I know, right?! Cookie brownies? Does life get much better???
I realize in our last blog post I mentioned the consumption of essential oils and said we would cover that more in the next post, but I got so excited about what I’m about to share with you that I decided to give this to you first!
Ok, so I used einkorn flour the right way the other day and I am NEVER GOING BACK!
In case you were wondering, einkorn is an ancient grain that would have been the grain our ancestors used before all of the hybridization changed everything. Einkorn has retained its primitive genetic code that contains only 14 chromosomes—a huge difference from the 42 chromosomes contained in modern hybridized wheat. This superior ancient grain also contains less gluten than modern whole wheat and is more abundant in many vitamins and minerals.
In case you’re wondering what I meant by using einkorn the “right way”, I bought a cookbook filled with recipes that were designed for einkorn after an unfortunate outcome with my first attempt at baking with einkorn. I tried making cinnamon rolls using a regular recipe. I kneaded the dough, let it rise for like an hour, rolled it out, spread on the cinnamon filling, rolled it up, cut it up, got super excited, put it in the oven, and brought them out only to discover that they had turned rock hard.
So, I found a recipe book for EINKORN!!!
I’m pretty sure it’s changed my life.
And I cracked it open at the perfect time of the year when I’m in the mood for baking!!! Needless to say, I’m very excited to have a flour that is an original food (and I’m all about original foods). It’s untouched by hybridization, left the way God made it. And, go figure, He made a version of wheat that’s better than anything we could come up with!
So: here’s a tutorial of what we made (I’m pretty sure I found what I want my next birthday cake to be).