Hello dear friends. I just returned from a (much needed) 10 day getaway to Colorado. I seriously think the Lord has special favor to those living in the rocky mountain state. Especially to those living amongst the pines, in the charming mountain towns nestled between the mountains whom are able to wake up to his majesty every day. It was magnificent visiting this beautiful state and I can’t wait to share some of my pictures and stories with you later this week.
When my sleepy eyed family returned from Colorado late last week, I perked up right away when I saw that I had received a brand new cookbook written by Carla Bartolucci, founder of Jovial Foods. The cookbook is called Einkorn, Recipes for Nature’s Original Wheat.
For those of you that are long time readers, you’ll know that I use einkorn readily in my kitchen. I’ve written a post called, The Tangled Web of Bread, in which I share about some of the topics concerning bread and how it’s processed. I’ve also shared many recipes using einkorn including a simple, 100% whole wheat einkorn bread,pumpkin bars, einkorn cheddar crackers, chocolate baked einkorn mini doughnuts, and my favorite naturally sweetened chocolate chip banana muffins.
I’ve grown to enjoy using this nutty flavored, golden flour in my home. Einkorn is a traditional wheat. It’s more nutritious than modern varieties of wheat. It’s high in thiamin, fiber, and a number of b vitamins. It also contains a significant amount of the the powerful antioxidant, lutein. As compared to modern varieties of wheat, it’s higher in protein and has a lower percentage of nutrient loss during processing.
With all of the great nutritional benefits of einkorn flour, one thing to keep in mind is that their is a learning curve for baking with einkorn. For unleavened baked goods, einkorn flour can easily be substituted for regular flour 1:1. However, for leavened heavy breads, using einkorn can be a bit trickier. The proteins that make this type of wheat tolerable to those with gluten sensitivities are the same proteins that making baking with it different than what we’re used to. It is much stickier and not as elastic as regular flour. Once you learn the proper technique for baking with einkorn; however, you’ll be able to achieve great tasting and nourishing rustic boule’s, sandwich loaves, buns, and rolls.
In the book, Einkorn, Recipes for Nature’s Original Wheat, Carla gives a wonderful introduction to einkorn. She has written a chapter called, Working with Einkorn, that explains some of the differences in baking with einkorn and how to make the appropriate changes. She then rolls right into how to make an einkorn sourdough starter and offers many recipes on leavened breads. If you’re a newbie at using einkorn, this book is truly a must have resource!
What I enjoy most about this book is that besides the bread and pastry recipes, Carla also includes many savory dishes using einkorn. Did you know you can make polenta from whole grain einkorn?! Me neither but it’s on my menu plan for this week. Most of her recipes have a delightful Tuscan influence but I was quite pleased to see that she also included recipes from other cultures including Korean dumplings that are on my “to make asap list” as well.
Olive Oil and Wine Cookies With a Sprinkle of Anise Seeds
I’m pleased to be able to share a recipe from Einkorn, Recipes for Nature’s Original Wheat. Today, I’m sharing a gently sweetened European style cookie from Italy. An olive oil and wine cookie sprinkled with anise seeds. I knew I wanted to make this recipe right away since it reminds me of cookies that my family would make in Spain. Gently sweetened, made with a dry white wine, it’s a perfect tea or coffee cookie.
I made my cookies with a sherry fino and sprinkled it with anise seeds to give it a typical european flavor I am so fond of.
rewritten with permission
Ingredients:
- 1/2 cup (100 g) sugar
- 2 cups plus 2 tablespoons (270 g) all-purpose einkorn flour
- pinch of baking powder
- 1/2 teaspoon fine sea salt
- 6 tablespoons (75 g) extra virgin olive oil, plus 1 teaspoon for brushing
- 6 tablespoon (80 g) dry white wine
Method:
- Set aside 1 tablespoon of the sugar on a small plate.
- In a medium bowl, combine the remaining 7 tablespoons (87 g) sugar, flour, baking powder, and salt. Drizzle the oil over the flour and mix with a fork until the dough is very clumpy. Add the wine and continue mixing with the fork. The dough will seem overly wet, but keep working until the flour has absorbed the liquid. Knead the dough on a clean work surface for about 2 minutes until smooth. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
- Preheat the oven to 350F. Line a baking sheet with parchment paper.
- Take 1 tablespoon of the dough and roll it between the palms of your hands to form a ball. Place the ball of dough on your work surface and roll with your fingers until it is about 5 inches long. Form a circle by pressing together the 2 ends. Brush the cookie with olive oil and dip the top of the cookie into the reserved sugar to dust lightly. Place the cookies on the baking sheet, spacing them 1 1/2 inches apart. Continue in the same manner until you have formed all of the cookies.
- Bake for 25 minutes until the edges have begun to brown. Remove the cookies from the baking sheet and transfer to a cooling rack. Let cool completely before serving. The cookies can be stored in an airtight container for up to 7 days.
Pre-order Einkorn today!
If you pre-order Einkorn, Recipes for Nature’s Original Wheat, by midnight, tonight, on the Jovial website you can get it for 25% off! Also, you’ll get a special coupon code for 25% of a purchase on the Jovial online store PLUS free shipping!
This is a great deal and one that I wanted to share with you because I am truly excited about this cookbook and think it’s a fabulous resource that will help you in your humble kitchen.
Just ordered the book and have not used einkorn wheat before – so excited. Thanks
I have made the einkorn bread recipe from Jovial, but haven’t used my einkorn wheat in any other recipes yet. I am eagerly awaiting my copy of the new cookbook! That bread…fresh out of the oven, slathered in real butter…yum! I need to go make some right now!