Einkorn two hour dairy free sandwich loaf

INGREDIENTS

  • 1 1/4 cups (295 g) warm water, at 100°F

  • 1 ½ teaspoons active dry yeast

  • 2 tablespoons sugar

  • 2 tablespoons oil

  • 3 3/4 cups (450 g) jovial All-Purpose Einkorn Flour

  • 1 1/4 teaspoons fine sea salt

INSTRUCTIONS

  1. In a small bowl combine the water, yeast, sugar and oil. Let the mixture rest and get creamy for about 15 minutes. In a large bowl combine the flour and the salt. together until dissolved and creamy..

  2. Add the yeast mixture to the flour bowl and sprinkle the salt on top. Using a stiff spatula, mix the dough until the flour is absorbed. The mixture will come together quickly into a wet dough. Do not add extra flour.

  3. Cover the bowl tightly with plastic wrap and let rise for 45 minutes.

  4. Preheat the oven to 425°F. Grease an 8 ½ x 4 ½-inch loaf pan.

  5. Heavily flour a work surface. Scrape the dough out of the bowl and transfer it to your work surface.( the dough will be quite wet and you might need to add a fee tablespoons of flour to work with it). Knead the dough slightly to get a soft cohesive dough. Spread the dough by pulling gently on the edges to form an 8” long oval. Fold the oval into thirds like a letter, lifting and pressing the ends to the center. Stretch, fold, and press the top and bottom into the center to form a loaf shape. Place the shaped loaf into a well oiled bread pan.

  6. Cover the pan tightly with greased plastic wrap and let rise for 30 minutes or until bread rises to the top of the pan. .

  7. Lower the oven temp to 375°. Remove the plastic wrap and transfer the loaf pan to the oven. Bake for 40 minutes until the loaf just begins to turn golden brown on top. Let the bread cool in the pan for 15 minutes, then turn out the loaf onto a cooling rack. Let cool for 2 hours before slicing.

Recipe courtesy of Jovial foods. Slight modifications are mine.

My Favorite Holiday is this month! Thanksgiving!

As I sit here getting prepared for a freeze warning here in SC I get excited to realize Thanksgiving is just a short few weeks away. Even in these difficult times both economically and with all the horror on the world scene we can rejoice that God is still in control. Vengeance is mine sayeth the Lord… we can rest in that. Nothing passes the eye of God unnoticed. All the evil we see will be dealt with by God Himself.

Now I have had the privilege of being introduced to an Organic Apple Orchard up in Hendersonville, NC. It is about a 2 hour drive for me. It is called The Twisted Apple and so far I have had their Crimson, Ambrosia, Granny Smith, Golden Delicious and their true heritage apple the Arkansas Black. I love baking pie in the Fall and having a locally grown organic apple to bake with is JUST AMAZING! They can be found here on FB https://www.facebook.com/twistedapplellc/about Now I usually bake apple pie with the Granny Smith apple because it is firm and tart. But the Arkansas Black is a very good substituent. Read about its history here.https://arkansasgrown.org/arkansass-very-own-apple/

Now as you all know I bake with Einkorn pretty much exclusively so looking for an apple that will go great with my Pate Brisee pie crust recipe was the challenge. The Arkansas Black did not disappoint. So now that I have been blessed to be able to purchase 2 bushels of these wonderful apples I will be baking some yummy apple pies with both varieties. I have decided to share these lovely pies so if your local and want an awesome organic apple pie for your Thanksgiving dessert let me know. I will be selling from our cottage and we will have other holiday pies as well. Price prices will be $40 per pie. These are 100% organic apple pies made with 100% organic grass fed butter and 100% organic einkorn flour.

Thanksgiving is my favorite holiday of all. Our nation has the privilege of taking an ENTIRE day to give Thanks. Now of course they have kicked God out of the day pretty much and the football god has taken over but we worship The One True God Jesus Christ and we Thank Him for all He has given to us this year. We will have the privilege of eating our own heritage raised turkey and we rejoice at all of God’s goodness and love.

Einkorn Pumpkin Maple Scones with Maple Glaze

INGREDIENTS

Pumpkin Scones:

Maple Glaze:

INSTRUCTIONS

Pumpkin Scones:

  • Preheat the oven to 350F.

  • Whisk the dry ingredients together in a large mixing bowl.

  • Cut the butter (using your fingers or a pastry cutter) into the flour, until it resembles coarse crumbs.

  • Whisk the wet ingredients together in a small mixing bowl.

  • Add the wet ingredients to the dry ingredients and combine as much as possible with a wooden spoon. You'll probably need to finish with your hands (gently kneading the dough until well combined). Just don't overwork the dough. 

  • Turn the dough out onto a lightly floured surface. Using your hand/fingers, shape the dough into a disc that is 1” thick. 

  • Cut the dough into 8 triangles. 

  • Place the scones on a parchment-lined baking sheet, and bake for 20-25 minutes until golden brown around the edges and the surface has cracked.

  • Allow the scones to cool before topping with the glaze. 

Maple Glaze:

  • Whisk together the glaze ingredients: powdered sugar, maple syrup, cream, vanilla, salt, and (optional) nutmeg. I prefer thick glaze. If you'd like a thinner glaze, add another tablespoon of cream (or maple syrup). 

  • Once the scones are cool, spoon the glaze over each scone. Use the back of a spoon to spread the glaze over the scones. 

Recipe courtesy of LiveSimply

Einkorn Cherry Pistachio Crumb Cake

INGREDIENTS

For the Cherry Filling:

  • 1 ¼ pounds (571 g) dark sweet cherries - fresh or frozen, stems removed, pitted and halved

  • ⅓ cup (66 g) granulated sugar

  • ¼ teaspoon kosher salt

For the Streusel:

  • 1 ½ cups (180 g) jovial All-Purpose Einkorn Flour

  • 1 cup (120 g) chopped roasted pistachios

  • ⅔ cup (140 g) light brown sugar 

  • ½ teaspoon cinnamon

  • ¼ teaspoon kosher salt

  • 8 tablespoons (118 g) cold unsalted butter, cut into ½ inch cubes

For the Cake:

  • 3 cups (360 g) jovial All-Purpose Einkorn Flour

  • 1 teaspoon ground cinnamon

  • ¼ teaspoon ground cardamom

  • 2 teaspoons baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon salt

  • 12 tablespoons (170 g) unsalted butter, at room temperature, plus more for greasing the pan

  • 1 cup (200 g) granulated sugar

  • 4 large eggs

  • 1 ½ cups (360 g) sour cream

  • 1 teaspoon vanilla

INSTRUCTIONS

  1. Preheat the oven to 350° F. Butter and flour a 9x13” pan and set aside.

  2. Make the cherry filling: In a medium saucepan, bring the cherries, sugar, and salt to a boil. Reduce the heat to a simmer and stir frequently, smashing cherries with a wooden spoon until they’re softened and syrupy and most of the liquid has cooked down, about 20 minutes. Mixture will firm up a bit as it cools. You should be left with about 1 ⅓ cup of jammy cherry mixture. If yours remains liquidy after it cools, just strain away any excess.

  3. Make the streusel: In a medium bowl mix together the flour, pistachios, brown sugar, cinnamon, and salt. Cut the butter into the flour mixture with a pastry blender or working quickly with your fingers until the dry ingredients are completely incorporated and there are clumps the size of peas. Place in the freezer while you prepare the cake.

  4. Make the cake:  In a large bowl, sift together the flour, cinnamon, cardamom, baking powder, baking soda, and salt.

  5. In a standing mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 1 minute.  Reduce mixing speed to medium and add the eggs one at a time.  Mix in the sour cream and vanilla.

  6. Slowly fold in the flour mixture and mix until incorporated.

  7. Spoon the cake batter into the bottom of the prepared pan and spread with the back of the spoon. Spoon the cherry filling over the top and spread evenly. Sprinkle the top with all of the streusel mixture.

  8. Place the pan in the oven and bake for 55 to 60 minutes until the edges are golden brown. You can also insert a toothpick into the middle of the cake to see if it comes out clean, but don’t worry if your toothpick comes out covered with cherry filling.

  9. Let the cake cool completely before slicing. Cake is best served the day it's made, but is good for up to 3 days if covered and stored at room temperature.  

    Recipe courtesy of Jovial Foods

Einkorn Pumpkin Bread

Einkorn Pumpkin Bread

Ingredients

  • 1 cup (230 g) pumpkin puree, room temperature

  • 3 large eggs, room temperature

  • ¾ cup (175 g) sugar

  • ½ cup (120 g) jovial Extra Virgin Olive Oil, plus more for oiling the pan

  • 1 teaspoon (2 g) cinnamon

  • ½ teaspoon (1 g) ground ginger

  • 2½ cups (300 g) All-Purpose Einkorn Flour, sifted

  • 1 teaspoon (6 g) baking soda

  • ½ teaspoon (2 g) sea salt

Instructions

  1. Preheat oven to 350°F. Oil and flour an 8.5” x 4.5” inch loaf pan.

  2. In a large mixing bowl with a hand blender or in a standing mixer with the wire whip, beat the pumpkin puree until very smooth. Add eggs and continue to beat until creamy and thick, about 2 minutes.

  3. Add sugar and beat for 1 minute.

  4. Add ½ cup of olive oil, cinnamon, and ginger, beat for 1 minute more.

  5. Sift Einkorn flour and combine with baking soda and sea salt.

  6. Add the dry ingredients to the wet ingredients slowly, combining with a spatula until just incorporated. Do not overwork the batter.

  7. Pour batter into the loaf pan and bake for 50-55 minutes, or until a cake tester comes out clean.

  8. Let cool for 10 minutes before turning out on a wire rack to cool.

  9. Slice and serve. Store leftovers at room temperature, covered with plastic wrap for 3-4 days. It can also be frozen in an airtight plastic bag and defrosted at room temperature.

Recipe Courtesy of Jovial Foods.