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Peanut Butter Einkorn Cookie Cups with Erythritol

Thursday, October 12, 2017

Quick, easy to make and perfect for holiday parties and cookie trays, these bite-sized wholegrain and erythritol sweetened amazingly delicious peanut butter cookie cups are a treat for the kids and adults.

Peanut Butter Einkorn Cookie Cups with Erythritol

adapted from Betty Crocker

210 g Einkorn berries, milled into flour
1 tsp Baking soda
Pinch of salt
120 g Creamy peanut butter
110 g Butter, softened
100 g Erythritol granules
1 Egg, medium
2 tbsp Milk
1 tsp Vanilla extract
40 g Unsalted roasted peanuts, chopped
15 Chocolate toffees (I used Werther's Original)
5 Cream toffees, halved (I used Muh Muhs)
Sea salt flakes, optional

Preheat the oven to 180C/350F. Grease 24 mini muffin cups with coconut oil or cooking spray. Set aside.
In small bowl, mix freshly milled einkorn flour, baking soda and salt. In a mixing bowl, cream the peanut butter, butter and erythritol granules with an electric mixer on medium speed for 2 minutes. Beat in egg, milk and vanilla extract. On low speed, beat in flour mixture until blended. Stir in chopped peanuts.
Divide the dough into 24 portions and shape each into a ball. Place one ball into each muffin cup. Bake 12 minutes. Immediately press one toffee into center of each cookie. Bake 2 minutes longer. Top chocolate toffee with salt flake if desired. Cool in pan on cooling rack.

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Sugar Free Einkorn Cookies with Black Sesame and Nori

Thursday, August 31, 2017

These wholemeal cookies, inspired by Cheah, with nori and black sesame seeds are perfect for dunking and ideal served with a cuppa! The recipe is quite simple and so much healthier with stone-milled einkorn flour, plus it's refined-sugar free, so you can feel a little less guilty having an extra slice.

320 g Einkorn berries, ground into flour
1/4 tsp Baking soda
A large pinch of sea salt
230 g Butter, softened
110 g Erythritol granules
3 Egg yolks, room-temperature
5 Nori sheets (22cmx22cm), cut into small pieces
1 Egg white, lightly whisked
40 g Black sesame seeds

Place einkorn flour, baking soda and salt in a mixing bowl. Whisk to combine. Cream butter and erythritol granules until pale and fluffy. Add in egg yolks, one at at time, beat until combined.
Sift flour mixture over butter mixture. Using a wooden spoon, stir to combine. Stir in chopped nori sheet. Place dough on a lightly floured surface. Shape into two 25-cm logs and brush logs lightly all over with egg white. Roll in black sesame seeds to coat. Wrap in plastic wrap. Refrigerate for 2 hours or until firm.
Preheat the oven to 180C/350F. Remove the logs from the fridge and discard plastic wrap. Cut into 1cm-thick rounds. Place on trays. Bake for 12 minutes or until golden. Cool on trays for 5 minutes.

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Cherry Tomato Einkorn Tart

Thursday, August 24, 2017

This versatile summer tart is given a sensationally sweet flavour from the homegrown tomatoes teamed with a sundried tomato paste with rosemary, capers and anchovies. This delicious tart can be served warm or cold, perfect for picnics, afternoon tea or brunches.

Einkorn Oregano Pastry	Sundried Tomato Paste
250 g Einkorn berries, ground into flour Pinch of salt 1 tsp Oregano, finely chopped 120 g Butter, diced and chilled 2 tbsp Chilled water 600 g Cherry tomato medley	180 g Sundried tomatoes in olive oil, drained 3 Anchovies in oil, drained 1 tbsp Capers, drained 2 Garlic cloves 1 tbsp Rosemary needles Freshly ground black pepper

To make the pastry, place einkorn flour, pinch of salt, chopped oregano in a mixing bowl. Rub chilled diced butter into the flour until the mixture resembles fine breadcrumbs. Add the chilled water. Mix until the dough just comes together. Turn onto a lightly floured surface. Knead until just smooth. Shape into a disc. Cover with plastic wrap. Place in the fridge for 30 minutes to rest.
To make the tomato paste, drain sundried tomatoes and reserve 2 tablespoons of olive oil for later use. Place drained sundried tomatoes, anchovies, capers and garlic cloves and rosemary in a blender. Process until well combined. Season with black pepper.
Roll out pastry on a lightly floured surface to a rectangle, large enough to line a 35cm x 11cm rectangular tart pan. Line tart pan with pastry and trim the excess pastry. Use the trimmings to fill a 12cm tartlet pan. Refrigerate to rest for 30 minutes. Prick the base all over with a fork.
Line tart with baking paper and fill with pastry weights or uncooked rice. Blind bake for 15-20 minutes or until golden. Remove weights and spread the prepared tomato paste into the crust. Top with the cherry tomatoes. Season with salt and pepper and drizzle with reserved olive oil. Bake for a further 20 minutes or until base is golden.

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Upside-down Apricot Einkorn Cake with Thyme and Almonds

Thursday, July 13, 2017

Made with seasonal apricots, freshly milled einkorn flour, almonds and kefir, this refined sugar free, moist upside down cake is easy to whip up for a tea time treat with family and friends. To serve, simply drizzle the cake with some maple syrup, but it also goes perfectly with a simple vanilla pudding or whipped cream.

800 g Homemade apricot halves in honey syrup, drained
40 g Almonds, chopped
250 g Einkorn berries, ground into flour
2 tsp Baking powder
1 tsp Baking soda
175 g Butter, softened
100 g Coconut sugar
2 tsp Fresh lemon thyme leaves
2 tsp Vanilla extract
2 Large eggs, at room-temperature
200 ml Kefir
Maple syrup to serve

Preheat oven to 180C/350F. Grease a 9-10 inch springform pan and line the base with baking paper. Well drain the apricot halves. Arrange, cut-side down, over base of prepared pan. Sprinkle the chopped almonds between apricot halves.
Whisk together the ground einkorn flour, baking powder and baking soda. Beat butter, coconut sugar, lemon thyme leaves and vanilla until pale and creamy. Add eggs, one at a time, beating to combine.
Add flour mixture to the butter mixture in three batches alternately with the kefir in two batches, beginning and ending with flour. Pour the batter over apricots and spread with a spatula to cover apricots and smooth top. Bake for 50 minutes to 1 hour or until a skewer inserted into the centre comes out clean. Stand in pan for 10 minutes. Carefully turn cake out onto a serving plate. Garnish with extra lemon thyme leaves and drizzle with maple syrup.

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Plum Einkorn Streusel Muffins

Thursday, June 15, 2017

A mildly sweet streusel topping with hazelnut meal adds a sweet crunch and extra flavour to this plum muffin. It is quick and easy to toss together and a winner for an afternoon coffee or tea break. If you like, dress up these muffins with a drizzle of a sweet glaze, like basic powdered sugar icing or white chocolate glaze for extra richness and sweetness.

Streusel	Muffin Batter
80 g Einkorn flour 40 g Hazelnut meal 15 g Coconut sugar 50 g Butter, chilled and cubed	170 g Butter, softened 50 g Coconut sugar 2 Eggs, medium 1 tsp Vanilla powder 250 g Einkorn flour 3/4 tsp Baking soda 250 ml Kefir 350 g Plums, stoned and diced

Preheat oven to 180C/350F. Line a 12-cup muffin pan or ramekins with paper liners.
Combine all the ingredients for the streusel in a bowl. Using fingertips, rub together until mixture resembles breadcrumbs. Set aside while you make the muffin batter.
Cream the softened butter and coconut sugar in a bowl. Add the eggs, 1 at a time, beating well after each addition. Beat in vanilla powder. Whisk together the einkorn flour and baking soda. Add half of the flour mixture to the butter mixture and fold until just incorporated, then add in kefir and finally the rest of the flour mixture. Fold until well combined. It is very important not to overmix the batter or muffins won't be tender and soft.
Spoon the mixture into the muffin cups and top with a few pieces of diced plums. Sprinkle the crumble topping over the plums. Bake for 25 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan for 5 minutes to cool before transferring to a wire rack to cool slightly.

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Walnut Date Loaf#refined sugar free

Thursday, May 11, 2017

Sweet dates and crunchy walnuts make this einkorn quick bread deliciously different. It's easy to make and great for breakfast or as a healthy snack. To make your own date paste, simply soak 200 grams of pitted dates in water or tea overnight, drain and process until completely smooth.

Dry Ingredients	Wet Ingredients
200 g Einkorn berries, ground into flour 50 g Walnuts, ground into flour 2 tsp Baking soda 1/2 tsp Cinnamon powder 1 tsp Ginger powder Large pinch of sea salt 50 g Walnut halves for topping	3 Medium eggs, at room-temperature 250 g Date paste 60 g Kefir 60 g Flaxseed oil 20 g Roasted sesame seed oil 1 tbsp Maple syrup

Preheat the oven to 160C/320F. Grease a standard-size loaf pan and line the bottom with a piece of parchment paper and set aside.
In a mixing bowl, combine einkorn flour, walnut flour, baking soda, spices and salt. Whisk until well combined.
In another large bowl, combine the eggs, date paste, kefir, flaxseed oil, sesame oil, and maple syrup. Whisk vigorously until well combined, then add in the flour mixture and stir with a wooden spoon until completely incorporated.
Spread the batter to the prepared loaf pan and top with walnut halves. Bake for 55 to 60 minutes until the top is nicely golden brown and a skewer inserted in the center comes out clean. Allow the loaf to cool in the pan for 5 minutes before turning out onto a wire rack to cool completely.

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Cold Oven Yeast Einkorn Pepita Bread

Thursday, April 13, 2017

Vegan, 100% wholegrain, no waiting because no kneading or proofing needed and you don't even have to preheat the oven, plus with only 6 ingredients! If you don't have einkorn, then use spelt instead. Goes great with nutella, jam or peanut butter for a hearty and delicious breakfast.

Cold Oven Yeast Einkorn Pepita Bread

adapted from here

250 ml Lukewarm water
21 g Fresh yeast
250 g Wholegrain einkorn flour
1/2 tbsp Coconut sugar
80 g Pepita, chopped
3/4 tsp Sea salt

Place lukewarm water in a mixing bowl. Crumble the fresh yeast into the water and stir until dissolved.
Add in einkorn flour, coconut sugar, chopped pepita, and sea salt. Use a handheld mixer attached with dough hooks to mix the ingredients until well combined and smooth.
Turn the dough into a loaf pan lined with parchment paper and place in the middle of a cold oven. Fill a baking pan with water and place at the bottom of the oven.
Now turn on the oven at 180C/350F and bake for about 50 minutes until the bread looks nicely golden brown. Turn onto a wire rack to cool.

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Sauerkraut Einkorn Chocolate Cake

Thursday, March 23, 2017

Tender, moist chocolate cake made with wholegrain einkorn flour, wine fermented sauerkraut with a milk chocolate glaze and red peppercorns. Do rinse the sauerkraut in cold water to tame the salty and overly sour flavour. And finely chopping it up before adding to the batter so that they won't clump together in a tangle. You can serve the cake unglazed or simply dusted with icing sugar.

Sauerkraut Einkorn Chocolate Cake

inspired by Eat Smarter

Batter	Glaze, optional
250 g Einkorn flour 120 g Dutch-processed cocoa powder 15 g Baking powder Pinch of salt 125 g Butter, softened 150 g Erythritol sweetener 20 g Coconut sugar 3 Large eggs, room-temperature 1 tsp Vanilla powder 300 ml Aroy-D coconut milk 17% fat 200 g Wine fermented sauerkraut, rinsed, drained and finely chopped	250 g Milk chocolate, chopped 1 tsp Coconut oil 1 tbsp Red peppercorns

Preheat the oven to 160C/320F. Line a 24cmx12cm loaf pan with parchment paper and set aside.
Whisk together the einkorn flour, cocoa powder, baking powder and salt in a bowl. In a large mixing bowl, cream the butter, erythritol sweetener and coconut sugar with a hand-held mixer until light and fluffy. Add in eggs, one at a time, and vanilla powder. Beat well.
Reduce mixer speed to low and slowly add in about half of the flour mixture. Beat until just incorporated, then beat in coconut milk and the remaining flour mixture. Beat well until you have a smooth and thick batter. Now fold in the finely chopped wine fermented sauerkraut.
Scrape the batter into the prepared loaf pan. Bake in the middle of preheated oven for an hour or until a skewer inserted into the centre comes out clean.
Place the chopped milk chocolate and coconut oil in a heavy saucepan over very low heat, stirring constantly till the chocolate begins to melt. Immediately remove the pan from the heat and stir the chocolate until it is smooth. Spread the smooth chocolate over cake. Top with red peppercorns. Allow the chocolate to set. Slice and serve.

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Einkorn Almond Linzer Cookies

Wednesday, December 21, 2016

These jam-filled Linzer cookies satisfy the sweet craving and just happen to be healthy because of the use of wholegrain einkorn flour and stevia-sweetened jam. The Linzer cookie, originated in the city of Linz, is based on the Linzertorte, one of the most famous and beloved holiday classics in Austria.

Einkorn Almond Linzer Cookies

adapted from Küchen Götter

150 g Blanched almonds, ground
150 g Einkorn berries, milled into flour
1/2 tsp Cinnamon powder
1/2 tsp Clove powder
Pinch of salt
150 g Butter, softened
50 g Powdered sugar
1 Egg, medium
1/2 tsp Vanilla powder
Stevia sweetened strawberry jam for filling
Powdered sugar for dusting

Whisk together the ground almonds, einkorn flour, cinnamon, clove and salt in a bowl.
Beat butter and powdered sugar until light and fluffy, about 3 minutes. Beat in the vanilla powder and egg. Finally beat in flour mixture on low speed until the dough starts to come together. Place onto a work surface lightly dusted with flour and shape into a flat disk. Wrap in a plastic and chill for 2 hours.
Line two baking sheets with parchment paper. Roll the dough between 2 sheets of baking paper to 3-mm thick and cut out cookies with a 5-cm heart-shaped cutter. Place them on the prepared baking sheets. Use a smaller round cookie cutter to cut out the centers of half of the cookies on the baking sheet. Reroll any scraps and cut out the remaining cookies. You will have 70 cookies. Chill for 15 minutes.
Preheat the oven to 150C/300F. Bake cookies, one sheet at time, until edges are golden, 10 minutes. Let cookies cool on sheet 2 minutes. Transfer cookies to a rack to cool completely. Spread jam on the flat side of each solid cookie. Dust the top of the cut-out cookies with powdered sugar and press the flat sides together.

Wishing you and your family all the warmth this Holiday Season has to offer. Have a very merry Christmas and a New Year filled with peace, love and happiness!

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Kefir Einkorn Scones with Cranberries and Hazelnuts

Thursday, December 01, 2016

Kefir gives a lovely, light texture to these crisp einkorn scones. If you have a nut allergy, simply use more einkorn in the dough and leave out the mix-in hazelnuts. They are especially good warm from the oven, and you can enjoy this scone on its own or smother them with some homemade jam for a great breakfast.

Kefir Einkorn Scones with Cranberries and Hazelnuts

inspired by Martha Stewart

200 g Einkorn berries, milled into flour
60 g Ground hazelnuts
50 g Raw sugar
10 g Baking powder
2 g Baking soda
1/3 tsp Sea salt
110 g Cold butter, cut into small cubes
80 g Cranberries, halved
50 g Hazelnuts
160 ml Kefir

Preheat oven to 200C/400F. In a bowl, whisk together einkorn flour, ground hazelnuts, raw sugar, baking powder, baking soda and salt.
Cut in butter into the flour mixture with a pastry blender or two knives until mixture resembles coarse crumbs. Gently stir in the cranberries and hazelnuts. Add in kefir and stir until just combined. Do not over mix.
On a lightly floured surface, knead dough gently, 5 to 10 times. Pat into a 1-inch-thick round. Cut into 8 wedges and place them on a baking sheet, 2 inches apart. Brush the top of the scones with a little kefir. Bake until golden brown, about 20 minutes. Let cool on a wire rack.

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Beetroot Einkorn Soda Bread

Wednesday, November 16, 2016

There's nothing quite like warm, fresh-out-of-the-oven homemade bread and it makes your house smell so warm and inviting as it bakes. This quick bread recipe is made with freshly milled einkorn flour, boiled beetroot, buttermilk and rosemary. This is best eaten on the day it’s made but it will keep for up to 48 hours.

250 g Beetroot, coarsely grated (preferably raw, I used leftover cooked beet)
500 g Einkorn berries, ground into flour
1 tsp Baking soda
1 tsp Fine sea salt
360 ml Buttermilk
Fresh rosemary sprigs

Heat the oven to 200C/400F. Coarsely grate the beetroot and squeeze out as much liquid as possible.
Place ground einkorn, baking soda and sea salt in a large mixing bowl and stir to combine. Pour in the buttermilk and start to bring the ingredients together using a wooden spoon. When it has almost come together as a dough, tip it out onto a clean surface and start to knead in the grated beetroot. Once combined, shape the dough into a ball and flatten slightly.
Dust a baking sheet with flour. Transfer the loaf to the baking sheet, then stud the surface with rosemary sprigs. Bake for 30 minutes until golden and cooked through. Allow the loaf to cool before slicing.

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Sugar Free Kefir Pumpkin Einkorn Bread

Wednesday, September 28, 2016

This sugar-free, oil/butter free lightened-up wholesome quick pumpkin bread uses the nutritious ancient grain-Einkorn, to add a nutty flavour and kefir for a moist, fluffy texture. If you can't find einkorn, wholegrain spelt flour would be a nice alternative.
Einkorn flour is an ancient wheat grain that’s healthier than traditional whole wheat. That’s partly due to its much lower gluten content, and while it’s not gluten-free, it’s much more easily digested and often fine for most people with gluten intolerance symptoms to eat. However, it’s not safe for anyone who has diagnosed celiac disease.

150 g Homemade pumpkin puree
2 Large eggs, room temperature, lightly beaten
150 g Kefir
2 tbsp Pure stevia syrup
160 g Einkorn berries, ground into flour
1 tsp Baking soda
1 tsp Vanilla powder
1 tsp Ground cinnamon
50 g Dark chocolate chips

Preheat the oven to 190C/350F. Lightly grease and line a 21cmx11cm loaf pan.
Place pumpkin puree, eggs, kefir and stevia syrup in a mixing bowl. Stir until well combined and smooth.
Add in einkorn flour, baking soda, vanilla powder, and ground cinnamon. Stir until just incorporated. Now gently fold in 2/3 of the chocolate chips. Pour the batter into the prepared pan. Top with the rest of chocolate chips and bake for 45 minutes.
Remove and cool in pan for 10 minutes before turning out onto a rack to cool completely. Slice and enjoy!