in the butter. Add the beaten egg to the yeast mixture then pour it in the flour mixture. Start the mixer on a slow speed, using the dough hook, gradually increasing the speed until all of the flour and water are combined. Check consistency. I found that mine was sticky so I added 1/2 cup more flour and beat it again. Put the dough in a large bowl with a plastic bag over top in a warm place and let rise for 1 hour.

After the dough has risen, knead it only briefly on a floured board. Separate the dough into 12 even balls and place on a baking sheet with parchment paper. Brush with egg yolk.

Heat oven to 400 degrees and when hot place rolls in. Bake for 15-20 minutes.

Allow to cool for 20 minutes before slicing.

Healthy Oatmeal Raisin Einkorn Breakfast Cookies

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Good morning all!

Cookies for breakfast? Why the heck not! These cookies are high in protein and whole grains while being low in sugar. So go ahead make a batch and your kids will love you! You will love how full they stay all morning!

Healthy Oatmeal Raisin Einkorn Breakfast Cookies

5 tbsp butter, softened

1/4 cup organic brown sugar

1/4 cup organic white sugar

1 large egg

1 tsp vanilla

1 cup einkorn flour

1/2 tsp baking soda

1/2 tsp Himalayan salt

1 tsp cinnamon

1.5 cups whole oats

1/2 cup seedless raisins

Directions:

Cream butter and sugar, add in egg and vanilla. Mix in flour, baking soda, salt and cinnamon, mix well. Add in the oats, mix well, then add the raisins and mix a final time. Divide your dough up into 9 cookies. Bake at 375 for 10-15 minutes until the bottoms are light golden.

Happy Breakfast!

Tip: if you forget to set your butter out, it only takes 10 seconds in a 700 watt microwave to soften it.

Nutrition Facts
Servings 9.0
Amount Per Serving
calories 234
% Daily Value *
Total Fat 8 g 13 %
Saturated Fat 4 g 22 %
Monounsaturated Fat 2 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 41 mg 14 %
Sodium 218 mg 9 %
Potassium 79 mg 2 %
Total Carbohydrate 37 g 12 %
Dietary Fiber 3 g 11 %
Sugars 17 g
Protein 5 g 9 %
Vitamin A 5 %
Vitamin C 0 %
Calcium 1 %
Iron 8 %

Mexican Salsa Verde-Vegan

Super simple blender recipe for you. It is the same salsa verde that you can get in most Mexican restaurants here in Texas. My version is not too spicy, though you can make it more spicy depending on how many chiles you put in. The best part? This only takes about 5 minutes and has only a few ingredients!

Mexican Salsa Verde

2 small avocados

1/2 small white onion

1 jalapeno with seeds, you can also use serranos and use more if you want it hotter

10 sprigs of cilantro

2 tomatillos

1/2 cup water

1/2-1 tsp salt

Cut the ingredients into large chunks. Toss all the ingredients into the blender and puree until smooth! That’s it!

This goes very well with all tacos, tostadas, flautas, chips, and whatever else!

 

Easy Einkorn Artisan Bread

I LOVE bread. Maybe because it tastes so good with butter? It’s a guilty pleasure that was once taken from me when I discovered that I have food allergies. Thanks to Jovial I have my life back! Here is a recipe that I adapted from here and here . So the first link is a youtube video. Before I learned of my food allergies I used to bake this guy’s recipe like once a week. The second link is an overnight bread in the New York Times by a famous baker in New York City. I use the recipe from the first and the baking / kneading technique in the second. I recommend you watch both videos so you get an idea of the techniques. I have found that the first videos recipe is slightly yeasty and salty. So I have slightly reduced both in my recipe.

Ingredients:

3/4 tbsp Red Star active dry yeast ( I eyeball the measurement on the yeast and salt)

3/4 tbsp Himalayan salt

4 cups of einkorn flour ( I scoop the flour out from the jar or bag)

2-3 cups warm water (the measurement is eyeballed) I’ll explain this down below

1/2 cup Whole Wheat Einkorn Flour for dusting the board.

Directions:

You must have a coated cast iron dutch oven with a lid to make this bread! I bought mine at HEB for $30.

Start by getting a bowl and putting your flour and salt in it. I fill the tablespoon measure until there is about an 8th of an inch of spoon showing. Set this aside.

Start your tap to make warm to the touch water. In a little bowl (I use a Corelle 18 oz bowl, it comes in all Corelle dish sets)

Fill the bowl 1/2 way with warm water and add in the yeast. I measure the yeast exactly the same as the salt with 1/8 of an inch showing on the spoon. Set aside to proof for a minute or two.

You can do this by hand, but since I have a Kitchenaid mixer now I use it. Use the bread hook for this. Pout in your flour and salt and briefly turn it on just to mix them together.

Pour in your yeast from the little bowl. (here come the hard part!)

You are going to take warm water from the tap and pour it in the mixer with the mixer running on medium. You want just enough water for the dough to come together and come away from the sides. I can’t say how much water that will be! It usually takes me about 2-3 half bowls of water to get it right.

Once you are all mixed up cover the bowl with plastic wrap and set aside for 1 hour. Einkorn flour proofs in half the time of regular flour! So you can start this late and still have bread by dinner.

After 1 hour get a board out and put some Whole Wheat Einkorn flour on it. This makes a really nice crust.

Turn your bread until you get a ball. It only takes a minute. With einkorn there is no need to knead! Coat the top of your loaf with the whole wheat flour and plop it seam side up in a kitchen towel. You want a towel that is not a terry cloth.

At this point you start your oven. Set it to 500° and place your dutch oven inside, leaving the lid out. Once your oven and pot is preheated you are ready to bake.

Pick up your towel and plop your loaf into the pot. This is why you left your dough seam side up in the towel so that when you plop it in the pot is will be seam side down. Shake your pot to even out the loaf. Cover the dutch oven and bake for about 20 minutes. After 20 minutes take the lid off and bake for another 15 minutes.

Allow your beautiful loaf to cool before cutting into it. It is best slathered in Kerrygold salted butter!

*This recipe is REALLY forgiving. On Sunday I made a loaf and added way too much water. I ended up adding a whole nother cup of flour pretty much to get it to be less messy.  That being said it STILL turned out really good! I was certain it was not going to turn out!

This really is a simple recipe. It is just a little harder to explain in words than video. Watching both videos above will make this a whole lot easier for you!

Comforting Vegan Potato Soup

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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