athomebion.blogg.se - Crumb top apple pie einkorn

While einkorn does contain gluten, its gluten structure is different from modern wheat’s gluten.

Due to this fact, einkorn has not been hybridized.

As an ancient grain, einkorn is believed to be the oldest form of wheat that humans have been using for over 5000 years.

In fact, I recommend this comprehensive book if you want to learn more.īut I’ll just give you a brief overview of why we think that einkorn is healthier than regular wheat. There are a lot of articles about the health benefits of einkorn. Due to its slightly yellow color, einkorn works really well in this crust recipe because your crust will have that healthy golden-brown glow. It is a bit nuttier and “fuller” if that makes sense. While I think that einkorn is healthier than regular wheat (more on that in the next paragraph), we also love the flavor of einkorn. You can easily double this recipe if you want to make a double pie crust. And you can make it with 100% AP einkorn flour, all whole grain einkorn flour, or any combination of the two. Even more so, I wanted to create a recipe that works in both sweet recipes and savory pies. Actually, I need things -and recipes- to be simple.įor this flaky einkorn crust recipe, I wanted it to be easy to make. If you have been following me for a while you might know that I love it when things are simple.

Why you’ll love this einkorn pie crust recipe Cool on sheet for 1-3 minutes before removing.This post contains affiliate links, which means I make a small commission at no extra cost to you. Cookies will not puff and spread much.īake for 10-15 minutes in preheated oven, or until coconut is golden brown. Place on an ungreased cookie sheet and press down into a thin disk with the bottom of a glass or hands.

Scrape bowl down and scoop dough out into about 1 inch balls and roll in dried coconut. Add flour and mix on medium low speed until a stiff, sticky dough forms. You should make it now.Ĭream butter and sugar together in a mixer with a paddle attachment until light and fluffy. The result is a very crisp, buttery, lightly sweetened light yet rich cookie coated in crunchy toasted coconut. It doesn’t have to rise or be a very certain texture, and takes just a few minutes to put together thanks to the minimal ingredient list. However, if you have some einkorn on hand and are unsure what to make of it, shortbread is a great easy start. You can read more about it here.Įinkorn is finicky, and this recipe was developed for einkorn specifically so swapping it out for regular flour won’t give you the same results (hint: remember the dense bit? This uses far more flour). Einkorn has a gliadin to glutenin ratio of 2:1 where as modern wheat is 0.8:1, and thus some with gluten intolerance who can handle small amounts of gluten have no problem eating it, but be careful. It is not as dense as today’s wheat and thus one usually needs to use more of it than you would with modern wheat flour. It has a slight yellowish tinge and smells a little like corn flour. Prepared by Sarah Shilhavy, Photo by Jeremiah ShilhavyĮinkorn is an ancient grain, first cultivated five to ten thousand years ago. Toasted Coconut Vanilla Einkorn Cookies Recipe