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!

BeFunkyCollage1234.png

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

2IMG_20160923_123217(2).jpg

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!

 

Comforting Vegan Potato Soup

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