Overnight Spelt Einkorn Bread

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This is a simple sandwich loaf made with my favourite einkorn and spelt, risen with less yeast and wonderful flavour which comes from the long, slow, overnight fermentation in the fridge.

Overnight Spelt Einkorn Bread

inspired by this

3 g Fresh yeast 1 tbsp Maple syrup 40 ml Warm water 180 ml Soya milk, lukewarm 250 g Spelt bread flour 120 g Einkorn flour 1/2 tsp Sea salt 20 g Olive oil 1 tbsp Oat flour for dusting

1. Place the yeast, maple syrup and warm water in a bowl. Whisk with a fork to dissolve yeast. Stand in a warm place for 10 minutes or until frothy.
   
2. Place spelt bread flour, and einkorn flour into a large bowl. Stir in sea salt, yeast mixture and olive oil. Mix to form a soft dough, about 10 minutes. Turn out onto a lightly floured surface. Knead for 5 minutes or until smooth and elastic. Place in a large, lightly greased bowl. Cover and leave in a cool place to rest for 2 hours.
   
3. Lightly grease a standard loaf pan. Knock back the dough and knead until smooth. Shape into a log. Place in the prepared pan. Cover with lightly greased plastic wrap and leave overnight (8-10 hours) to rise in the fridge.
   
4. Take it out of the fridge next morning and put it somewhere warm to carry on rising: it could take from 1 to 3 hours. Preheat oven to 200C/400F fan-forced.
   
5. Lightly dust the risen dough with oat flour. Bake in the hot oven for 10 minutes, then turn down the temperature to 180C/200C fan-forced, and bake for a further 25 minutes or until golden and hollow-sounding when tapped. Turn onto a wire rack to cool.

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Dairy Free Einkorn Pancakes

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Replace the regular milk with soya or almond milk in these stevia sweetened wholegrain pancakes suitable for people allergic to dairy and needing to limit sugar intake.

170 g Einkorn, ground into flour 2 tsp Baking powder Pinch of salt 1/3 tsp Vanilla powder 5 g NuNaturals white stevia powder 1 Egg 1 Ripe banana, mashed 220 ml Soya milk 40 g Coconut oil, melted 1 tbsp Coconut oil, for brushing Maple syrup to serve, optional

1. Place the ground einkorn, baking powder, salt, vanilla powder and stevia in a large bowl and whisk to combine.
   
2. Make a well in the centre, add the egg, mashed banana, soya milk and melted coconut oil and whisk to combine.
   
3. Preheat a large non-stick frying pan over medium heat. Brush the pan with coconut oil. Add � cup of the batter and cook for 2�3 minutes each side or until puffed and golden. Remove from the pan and keep warm. Repeat with the remaining batter. Serve with maple syrup if desired.

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Einkorn Chia Poppy Loaf Cake

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This lemon poppy seed einkorn cake is deliciously healthy, and quick to make, and perfect for a spring brunch. The flavours of lemon and poppy seeds complement each other beautifully in this loaf cake, but chia seeds and coconut were added for extra goodness and flavour. If desired, prepare a lemon syrup and drizzle over the warm cake.

Einkorn Chia Poppy Loaf Cake

adapted from taste

110 g Einkorn, ground into flour 100 g Finely ground poppy seeds 1 tbsp Coconut flour 1 tbsp Chia seeds 1 tsp Baking soda Pinch of sea salt 10 g NuNaturals white stevia powder 10 drop Lemon flavoured liquid stevia 70 g Coconut oil, melted and cooled 160 g Coconut cream 2 Eggs 1 Large lemon, zested and juiced 80 g Blueberries, optional

1. Line a 20cm loaf pan with baking paper. Preheat the oven to 175C/350F.
   
2. Whisk together the ground einkorn, ground poppy seeds, coconut flour, chia seeds, baking soda and a pinch of salt in a mixing bowl.
   
3. In another bowl, stir together the stevia powder, liquid stevia, melted coconut oil, coconut cream, eggs, lemon zest and juice.
   
4. Pour the wet ingredients into the flour mixture and mix gently until well combined. Transfer the cake batter into the prepared loaf pan. Top with the blueberries if using.
   
5. Bake in the middle of hot oven for about 40 minutes until golden brown. Remove and cool the cake in the pan for 5 minutes. Turn out the cake and cool on a wire rack completely.

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Raisin Oatbran Banana Einkorn Loaf

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Found this recipe on Ricardo Cuisine, but I tweaked it a bit using what I have on hand and making it even healthier with ground whole-grain einkorn, oat bran, banana, coconut oil and liquid stevia. This makes a good snack, breakfast, or even dessert with a chocolate glaze or lemon icing.

110 g Wholegrain einkorn flour 80 g Oatbran 1 tsp Baking powder 1 tsp Baking soda 1/4 tsp Sea salt 120 ml Buttermilk 1/2 tsp Vanilla-flavoured liquid stevia 3 Very ripe bananas, mashed 1 Large egg 30 ml Coconut oil, melted 100 g Raisins

1. Preheat the oven to 180C/350F. Grease a small loaf pan (21cmx10cm) and line with parchment paper.
   
2. In a mixing bowl, combine the wholegrain einkorn flour, oatbran, baking powder, baking soda and sea salt. Set aside.
   
3. In another bowl, combine the buttermilk, liquid stevia, mashed bananas, egg and melted coconut oil with a whisk.
   
4. Stir in the dry ingredients until the flour is just moistened. Set aside 1tbsp of raisins for garnish and add the remaining ones to the batter.
   
5. Pour the batter into the prepared loaf pan. Sprinkle with the reserved raisins and bake for 40 minutes or until a toothpick inserted into the centre of the bread comes out clean. Let cool completely before unmoulding. Slice and serve.

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Vegan Buckwheat Bread with Sunflower Seeds and Pear Sauce

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A simple quick bread recipe with buckwheat, ground einkorn, sunflower seeds, homemade pear sauce and olive oil. It's sugar-free, vegan, freezes well and goes well with avocado spread, peanut butter or cheese.

120 g Buckwheat flour 120 g Einkorn, ground into flour 2 tsp Spekulatius spice mix 2 tsp Baking soda 1/2 tsp Salt 420 g Homemade pear sauce 80 ml Olive oil 3 tbsp Pure NuNaturals stevia syrup 60 g Sunflower seeds

1. Preheat the oven to 180C/350F. Line a standard-size loaf tin with parchment paper.
   
2. In a mixing bowl, combine together the buckwheat flour, ground einkorn, spekulatius spice mix, baking soda, and salt.
   
3. Stir together the pear sauce, olive oil, and NuStevia syrup. Add it to the flour mixture and stir until just incorporated. Fold in the sunflower seeds.
   
4. Pour the batter into the prepared loaf tin and if desired, scatter some sunflower seeds over the top. Bake in the middle of hot oven for about an hour or until a skewer comes out clean when tested. Cool in pan briefly then turn out onto a rack to cool.

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Fig and Coconut Tart with Pistachios and Mint

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A sugar-free, delicious, and fruity dessert recipe from Lorraine Pascale via BBC Food - perfect for when fresh figs are in season. It's so easy to prepare and shows off those beautiful figs really well. Grapes are a good alternative to figs here, but you can make this tart with pretty much any fruit you like.

Crust	Filling
250 g Einkorn, ground into flour (or spelt) 125 g Butter, cubed and slightly softened 1 Medium egg Large pinch salt 1 tbsp Iced water	1(400ml) can Unsweetened coconut milk, well chilled (or whipping cream) 100 g Cream cheese 3 g NuNaturals white stevia powder 12 Figs, each cut into 6 wedges 1 tbsp Shelled pistachios, chopped 1 bunch Fresh mint, ripped or roughly torn

1. Heap the einkorn flour on the counter and make a well. Put the diced butter, egg, and salt in the middle. With your fingertips, mix and cream the ingredients in the well. Draw the flour into the center and work the dough with your fingertips to a grainy texture. Add the cold water and mix in until the dough begins to hold together. Turn onto lightly floured surface. Knead gently until just smooth. Flatten into a disc. Wrap in plastic. Place in fridge for 30 minutes to rest.
   
2. Roll out pastry on a lightly floured surface, then use to line a 20cm x 30cm rectangular fluted loose-bottomed tart pan. (I used a 10cm x 30cm rectangular and a 12cm round) Put in the fridge for about 15 minutes, or until firm.
   
3. Preheat the oven to 180C/350F. Remove them from the fridge and cover with baking paper, fill with pastry weights or dried beans, and blind bake for 15 minutes if using two smaller baking pans, 20 minutes if using one large pan. Remove weights or beans and paper. Return to oven for 5 minutes until crisp and golden. Remove from the oven and set aside.
   
4. Scoop coconut cream solids into a mixing bowl. Reserve remaining liquid for another use.
   Beat coconut cream and stevia using electric mixer on medium-high speed until stiff peaks form, about 5 minutes. Put the cream cheese into a separate bowl and fold the whipped coconut cream into the cream cheese. Put the filling in the tart case, then arrange the figs on top and scatter over the pistachio nuts and mint leaves.

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Savoury Hokkaido Pumpkin Crumble

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Spicy roasted Hokkaido pumpkin topped with a flavoursome, savoury crumble that uses einkorn flour, rosemary, warm spices, pepitas and sunflower seeds for extra texture and flavour. It makes a perfect meatless meal.

Savoury Hokkaido Pumpkin Crumble

adapted from taste

1.5 kg Hokkaido pumpkin, cut into 2cm pieces 4 tsp Olive oil 1/2 tsp Dried chilli flakes (optional) 60 g Rolled oats 50 g Einkorn flour 1 tsp Brown sugar 1 tsp Chopped fresh rosemary 1/2 tsp Ground cinnamon 1/3 tsp Ground nutmeg 50 g Coconut oil 2 tbsp Pepitas 1 tbsp Sunflower seeds 1 Spring onion, thinly sliced

1. Preheat oven to 200C/400F. Line a baking tray with baking paper. Place the pumpkin on the tray and drizzle over oil. Sprinkle with chilli flakes. Season. Toss to combine. Roast, stirring once, for 30 minutes or until golden and tender.
   
2. Meanwhile, grease a large baking dish or two smaller ones. Combine oats, flour, brown sugar, rosemary, cinnamon and nutmeg in a large bowl. Rub in the coconut oil until the mixture resembles coarse breadcrumbs. Stir in seeds. Season.
   
3. Reduce oven to 180C/350F. Stir spring onion into pumpkin mixture. Place in prepared baking dishes. Sprinkle with crumble mixture. Bake for 25 minutes or until golden and crisp.

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Einkorn Coconut Cookies with Avocado and Raisin

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http://schneiderchen.de | � 2015 | http://angiesrecipes.blogspot.com

These are definitely not your typical oatmeal cookies, but a fantastic variation. With freshly home milled einkorn flour, coconut oil, avocado and raisins, they make for a delicious on the go breakfast or an ideal afternoon snack.

130 g Rolled oats 110 g Einkorn, ground into flour 1/2 tsp Baking powder 1/2 tsp Baking soda 100 g Coconut oil, softened 7 g NuNaturals white stevia powder 1 Egg 1 Ripe avocado 150 g Raisins

1. To toast oats, place them in a dry nonstick skillet over medium-high heat, stirring occasionally, for 5-7 minutes or until they are fragrant and golden brown. Set aside to cool.
   
2. Preheat the oven to 180C/350F. Line two large baking sheets with parchment paper. Sift together the ground einkorn flour, baking powder and baking soda in a bowl. Set aside.
   
3. In mixing bowl beat coconut oil until soft. Add stevia and blend until smooth. Add egg and beat until well mixed and fluffy. Add the avocado to the bowl and beat until incorporated.
   
4. Reduce the mixer speed to low, and mix in the flour mixture and the oats. Stir in the raisins.
   Use a tablespoon to form the cookies and place them, 1-inch apart, on prepared baking sheets.
   Slightly flatten each cookie and bake until browned, about 20 minutes. Transfer the cookies to a rack to cool.

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