Healthy Oatmeal Raisin Einkorn Breakfast Cookies

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Goodmorning 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! And 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 %
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Healthy Pumpkin Einkorn and Oatmeal Bread

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It’s that time again. Yep! Pumpkin everything! So to honor the upcoming season I have made a pumpkin bread. This bread uses einkorn flour and whole rolled oats to achieve a moist and perfect bread.

Healthy Pumpkin Einkorn and Oatmeal Bread

Wet:

1 can pumpkin (I used aldi this time)

3/4 cup sugar (I found a great brand called Morena that is $2 for 4lbs of non-gmo sugar)

2 eggs

1/3 cup nutiva refined coconut oil, melted and cooled

2 tsp vanilla

Dry:

2 cups einkorn flour

1 cup whole rolled oats

1/2 tsp baking soda

1/2 tsp himalayan salt

1 tsp baking powder

1 tsp cinnamon

1/2 tsp ground ginger

1/4 tsp ground nutmeg (freshly ground is prefered)

In the kitchenaid mixer or a large bowl blend the wet ingredients well, add the dry and blend until smooth. Heat oven to 350. Spray a bread pan with coconut oil spray. Pour batter in the pan and smooth the top out.  I like to top the bread with some rolled oats or shelled pumpkin seeds ( the green parts)

Bake for 1hr 10 to 1hr 15 minutes or until a toothpick comes out clean.

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Nutrition Facts
Servings 12.0
Amount Per Serving
calories 223
% Daily Value *
Total Fat 8 g 12 %
Saturated Fat 6 g 30 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 31 mg 10 %
Sodium 168 mg 7 %
Potassium 42 mg 1 %
Total Carbohydrate 29 g 10 %
Dietary Fiber 3 g 12 %
Sugars 13 g
Protein 5 g 11 %
Vitamin A 83 %
Vitamin C 1 %
Calcium 4 %
Iron 11 %

Scrumptious Pumpkin Pie with Einkorn Crust

 

This recipe is so good and so healthy IMO you could eat it anytime of day or night. And believe me I have! I have no qualms about eating a slice of two of this pie at 2am and I think you might agree.

 

Einkorn Crust

1 ⅓ cup all purpose einkorn flour

¼  tsp Himalayan salt

6 tablespoons very cold Kerrygold Salted butter (Leaf lard will also work for my Paleo peeps)

A few tablespoons very very cold water

 

In your food processor add flour salt and butter. Pulse until you get a sandy texture add in the water and blend until a dough forms about a minute or two. You use very little water so absolutely no more than ¼ cup. Probably 3 tbsp should do.

 

Note* I have a Ninja blender with food processor attachment, I use the plastic blade for this and mix my dough on the dough setting.

 

When the crust dough is done roll it out into a circle on a floured board. Lay it over a buttered glass pyrex pie dish (9.5in). Then just press the dough into the dish gently.

 

Filling

2 whole eggs and 1 yolk, beaten.

1 can Libby’s pumpkin (other brands have not produced as consistent of results as Libby’s for me)

½ to ¾ cup organic sugar (I use ¾ and it’s pretty sweet)

1 cup of the thick portion of Thai Kitchen full fat coconut milk. You can refrigerate the can to get it to separate

1 tsp cinnamon

½ tsp ground ginger

¼ tsp ground nutmeg (I grind mine fresh using a micro grater)

½ tsp Himalayan salt

 

Beat the eggs, then add all other ingredients and mix until smooth. Pour into unbaked pie crust.

 

Place the pie into a 425 degree oven for 15 minutes then reduce the temperature to 350 and continue baking for 1 hour. A toothpick should come out clean on the edges and mostly clean in the center of the pie. Allow to cool completely before cutting. I like to refrigerate the pie for about three hours before eating.

*I am going to make another pie this weekend so stay tuned for photos!

Healthy Einkorn and Oatmeal Banana Bread

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Healthy Einkorn and Oatmeal Loaf by SimplySooney

I had a few bananas sitting around and instead of tossing them I decided to make some bread. This one was so good I ended up making a second loaf today!

Ingredients:

Wet:
3 mashed, overripe bananas
1 c. sugar
2 eggs
2 tsp. vanilla
⅓ c. Nutiva refined coconut oil

 

Dry:
2 cups Einkorn flour
1 cup whole rolled oats
½ tsp. salt
½ tsp. baking soda
1 tsp. baking powder
½ tsp. cinnamon

¼ cup go raw sprouted pumpkin seeds set aside for topping

Preheat oven to 350°
Blend wet ingredients in kitchen aid mixer until smooth
Add-in dry ingredients, excluding pumpkin seeds, blend until just mixed.
Grease bread pan with coconut oil.
Pour mixture in pan and top with pumpkin seeds

Bake uncovered for 1 hour at 350° or until it no longer looks wet in the middle.

Cool for 2 hours

Easy Einkorn Flatbread

BeFunkyCollageHi all you Einkorn lovers!

I have a new recipe for you. When I worked at Quiznos my favorite thing to eat was the flatbread topped with chipotle mayo, turkey, red onion, tomatoes and lettuce.This is a perfect recipe for those of us that need to make lunches for our husbands or ourselves and don’t want to use bread or have run out of bread! Flatbreads are a very versatile little bread. You can make sandwiches, little pizzas for the kids, or even top them with a herbed oil to serve with spaghetti!  Today I will share with you my recipe for making flatbread using Einkorn flour.

 

Easy Einkorn Flatbread

Prep Time: 5 minutes

Inactive time : 10 minutes

Cooking time: 1-3 minutes per flatbread

 

Ingredients

1 1/3 cups Einkorn flour   (if using normal flour use 1 1/4 cups)

1 teaspoon yeast dry active

1/2 teaspoon himalayan salt

1/2 cup warm water 110° F

2 teaspoons olive oil

 

Directions:

In the bowl of your kitchenaid mixer that has been fitted with the paddle attachment, put 1 1/3 cups of einkorn flour, 1 tsp active dry yeast, and 1/2 tsp salt. Turn your mixer to low to just blend the dry ingredients quickly. Add 1/2 cup of the 110° F water and the 2 tsp of olive oil. Mix on medium for about a minute until the dough comes together. On a well floured surface. The dough will be pretty sticky but do not add any more flour to it. Turn your dough out only about 4 times, enough that you can make a ball. Too much kneading and the dough will be too firm. Cover the dough with a towel and let rest for 10 minutes. After the 10 minutes of resting cut the dough into 4 pieces. Gently form the pieces into little balls,sprinkle flour under and on top allowing the dough balls to absorb a little more flour the make them more like a pizza dough and less sticky. Knead the balls in your hand to toughen them up just a little. Roll them out about as wide as your hand. Like 6 inches. You want them to be a little thick since they are not tortillas they are flatbreads!

Heat an ungreased Cast Iron pan to about medium high. Place a flatbread on the pan and wait until some bubbles form on the top side. This will take about a minute. Turn the flatbread and cook for about another minute. There should be some brown circles here and there on the bread.

And that’s it! Flatbread made with healthy Einkorn in just a few minutes!!!

Soft and Fluffy Einkorn Breadsticks

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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!

 

 

 

Fluffy Einkorn Pancakes

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!

 

 

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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!

Best Ever Einkorn Chocolate Chip Cookies

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Best Ever Einkorn Chocolate Chip Cookies

Sometimes you just want cookies, and since starting the Orange Rhino Challenge, that time has come more often than usual. I recently began using Einkorn flour because we were gluten free for a long time. My husband has Hashimoto’s and cannot tolerate traditional gluten containing goodies (or baddies I should say).My husband is much better able to digest this ancient grain and we are loving having it as an option. I hope you will enjoy them also!

Best Ever Einkorn Chocolate Chip Cookies

Cooking time 11-14 minutes

Oven temp 375

Yields 12 cookies

Ingredients:

3/4 stick organic salted cream butter, softened

1/4 cup organic brown or white sugar

1/2 cup organic coconut sugar

1 tsp organic vanilla

1 large pasture raised egg

1 1/8 cup einkorn all purpose flour

1/4 tsp aluminum free baking powder

1/2 tsp baking soda

1/2 tsp himalayan salt

1/2 – 1 cup dark chocolate chips (depending on how much chocolate you like in your cookies, I used 3/4 cup of Costco’s chocolate chips)

Directions:

Cream butter and sugar together in a stand mixer or using a hand blender in a large bowl on low. Add in vanilla and the egg. Blend mixture together lightly

In a separate bowl whisk together einkorn flour, baking powder, baking soda, and salt.

Slowly mix the dry ingredients in with the wet.

Blend until you do see any clumps of flour.

In a preheated oven 375 degrees, cover a flat baking sheet with parchment paper. Using a cookie scoop or a tablespoon, drop cookies onto pan.

Bake in the over for 11-14 minutes. Cookies will look like they aren’t completely done in the middle. Allow to cool for 5-10 minutes (if you can wait that long) the centers will lower a bit leaving you with perfect beautiful cookies!