Einkorn 101 and Baking Tips: New to einkorn flour? Visit my ultimate einkorn guide. And listen to my podcast episode with Carla, the founder of Jovial Foods. We talk about the origin of this grain, the importance of variety within a diet, and how to use einkorn.

Step 2: Cream butter, sugar, eggs, and vanilla.

In the bowl of a stand mixer, or a large bowl, cream the butter, brown sugar, and cane sugar with the paddle attachment (or a hand-mixer) until light and fluffy. Then add the eggs and vanilla extract and mix well.

Step 3: Add dry ingredients.

That’s right, no extra bowl needed. Add all the dry ingredients except the oats to the wet ingredients. Slowly mix to combine (it’s a good arm workout). It’s best to use a wooden spoon for this.

Pro Tip: I ALWAYS recommend weighing the flour vs. using a measuring cup (volume measurement). The weight measurement (grams) will give the best results since volume measurement (cups) can vary greatly depending on how you scoop and level the flour, or even the measuring cup. Investing in a digital scale is one of the best things you can do for achieving great cookies, cakes, muffins, etc.

Step 4: Add rolled oats and mix-in of choice.

Use a wooden spoon to stir in the rolled oats. Stir in the chocolate chips or raisins. Another option is to use both chocolate chips and raisins, 1/2 cup each. Allow the batter to rest for about 10 minutes, as the einkorn needs this rest time to absorb the liquid ingredients.

Step 7: Rest for 5 Minutes.

Let the cookies rest on the cookie tray for 5 minutes before transferring to a cooling rack to cool completely.

Pro Baking Tips

• Fresh Flour: I use all-purpose Einkorn flour that is already ground. If you have the wheat berries or purchase whole grain einkorn flour (which is like whole wheat flour), it will not act the same in this recipe. Using the gram weight is always best when using fresh flour, as fresh flour is lighter and airer than store-bought, pre-milled flour.

• Resting Time: Einkorn cookies can be soft, which is why I let them rest on the baking sheet before moving to the wire rack. This reduces the chance of them breaking. I know it’s hard to wait, but let the cookies cool a bit before moving them.

• Please, Use a Scale: Using a scale is the absolute best way to ensure success when making cakes, cookies, muffins, etc. Always weigh your flour. You can pick up a digital scale for under $20 on Amazon, Target, etc. I’ve had my scale for over 10 years and it’s still going strong.

What Kind of Oats? I used old-fashioned rolled oats here, but you can use quick oats in a pinch if that’s what you have. Do not use steel cut oats in this recipe. I like the brand One Degree, as the oats are sprouted, making them easier to digest.

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Classic Einkorn Oatmeal Cookies

The classic oatmeal cookie gets a delicious twist with this einkorn flour recipe. Made with less sugar, plenty of oats, warm spices, and all-purpose einkorn flour. Add your favorite mix-in, like chocolate chips or raisins.

Course Dessert

Cuisine American, British

Keyword Einkorn Oatmeal Chocolate Chip Cookies, Einkorn Oatmeal Cookies, Einkorn Oatmeal Raisin Cookies

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 32 cookies (using a medium cookie scoop, or about 22 cookies using an ice cream scoop)

Calories 107kcal

Author Kristin Marr

Cost $8

Equipment

• 1 large bowl
• hand mixer or stand mixer with paddle attachment
• parchment paper one sheet
• 1 sheet pan or cookie sheet
• 1 medium cookie scoop or ice cream scoop

Ingredients

• 1 cup unsalted butter softened (16 Tablespoons, or 2 butter sticks)
• 1/2 packed cup organic brown sugar (111 g)
• 1/4 cup organic cane sugar (54 g)
• 2 large eggs
• 1 1/2 teaspoons pure vanilla extract
• 1 1/2 cups all-purpose einkorn flour (170 g)
• 1 1/2 teaspoons cinnamon
• 1 teaspoon salt (fine sea salt)
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon ground cloves
• pinch nutmeg
• 2 1/2 cups old-fashioned rolled oats (240 g)

Add-Ins (Choose One):

• 1 cup semi-sweet chocolate chips
• 1 cup raisins

Instructions

• Preheat the oven to 350F and line a large cookie sheet (sheet pan) with a sheet of parchment paper.
• In the bowl of a stand mixer, or a large bowl, cream the butter, brown sugar, and cane sugar with the paddle attachment (or a hand-mixer) until light and fluffy.
  1 cup unsalted butter, 1/2 packed cup organic brown sugar, 1/4 cup organic cane sugar
  
• Add eggs and pure vanilla extract and mix well.
  2 large eggs, 1 1/2 teaspoons pure vanilla extract
• Add the dry ingredients to the wet ingredients and slowly mix well to combine. It's best to use a wooden spoon for this.
  1 teaspoon salt, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1 1/2 teaspoons cinnamon, 1/4 teaspoon ground cloves, 1 1/2 cups all-purpose einkorn flour, pinch nutmeg
  
• Use a wooden spoon to stir in the rolled oats. Stir in the chocolate chips or raisins, if desired. Another option is to use both chocolate chips and raisins, 1/2 cup each. Allow the batter to rest for about 10 minutes, as the einkorn needs this rest time to absorb the liquid ingredients.
  2 1/2 cups old-fashioned rolled oats, 1 cup semi-sweet chocolate chips, 1 cup raisins
  
• With a medium cookie scoop or ice cream scooper, scoop out dough and place on the sheet pan, about 2 inches apart.
  
• Bake the einkorn cookies for about 8-12 minutes (depending on size) or until just starting to turn golden brown. They may look underdone in the centers. The appearance of the cookies is always your best judge to know when they're ready.
  
• Let cookies rest on baking sheet for 5 minutes before removing to a rack to cool completely.

Notes

Sweetness: These cookies are not super sweet. They are intended to be this way. If you want a sweeter cookie, use semi-sweet chocolate chips (raisins will also provide a small amount of added natural sweetness) OR increase the sugar to 1/2 cup (100 grams). With an increase in sugar, the cookies will be flatter and more crunchy than soft. 

Use a Scale: I highly recommend using a digital scale to weigh the ingredients when grams are provided. This will ensure you’re getting the perfect amount of flour, oats, and sugar.

Salt: If you’re using iodized salt, you may need to reduce the amount of salt to 1/2 teaspoon. I don’t test my recipes with iodized salt, which can have a saltier flavor; we use Redmond real salt to test all recipes.

Other delicious mix-in options: 1/2 cup shredded coconut or chopped macadamia nuts. The nutritional info does not include using chocolate chips or raisins.

Freezing: I love to freeze extra cookies to pull out and enjoy when a craving hits or to pack in the lunchbox. I think you could also easily freeze the raw dough by wrapping it in parchment paper and placing in a freezer bag. I personally haven’t tried freezing the dough yet.

Nutrition

Calories: 107kcal | Carbohydrates: 10g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 96mg | Potassium: 43mg | Fiber: 1g | Sugar: 2g | Vitamin A: 195IU | Vitamin C: 0.003mg | Calcium: 11mg | Iron: 1mg

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The post Einkorn Oatmeal Cookies (Chocolate Chip or Raisin) appeared first on Live Simply.

10 Best Einkorn Flour Recipes

The flavor and texture of einkorn flour translates to the most delicious, easier-to-digest baked goods, from cake and cupcakes to cookies to soup dumplings and scones and muffins. Most of the recipes on this list are made with all-purpose einkorn flour, but whole wheat einkorn may also be used (reduce the whole wheat einkorn by 1/4 cup). If you’re grinding einkorn berries to make flour at home, use the weight measurements (grams) versus cups provided in the recipes (this is far more accurate as freshly-milled flour will be light and airy).

1. Einkorn Pizza

You can easily make up an einkorn flour pizza dough that works great on the grill or in the oven. Just add your favorite toppings and dinner is ready in a flash!

My kids also love turning the pizza dough into mini flatbreads so they can have pizza lunchables for school. An even quicker option is to make these Einkorn Pizza Muffins – you could easily mix up the batter and bake these right after cooking your Homemade Einkorn Pizza Dough. That way you only cut up toppings once and have lunch ready-to-go for the entire week.

Einkorn Pizza Dough

An easy-to-make homemade pizza dough made with all-purpose einkorn flour. 

MAKE THIS RECIPE

2. Einkorn Muffins

Muffins are a favorite in my house. I like that they are easy to customize based on the ingredients you need to use up; there’s no need to go out and buy anything special. I created a Master Einkorn Muffin Recipe, especially for this purpose! You can choose to stir your special mixins into the batter or customize each muffin once you’ve put the batter into the tin.

The master einkorn muffin recipe is one of the most-popular einkorn recipes. Here’s what JR, from the Live Simply Community, had to say, “My wife and I are just starting our ‘real food’ journey. You and your website have been super helpful, and this muffin recipe was our first baking adventure. My wife has always had a gift for baking, so I’ve been incredibly blessed over the years with everything she does. We both agreed these muffins were, by far, the best thing she’s ever baked. All of the flavors are so rich and real. Thanks so much for all your time invested into helping others start eating healthy, real food! You’re a huge blessing!”

If you aren’t feeling creative on making your own varieties, I have lots to choose from:

• Lemon Poppy Einkorn Muffins
• Einkorn Cinnamon Roll Muffins
• Einkorn Banana Muffins
• Einkorn Pumpkin Spice Muffins
• Einkorn Chocolate Zucchini Muffins

Einkorn Master Muffin Recipe: One Recipe, Multiple Possibilities

A master einkorn muffin recipe with multiple mix-in possibilities. Make these muffins your own by adding your favorite mix-ins, like: chocolate chips, fruit, nuts, or shredded coconut. 

MAKE THIS RECIPE

3. Einkorn Dumpling Soup

Chicken and dumpling soup is a cold-weather comfort-food staple, even here in Florida. There’s just something about it that makes me smile when we eat it. One of my favorite parts of making Einkorn Chicken and Dumpling Soup is the fact that the “dumplings” cook right in the broth. There’s no need to turn on the oven and dirty more baking dishes, simply drop your batter into the bubbling soup, cover, and wait!

Best Homemade Einkorn Chicken and Dumpling Soup

Einkorn Chicken and Dumpling Soup is our favorite soup to enjoy in the winter. It's the BEST homemade chicken soup that I've ever made, and when the soup is topped off with buttery einkorn dumplings…perfection!

 

MAKE THIS RECIPE

4. Einkorn Cake

Einkorn works really well in cakes. The all-purpose version, when sifted, makes the best crumb.This Honey-Sweetened Applesauce Carrot Cake is the perfect holiday presentation. If you like chocolate, definitely try Einkorn Chocolate Cake in a sheet pan. If you want cake that’s easy to serve for a party, then make cupcakes! You can either do a one-bowl double chocolate variety or opt for classic vanilla cupcakes with buttercream frosting.

Here’s what Brittni had to say about making the einkorn chocolate cake, “I don’t usually leave comments on blogs because I’m usually short of time (mom life). However, I had to sneak away for a minute to comment because this is truly the best chocolate cake I’ve ever had. I’m pretty picky and usually cake is good because it’s chocolate cake, but this cake is absolutely incredible. My boys are sensitive to wheat but can eat Einkorn. It has been a learning curve baking with it so I’m usually not expecting out of this world with Einkorn recipes. Nonetheless, we decided to give this recipe a try after a quick google search for my son’s birthday. We were all very impressed. The frosting is beyond delicious. Truly the best frosting I’ve ever tasted. The cake is perfect in texture and flavor. All in all this recipe is a keeper. Thank you for sharing this recipe. We will be using it many many more times.”

Best Einkorn Chocolate Cake

A homemade chocolate cake made with einkorn flour. Rich, chocolatey, and perfectly-sweetened, topped with a homemade chocolate buttercream frosting. 

MAKE THIS RECIPE

5. Einkorn Pancakes and Waffles

Whether it’s a lazy weekend brunch or breakfast for dinner, pancakes are always a hit. Homemade Einkorn Pancakes are very quick to make and you can easily double them and freeze, making them a quick breakfast option or even packable for lunch.

Einkorn Pancakes

A make-ahead friendly pancake recipe made with ancient einkorn flour.

MAKE THIS RECIPE

Even easier than flipping individual pancakes is making it in a sheet pan! If you’ve never done this, I highly recommend it. These look lovely on a plate topped with fresh fruit slices.I don’t know about you, but my kids have always loved dipping things. Make breakfast hands-on by baking up a batch of Easy Mini Pancake Muffins.

Baked Einkorn Sheet Pan Pancakes

Oven baked on a sheet pan and made with einkorn flour. The perfect pancake recipe for a busy weekday morning or when you want something quick and easy on the weekend. Customize to your liking with various toppings or mix ins.

MAKE THIS RECIPE

Waffles made with einkorn are light and airy with a wonderful flavor and beautiful golden hue (a characteristic of einkorn). This Einkorn Waffles recipe can be made using all-purpose or whole wheat einkorn.

Einkorn Waffles

This recipe is made with einkorn flour, an ancient grain, which creates fluffy and light waffles that are perfect for a Sunday morning. Or make the waffles in advance, freeze them, and enjoy throughout the week!

MAKE THIS RECIPE

6. Einkorn Tortillas

If it’s Taco Tuesday or you just want a fast, easy bread for a sandwich, give Einkorn Tortillas a try. Yes, it is a lot more work than buying them at the store, but they look simply amazing with the butter and einkorn turning a lovely yellow shade. I promise once you get in the groove they aren’t difficult to make and look very impressive. You can also turn them into tortilla pizzas for a dinner where everyone makes their own pizza!

Einkorn Tortillas

Easy, simple-ingredient homemade tortillas made with einkorn flour. Make a large batch on the weekend and save the extra to enjoy later in the week (store in the fridge) or freeze the extras for a future meal. 

MAKE THIS RECIPE

7. Einkorn Cookies

Everyone loves a classic chocolate chip cookie or classic oatmeal cookie. I think cookies are a great way to learn to use your scale for baking. It’s really easy to add the ingredients to your bowl without dirtying a bunch of measuring cups and spoons.

Einkorn Chocolate Chip Cookies

Homemade chocolate chip cookies made with the ancient grain einkorn. Soft, slightly chewy, and perfectly thick. Just what a chocolate chip cookie should be.

MAKE THIS RECIPE

If you aren’t a fan of chocolate or oatmeal cookies, maybe Soft and Chewy Einkorn Snickerdoodles are more your style. I also tested out einkorn in my favorite Christmas cookies because the kids love decorating Einkorn Sugar Cookies. Or, get the whole family involved in making Einkorn Jam Thumbprint Cookies.

Classic Einkorn Oatmeal Cookies

The classic oatmeal cookie gets a delicious twist with this einkorn flour recipe. Made with less sugar, plenty of oats, warm spices, and all-purpose einkorn flour. Add your favorite mix-in, like chocolate chips or raisins.

MAKE THIS RECIPE

8. Einkorn Sandwich Bread

I admit, I will often pick up bread from the market, especially when it is sourdough. I love supporting these small businesses and bread just seems so hard to make, doesn’t it? However, I have had great success making Einkorn Bread with yeast. There’s just something so magical about watching the dough rise above the pan, and nothing is better than the aroma of it baking in the oven. Make this for special occasions, especially thickly sliced and turned into French toast! If you’d like to make einkorn sourdough bread, I recommend this recipe from Jovial Foods.

How to Make Einkorn Bread

There’s nothing, in the kitchen, like the smell and gratification that comes from mixing together the ingredients to make a yeast bread, watching the sticky dough magically double in size, and then breathe in the aroma of the bread baking in the oven.

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Not sandwich bread, but worth mentioning here is cornbread. Einkorn makes the best cornbread to serve alongside soups, a protein and veggie, or as-is (just because you want cornbread in your life)! Here’s my skillet cornbread recipe using all-purpose einkorn flour.

Easy Homemade Skillet Einkorn Cornbread

Perfect for a warm bowl of soup or chili, this einkorn cornbread has a delicious crumb. May also be made into muffins.

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9. Einkorn Scones

Scones can really elevate your tea or coffee time. I think they are one of the best baked goods for sharing with a group of friends in your home. They are very sturdy so they also travel well if you are taking a meal to a friend. My Einkorn Blueberry Scones have a wonderful lemon glaze on top.

Einkorn Blueberry Scones with Lemon Glaze

Homemade blueberry scones made with einkorn flour and naturally sweetened with maple syrup. The main sweetness and flavor comes from the lemon glaze, so don’t skip it.  

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If you love all things pumpkin, then you’ll want these Einkorn Pumpkin Scones. Don’t skip the maple pecan glaze – it really makes them a fun treat.

Einkorn Pumpkin Scones with Maple Glaze

Pumpkin scones made with einkorn flour and naturally-sweetened with honey or maple syrup. 

MAKE THIS RECIPE

10. Einkorn Biscuits

Flaky biscuits are a labor of love, and you can increase their nutrition with einkorn flour. Homemade Einkorn Biscuits roll out quickly and make beautiful layers.I also took that recipe and modified it slightly to make individual chicken pot pies.

Homemade Einkorn Biscuits

Easy to make homemade biscuits made ancient einkorn flour. These biscuits are perfectly fluffy and also delightfully flaky. 

MAKE THIS RECIPE

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The post 10 Einkorn Flour Recipes Ranked All-Time Best appeared first on Live Simply.

If you’ve been around Live Simply for any length of time, you’ve probably noticed that when it comes to baking, I lean towards using one particular flour: einkorn. I’m often asked, “What is einkorn flour? Is einkorn gluten-free? Can you sub einkorn for white flour?” This post is the ultimate guide to einkorn flour with the best recipes.

I’ll share everything you need to know to use this delicious, healthier, ancient grain in the kitchen with success.

Is Einkorn Gluten-Free?

Einkorn is NOT a gluten-free grain.

This means einkorn is not safe if you have celiac disease (an autoimmune condition). According to celiac.org, about 1 in 100 people have celiac disease. It’s worth repeating, if you have celiac disease einkorn is NOT an option.  

Personally, as someone with a gluten sensitivity (I do NOT have celiac disease), I’ve found that I digest einkorn well, along with wheat breads and baked goods that have gone through the sourdough process (which makes grain easier to digest). This is why so many of the recipes on the blog feature this ancient grain.

What’s the Difference Between All-Purpose and Whole Wheat Einkorn Flour?

• Whole grain or whole wheat einkorn means that nothing has been removed.
• All-purpose einkorn resembles more of a white flour, while whole grain or whole wheat einkorn looks whole wheat flour.
• All-purpose means that some of the bran has been removed. It’s the easiest flour to digest since some of the bran has been removed (the hardest part of a grain to digest). All-purpose einkorn is also lower in phytic acid.

• Whole wheat einkorn is ideal for most rustic breads (quick breads or yeasted sandwich breads), pancakes, or waffles.
• All-purpose einkorn lends itself nicely to lighter baked goods like muffins, sugar cookies, chocolate chip cookies, oatmeal cookies, and chocolate cake or vanilla cupcakes.

How Should I Store Einkorn Flour?

• Einkorn is a staple in my real-food pantry, but I don’t store the flour in the dry pantry.
• It’s best to store the whole grain (berries) or the milled flour in an air-tight container in a cool place.
• The berries and flour will keep this way for about 6 months.

My Favorite Einkorn Recipes

Here are a few of my favorite recipes that are easy to make when you’re just getting started with einkorn. These recipes will help you get used to the feel of einkorn, in both a batter and dough form. If you want more recipes, check out 10 All-Time Best Einkorn Flour Recipes.

1. Pancakes

This recipe uses either whole grain einkorn flour or all-purpose flour. The pancakes are one of the easiest ways to experiment with einkorn flour.

I also love to make einkorn sheet pan pancakes or turn the pancakes into mini muffins for dunking in maple syrup.

3. Pizza Dough

Pizza dough is a great way to get a feel for yeasted einkorn dough. This recipe calls for active dry yeast. You could certainly substitute this ingredient for a couple tablespoons of sourdough starter and extra resting time. You’ll notice that this recipe calls for very little kneading, something you don’t generally find with a wheat-based recipe. Remember, yeasted einkorn dough is much stickier than wheat dough, so flour the surface (parchment paper) and the dough before rolling it out.

4. Cookies

Is there anything like a fresh-from-the-oven cookie? A great introduction to the delicious flavor of einkorn flour is to make einkorn chocolate chip cookies, oatmeal cookies (with raisins or chocolate chips, if you’d like), or sugar cookies.

5. Dumplings

This chicken noodle and dumpling soup is my favorite recipe to make during the fall and winter months. The dumplings are what make this chicken soup AMAZING and they’re made with einkorn flour.

Best Einkorn Recipe Sites

• I have a bunch of einkorn recipes here on the blog.
• Jovial also shares recipes on their site and Carla Bartolucci, the founder of Jovial, wrote a cookbook dedicated to using this grain. In the book, she also dedicates a lot of time to making sourdough with einkorn.
• Naturally Ella is another great resource for einkorn recipes. Erin, the founder, is a vegetarian and has written several recipes using einkorn berries.
• Einkorn.com is another source for recipes. The recipe database isn’t the easiest to search through, so you’ll need to do lots of scrolling to find what you want.

If you want to branch out and experiment on your own, Jovial has a fantastic resource on their site for troubleshooting how to do this.

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Honey-Sweetened Applesauce Carrot Cake (Einkorn Flour)

Easy Mini Pancake Muffins (With Einkorn Flour)

The post What is Einkorn Flour? Ultimate Guide With Recipes appeared first on Live Simply.

What is Einkorn Flour?

If you’ve been around Live Simply for a while, you probably know all about einkorn flour. It’s my go-to choice for baking. It’s not a common flour or something you’ll just find on any store shelf so let’s talk about a few key things to know about einkorn flour and where to find einkorn to make this recipe.

Noteworthy Einkorn Facts…

• Einkorn is known as the oldest variety of wheat making it an ancient grain. The ancient grain is believed to have originated in the Tigris-Euphrates region and is possibly the main grain referenced in the earliest accounts of the Bible. Einkorn is said to be the wheat men were eating in the earliest days before modern day wheat varieties. While modern wheat has undergone hybridization, einkorn still holds true to its original properties.
• Einkorn is a sweet grain with a lighter texture and taste than modern day wheat.
• Einkorn is the only wheat that’s missing certain types of gluten proteins that some people are sensitive to. Einkorn is not gluten-free, but many people who have gluten sensitivities tolerate einkorn well (NOT Celiacs, do not consume einkorn if you have celiacs).

The flavor, texture, and nutritional aspects of einkorn make it a fantastic flour to use for baking, particularly lighter baked goods like muffins. I shared an einkorn 101 post here, it’s definitely worth a read and listen (there’s a podcast episode included at the bottom of that post) if you’re new to einkorn.

Where to Buy Einkorn Flour

You can find einkorn at Whole Foods and health food stores, Vitacost (an online shop), and on Amazon. Definitely shop around as prices can vary based on the retailer. My favorite brand is Jovial Foods since finding their products is fairly easy, and I’ve come to respect this brand as a leader in the real food movement (check out my podcast episode with Carla, the founder, here). Another fantastic source for einkorn (flour and berries) is einkorn.com.

How to Make Einkorn Cinnamon Roll Muffins

• To start, make the muffin batter which is basically the same recipe as the Master Einkorn Muffins (a super popular and well loved blog recipe). That recipe is naturally-sweetened with maple syrup and applesauce and is the perfect base recipe for customizing with all sorts of flavor options.
• Once the muffin batter has been whisked together, spoon half the batter into a muffin tin.
• Next, make a cinnamon roll topping by combining brown sugar, butter, cinnamon, vanilla, and my favorite spice…cardamom. Spoon a small amount of the cinnamon roll topping on top of the batter in the muffin tray.
• Add the remaining batter over the top of the cinnamon roll topping.
• Finally, top off the muffins with more cinnamon roll topping.
• Bake the muffins for about 22 minutes. As the muffins bake, the cinnamon roll topping melts and the sugar crystalizes in the batter creating the iconic cinnamon roll flavor that we all love.

Tips for Making Einkorn Cinnamon Roll Muffins

• Sift the einkorn flour: I know, it’s an extra step none of us want to take, but sifting the flour by placing it in a fine mesh sieve and then gently shaking it into a bowl means you won’t end up with flour clumps in the muffins. And trust me, no one wants flour clumps in a muffin. Einkorn, in particular, seems to get a bit clumpy so I find sifting the flour solves this issue. Sifting flour also helps to make a lighter baked good.
• Sub whole wheat einkorn: If you want to use whole wheat einkorn instead of the all purpose einkorn flour called for in this recipe, reduce the flour by about 1/4 cup. The batter should be thick once all the ingredients are incorporated. If you find the batter is too runny, add in additional flour until you reach a thicker consistency.

Time-Saving Food Prep Tip

Muffins are one of my favorite foods to make because they’re so versatile (they work for the lunchbox, snack, dessert, or breakfast) and can be prepped in advance without any special considerations.

I like to prep a batch of muffins on the weekend to enjoy for breakfast and store extras in the fridge or in the freezer. I think you could also make a double batch of this recipe and freeze the extra for future enjoyment–saving a ton of time and your morning sanity well into the future. This is what I call “cooking once, eating twice.”

On a busy morning, pull a few muffins from the freezer, pop them in the microwave for a few seconds and make scrambled eggs (how to make scrambled eggs fluffy and without milk). <–A quick and nourishing breakfast in just minutes!

Love Einkorn? Try My Favorite Einkorn Muffin Recipes

This recipe is just one of many favorite einkorn muffin recipes that we make in our home. I like to have a variety of simple recipes like this to choose from and rotate.

All of the recipes below are naturally sweetened with either honey or maple syrup (my preference for something we will consume on a regular basis) and call for einkorn flour.

• Master Einkorn Muffin Recipe: One Recipe, Multiple Possibilities
• Einkorn Chocolate Zucchini Muffins
• Einkorn Banana-Maple Muffins 
• Einkorn Sourdough Banana Muffins
• Einkorn Lemon Poppy Muffins 
• Einkorn Mini Pancake Muffins 

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Einkorn Cinnamon Roll Muffins

A naturally-sweetened einkorn muffin recipe topped with a brown sugar and cinnamon topping that tastes just like your favorite cinnamon rolls.

Course Breakfast, Snack

Cuisine American

Keyword einkorn cinnamon roll muffins, einkorn muffins

Prep Time 25 minutes minutes

Cook Time 22 minutes minutes

Servings 12 muffins

Calories 217kcal

Author Kristin Marr

Ingredients

Muffin Batter:

• 8 TB unsalted butter melted and cooled (so it's not super hot)
• 1/2 cup maple syrup (144g) or honey
• 1/2 cup unsweetened applesauce (135g) 
• 2 eggs
• 1 1/2 tsp pure vanilla extract
• 1 3/4 cups all-purpose einkorn flour sifted (210g)
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp baking soda
• 1/4 tsp salt

Cinnamon Roll Topping:

• 3 TB light brown sugar
• 2 TB unsalted butter melted and cooled (so it's not super hot)
• 1 TB ground cinnamon + 1 teaspoon
• 1/2 tsp ground cardamom
• 1/4 tsp pure vanilla extract

Instructions

• Preheat the oven to 350F and line a muffin tin with muffins liners.
• In a large bowl, whisk the wet ingredients together: melted butter, maple syrup, applesauce, eggs, and vanilla extract. 
• Add the dry ingredients to the wet ingredients: sifted einkorn flour, baking powder, baking soda, cinnamon, and salt. Stir to combine. (To sift the einkorn flour, add the flour to a sieve and gently tap to sprinkle the flour into the bowl–this removes clumps that can form in the batter.) Let the batter rest for a few minutes while you mix the cinnamon roll topping.
• In a small bowl, combine the cinnamon roll topping ingredients: brown sugar, butter, cinnamon (1 tablespoon + 1 teaspoon), vanilla, cardamom.
• Fill the muffin liners about 1/3 full with muffin batter. Then add a scant 1/2 teaspoon of cinnamon roll topping to each muffin.
• Add the rest of the batter evenly to each muffin.
• Top off each muffin with another scant 1/2 teaspoon of topping.
• Bake the muffins for 18-22 minutes, or until a toothpick looks clean and free of wet batter (ignoring any topping on the toothpick).
• Let the muffins rest in the tin for 10 minutes before removing to a rack to cool completely. Store the muffins on the counter for 1-2 days, in the fridge for up to 5 days, or in the freezer for up to 3 months.

Notes

Sub whole wheat einkorn: If you want to use whole wheat einkorn instead of the all purpose einkorn flour called for in this recipe, reduce the flour by about 1/4 cup. The batter should be thick once all the ingredients are incorporated. If you find the batter is too runny, add in additional flour until you reach a thicker consistency. 

Nutrition

Calories: 217kcal | Carbohydrates: 28g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 109mg | Potassium: 113mg | Fiber: 1g | Sugar: 12g | Vitamin A: 337IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg

The post Einkorn Cinnamon Roll Muffins appeared first on Live Simply.

Einkorn Flour Makes the Best Muffins, Here’s Why…

I’m a HUGE fan of einkorn flour as evidenced by the number of einkorn recipes that can found on the blog. Einkorn is my go-to flour for making muffins, cakes, pancakes, biscuits, cookies, and dumplings. It’s no surprise that today’s chocolate zucchini muffin recipe calls for einkorn flour.

Here’s what makes einkorn flour the best flour for making muffins (and other baked goods)…

• Einkorn is known as the oldest variety of wheat making it an ancient grain. The ancient grain is believed to have originated in the Tigris-Euphrates region and is possibly the main grain referenced in the earliest accounts of the Bible. Einkorn is said to be the wheat men were eating in the earliest days before modern day wheat varieties. While modern wheat has undergone hybridization, einkorn still holds true to its original properties.
• Einkorn is a sweet grain with a lighter texture and taste than modern day wheat.
• Einkorn is the only wheat that’s missing certain types of gluten proteins that some people are sensitive to. Einkorn is not gluten-free, but many people who have gluten sensitivities tolerate einkorn well (NOT Celiacs, do not consume einkorn if you have celiacs).

The flavor, texture, and nutritional aspects of einkorn make it a fantastic flour to use for baking, particularly lighter baked goods like muffins. I shared an einkorn 101 post here, it’s definitely worth a read and listen (there’s a podcast episode included at the bottom of that post) if you’re new to einkorn.

Where to Buy Einkorn Flour

Einkorn isn’t as common as wheat or all-purpose flour made from modern wheat, so it can be difficult to find in the average grocery store.

You can find einkorn at Whole Foods and health food stores, Earth Fare, Vitacost, and on Amazon. Definitely shop around as prices can vary based on the retailer. My favorite brand is Jovial Foods since finding their products is fairly easy, and I’ve come to respect this brand as a leader in the real food movement (check out my podcast episode with Carla, the founder, here). Another fantastic source for einkorn (flour and berries) is einkorn.com.

Tips for Making Chocolate Zucchini Muffins with Einkorn Flour

• Sift the einkorn flour: I know, it’s a extra step none of us want to take, but sifting the flour by placing it in a fine mesh sieve and then gently shaking it into a bowl means you won’t end up with flour clumps in the muffins. And trust me, no one wants flour clumps in a muffin. Einkorn, in particular, seems to get a bit clumpy so I find sifting the flour solves this issue. Sifting flour also helps to make a lighter baked good.
• Press the zucchini to remove water: Zucchini retains a ton of water that can make baked goods too moist. Shred the zucchini into a towel and then ball up the towel and squeeze out excess water from the zucchini. Then add the zucchini to the batter and stir in the sifted einkorn flour and other dry ingredients.
• Sub whole wheat einkorn: If you want to use whole wheat einkorn instead of the all purpose einkorn flour called for in this recipe, reduce the flour by about 1/4 cup. The batter should be thick once all the ingredients are incorporated. If you find the batter is too runny, add in additional flour until you reach a thicker consistency.

Prep Einkorn Muffins in Advance to Save Time

My kids are obsessed with these muffins and love them in their school lunch or for an afternoon snack or breakfast. (Okay, I’m just as guilty. I love the muffins, too, and will eat them at any meal.)

To be ready for their hungry appetites, I like to prep a batch of muffins on the weekend, particularly when zucchini is in season and available at the farmer’s market, to enjoy for breakfast and store extras in the fridge or in the freezer. I think you could also make a double batch of this recipe and freeze the extra for future enjoyment–saving a ton of time and your morning sanity well into the future. This is what I call “cooking once, eating twice.”

Love Einkorn? Try My Favorite Einkorn Muffin Recipes

This recipe is just one of many favorite einkorn muffin recipes that we make in our home. I like to have a variety of simple recipes like this to choose from and rotate. All of the recipes below are naturally sweetened with either honey or maple syrup (my preference for something we will consume on a regular basis) and call for einkorn flour.

• Master Einkorn Muffin Recipe: One Recipe, Multiple Possibilities
• Einkorn Banana-Maple Muffins 
• Einkorn Sourdough Banana Muffins
• Einkorn Lemon Poppy Muffins 
• Einkorn Mini Pancake Muffins 

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Einkorn Chocolate Zucchini Muffins

A honey sweetened chocolate muffin made with the ancient grain einkorn and fresh zucchini. Add chocolate chips for a double chocolate treat or stick with just cocoa powder for a delicious breakfast option.

Course Breakfast, Snack

Cuisine American

Keyword Einkorn Chocolate Muffins, Einkorn Muffin Recipe

Prep Time 25 minutes minutes

Cook Time 21 minutes minutes

Total Time 46 minutes minutes

Servings 12 muffins

Calories 235kcal

Author Kristin Marr

Equipment

• muffin tin
• large bowl
• sieve

Ingredients

• 6 TB unsalted butter melted (82g)
• 1/2 cup honey (165g)
• 1/2 cup plain Greek yogurt (130g)
• 2 eggs
• 1 tsp pure vanilla extract
• 1 1/2 cups finely shredded zucchini (200g), squeezed to remove excess water (this is about 1 medium zucchini)
• 1 1/2 cups all purpose einkorn flour (190g), sifted
• 1/2 cup unsweetened cocoa powder (45g)
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp salt

Optional Add-In:

• 3/4 cup chocolate chips or chopped nuts (walnuts would be lovely)

Instructions

• Preheat the oven to 350F. Line 12 muffin cups in a muffin tray.
• In a large mixing bowl, combine the wet ingredients: melted butter, honey, Greek yogurt, eggs, and vanilla extract.
• Place the shredded zucchini in a kitchen towel (I grate the zucchini right into the towel using a cheese grater). Bring the edges of the towel together and squeeze the base of the towel (where the zucchini is located) to remove excess water/juices.
• Add the shredded zucchini to the batter and stir to combine.
• Sift the einkorn flour into the wet ingredients using a fine mesh sieve (add the flour to the sieve and gently tap to sprinkle the flour into the bowl--this removes clumps that can form in the batter).
• Add the remaining dry ingredients: cocoa powder, baking soda, baking powder, cinnamon, and salt.
• Fold the dry ingredients into the wet ingredients until combined.
• Stir in any mix-ins desired (optional): chocolate chips or nuts. I personally love the flavor of the muffins without chocolate chips or nuts, but if you want a sweeter muffin (the muffins aren't super sweet due to the honey), chocolate chips will add more sweetness.
• Let the batter rest for about 5-10 minutes to allow the flour to absorb the wet ingredients.
• Evenly divide the batter into 12 muffin cups (they will be full). If you don't want such large muffins, fill the liners just halfway and make about 16 muffins.
• Bake the muffins for 18-21 muffins, until firm on top.
• Let the muffins rest for 10 minutes before removing from the pan to cool completely.

Notes

Sweetener: This recipe isn't super sweet. I personally don't want muffins super sweet, as that  would make them more of a cupcake than a muffin. The honey and cinnamon offer just a touch of sweetness. If you want to use maple syrup, that's an option as well. 

Whole Wheat Einkorn Flour: I haven't tested this recipe using whole wheat einkorn flour, but I think it will work. Generally, I decrease the flour by 1/4 cup when using whole wheat einkorn instead of all purpose einkorn. If you'd like to do that, just watch the batter. If the batter is thick, you're good. If it's too runny, slowly increase the amount of flour (a tablespoon at a time) until you get a thicker batter. 

Cocoa Powder: I recommend using cocoa powder in this recipe and not cacao powder. Cacao just doesn't have the same chocolatey taste in baked goods, so it may not result in the same rich chocolate flavor. 

Nutrition

Calories: 235kcal | Carbohydrates: 35g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 227mg | Potassium: 178mg | Fiber: 2g | Sugar: 19g | Vitamin A: 274IU | Vitamin C: 3mg | Calcium: 54mg | Iron: 2mg

The post Einkorn Chocolate Zucchini Muffins appeared first on Live Simply.

If you’ve made the einkorn muffin recipe here on the blog, then you know just how amazing applesauce is for baked goods. Applesauce not only adds incredible moistness to baked goods, it also provides a natural sweetness to typically over-processed treats. This means a less-processed sweetener, like honey or maple syrup, may be used without compromising the sweet flavor or texture of a baked good.

This next paragraph is going to completely contradict what I just said, so hang with me…

When it comes to making speciality treats that are only enjoyed a few times a year, like cake, I’m personally okay with using an organic sugar (like cane sugar). This vanilla einkorn cupcake recipe, made with cane sugar, is my go-to recipe for birthday celebrations, along with this einkorn chocolate cake. I’m a firm believe that something like cake is meant to be a treat!

A treat isn’t consumed because of its nutrients, and it isn’t meant to be a daily or even weekly food. A treat is meant to be enjoyed, savored, and celebrated. I think this idea is missed in our ready-to-go treat society. Gone are the days of baking treats in home kitchens, which requires time and attention to the process. Today, most people just run to the store and grab cookies or cakes off the store shelf. The time, patience, and work involved in making treats has been lost and so they’re consumed in a quick, careless way. The convenience factor is amazing (and trust me, I’ve been saved many times by a grocery store cake), but it’s also led our processed food society to over-consuming treats that were once reserved for weekends (remember Sunday night dinner?), birthdays, and holidays.

When it comes to making a treat, like chocolate or vanilla cake, I’m okay with using these more refined sweeteners in an effort to maintain a treat’s integrity (the taste and texture). Some treats, like carrot cake, naturally lend themselves to more natural sweeteners without compromising the integrity of the treat or complicating the baking process.

Carrot cake naturally lends itself to being a “healthier” dessert. When the first word in your name is carrot, I just expect more from you than loads of white sugar.

By replacing the white or brown sugar with less-processed sweeteners, carrot cake naturally gets a “healthier” face-lift.

How to Make Honey-Sweetened Applesauce Carrot Cake

As the name implies, this Honey-Sweetened Applesauce Carrot Cake is made with natural sweeteners: honey, applesauce, and freshly-grated carrots (a sweeter vegetable). The combination of the 3 ingredients not only escalate this classic cake to a real food status but also result in a super moist cake. And for me, a super moist carrot cake is a must!

How to make this classic, naturally-sweetened carrot cake…

• 1st: In a large bowl, whisk together the dry ingredients: einkorn flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt.
• Next, combine the wet ingredients in a second large bowl: melted butter, honey, applesauce, eggs, and vanilla extract. Give the wet ingredients a good whisk.
• Now it’s time to add the wet ingredients to the dry ingredients and stir to combine.
• Once combined, add grated carrots, chopped walnuts, and shredded coconut to the batter. If you don’t like coconut, you can omit this ingredient.
• Let the batter rest for 10 minutes. Einkorn slowly absorbs liquid ingredients, so during this time the flour will absorb the liquid and the batter will thicken slightly. This is a common step when working with einkorn batters.
• Meanwhile, grease 2-8inch cake pans with butter and then sprinkle each with flour. Shake off the flour. This will help the cakes easily slide out of the pans once they are cool. If you’d prefer, you can use a 13×9 pan.
• Pour the batter into the cake pans and then bake for 40 minutes.
• While the cake bakes, make the cream cheese frosting, which also uses honey as a natural sweetener.
• Remove the cakes from the oven and fully cool.
• Once cool, it’s time to frost and decorate. I love to add chopped walnuts and orange zest (grated orange peel) over the top of the cake and arrange leafy green carrot tops along the perimeter of the cake.

This carrot cake recipe calls for einkorn flour. What is einkorn flour?

All-purpose einkorn is light with a delicious taste, which makes for the best cakes, pancakes, and muffins. Einkorn is a variety of wheat. It’s known as the oldest variety of wheat, or the first wheat, making it an ancient grain. This particular species of grass grew wild for thousands of years before it was intentionally planted and harvested.

The wheat that’s commonly used today isn’t the same as the wheat our ancestors consumed for thousands of years. Modern wheat has been hybridized. Hybridization is the act of crossing two different species of plants with the goal of creating a new variety of plant. This changes the very makeup and structure of the new plant.

Why do this?

There are many reasons, from improving the yield of the crop to making a plant more disease resistant. As Carla Bartolucci explains, in Einkorn: Recipes for Nature’s Original Wheat, “During the Green Revolution from the 1940s to the 1960s, breeders created new high-yielding varieties of wheat with hybrid seeds that would carry better traits for large-scale farming”

Einkorn and other ancient grains (like emmer and spelt) have a thick husk around the very grain. Modern wheat has a thinner husk that’s easier to remove. Modern wheat may seem like a better choice for production and profitability. But with the increased use of pesticides and fertilizers, is this thinner husk such a good idea? Plus, that thick husk naturally occurs on grains for a reason. Why mess with what nature intended as protection?

While cross-breeding may be a good idea from a large-scale farming standpoint, how does this effect our ability to digest the grains? And what kind of effect does consuming large amounts of this grain have on our overall health?

This is where einkorn really shines, because it still holds to its original properties and nutritional values. In our effort to make modern wheat “better” and more efficient from a production standpoint, nutrients have been lost. Einkorn has a much higher protein content (30% more than modern wheat) and less starch (15% less than modern wheat), along with a higher concentration of minerals and flavor. This makes einkorn distinctly different than modern wheat.

And when we look at the enriched white flour that is widely used today and milled from modern wheat, the nutrients are even further removed, which is why key nutrients (now in isolated forms) must be added back in.

Einkorn is also the only wheat that’s missing certain types of gluten proteins that some people are sensitive to. Einkorn doesn’t have less gluten than modern wheat. It actually has a similar gluten content to modern wheat. The difference is the gluten structure (in einkorn) is weak, making it remarkably different than our modern wheat. (This is a super fascinating video to watch for a visual.)

Einkorn is not gluten free. Some folks with a gluten sensitivity find that einkorn is easier to digest than modern wheat. If you want to make gluten-free carrot cake, check out this recipe.

More Einkorn Treat Recipes

• The Best Einkorn Chocolate Cake
• Einkorn Vanilla Cupcakes
• Einkorn Cinnamon Rolls

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Honey-Sweetened Applesauce Carrot Cake

As the name implies, this Honey-Sweetened Applesauce Carrot Cake is made with natural sweeteners: honey, applesauce, and freshly-grated carrots. The combination of the three ingredients not only escalate this classic cake to a real food status, but also result in a super moist cake. And for me, a super moist carrot cake is a must!

Course Dessert

Cuisine American

Keyword Carrot Cake

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 8 -10 servings

Calories 748kcal

Author Kristin Marr

Ingredients

Cake:

• 2 1/2 cups all-purpose einkorn flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 ground nutmeg
• 8 TB unsalted butter melted
• 1 cup honey
• 1 cup unsweetened applesauce
• 3 eggs
• 2 tsp pure vanilla extract
• 3 cups grated carrots
• 1 cup chopped walnuts
• 1/2 cup shredded unsweetened coconut

Cream Cheese Frosting*:

• 4 TB unsalted butter softened
• 1/4 cup honey
• 8 oz cream cheese

Topping (optional)

• chopped walnuts
• orange zest (grated orange peel)

Instructions

• Preheat the oven to 350F.
• In a large bowl, whisk together the dry ingredients: einkorn flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt. Set aside.
• In another large bowl, whisk together the wet ingredients: melted butter, honey, applesauce, eggs, and vanilla extract. Whisk vigorously for about 30 seconds, until the honey is combined with the other ingredients.
• Pour the wet ingredients into the dry ingredients, and gently stir until all the ingredients are well combined. Add the grated carrots, chopped walnuts, and shredded coconut to the batter, stirring just until combined. Let the batter rest for about 10 minutes. Meanwhile, grease 2-8inch cake pans with butter and then sprinkle each with flour. Shake off the flour. This will help the cakes easily slide out of the pans once they are cool.
• Pour the batter into the cake pans. Bake for 40 minutes. Insert a toothpick into the cakes to test for doneness–they should come out clean.
• Meanwhile, make the frosting. In a stand-mixer (you can also do this with muscle power and a wooden spoon), beat together the softened butter and honey using the paddle attachment. Once the butter and honey mixture is smooth, add the cream cheese and continue to beat the frosting until smooth. You can also use the whisk attachment for this step, but I’ve found the paddle attachment does a better job at removing any butter chunks. Place the frosting in the fridge until the cakes are cool.
• Let the cakes rest in the pan for about 25-30 minutes, then flip the pans over to remove the cakes. Allow the cakes to fully cool. Slice the top off one cake, then gently flip the cake over onto a plate or cake stand. Frost the top and sides of the cake, then add the second cake, and continue frosting. Sprinkle the top of the cake with extra chopped walnuts (toast these in a pan on the stove-top for an extra treat) and orange zest (my favorite addition). Due to the frosting, this cake needs to be kept in the fridge.

Notes

13×9 Pan Baking Note: According to a reader via an Instagram comment, this cake turns out great when it’s baked in a 13×9 pan: “I made your honey carrot cake yesterday and it was loved by all. I made it in a 13×9 pan and it worked great. It took about 45 minutes at the temperature listed in the recipe.”

Frosting Note:

This recipe will yield enough frosting to lightly frost the cake, but not enough to create a thick frosting. If you’d like a thick layer of frosting around the cake, I recommend doubling the butter and cream cheese amounts, but only increasing the honey to 1/3 cup. Taste the frosting, and add more honey if needed. I’ve found that 1/3 cup of honey is sweet enough for this frosting. 

Nutrition

Calories: 748kcal | Carbohydrates: 87g | Protein: 11g | Fat: 42g | Saturated Fat: 21g | Cholesterol: 138mg | Sodium: 609mg | Potassium: 466mg | Fiber: 5g | Sugar: 50g | Vitamin A: 9030IU | Vitamin C: 3.5mg | Calcium: 116mg | Iron: 3.4mg

The post Honey-Sweetened Applesauce Carrot Cake (Einkorn Flour) appeared first on Live Simply.

A few weeks ago, I shared a recipe for sheet pan pancakes. You guys LOVED that recipe because not only are those pancakes so tasty, they’re also super easy to make. Baking pancakes instead of cooking them on the stove-top (which only allows you to make 3-4 at a time), saves time and simplifies the pancake making experience.

Today’s recipe is similar to the sheet pan pancake recipe in that it saves time, can be prepped ahead, and makes a bunch of pancakes at one time. The biggest difference between the sheet pan pancakes and this recipe is the shape: domed muffins versus a flat pancake.

How to Make Pancake Muffins

Making pancake muffins is very similar to making traditional, flat pancakes. Start by mixing together the ingredients…

• milk + lemon juice: This mixture makes homemade buttermilk for fluffy pancakes.
• egg
• a touch of maple syrup
• melted butter
• vanilla extract
• all-purpose einkorn flour: We’ll talk about einkorn in a second. If you don’t have einkorn, I think you could use all-purpose flour instead.
• baking powder
• cinnamon
• salt

Once you mix the ingredients together, spoon the batter into a greased mini muffin tin. You can also use muffin liners, but I prefer a greased tin. You could also use a standard-size muffin tin, but you’ll need to double the baking time to compensate for the increased size.

If you’d like to add mix-ins to your pancake muffins, now is the time to do that. Add chopped fruit or mini chocolate chips. Bake the pancake batter for 10 minutes or until set and firm. Once done, the pancake muffins should have a lovely golden yellow hue. Let the pancake muffins cool for 5 minutes in the tin, then remove and bake the remaining batter.

And that’s it: pancake batter baked in a muffin tin. Easy, peasy, and time-saving!

Time-Saving Tips for Making Pancake Muffins

Beyond being a fun food for kids, this recipe is a serious time-saver. Here are some time-saving tips to keep in mind when making the pancake muffins…

Prep the Muffins on the Weekend

Make a batch of pancake muffins on the weekend, say Sunday morning. Serve a few muffins for breakfast, alongside some eggs or fruit, and then store the rest in the fridge for the upcoming week. This is what I call “Cook once, eat twice” and it’s a huge time and sanity-saver on a busy school morning.

Stock Pancake Muffins in Your Freezer

Make this recipe with the intention of stocking your freezer for future breakfasts, lunches, or snacking. After baking the muffins, allow the muffins to fully cool, then store in a freezer bag or container in the freezer for up to 3 months. Pull out as many as needed and defrost on the counter or in the microwave for a few seconds.

Serve the Pancakes for Breakfast, Lunch, or a Snack

I’m all about “double duty foods.” To me, this is anything I can prep in advance and serve up for breakfast, lunch, snack, or even dinner. I want to get the most return for my time, particularly when prepping food. So if you prep this recipe on the weekend or stash away the muffins in the freezer, use the muffins not only to simplify breakfast but also as a lunchbox option (maybe as a treat or part of the main) or as a quick snack for the kiddos after school. You can add a protein and healthy fat alongside the muffins, too: spread with butter, peanut butter, or serve alongside some cheese cubes.

How to Serve Pancake Muffins

Serve the pancake muffins on their own, just as you would a traditional muffin or serve with a side of maple syrup for dipping. My kids also love getting pancake muffins in their lunchbox with a side container of maple syrup for dipping. I like to pack the muffins with some sort of protein, like cheese cubes, rolled up lunch meat, a hardboiled egg, or some cooked bacon on the side, along with a fruit and veg.

This pancake muffin recipe calls for einkorn flour. What is einkorn?

All-purpose einkorn is light with a delicious taste, which makes for the best cakes, pancakes, and muffins. Einkorn is a variety of wheat. It’s known as the oldest variety of wheat, or the first wheat, making it an ancient grain. This particular species of grass grew wild for thousands of years before it was intentionally planted and harvested.

The wheat that’s commonly used today isn’t the same as the wheat our ancestors consumed for thousands of years. Modern wheat has been hybridized. Hybridization is the act of crossing two different species of plants with the goal of creating a new variety of plant. This changes the very makeup and structure of the new plant.

Why do this?

There are many reasons, from improving the yield of the crop to making a plant more disease resistant. As Carla Bartolucci explains, in Einkorn: Recipes for Nature’s Original Wheat, “During the Green Revolution from the 1940s to the 1960s, breeders created new high-yielding varieties of wheat with hybrid seeds that would carry better traits for large-scale farming”

Einkorn and other ancient grains (like emmer and spelt) have a thick husk around the very grain. Modern wheat has a thinner husk that’s easier to remove. Modern wheat may seem like a better choice for production and profitability. But with the increased use of pesticides and fertilizers, is this thinner husk such a good idea? Plus, that thick husk naturally occurs on grains for a reason. Why mess with what nature intended as protection?

While cross-breeding may be a good idea from a large-scale farming standpoint, how does this effect our ability to digest the grains? And what kind of effect does consuming large amounts of this grain have on our overall health?

This is where einkorn really shines, because it still holds to its original properties and nutritional values. In our effort to make modern wheat “better” and more efficient from a production standpoint, nutrients have been lost. Einkorn has a much higher protein content (30% more than modern wheat) and less starch (15% less than modern wheat), along with a higher concentration of minerals and flavor. This makes einkorn distinctly different than modern wheat.

And when we look at the enriched white flour that is widely used today and milled from modern wheat, the nutrients are even further removed, which is why key nutrients (now in isolated forms) must be added back in.

Einkorn is also the only wheat that’s missing certain types of gluten proteins that some people are sensitive to. Einkorn doesn’t have less gluten than modern wheat. It actually has a similar gluten content to modern wheat. The difference is the gluten structure (in einkorn) is weak, making it remarkably different than our modern wheat. (This is a super fascinating video to watch for a visual.)

Einkorn is not gluten free. Some folks with a gluten sensitivity find that einkorn is easier to digest than modern wheat. If you want to make gluten-free pancake muffins, check out this recipe.

More Easy Pancake Recipes

We love pancakes around here. So there’s a plethora of easy, healthy, homemade pancake recipes here on the blog. Here are a few of my favorites…

• Einkorn Sheet Pan Pancakes
• Busy Morning Almond-Oat Pancakes
• Einkorn Pancakes

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Easy Mini Pancake Muffins (With Einkorn Flour)

Turn pancakes into an easy, freezer-friendly breakfast or lunchbox food with this easy pancake muffin recipe. Made with an ancient grain (einkorn) and a touch of natural sweetener for a healthy, homemade pancake option.

Course Breakfast, lunch, Snack

Cuisine American

Keyword Mini Pancake Muffins, Pancake Muffins

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Servings 30 mini muffins

Calories 41kcal

Author Kristin Marr

Equipment

• mini muffin tin
• large mixing bowl

Ingredients

• 1 1/2 cups all-purpose einkorn flour sifted (between 170-175 grams)
• 2 tsp baking powder
• 1 1/2 tsp ground cinnamon
• 1/2 tsp salt
• 1 cup whole milk or milk of choice
• 2 tsp lemon juice
• 1 egg beaten
• 2 TB pure maple syrup
• 2 TB butter melted and cooled (just so it's not hot)
• 1 tsp pure vanilla extract

(Optional) Mix-Ins, Choose One:

• mini chocolate chips
• chopped fresh blueberries
• diced strawberries

Instructions

• Preheat the oven to 350F. Grease a mini muffin pan with butter or line with muffin liners. If you're going to serve the muffins like pancakes (dipping them in syrup), I recommend skipping the liners. If you prefer more of a muffin, liners work. You could also use a standard-size muffin tin, but you’ll need to double the baking time to compensate for the increased size.
• Add the lemon juice to a large measuring cup or bowl and top off with 1 cup of milk. Let rest for 5 minutes.
• Meanwhile, in a large mixing bowl, add the sifted flour (to sift the flour, add the flour to a large sieve and then gently shake into the bowl), baking powder, cinnamon, and salt.
• Add the remaining wet ingredients to the milk: egg, maple syrup, melted butter, and vanilla extract. Whisk together.
• Add the wet ingredients to the dry ingredients and stir until just combined. Some lumps are okay, but for the most part the batter should be smooth. Let the batter rest for 10 minutes to thicken just a bit.
• Fill the mini muffin pan (each cavity) about ⅔ of the way with batter. (You will not use all the batter right now.) If desired, press chocolate chips, chopped blueberries, or other favorite pancake mix-ins into individual muffins. Since these are mini muffins, don't add too many mix-in ingredients to one muffin.
• Bake for about 10 minutes, or until they look and feel “set.” They will not be browned. They should have a yellow, golden hue.
• Let the pancake muffins rest in the tin for 5 minutes before removing to a rack to cool. Bake the remaining batter.
• Serve with maple syrup for dipping, if desired.
• The muffins freeze well and pack well for school lunches. To freeze, wait until the muffins are fully cool. Then add the muffins to a freezer bag or container and freezer for up to 3 months. Defrost the muffins at room temperature or in the microwave for just a few seconds.

Notes

Flour Note: If you don’t have all-purpose einkorn flour, I think you could use all-purpose flour instead. I also think you could use whole wheat einkorn without issue. If you're looking for a gluten-free pancake muffin, check out this recipe. 

Nutrition

Calories: 41kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 52mg | Potassium: 51mg | Fiber: 1g | Sugar: 1g | Vitamin A: 45IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg

The post Easy Mini Pancake Muffins (With Einkorn Flour) appeared first on Live Simply.

Why Make a Homemade Pizza Lunchable Alternative

To answer this question, let’s pick up with Londyn’s pizza Lunchable story. I could sense her excitement about this discovery and replied, “Oh yea, I know what you’re talking about.”

Then she looked at me and said, “I want to make that for my lunch!” Her first reaction was not “let’s go buy one” but instead “let’s make that.” That’s her world. That’s what we do. This is her norm. This got me to thinking…

• I don’t want my kids to live in a bubble when it comes to food.
• I want my kids to be able to go to the birthday party and partake in the cake and candy without fear or judgement.
• I also want my kids to grow up knowing that they have the ability and power to nourish themselves with simple, real ingredients.
• I want my kids to know the importance of sourcing (real) food and cooking. <–Something that has always been passed down by grandparents and parents. Something that we’ve completely lost in the age of ultra-processed food.

Londyn knew exactly how she wanted to make the build your own pizzas, too. “We need to make pizza dough and shred cheese!” That weekend, we did exactly that, stashing some of the baked pizza crusts away in the freezer for future lunches.

It’s moments like this that remind me of the importance of making real food part of your family culture. It’s our privilege as parents to create this environment and to make cooking and eating real food an incredibly delicious and positive experience for our children. One of the ways we do this is by teaching our children the incredible joy that comes from cooking from-scratch. This is how we change our health (and our children’s health), our broken food system, and the future of food: we get back in the kitchen with our kids!

How to Make a Healthy Pizza Lunchable Alternative

To make a healthy, homemade pizza Lunchable, you need to first make the pizza crusts, the base on which you’ll pile on all the other toppings. This is the most time-consuming part of making a homemade pizza lunchable. But don’t let that scare you. The from-scratch pizza crusts freeze well once they’re baked, which means with a little planning ahead you can create a healthy school Lunchable alternative in under 5 minutes.

To make the pizza crusts…

• Start with 1 pound of your favorite pizza dough. I love this sourdough recipe, this einkorn quick yeast recipe, or this recipe for all-purpose or wheat flour. Or use a store-bought dough.
• Roll the dough out on a parchment paper sprinkled with flour.
• Use a biscuit cutter or the top of a mason jar to form mini pizza crusts.
• Poke the crusts with a fork, then place on a parchment-line sheet pan.
• Bake the crusts at 425F for 12-15 minutes until cooked through.
• The crusts may puff up in the oven. If this is the case, use the back of a measuring cup to gently flatten the crusts.
• Allow the crusts to cool, then store in a bag or storage container.

To make a homemade pizza lunchable…

• Add a few mini pizza crusts to a lunchbox.
• Add sauce, shredded mozzarella cheese, and any additional toppings desired: olives, pepperonis, sliced mini sweet peppers, sliced cherry tomatoes.

Tips for Making a Homemade Pizza Lunchable

This recipe/concept has become one of Londyn’s favorite lunches. It’s on regular rotation this year. Here are a few tips I’ve learned over the past year for making this lunch as easy and fun as possible…

• Make the pizza crusts in advance, stashing the pizza crusts away in the freezer for future lunches. No one wants to make homemade pizza crusts at 7am on a Monday morning, lol.
• If you make homemade pizza for dinner, double up the crust recipe and make this recipe at the same time. This is what I call in “cook once, eat twice”–a time-saving school lunch strategy.
• For variety, add sauce and cheese to the baked pizza crusts, then broil for a few minutes to make baked mini pizzas. My son prefers this option for his lunch as he doesn’t like the “rawness” of the homemade pizza Lunchable. See the photo above for an example.
• Use a bento-style lunchbox. My favorite brands are Lunchbots and Planetbox. A bento-style box is a lunchbox with compartments, so it makes packing a lunch like a homemade lunchable easy and mess-free. Check out my favorite lunchboxes and lunch gear in this post.

Watch How to Make This Lunch

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Homemade Pizza Lunchable Alternative

A homemade pizza Lunchable alternative made with from-scratch pizza crusts, sauce, cheese, and your toppings of choice. Make the pizza crusts in advance for an easy, homemade Lunchable option for school lunch.

Course lunch

Cuisine American

Keyword homemade pizza lunchable, lunchable alternative

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 18 pizza crust rounds, multiple lunches

Calories 67kcal

Author Kristin Marr

Ingredients

• 1 lb pizza dough I love this sourdough recipe, this einkorn quick yeast recipe, or this recipe for all-purpose or wheat flour. Or use a store-bought dough.
• all-purpose flour or flour of choice for dusting the pizza dough
• extra virgin olive oil for brushing the pizza dough
• 2 TB spaghetti/pizza sauce per lunch
• 2 TB shredded mozzarella cheese per lunch

Additional Topping Ideas:

• sliced olives
• pepperonis I like Applegate mini pepperonis, for large pepperonis slice into quarters
• sliced raw veggies such as: mini sweet bell peppers, sliced cherry tomatoes

Instructions

Make the Mini Pizza Crusts:

• Preheat the oven to 425F. Line a rimmed baking sheet with parchment paper.
• Dust a large sheet of parchment paper with all-purpose flour. Transfer the dough to the parchment paper. Sprinkle a bit more flour over the top of the dough.
• Roll out the dough on the parchment paper using a rolling pin or pressing the dough out from the center with your hands. 
• Cut the dough into 18-20 mini rounds using a biscuit cutter (or the top of a mason jar or drinking glass). Then place the rounds on a baking sheet. 
• Use a fork to pierce several holes in each round. Brush a small amount of olive oil over the top of each round. 
• Bake for 10-12 minutes or until cooked through and slightly golden.
• Remove the rounds from the oven. The rounds will have puffed up while cooking. Use the back of a measuring cup to flatten each crust.
• Allow the rounds to cool before storing in a bag or air-tight container. Store in the fridge for up to 4 days or in the freezer for up to 2 months.

To Make a Homemade Pizza Lunchable Alternative:

• Place a few pizza rounds in a lunchbox (a bento-style box is best for this kind of lunch), along with spaghetti/pizza sauce, mozzarella cheese, and any additional toppings desired. To eat, spoon sauce on a round, then top with mozzarella cheese and any additional toppings. 
• Alternatively, you can use the pizza crusts to make mini baked pizzas. To do this, add a small amount of sauce and cheese (and a pepperoni if desired or veggies) to the already-baked mini pizza crusts, then broil for a few minutes until cheese melts. My son loves the baked mini pizzas in his lunchbox.

Video

Nutrition

Calories: 67kcal | Carbohydrates: 12g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 201mg | Potassium: 7mg | Fiber: 1g | Sugar: 2g | Vitamin A: 18IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg

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How to Keep Lunch Warm or Cold in The Lunchbox

The post Homemade Pizza Lunchable Alternative appeared first on Live Simply.

What is chicken and dumpling soup?

I don’t remember ever eating chicken and dumpling soup as a child. It wasn’t until recent years that this Great Depression Era soup (it was considered a staple during those hard economic times) came into my life. I’ve tried a number of different versions of chicken and dumpling soup over the years, but today’s recipe is the best of the best (in my opinion). It’s inspired by Elliott Homestead’s recipe, with a few tweaks here and there (as that’s how I generally cook in the kitchen).

So what is chicken and dumpling soup? Well, it’s a soup that’s made by first cooking chicken (in this case a whole chicken, but I’ll offer up some short-cut tips later) in water. Doing this creates a broth and the meat for the soup. Veggies are sautéed for the soup base, then the cooked chicken, broth, and a few spices are added. After a few minutes of this mixture simmering, homemade dumplings (think: biscuits) are dropped on top of the soup and cooked right there in the broth. There are several dumpling variations, some are rolled out flat and others are rolled into a ball or just dropped in the soup. I prefer the dropped version. The result is the most heavenly and comforting meal.

How to Make Einkorn Chicken and Dumpling Soup

Today’s recipe is easy to make and the ingredients are incredibly simple. There’s nothing fancy about this soup, but you couldn’t tell from looking at it or eating it. It’s a simple dish (remember it’s a Great Depression recipe) with big flavor and vibrancy. Chicken and dumpling soup is also incredibly hearty, so there’s no need to make anything else to go with it.

Here’s how to make this soup, step-by-step…

• First, fill a stock/soup pot (or Dutch oven) with 8-10 cups of water, a couple of celery stalks, carrots, and an onion. Add a few pinches of salt and then a whole chicken (around 3-4lbs). Bring the water and chicken to a lively simmer and cook until the chicken is cooked through (it should begin falling off the bone) and the water has turned into a golden broth. This will take about an hour.
• Next, remove the chicken carefully from the broth and strain the veggies away from the broth using a colander. Let the chicken and broth rest while you work on the soup base.
• For the soup base, chop a few celery stalks, carrots, and an onion. Saute this mixture in butter, then add minced garlic, salt, dried oregano and thyme, and a few tablespoons of einkorn flour. The einkorn flour will help thicken the chicken and dumpling soup, but it’s important that it’s added at this stage to avoid a floury taste in the soup.
• Next, shred the chicken (I like to keep the pieces fairly large) and add the chicken and 8 cups of broth to the veggies. Simmer this mixture for about 20 minutes, until the veggies are cooked through.
• While the soup simmers, make the einkorn dumplings: combine einkorn flour, melted butter, milk, baking powder, salt, and chopped fresh herbs in a bowl. Stir just until combined.
• Use an ice cream scooper or a large spoon to scoop the dumpling mixture from the bowl into the soup. The dumplings should float on top of the mixture and will expand as they simmer over the next 15 minutes. Once cooked through, the dumplings will have a glossy, wet appearance on the top and a drier (biscuit-like texture) on the inside.
• To serve, scoop out an einkorn dumpling or two, then ladle soup around the dumpling(s). Top with some freshly chopped herbs for extra vibrancy and flavor.

 What is einkorn flour?

The dumplings in this recipe are made with einkorn flour, hence the recipe name “einkorn chicken and dumpling soup”. If you’re new to this flour, here’s what you need to know.

Einkorn is a variety of wheat. It’s known as the oldest variety of wheat, or the first wheat, making it an ancient grain. This particular species of grass grew wild for thousands of years before it was intentionally planted and harvested. Einkorn hasn’t been hybridized (crossbred like modern day wheat) so it still holds to its original properties and nutritional values. In our effort to make modern wheat “better” and more efficient from a production standpoint, nutrients have been lost. Einkorn has a much higher protein content (30% more) and less starch (15% less) along with a higher concentration of minerals and flavor than modern wheat. This makes einkorn distinctly different than modern wheat.

Einkorn is NOT a gluten-free grain. This means einkorn is not safe if you have celiac disease (an autoimmune condition). According to celiac.org, about 1 in 100 people have celiac disease. If you have celiac disease or currently cannot consume gluten (there are times when gluten may need to be temporarily removed to heal the gut, etc.), I recommend making this gluten-free chicken and dumpling soup recipe.

Personally, I’ve found that I digest einkorn well (and this is one reason einkorn is gaining popularity as more people are sensitive to modern wheat), along with wheat breads and baked goods that have gone through the sourdough process (which makes grain easier to digest–a practice that has been around for thousands of years). Einkorn is known for being easy to digest since it hasn’t been changed or altered. This is why so many of the recipes on the blog feature this grain.

Where to Buy Einkorn Flour

You can find einkorn at some Whole Foods and health food stores, Earth Fare, Vitacost, and Amazon. Definitely shop around as prices can vary based on the retailer.

My favorite brand is Jovial Foods since finding their products is fairly easy and I’ve come to respect this brand as a leader in the real food movement. Another fantastic source for einkorn (flour and berries) is einkorn.com. If you use a lot of einkorn, buying a large bag of flour from Jovial is the most economical option. To learn more about einkorn, I recommend reading this post and listening to this podcast with Carla from Jovial (hearing her daughter’s story about gluten sensitivity is worth it).

Time-Saving Tips

This recipe does take some planning and time to make since you must first cook a whole chicken in water to make the broth and meat base. This takes about an hour of hands-off time, but it’s still an extra time piece to this recipe that may not be ideal on a busy weeknight. I usually make this soup on the weekend, when I have more time at home and can set my chicken to cook in the afternoon and then make the dumpling soup in the evening. If you want to reduce the time it takes to make this recipe or prep some elements ahead of time, here are my time-saving recommendations.

• Cook the chicken and broth in advance. Do this on the weekend or a day when you’re home, then shred the chicken and place in a storage container and store the broth in a different container. The broth and chicken will both be ready in the fridge when you need them. Store the chicken and broth for up to 4 days in the fridge. Keep in mind, doing so will reduce the amount of time you can store the chicken and dumpling soup in the fridge if you have leftovers since the broth and chicken are already several days old.
• Use a store-bought rotisserie chicken. Simply buy an already-cooked whole chicken from the store. You’ll also need to pick up broth or if you have some in your freezer, defrost and use that. This option won’t have the same amazing flavor as the homemade route, but it will still be delicious.

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Best Homemade Einkorn Chicken and Dumpling Soup

Einkorn Chicken and Dumpling Soup is our favorite soup to enjoy in the winter. It's the BEST homemade chicken soup that I've ever made, and when the soup is topped off with buttery einkorn dumplings…perfection!

 

Course lunch, Main Course, Soup

Cuisine American

Keyword chicken dumpling soup, einkorn, Einkorn Chicken and Dumpling Soup

Prep Time 1 hour hour 30 minutes minutes

Cook Time 40 minutes minutes

Servings 6 servings (4-6 servings, depending on hunger)

Calories 416kcal

Author Kristin Marr

Ingredients

For the Broth/Chicken:

• 1 3-4lb whole chicken
• 8-10 cups water enough water to submerge the chicken
• 2 celery stalks cut in half or left whole, whatever fits in the pot
• 1-2 carrots cut in half or left whole, whatever fits in the pot
• salt just a few pinches
• pepper or peppercorns, just a few pinches or a few peppercorns
• 1 white onion cut in half and skin removed

For the Soup:

• 4 TB butter salted or unsalted, whatever you have on hand
• 4-5 large carrots cut into coins or slices
• 4 celery stalks chopped
• 1 sweet yellow or white onion chopped
• 4 garlic cloves minced
• 1 1/2 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 4 TB all-purpose einkorn flour
• shredded meat from a 3-4lb whole chicken from the chicken cooked above or see time-saving tips below
• 8 cups chicken broth from the broth made while cooking the chicken or see time-saving tips below

For the Einkorn Dumplings:

• 2 cups all-purpose einkorn flour (250g)
• 1 TB baking powder
• 1 tsp salt
• 3/4 cup whole milk or milk of your choice
• 3 TB melted butter
• 1/4 cup chopped fresh parsley (optional)

Instructions

For the Broth/Chicken:

• Place the chicken and vegetables in large soup pot or Dutch oven. I didn't add parsley to the broth ingredients, but if you have extra around you can throw in a handful as well. Add water, enough to cover the chicken (my chicken usually isn't fully submerged, but the majority of chicken should be), about 8-10 cups. Add salt and either ground pepper or a few peppercorns.
• Bring the mixture to a lively simmer, then cover, and reduce the heat to a simmer. The mixture will need to simmer for about an hour, cooking the chicken and creating a fragrant broth.
• After an hour, the chicken should be cooked through (easy to shred). Remove the chicken from the broth (I use two forks to do this) and set aside to cool. Use a colander and large bowl to strain the broth from the veggies and any skin or bones left behind.
• Once cool, shred the chicken. You'll use all the chicken meat for this recipe. If you'd like to reserve the bones, you can make another pot of broth/stock at this point for the freezer or future use (I like the Instant Pot or slow cooker method).

Make the Chicken Soup:

• Melt the butter in a large soup pot or Dutch oven (the one pictured in my post is a Staub 4 quart).
• Once melted, add the carrots, celery, onion, and a pinch of salt. Saute for about 6-8 minutes, or until the vegetables soften.
• Add the garlic, oregano, and thyme and saute for just a minute or two. Add the salt, pepper, and flour. Stir until the flour coats the vegetables.
• Add the shredded chicken and chicken broth, stir.
• Allow the soup to simmer, covered, for about 25 minutes. Taste the soup and add more salt or pepper, if needed. I don't find that I need to add more salt. Everyone's taste is different.

Make the Einkorn Dumplings:

• While the soup cooks, I recommend making the dumpling batter. To do this, whisk together the einkorn flour, baking powder, salt, and fresh parsley (if using).
• Add the melted butter and milk to the dry ingredients and stir to combine. This should be a wet and sticky dough.
• Use an ice cream scooper or large spoon to scoop the batter from the bowl into the soup. The dumplings should float on top of the soup, if one sinks use a spoon to bring it to the top (I've only had this happen once, not sure why).
• Cover the pot and allow the soup to simmer for about 15 minutes, or until the dumplings are cooked through. They will appear "wet" or glossy on the outside, but on the inside should be like a dry biscuit texture.
• To serve, scoop out one or two dumplings into a bowl along with soup. Add chopped fresh parsley on top for vibrance and flavor (optional).

Store Leftover Soup:

• This soup stores very well. I love to make it for dinner one night and serve it for lunch the next day. Store the soup and dumplings together in an air-tight container in the fridge. I've never tried freezing this soup so I can't speak to that. Reheat in the microwave or on the stove-top.

Notes

Time-Saving Tips

This recipe does take some planning and time to make since you must first cook a whole chicken in water to make the broth and meat base. This takes about an hour of hands-off time, but it’s still an extra time piece to this recipe that may not be ideal on a busy weeknight. I usually make this soup on the weekend, when I have more time at home and can set my chicken to cook in the afternoon and then make the dumpling soup in the evening. If you want to reduce the time it takes to make this recipe or prep some elements ahead of time, here are my time-saving recommendations.

• Cook the chicken and broth in advance. Do this on the weekend or a day when you’re home, then shred the chicken and place in a storage container and store the broth in a different container. The broth and chicken will both be ready in the fridge when you need them. Store the chicken and broth for up to 4 days in the fridge. Keep in mind, doing so will reduce the amount of time you can store the chicken and dumpling soup in the fridge if you have leftovers since the broth and chicken are already several days old.
• Use a store-bought rotisserie chicken. Simply buy an already-cooked whole chicken from the store. You’ll also need to pick up broth or if you have some in your freezer, defrost and use that. This option won’t have the same amazing flavor as the homemade route, but it will still be delicious. 

Nutrition

Calories: 416kcal | Carbohydrates: 55g | Protein: 14g | Fat: 17g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 1095mg | Potassium: 963mg | Fiber: 5g | Sugar: 9g | Vitamin A: 10425IU | Vitamin C: 9mg | Calcium: 219mg | Iron: 4mg

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The post Homemade Einkorn Chicken and Dumpling Soup appeared first on Live Simply.

Sheet pan pancakes are different than traditional pancakes…

• They’re baked on a sheet pan in the oven.
• The pancakes (or one big giant pancake) bake all at the same time, leaving you time to get other things done in the morning (like a shower, dishes, or finishing your morning cup of joe).
• The giant sheet pan pancake can be cut into smaller pieces, almost like bars or a sheet cake.

Why Bake Pancakes on a Sheet Pan in the Oven?

So, you may be wondering…Pancakes are already the perfect food. Why go messing with pancakes and bake them on a sheet pan in the oven?

I thought the same thing. Until I baked pancakes many years ago (after discovering this technique thanks to a Pampered Chef party). So, let’s talk about why you would want to bake your pancakes…

Baking pancakes on a sheet pan in the oven is a serious time saver.

Think about how tedious it is to pour and wait for all those little pancake circles to cook. It takes time! Time I don’t have during the weekday, and sometimes don’t have on the weekend. Baking the pancakes on a sheet pan in the oven removes the cooking time annoyance.

Baking pancakes changes things up.

I mentioned earlier that my kids are obsessed with sheet pan pancakes. It’s not because they taste any different than regular pancakes, it’s because they feel like they’re getting something different. It almost feels like cake, since the pancakes are cut into little squares. The kids also love the sheet pan pancake squares served up in their lunchbox. Served alongside fruit, yogurt, and a veg…perfection in their eyes!

You can easily customize pancake flavors.

If your household is anything like mine, than it’s rare for everyone to love the same pancake flavor. I like blueberry pancakes, the kids are all about chocolate chips, and Dustin is a plain guy. By baking the pancakes on a sheet pan, you can make multiple different custom flavors at one time, baked directly into the pancakes. It’s a win-win for the whole family!

What is Einkorn Flour and Why Use it to Make Sheet Pan Pancakes?

Einkorn is the flour I tend to use for most non-sourdough baking needs. All-purpose einkorn is light with a delicious taste, which makes for the best cakes, pancakes, and muffins.

Einkorn is a variety of wheat. It’s known as the oldest variety of wheat, or the first wheat, making it an ancient grain. This particular species of grass grew wild for thousands of years before it was intentionally planted and harvested.

The wheat that’s commonly used today isn’t the same as the wheat our ancestors consumed for thousands of years. Modern wheat has been hybridized. Hybridization is the act of crossing two different species of plants with the goal of creating a new variety of plant. This changes the very makeup and structure of the new plant.

Why do this?

There are many reasons, from improving the yield of the crop to making a plant more disease resistant. As Carla Bartolucci explains, in Einkorn: Recipes for Nature’s Original Wheat, “During the Green Revolution from the 1940s to the 1960s, breeders created new high-yielding varieties of wheat with hybrid seeds that would carry better traits for large-scale farming.”

Einkorn and other ancient grains (like emmer and spelt) have a thick husk around the very grain. Modern wheat has a thinner husk that’s easier to remove. Modern wheat may seem like a better choice for production and profitability. But with the increased use of pesticides and fertilizers, is this thinner husk such a good idea? Plus, that thick husk naturally occurs on grains for a reason. Why mess with what nature intended as protection?

While cross-breeding may be a good idea from a large-scale farming standpoint, how does this effect our ability to digest the grains? And what kind of effect does consuming large amounts of this grain have on our overall health?

This is where einkorn really shines, because it still holds to its original properties and nutritional values. In our effort to make modern wheat “better” and more efficient from a production standpoint, nutrients have been lost. Einkorn has a much higher protein content (30% more than modern wheat) and less starch (15% less than modern wheat), along with a higher concentration of minerals and flavor. This makes einkorn distinctly different than modern wheat.

And when we look at the enriched white flour that is widely used today and milled from modern wheat, the nutrients are even further removed, which is why key nutrients (now in isolated forms) must be added back in.

Einkorn is also the only wheat that’s missing certain types of gluten proteins that some people are sensitive to. Einkorn doesn’t have less gluten than modern wheat. It actually has a similar gluten content to modern wheat. The difference is the gluten structure (in einkorn) is weak, making it remarkably different than our modern wheat. (This is a super fascinating video to watch for a visual.)

Einkorn is not gluten-free. Some folks with a gluten sensitivity find that einkorn is easier to digest than modern wheat.

How to Customize Sheet Pan Pancakes

It’s super easy to customize sheet pan pancakes with a variety of flavors. Here are a few of my favorites to add to the pancake batter before baking.

• Frozen Blueberries: Sprinkle on top of the batter before baking.
• Chocolate Chips: Sprinkle your favorite chocolate chips on top of the batter before baking.
• Chopped Pecans: for a pecan flavored pancake. Sprinkle on top before baking.
• Peanut Butter or Jam: Add a few drops of peanut butter or jam to the top of your batter (while on the sheet pan) and then use a knife to create swirls. Similar to this recipe.
• Sliced Bananas: Sprinkle banana pieces or slices on top of the batter before baking.
• Cooked and Chopped Bacon: Go the savory route with this option. Sprinkle on top of the batter before baking.

More Easy Breakfast Ideas

• Breakfast Cookies
• Baked Oatmeal
• Granola
• Einkorn Muffins
• Healthy Yogurt Bowls
• Fluffy Scrambled Eggs

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Baked Einkorn Sheet Pan Pancakes

Oven baked on a sheet pan and made with einkorn flour. The perfect pancake recipe for a busy weekday morning or when you want something quick and easy on the weekend. Customize to your liking with various toppings or mix ins.

Course Breakfast, lunch

Cuisine American

Keyword Einkorn Pancakes, Oven Baked Pancakes, Sheet Pan Pancakes

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Servings 6 people

Calories 386kcal

Author Kristin Marr

Ingredients

• 2 1/2 cups all-purpose einkorn flour (284g)
• 2 tsp baking powder
• 1 tsp baking soda
• 2 tsp ground cinnamon
• 1/2 tsp salt
• 2 cups whole milk or buttermilk or a plant-based milk (500ml)
• 6 TB unsalted butter melted, plus 1 TB to coat the sheet pan
• 2 eggs
• 2 TB pure maple syrup or honey
• 1 tsp pure vanilla extract

Mix Ins You Can Add BEFORE Baking, if Desired:

• frozen blueberries sprinkle on top of batter before baking
• chopped pecans sprinkle on top of batter before baking
• chocolate chips sprinkle on top of batter before baking
• cooked and chopped bacon sprinkle on top of batter before baking
• sliced banana sprinkle on top of batter before baking

Toppings You Can Add AFTER Baking, if Desired:

• berries
• banana slices
• chopped nuts
• maple syrup
• berry syrup
• butter
• nut butter
• whipped cream

Special Equipment:

• half sheet pan
• parchment paper
• large bowl

Instructions

• Preheat the oven to 425F.
• Line a half sheet pan with parchment paper. Add one tablespoon of butter to the sheet pan and place in oven to melt. Once melted, remove from the oven and spread the butter evenly on the parchment paper.
• Add the dry ingredients to a large mixing bowl and whisk to combine: flour, baking powder, baking soda, cinnamon, and salt.
• Add remaining wet ingredients (not toppings or mix in ideas) and stir to combine, making sure not to over mix. Some lumps are fine.
• Let the batter rest for 5 minutes.
• Carefully spread the batter into the prepared pan.
• Optional: Sprinkle any mix ins desired EVENLY on top (you don't have to add any mix ins for plain pancakes): chocolate chips, fruit (like banana or blueberries), nuts, etc. You can even make 4 separate “flavors” in the pan. Make sure the mix-ins are evenly spaced out. You don't want clumps of blueberries together as the batter may not fully bake in those spots. Don't overdue the mix ins, a little goes a long way. Also, avoid any mushy or super juicy fruit–this type of fruit is best used on top of the pancakes after baking.
• Bake for 12-15 minutes, until lightly golden brown in color and may show a few cracks.
• Let the pancake rest in the sheet pan for 5 minutes before cutting and serving.
• Store extra pancake pieces in the fridge or freezer in an air-tight container. Reheat in toaster oven or microwave or pack cold for lunches.

Notes

Gluten-Free Option: If you need a gluten-free sheet pan pancake recipe, I recommend this one. 

Flour Alternative: If you don’t have einkorn flour on hand, you can try all-purpose flour (my favorite is from Sunrise Flour Mill). I haven’t tested this recipe using all-purpose flour, so let me know how it goes. 

Nutrition

Calories: 386kcal | Carbohydrates: 50g | Protein: 10g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 93mg | Sodium: 464mg | Potassium: 367mg | Fiber: 2g | Sugar: 8g | Vitamin A: 566IU | Calcium: 199mg | Iron: 3mg

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If you still have an active sourdough starter sitting on your counter, today’s recipe (sourdough banana bread muffins) is a must-make. And if you’re new to sourdough, don’t click away. You can make this recipe, too. I’ll share how to do that below.

Sourdough is made by first creating a starter, which is simply a blend of water and flour and wild yeast. Wild yeast lives everywhere, so the intent of creating a sourdough starter is to capture naturally-occurring wild yeast and use it for baking bread. This means a sourdough starter, the base of every sourdough recipe, is full of life, literally, in the form of healthy and active bacteria.

This bacteria, when mixed with flour (and usually some water and maybe a few other ingredients) and given time (hours to rest and make a fermented dough), goes to work at breaking down (pre-digesting) the gluten and phytic acid found in grains. This makes sourdough easier to digest and full or beneficial nutrients. Sourdough is truly a magical process. It’s fascinating to watch how something so simple (water, flour, and air) can create the most delicious breads, muffins, pancakes, waffles, crackers, and so much more.

(PS: If you have Netflix, I recommend watching Michael Pollan’s Cooked and the episode about Air which is all about fermentation and sourdough.)

When it comes to sourdough, a lot of people think solely about crusty bread. But the truth is, you can use a sourdough starter to make just about any baked good, from muffins to crackers to waffles to cakes to biscuits and pizza dough. (Find 9 easy sourdough recipes in this post.)

If you already have a starter that’s mature and active (meaning it’s bubbly and rises and falls each time you feed it), then you’re ready to make today’s recipe.

If you don’t have a starter yet, now is the time to make one. It’s time to join the rebirth of sourdough in our culture. You’ll need flour and water and patience. It will take about 5-10 days before your starter is ready for baking. After that, it will be ready anytime you want to make something. To make a starter, follow this recipe.

Having a sourdough starter is like having a pet, you must feed it daily (unless you keep a mature starter in the fridge during a hibernation period when you aren’t actively using it–for example: during the week your starter lives in the fridge when it doesn’t require feeding and on the weekend you take your starer out and feed and use it.). Before feeding a starter (with flour and water), you have to discard half the starter first.

Many times, the discard portion is exactly that: discard. That is unless you have a purpose for that discard. With the sourdough discard, you can make pancakes, waffles, or today’s banana bread muffins. You may also use active sourdough starter (as in, you recently fed the sourdough starter just a few hours ago and the starter is now growing and increasing in size). It’s up to you, use discard starter or freshly-fed and bubbly starter–your choice as both work great in this recipe.

• This is a great recipe to add to your recipe list for the school year since the muffins may be made in advance and served for breakfast and lunch during the week.
• The recipe doubles and freezes well. If you have a large amount of starter, double the recipe and store the extra in the freezer.
• The muffins keep at room temperature for about 2 days. After that, store the muffins in the fridge or the freezer.

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Sourdough Banana Bread Muffins

Naturally-sweetened (with honey or maple syrup) banana bread muffins made with a sourdough starter. Inspired by this banana bread recipe from Clever Carrot.

Course Breakfast, Snack

Cuisine American

Keyword banana bread, Sourdough, sourdough banana bread, Sourdough Muffins

Prep Time 15 minutes minutes

Cook Time 22 minutes minutes

Servings 16 muffins

Calories 161kcal

Author Kristin Marr

Ingredients

• 400 grams overripe bananas weighed without skin on (about 3 medium bananas)
• 100 grams sourdough starter discard or just fed within a few hours (your choice), about 1/2 cup
• 1/2 cup unsalted butter melted (116 grams)
• 1/3 cup maple syrup or honey (100 grams)
• 1/4 cup kefir or milk (60 grams)
• 2 eggs
• 1 tsp pure vanilla extract
• 250 grams whole wheat einkorn flour (2 cups), I believe you could also use a different gluten-based flour, however, I haven't tested this recipe with other flours.
• 1 1/2 tsp baking soda
• 1/4 tsp salt

Instructions

• Preheat the oven to 375F. Line a muffin pan with muffin liners. Or, if you prefer to make bread, line a standard-size bread pan with parchment paper.
• In a large bowl, mash the bananas. Then whisk in the remaining wet ingredients: sourdough starter, unsalted melted butter, maple syrup (or honey), kefir (or milk), eggs, and vanilla extract.
• Add the dry ingredients to the bowl: flour, baking soda, and salt. Stir to combine all the ingredients.
• Fill the muffin cups with the batter (about 3/4 the way full). Reduce the oven temperature to 350F.
• Bake the muffins for 22-25 minutes, or until golden brown and the tops feel springy and set when touched. If you prefer to make bread, add the batter to a bread pan and bake for about 50-60 minutes (or until a knife inserted into the center of the bread comes out clean).
• Store at room temperature for up to 2 days (in an air-tight bag or container) or in the fridge for up to 5 days (or in the freezer for up to 2-3 months).

Notes

Mini Muffins: If you want to make mini muffins for the lunchbox or a toddler breakfast, this recipe will work in a mini muffin pan since there aren't any mix-ins (large chunks of blueberries, etc.) You'll need to reduce the cooking time to just about 12-15ish minutes (my guess). 

Chocolate Chips: I know a lot of people love chocolate chips added to banana bread. You can definitely add chocolate chips to the batter of this recipe. I'm guessing about 1 cup works best. 

Einkorn Flour: Since this recipe is not long-fermented, I like to use einkorn flour as it's easier to digest. Learn more about einkorn flour in this post. 

Nutrition

Calories: 161kcal | Carbohydrates: 23g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 36mg | Sodium: 166mg | Potassium: 169mg | Fiber: 2g | Sugar: 7g | Vitamin A: 231IU | Vitamin C: 2mg | Calcium: 23mg | Iron: 1mg

The post Sourdough Banana Bread Muffins (with honey or maple syrup) appeared first on Live Simply.

There are many feelings that surround the current state of the world. (If you’re reading this in the future, we’re currently in 2020, the year of coronavirus, toilet paper and meat shortages, business closures, mask- wearing, and murder hornets…I know it sounds sci-fi like and, trust me, it feels that way.)

Despite the challenging times, there is a glimmer of hope. Folks are turning to local farms and have returned to their kitchens and are now cooking at home (because when you’re not hustling 24/7 you have time to make nourishment a priority). I’ve also noticed the number of people outside, enjoying bike rides and playing with their kids. I know we’re all eager to get back to “normal life,” but I hope we don’t rush back too quickly. I hope we remember the practices we’ve developed during these “slower times.” I hope the sourdough starters continue to thrive, the home-cooked meals continue to be celebrated and enjoyed at our tables, farms continue to experience local demand, and we continue to embrace the beauty and joy that comes from getting outside and connecting with our loved ones. In a way, this virus situation has brought us back to the basics, back to what matters, and for that I’m grateful.

With the hope that all the sourdough starters that were created and loved on during quarantine continue to thrive post-corona, let’s talk about some ways to use that starter beyond just a loaf of crusty bread (which don’t get me wrong is amazing).

Any type of sourdough (whether pizza or bread or muffins or cake) is made by first creating a sourdough starter. A starter is simply a blend of water and flour and wild yeast. Wild yeast lives everywhere, so the intent of creating a sourdough starter is to capture naturally-occurring wild yeast and use it for baking bread. A sourdough starter is full of life, literally, in the form of healthy and active bacteria. According to Discover Magazine (check out the article, it’s fascinating), “Sourdough is teeming with bugs—some 50 million yeasts and 5 billion lactobacilli bacteria in every teaspoon of starter dough.”

This bacteria, when mixed with flour (and usually some water and maybe a few other ingredients) and given time (hours to rest and make a fermented dough), goes to work at breaking down (pre-digesting) the gluten and phytic acid found in grains. This makes sourdough easier to digest and full or beneficial nutrients.

Sourdough is truly a magical process. It’s fascinating to watch how something so simple (water, flour, and air) can create the most delicious breads, muffins, pancakes, waffles, crackers, and so much more. (PS: If you have Netflix, I recommend watching Michael Pollan’s Cooked and the episode about Air which is all about fermentation and sourdough.)

To make a starter, you’ll need flour, water, and patience. Here’s my tutorial for how to make a sourdough starter. You can also purchase one online or ask a friend.

• Sunrise Flour Mill
• Hayden Flour Mills
• Central Milling

Pizza

This is my go-to recipe right now to make on Friday night. On Friday morning, I feed my starter and by mid-morning make the dough. In the evening, we roll out the dough and make a couple of pizzas to share with the family. The pizza dough can be made with all-purpose flour or einkorn or a mix of wheat and all-purpose.

Focaccia

This is one of my favorite ways to use my sourdough starter. Trust me, make a focaccia and you’ll see why. Focaccia is a wonderful bread to eat as-is with soup or cut in half and enjoyed as a sandwich. For a quick lunch, I love to cut focaccia in half and top with a red sauce and cheese then broil for few minutes until the cheese is melty. The cookbook mentioned above (Artisanal Sourdough Made Simple) offers a few different variations, from a pesto version to a fresh tomato option. Here is an easy recipe for a basic focaccia.

Muffins

It’s currently blueberry season in Florida so we’ve been making lots of blueberry muffins. This recipe starts by combining a sourdough starter with flour and water and then allows for an overnight fermentation period. In the morning, add a few other ingredients and bake the muffins. You can add a variety of mix-ins to this recipe. I use einkorn flour (since so little flour is used and I love the flavor), but there is room for variation with all-purpose or whole wheat flour.

Banana Bread

I’ve been experimenting with sourdough banana bread, using brown bananas leftover from the week. It’s so good! There’s a slight tangy and sweetness that’s unlike any other banana bread. This recipe only calls for a small amount of honey or maple syrup, too.

Crackers 

Crackers are a good way to use the discard from your starter. (Each day you have to toss half the starter and give the remaining sourdough a fresh feeding, the tossed sourdough is called the discard.) Crackers are a fun way to use that discard and enjoy a delicious and nourishing snack. Pair the crackers with cheese or some homemade hummus.

Chocolate Chip Cookies

I haven’t tried this recipe yet, but it comes from one of my favorite recipe developers (Carrie was on the podcast back in season 2). The fermentation process that takes place in this recipe makes the cookies easier to digest and I’m sure the flavor is amazing.

Chocolate Cake

We made this recipe over the weekend. I was skeptical because it’s just so stinkin’ simple, but simplicity is gourmet (as Hilary from Live Yum Yum says, another podcast guest). The kids made the recipe and then we topped the cake with buttercream frosting (this frosting cut in half). The cake was gone that night. We used einkorn flour, but the recipe calls for all-purpose so there’s room to work with what you have on hand. This cake is also dairy and egg free (see why I was skeptical), so it’s great for anyone with an allergy or anyone wanting to use pantry ingredients and a sourdough starter to make a delicious cake.

Garlic Knots

This recipe is sooooo good and comes from the book I mentioned above (Artisanal Sourdough Made Simple). Fresh roasted garlic is added to this sourdough recipe to make the best garlic knots you’ve ever had. I made the knots recently for a friend who had a baby and her family couldn’t stop raving about them. Naturally, my family was quite jealous so I had to make another batch for our family the next night. Not a bad problem to have.

Pancakes

This recipe calls for all-purpose flour, but I’ve made them with einkorn and they’re so good! A nice addition to our favorite pancake recipes (found on the blog) and a great way to use my sourdough starter.

Waffles

Sourdough waffles are another favorite in our home: light and fluffy with a slight sourdough tang. I think your family will love them, too. This recipe is my go-to right now. I usually make the recipe with all-purpose einkorn flour.

The post How to Use a Sourdough Starter: 9+ Easy Recipes appeared first on Live Simply.