Unlock the secret to wholesome baking with einkorn flour, the ancient grain that’s stealing the spotlight in kitchens across North America! Whether you’re crafting fluffy pancakes, rustic bread, or tender cookies, these 19 delicious recipes promise to delight your taste buds while keeping things healthy. Dive into our roundup and discover how easy it is to bring the nutty, rich flavor of einkorn into your everyday cooking.
Einkorn Flour Bread
Today feels like the perfect day to slow down and savor the simple things, like the warmth of freshly baked bread. Einkorn flour bread, with its ancient grains and wholesome charm, offers a comforting return to basics, a loaf that feels both nourishing and nostalgic.
Ingredients
- 3 cups of einkorn flour, because its nutty flavor is worth the extra scoop
- A teaspoon of sea salt, for that little spark of flavor
- A tablespoon of honey, to sweeten the deal just slightly
- A packet of active dry yeast, to get things rising
- A cup of warm water, not too hot to touch, just right for the yeast to wake up
- A splash of olive oil, for a tender crumb
Instructions
- In a small bowl, mix the warm water, honey, and yeast. Let it sit for about 5 minutes until it’s frothy, a sign your yeast is alive and ready.
- In a large bowl, whisk together the einkorn flour and sea salt. Make a well in the center for the wet ingredients.
- Pour the yeast mixture and olive oil into the well. Stir with a wooden spoon until the dough comes together, then knead on a floured surface for 10 minutes until smooth. Tip: Einkorn flour is stickier than wheat, so don’t skimp on the kneading.
- Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm spot for 1 hour, or until doubled in size.
- Punch down the dough, shape it into a loaf, and place it in a greased loaf pan. Let it rise again for 30 minutes. Tip: For a golden crust, brush the top with a little olive oil before baking.
- Preheat your oven to 375°F and bake the bread for 30 minutes, until the top is golden and the loaf sounds hollow when tapped. Tip: Let it cool on a wire rack for at least 10 minutes before slicing to avoid a gummy texture.
Fresh from the oven, this bread has a rustic crust and a soft, slightly dense interior, perfect for tearing and sharing. Try it toasted with a smear of honey butter, or as the foundation for a hearty sandwich that stands up to the fillings.
Einkorn Flour Pizza Dough
Today feels like the perfect day to slow down and savor the process of making something truly nourishing. This einkorn flour pizza dough is a humble yet profound way to connect with the art of baking, offering a tender, nutty base for whatever toppings your heart desires.
Ingredients
- 2 cups of einkorn flour, plus a little extra for dusting
- A teaspoon of fine sea salt
- A packet (about 2 1/4 teaspoons) of active dry yeast
- A tablespoon of honey
- A splash of warm water (about 3/4 cup, around 110°F)
- A couple of tablespoons of olive oil
Instructions
- In a small bowl, dissolve the honey in the warm water, then sprinkle the yeast on top. Let it sit for about 5 minutes until it becomes frothy. Tip: This is your yeast waking up; if it doesn’t foam, your yeast might be too old.
- In a large mixing bowl, whisk together the einkorn flour and salt. Make a well in the center and pour in the yeast mixture and olive oil.
- Stir everything together with a wooden spoon until a shaggy dough forms. Then, turn it out onto a lightly floured surface.
- Knead the dough for about 8 minutes until it becomes smooth and elastic. Tip: Einkorn flour behaves differently than wheat flour; it’s okay if it feels a bit stickier.
- Place the dough in a lightly oiled bowl, cover it with a damp towel, and let it rise in a warm spot for about 1 hour, or until it doubles in size.
- Preheat your oven to 475°F with a pizza stone or baking sheet inside to get it nice and hot.
- Punch down the dough and divide it into two balls. On a floured surface, roll each ball out to your desired thickness. Tip: For a crispier crust, roll it thinner; for a chewier crust, keep it a bit thicker.
- Transfer the rolled-out dough to a piece of parchment paper, add your toppings, and slide it onto the preheated pizza stone or baking sheet.
- Bake for about 10-12 minutes, until the crust is golden and the toppings are bubbly.
Vibrant and wholesome, this einkorn flour pizza dough yields a crust that’s wonderfully chewy with a depth of flavor that’s hard to find in standard recipes. Try topping it with seasonal vegetables and a drizzle of good olive oil for a simple yet unforgettable meal.
Einkorn Flour Cookies
Kneading the dough for these Einkorn Flour Cookies feels like a quiet morning ritual, where each stir and fold brings a sense of calm and anticipation for the sweet, nutty flavors to come.
Ingredients
- 1 cup of einkorn flour, because its ancient grains add a rustic touch
- A couple of tablespoons of softened butter, for that melt-in-your-mouth texture
- A splash of vanilla extract, to whisper sweetness into every bite
- Half a cup of brown sugar, packed, because its molasses notes deepen the flavor
- One egg, to bind everything together with gentle care
- A pinch of salt, to balance the sweetness just right
Instructions
- Preheat your oven to 350°F, letting it warm up like a cozy blanket on a cool day.
- In a bowl, cream together the softened butter and brown sugar until they’re fluffy and light, about 3 minutes. Tip: Room temperature butter mixes more evenly, giving your cookies a uniform texture.
- Beat in the egg and vanilla extract until the mixture is smooth, like silk.
- Gently fold in the einkorn flour and salt, mixing just until combined. Overmixing can make the cookies tough, so stir with a light hand.
- Scoop tablespoon-sized balls of dough onto a baking sheet, leaving space for them to spread their wings.
- Bake for 10-12 minutes, until the edges are just golden but the centers are still soft. Tip: They’ll firm up as they cool, so pull them out when they look slightly underdone.
- Let them rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Tip: This waiting period is crucial for the perfect chewy texture.
Unwrapping the layers of flavor in these cookies reveals a tender crumb and a depth that’s both comforting and intriguing. Serve them alongside a cup of herbal tea, or crumble over vanilla ice cream for a dessert that feels like a hug.
Einkorn Flour Muffins
Kneading the dough for these Einkorn Flour Muffins feels like a quiet morning ritual, where each stir brings you closer to something warm and comforting. The simplicity of the ingredients belies the depth of flavor and texture that awaits, a testament to the beauty of baking with ancient grains.
Ingredients
- 2 cups of einkorn flour, because its nutty flavor is unmatched
- 1/2 cup of sugar, for just the right sweetness
- A pinch of salt, to balance it all out
- 1 tbsp of baking powder, to give them lift
- 1 egg, beaten, for richness
- 3/4 cup of milk, preferably whole for tenderness
- A splash of vanilla extract, for a whisper of aroma
- 1/4 cup of melted butter, cooled slightly, because everything’s better with butter
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
- In a large bowl, whisk together the einkorn flour, sugar, salt, and baking powder until well combined.
- In another bowl, mix the beaten egg, milk, vanilla extract, and melted butter until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined; overmixing can make the muffins tough.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full to allow room for rising.
- Bake for 20-25 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Warm from the oven, these muffins have a tender crumb and a subtly sweet, nutty flavor that pairs wonderfully with a dab of butter or a drizzle of honey. For an extra touch, serve them alongside a cup of herbal tea, letting the flavors mingle in the most delightful way.
Einkorn Flour Pasta
Fondly remembering the first time I stumbled upon einkorn flour, its rustic charm and nutty aroma promised a pasta unlike any other. Today, let’s weave those golden strands into something tender and comforting, a dish that whispers of ancient grains and modern kitchens.
Ingredients
- 2 cups of einkorn flour, plus a little extra for dusting
- 3 large eggs, at room temperature
- A splash of olive oil
- A pinch of salt, just to bring out the flavors
Instructions
- On a clean, flat surface, mound the einkorn flour and make a well in the center large enough to hold the eggs.
- Crack the eggs into the well, add the olive oil and salt, then gently beat them with a fork, gradually incorporating the flour from the sides of the well.
- Once the dough starts to come together, knead it by hand for about 10 minutes until it’s smooth and elastic. If it feels too sticky, dust with a bit more flour.
- Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes. This relaxes the gluten, making it easier to roll out.
- Divide the dough into 4 pieces. Working with one piece at a time, roll it out on a lightly floured surface until it’s thin enough to see your fingers through, about 1/8 inch thick.
- Cut the rolled-out dough into your desired pasta shape. For fettuccine, fold the sheet loosely and slice into 1/4-inch strips.
- Bring a large pot of salted water to a rolling boil. Cook the pasta for 3-4 minutes, tasting a strand at 3 minutes to check for doneness—it should be tender but still have a bite.
- Drain the pasta, reserving a cup of the cooking water to adjust the sauce consistency later.
Perfectly imperfect, this einkorn flour pasta carries a heartiness that pairs beautifully with simple, earthy sauces. Try tossing it with browned butter and sage, or keep it vibrant with a pesto made from whatever greens are whispering to you from the garden.
Einkorn Flour Cake
Baking this einkorn flour cake feels like a quiet morning spent in the kitchen, where the simplicity of ingredients meets the warmth of the oven. It’s a humble yet deeply satisfying treat, perfect for those moments when you crave something sweet but not overly indulgent.
Ingredients
- 1 1/2 cups of einkorn flour, sifted
- 3/4 cup of sugar, just enough to sweeten
- 1/2 cup of butter, softened to room temperature
- 2 eggs, beaten lightly
- 1 tsp of vanilla extract, for that gentle aroma
- 1/2 cup of milk, a splash to bring it all together
- 1 1/2 tsp of baking powder, to give it a little lift
- A pinch of salt, to balance the sweetness
Instructions
- Preheat your oven to 350°F (175°C), ensuring it’s perfectly heated for even baking.
- In a large bowl, cream together the softened butter and sugar until the mixture is light and fluffy, about 3 minutes.
- Beat in the eggs one at a time, then stir in the vanilla extract, blending until just combined.
- Alternately add the sifted einkorn flour and milk to the butter mixture, starting and ending with the flour. Mix until the batter is smooth, but be careful not to overmix.
- Fold in the baking powder and salt, ensuring they’re evenly distributed throughout the batter.
- Pour the batter into a greased 9-inch round cake pan, smoothing the top with a spatula for an even bake.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The edges should be lightly golden.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Finally, this cake emerges with a tender crumb and a subtly nutty flavor, thanks to the einkorn flour. Serve it with a dusting of powdered sugar or a dollop of whipped cream for a simple yet elegant dessert.
Einkorn Flour Waffles
Just imagine the quiet of an early morning, the kitchen bathed in soft light, and the comforting aroma of waffles slowly filling the air. There’s something deeply satisfying about starting the day with a homemade breakfast, especially when it’s as wholesome as these Einkorn Flour Waffles.
Ingredients
- 2 cups of einkorn flour, because its nutty flavor is unmatched
- 1 tablespoon of sugar, just a little sweetness to balance
- 1 teaspoon of baking powder, for that perfect rise
- A pinch of salt, to enhance all the flavors
- 2 eggs, beaten until just frothy
- 1 3/4 cups of milk, whole for richness or your favorite plant-based for a lighter version
- 1/2 cup of melted butter, because everything’s better with butter
- A splash of vanilla extract, for that warm, inviting aroma
Instructions
- Preheat your waffle iron to 375°F, ensuring it’s hot enough for a crisp exterior.
- In a large bowl, whisk together the einkorn flour, sugar, baking powder, and salt. Tip: Sifting the flour can prevent lumps for a smoother batter.
- In another bowl, mix the beaten eggs, milk, melted butter, and vanilla extract until well combined.
- Gently fold the wet ingredients into the dry ingredients until just mixed. Tip: Overmixing can lead to tough waffles, so a few lumps are okay.
- Pour the batter onto the preheated waffle iron, using about 1/2 cup for each waffle. Close the lid and cook for about 4-5 minutes, or until golden brown and crisp. Tip: Avoid opening the lid too soon to prevent the waffles from tearing.
Coming out of the iron, these waffles have a delightful crispness that gives way to a tender, fluffy interior. Their rich, buttery flavor pairs beautifully with fresh berries and a drizzle of maple syrup, or for a savory twist, try them with a fried egg and avocado on top.
Einkorn Flour Biscuits
Venturing into the world of ancient grains brings a comforting simplicity to our kitchens, and these Einkorn Flour Biscuits are a testament to that. They whisper tales of tradition with every bite, offering a tender crumb and a heartwarming aroma that fills the room.
Ingredients
- 2 cups of einkorn flour, because its nutty flavor is just right
- 1 tablespoon of baking powder, for that perfect rise
- 1/2 teaspoon of salt, to balance the sweetness
- 1/4 cup of cold butter, cubed, because cold butter makes flaky layers
- 3/4 cup of milk, a splash more if the dough seems shy
Instructions
- Preheat your oven to 425°F, letting it warm up like a sunny morning.
- In a large bowl, whisk together the einkorn flour, baking powder, and salt, as if you’re blending the very essence of comfort.
- Add the cold butter cubes to the flour mixture. Use your fingers to press and rub the butter into the flour until it resembles coarse crumbs, like the first snow of the season. Tip: Keep your hands cold to prevent the butter from melting.
- Make a well in the center of the mixture and pour in the milk. Stir gently until just combined, the dough should be soft but not sticky. Tip: If it’s too dry, add a tablespoon of milk at a time until it comes together.
- Turn the dough onto a lightly floured surface and knead it 3-4 times, no more, to keep the biscuits tender.
- Pat the dough into a 1-inch thick circle and cut out biscuits with a 2-inch cutter, pressing straight down without twisting for the best rise.
- Place the biscuits on a baking sheet, close but not touching, and bake for 12-15 minutes until golden brown. Tip: For extra shine, brush the tops with a little milk before baking.
Zestfully golden and flaky, these biscuits carry the rustic charm of einkorn flour, making them a delightful companion to your morning coffee or a dollop of homemade jam. Their texture is a beautiful balance between tender and substantial, perfect for sopping up gravy or simply enjoying as is.
Einkorn Flour Scones
Kneading the dough for these Einkorn Flour Scones, I’m reminded of the quiet mornings when the kitchen feels like a sanctuary. The simplicity of ingredients coming together to create something nourishing is a gentle reminder of the beauty in baking.
Ingredients
- 2 cups of einkorn flour, because its nutty flavor is just right
- A splash of whole milk, to bring the dough together
- A couple of tablespoons of cold butter, cubed for that perfect crumb
- 1/4 cup of sugar, for a hint of sweetness
- 1 teaspoon of baking powder, to give them a little lift
- A pinch of salt, to balance the flavors
- 1 egg, beaten, for brushing the tops
Instructions
- Preheat your oven to 375°F (190°C), and line a baking sheet with parchment paper.
- In a large bowl, whisk together the einkorn flour, sugar, baking powder, and salt.
- Add the cubed butter to the dry ingredients, using your fingers to rub it in until the mixture resembles coarse crumbs. Tip: Keep the butter cold for flakier scones.
- Make a well in the center, and pour in the milk. Stir gently until just combined. Tip: Overmixing leads to tough scones, so stop when the dough comes together.
- Turn the dough onto a lightly floured surface, and pat it into a 1-inch thick circle. Cut into 8 wedges.
- Place the wedges on the prepared baking sheet, brush the tops with the beaten egg for a golden finish, and bake for 15-20 minutes, until lightly golden. Tip: The scones are done when a toothpick comes out clean.
How these scones turn out is nothing short of magical—crumbly yet tender, with a rustic charm that’s perfect alongside your morning coffee. Try splitting one warm and slathering it with honey butter for an extra indulgent treat.
Einkorn Flour Pie Crust
Whispering to the quiet of the kitchen, there’s something deeply comforting about crafting a pie crust from scratch, especially when it’s made with the ancient, nutty flavors of einkorn flour. This recipe, simple yet profound, invites you to slow down and savor the process, connecting with the timeless tradition of baking.
Ingredients
- 2 cups of einkorn flour, plus a little extra for dusting
- A pinch of salt, just to whisper through the crust
- 1/2 cup of cold butter, cubed into tiny pieces
- A splash of ice water, about 4-6 tablespoons, to bring it all together
Instructions
- In a large bowl, whisk together the einkorn flour and salt, letting them mingle like old friends.
- Scatter the cold butter cubes over the flour. Using your fingertips, gently press the butter into the flour until the mixture resembles coarse crumbs with some larger, pea-sized pieces of butter remaining. This unevenness is the secret to a flaky crust.
- Drizzle in the ice water, a tablespoon at a time, stirring with a fork until the dough just begins to come together. Tip: Stop adding water when you can press a handful of dough together without it crumbling.
- Turn the dough out onto a lightly floured surface and knead it gently a couple of times to form a cohesive ball. Flatten into a disk, wrap in plastic, and chill in the refrigerator for at least 30 minutes. This rest allows the gluten to relax, making the dough easier to roll out.
- Preheat your oven to 375°F (190°C). Roll out the chilled dough on a floured surface to fit your pie dish, then carefully transfer it, trimming and crimping the edges as desired. Tip: For a pre-baked crust, prick the bottom with a fork and bake for about 15 minutes, or until lightly golden.
So, there you have it—a crust that’s tender yet sturdy, with a rustic, wholesome flavor that einkorn flour brings to the table. Imagine it cradling a velvety pumpkin filling or a tart cherry compote, each bite a testament to the beauty of simple, thoughtful baking.
Einkorn Flour Crackers
Zestfully, let’s embark on a journey back to simplicity with these einkorn flour crackers, a humble yet profoundly satisfying creation that whispers of ancient grains and the joy of handmade snacks.
Ingredients
- 2 cups of einkorn flour, because its nutty flavor is just unmatched
- A splash of olive oil, about 2 tablespoons, for that smooth richness
- A couple of pinches of sea salt, to bring out all those lovely flavors
- 1/2 cup of water, maybe a tad more if the dough plays hard to get
Instructions
- Preheat your oven to 350°F, because every great baking adventure starts with a warm welcome.
- In a large bowl, mix the einkorn flour and sea salt with your fingers, feeling the grains between them to connect with your creation.
- Slowly add the olive oil and water to the bowl, stirring until the dough comes together. If it’s too dry, a little more water does the trick—just a teaspoon at a time.
- Roll the dough out on a floured surface until it’s about 1/8 inch thick. The thinner, the crispier, so aim for evenness.
- Cut the dough into squares or whatever shape speaks to you, then place them on a baking sheet lined with parchment paper.
- Bake for 15-20 minutes, or until the edges are just starting to turn a golden brown. Keep an eye on them; they go from perfect to overdone in a blink.
- Let them cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. They’ll crisp up as they cool, so patience is key.
Overtly crisp and delightfully rustic, these crackers carry the essence of einkorn in every bite. Serve them with a sharp cheese or a dollop of honey for a contrast that sings.
Einkorn Flour Bagels
Today feels like the perfect day to share something a bit special, a recipe that’s close to my heart. Einkorn flour bagels, with their nutty flavor and chewy texture, are a delightful twist on the classic, offering a wholesome bite that’s both satisfying and subtly sweet.
Ingredients
– 2 cups of einkorn flour, plus a little extra for dusting – 1 teaspoon of salt – 1 tablespoon of honey – 1 packet (about 2 1/4 teaspoons) of active dry yeast – 3/4 cup of warm water (around 110°F) – A splash of olive oil – A couple of tablespoons of everything bagel seasoning
Instructions
1. In a small bowl, dissolve the honey in the warm water, then sprinkle the yeast on top. Let it sit for about 5 minutes until it becomes frothy. 2. In a large mixing bowl, combine the einkorn flour and salt. Make a well in the center and pour in the yeast mixture. 3. Stir the mixture until a dough forms, then turn it out onto a lightly floured surface. Knead for about 8 minutes until the dough is smooth and elastic. 4. Lightly oil a clean bowl with olive oil, place the dough inside, and cover with a damp cloth. Let it rise in a warm spot for 1 hour, or until doubled in size. 5. Preheat your oven to 425°F and line a baking sheet with parchment paper. 6. Punch down the dough and divide it into 6 equal pieces. Roll each piece into a ball, then poke a hole in the center with your finger to form the bagel shape. 7. Boil a large pot of water and gently drop the bagels in, two at a time, cooking for about 1 minute on each side. 8. Remove the bagels with a slotted spoon, place them on the prepared baking sheet, and sprinkle generously with everything bagel seasoning. 9. Bake for 20 minutes, or until the bagels are golden brown and sound hollow when tapped on the bottom. 10. Let them cool on a wire rack for at least 10 minutes before slicing. Unbelievably soft inside with a perfectly crisp exterior, these einkorn flour bagels are a joy to eat. Try them toasted with a smear of cream cheese or as the base for your favorite sandwich.
Einkorn Flour Tortillas
As the morning light filters through the kitchen window, there’s something deeply comforting about the thought of making einkorn flour tortillas from scratch. It’s a simple pleasure, connecting us to generations past, and today, we’re embracing that tradition with open arms.
Ingredients
- 2 cups of einkorn flour, plus a little extra for dusting
- A generous pinch of salt
- A splash of warm water, about 3/4 cup
- A couple of tablespoons of olive oil
Instructions
- In a large mixing bowl, whisk together the einkorn flour and salt until well combined.
- Make a well in the center of the flour mixture and pour in the warm water and olive oil. Stir with a wooden spoon until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for about 5 minutes, until it becomes smooth and elastic. Tip: If the dough feels too sticky, add a sprinkle more flour, but go easy—einkorn flour absorbs moisture differently than all-purpose.
- Divide the dough into 8 equal pieces and roll each into a ball. Cover with a damp cloth and let rest for 15 minutes. This rest period is crucial for relaxing the gluten, making the tortillas easier to roll out.
- Heat a cast-iron skillet over medium-high heat (about 375°F) while you roll out each dough ball into a thin, round tortilla, about 6 inches in diameter. Tip: Roll from the center outward, turning the dough frequently to maintain an even thickness.
- Cook each tortilla for about 30 seconds on the first side, until bubbles form, then flip and cook for another 30 seconds. Look for golden brown spots—they’re a sign of perfect doneness.
- Keep the cooked tortillas wrapped in a clean kitchen towel to stay warm and pliable until serving. Tip: For extra flavor, brush them with a little melted butter or garlic oil right after cooking.
Just out of the skillet, these tortillas are wonderfully soft with a slight chew, their nutty einkorn flavor shining through. Try them as a wrap for breakfast eggs or layered in a spicy bean and cheese quesadilla for a simple, satisfying meal.
Einkorn Flour Crepes
Perhaps there’s no better way to greet the morning than with the delicate, golden embrace of einkorn flour crepes, a whisper of simplicity and warmth that feels like a quiet conversation between the cook and the pan.
Ingredients
- 1 cup of einkorn flour, sifted like you’re dusting off an old book
- A couple of eggs, as if you’re gathering treasures from the hen
- 1 1/4 cups of milk, whole or a splash of something creamier if you’re feeling indulgent
- A pinch of salt, just enough to whisper to the flour
- 2 tablespoons of melted butter, golden and eager
- A drizzle of honey or a sprinkle of sugar, for those with a sweet tooth
Instructions
- In a large bowl, whisk together the einkorn flour and eggs until the mixture starts to sing with potential.
- Gradually pour in the milk, stirring constantly to avoid lumps, as if you’re smoothing out the wrinkles in a well-loved tablecloth.
- Add the pinch of salt and melted butter, stirring until the batter is as smooth as a quiet morning.
- Heat a non-stick pan over medium heat (about 350°F) and lightly grease it with a whisper of butter.
- Pour 1/4 cup of batter into the pan, tilting it in a circular motion to spread the batter thinly, like you’re painting the dawn sky.
- Cook for about 2 minutes until the edges lift like curtains at sunrise, then flip and cook for another minute until golden.
- Repeat with the remaining batter, stacking the crepes like pages in a journal.
Remember, these crepes are tender and slightly nutty, a canvas for whatever fills your heart—be it berries, a dollop of yogurt, or simply a drizzle of honey. They’re not just food; they’re a moment, soft and fleeting.
Einkorn Flour Brownies
As the morning light filters through the kitchen window, there’s something deeply comforting about the thought of baking, especially when it involves the rustic charm of einkorn flour. These brownies, with their rich, chocolatey depth and a hint of ancient grain’s nuttiness, promise a moment of quiet indulgence.
Ingredients
- 1 cup of einkorn flour, softly spooned into the measuring cup
- 3/4 cup of unsweetened cocoa powder, the darker the better
- 1/2 teaspoon of baking powder, just a light sprinkle
- 1/4 teaspoon of salt, to balance the sweetness
- 2 large eggs, at room temperature for a smoother mix
- 1 cup of granulated sugar, for that perfect sweetness
- 1/2 cup of melted butter, cooled slightly
- 1 teaspoon of vanilla extract, a splash for aroma
- 1/2 cup of chopped walnuts, because crunch is everything
Instructions
- Preheat your oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper, leaving some overhang for easy removal.
- In a medium bowl, whisk together the einkorn flour, cocoa powder, baking powder, and salt until well combined. Tip: Sifting the cocoa powder can prevent lumps.
- In a separate large bowl, beat the eggs and sugar together until the mixture is light and fluffy, about 2 minutes. This step is key for that crackly top.
- Gradually mix in the melted butter and vanilla extract into the egg mixture, stirring until just combined.
- Fold the dry ingredients into the wet ingredients with a spatula, being careful not to overmix. A few streaks of flour are okay.
- Gently stir in the chopped walnuts, saving a few to sprinkle on top before baking.
- Pour the batter into the prepared pan, smoothing the top with the spatula. Sprinkle the reserved walnuts over the top.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Tip: Start checking at 20 minutes to avoid overbaking.
- Let the brownies cool in the pan for at least 10 minutes before lifting them out using the parchment overhang. Cool completely on a wire rack before slicing.
You’ll find these brownies strike a beautiful balance between fudgy and cakey, with the einkorn flour adding a subtle, wholesome note. Serve them slightly warm with a dollop of crème fraîche for a contrast that’s simply divine.
Einkorn Flour Donuts
Curling up with a warm cup of coffee this morning, I found myself reminiscing about the simple joys of homemade donuts, especially when made with the nutty, wholesome goodness of einkorn flour. There’s something deeply comforting about the process, a gentle reminder of slower, sweeter times.
Ingredients
- 2 cups of einkorn flour, plus a little extra for dusting
- A generous 1/2 cup of whole milk, warmed just to take the chill off
- 1/4 cup of sugar, because every donut needs a hint of sweetness
- 2 tablespoons of melted butter, for that rich, tender crumb
- 1 large egg, lightly beaten to bring it all together
- A splash of vanilla extract, for a whisper of fragrance
- 2 teaspoons of baking powder, to give them a little lift
- A pinch of salt, to balance the sweetness
- Oil for frying, enough to fill your pot about 2 inches deep
- A couple of tablespoons of powdered sugar, for dusting
Instructions
- In a large bowl, whisk together the einkorn flour, sugar, baking powder, and salt.
- Make a well in the center and pour in the warmed milk, melted butter, beaten egg, and vanilla extract. Stir until just combined; the dough should be sticky but manageable.
- Lightly flour your surface with a bit more einkorn flour and turn the dough out. Gently pat it to about 1/2 inch thickness.
- Using a donut cutter or two differently sized round cutters, cut out your donuts and holes. Tip: Dip your cutter in flour between cuts to prevent sticking.
- Heat your oil in a deep pot to 350°F. A candy thermometer is your best friend here to maintain the right temperature.
- Fry the donuts in batches, about 1 minute per side, until golden brown. Tip: Don’t overcrowd the pot to ensure even cooking.
- Transfer to a paper towel-lined plate to drain, then dust with powdered sugar while still warm. Tip: For extra flavor, try adding a sprinkle of cinnamon to the sugar.
Each bite of these donuts offers a tender, slightly dense texture, with the einkorn flour lending a rustic, nutty flavor that’s utterly irresistible. Serve them stacked high on a vintage plate for a touch of nostalgia, or alongside a dollop of homemade jam for dipping.
Einkorn Flour Pretzels
Zestfully, let’s wander into the comforting embrace of baking with einkorn flour, an ancient grain that brings a nutty depth to these soft, chewy pretzels. There’s something deeply satisfying about twisting dough into those iconic loops, a quiet kitchen ritual that yields golden, salty delights.
Ingredients
- 2 cups of einkorn flour, plus a little extra for dusting
- 1 cup of warm water, just enough to wake up the yeast
- 1 tablespoon of honey, for a whisper of sweetness
- 1 teaspoon of salt, because every pretzel needs its spark
- 1 packet of active dry yeast, the magic behind the puff
- a splash of olive oil, to keep things smooth
- a couple of tablespoons of baking soda, for that classic pretzel bath
- a sprinkle of coarse sea salt, for finishing
Instructions
- In a small bowl, whisk together the warm water, honey, and yeast. Let it sit for about 5 minutes until it’s frothy and alive.
- In a larger bowl, mix the einkorn flour and salt. Make a well in the center and pour in the yeast mixture and olive oil.
- Stir until a shaggy dough forms, then turn it out onto a lightly floured surface. Knead for about 8 minutes until the dough is smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a damp towel, and let it rise in a warm spot for 1 hour, or until doubled in size.
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- Divide the dough into 8 equal pieces. Roll each piece into a long rope, about 20 inches, then twist into a pretzel shape.
- Bring a large pot of water to a boil and add the baking soda. Boil each pretzel for 30 seconds, then transfer to the baking sheet.
- Sprinkle the pretzels with coarse sea salt and bake for 12-15 minutes, until they’re a deep golden brown.
Vividly golden and slightly crisp on the outside, these pretzels reveal a tender, chewy interior with a hint of nuttiness from the einkorn. Serve them warm with a dollop of mustard or alongside a creamy cheese dip for a comforting snack that feels like a hug.
Einkorn Flour Sandwich Bread
Under the soft glow of the morning light, there’s something deeply comforting about the process of baking bread, especially when it’s as wholesome as this einkorn flour sandwich bread. It’s a simple pleasure, really, turning a handful of ingredients into something warm and nourishing.
Ingredients
- 3 cups of einkorn flour, plus a little extra for dusting
- 1 and 1/4 cups of warm water (about 110°F)
- 2 tablespoons of honey
- 2 tablespoons of olive oil
- 1 teaspoon of salt
- 1 packet (2 and 1/4 teaspoons) of active dry yeast
- A splash of milk for brushing the top
Instructions
- In a small bowl, whisk together the warm water, honey, and yeast. Let it sit for about 5 minutes until it’s frothy. This is your cue that the yeast is alive and ready.
- In a large mixing bowl, combine the einkorn flour and salt. Make a well in the center and pour in the yeast mixture along with the olive oil.
- Stir everything together until a shaggy dough forms. Then, turn it out onto a lightly floured surface and knead for about 10 minutes. The dough should be smooth and slightly tacky but not sticky.
- Place the dough in a greased bowl, cover it with a damp towel, and let it rise in a warm spot for about 1 hour, or until it’s doubled in size.
- Punch down the dough and shape it into a loaf. Place it in a greased 9×5 inch loaf pan, cover it again, and let it rise for another 30 minutes.
- Preheat your oven to 375°F. Brush the top of the loaf with a little milk for a golden crust.
- Bake for 30-35 minutes, until the bread is golden brown and sounds hollow when tapped on the bottom.
- Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Warm from the oven, this bread has a tender crumb and a subtly sweet, nutty flavor that’s perfect for sandwiches or simply toasted with a smear of butter. For a twist, try slicing it thick and turning it into the best grilled cheese you’ve ever had.
Conclusion
Overwhelmed by the versatility and health benefits of einkorn flour? This roundup of 19 delicious recipes is your ticket to baking with confidence and creativity. From fluffy pancakes to hearty breads, there’s something for every home cook to love. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article to your Pinterest board for easy access to wholesome baking inspiration!
