Hey there, home bakers! Have you discovered the wholesome magic of einkorn flour yet? This ancient grain is making a comeback, offering a deliciously nutty flavor and a nutritional boost to all your favorite treats. Whether you’re craving rustic breads, tender cookies, or fluffy pancakes, we’ve gathered 16 fantastic recipes to inspire your next healthy baking adventure. Let’s dive in and get your oven preheated!
Einkorn Flour Pancakes with Maple Syrup
A timeless breakfast transforms into a refined morning ritual with these Einkorn Flour Pancakes, where ancient grain meets modern elegance, offering a delicate nuttiness that pairs exquisitely with pure maple syrup’s rich sweetness. This recipe elevates the classic pancake into a wholesome yet indulgent experience, perfect for leisurely weekend brunches or festive holiday gatherings. Crafted with care, each fluffy golden disc promises a comforting texture and nuanced flavor that will delight both novice cooks and discerning palates alike.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1 cup einkorn flour, which lends a subtly sweet, earthy note I adore for its heritage appeal
– 1 tablespoon granulated sugar, just enough to balance the flour’s natural character
– 2 teaspoons baking powder, ensuring a light, airy rise every time
– ¼ teaspoon fine sea salt, my secret for enhancing all the flavors
– 1 large egg, preferably at room temperature to blend smoothly into the batter
– 1 cup whole milk, which adds a creamy richness that complements the einkorn
– 2 tablespoons unsalted butter, melted and slightly cooled to avoid cooking the egg
– 1 teaspoon pure vanilla extract, for a warm, aromatic depth
– Pure maple syrup for serving, drizzled generously—I always opt for Grade A for its smooth finish
Instructions
1. In a large mixing bowl, whisk together the einkorn flour, granulated sugar, baking powder, and fine sea salt until fully combined, about 30 seconds.
2. In a separate medium bowl, lightly beat the room-temperature egg with a fork until uniform in color, then pour in the whole milk, melted unsalted butter, and pure vanilla extract, whisking gently to incorporate.
3. Tip: Pour the wet ingredients into the dry ingredients all at once, and stir with a spatula just until no large flour pockets remain—overmixing can lead to tough pancakes.
4. Let the batter rest undisturbed for 5 minutes at room temperature; this allows the baking powder to activate and the flour to hydrate for a fluffier texture.
5. Heat a non-stick skillet or griddle over medium heat (approximately 350°F), and lightly grease it with a dab of butter or cooking spray.
6. Using a ¼-cup measure, scoop the batter onto the hot skillet, spacing the pancakes about 2 inches apart to allow for easy flipping.
7. Cook the pancakes for 2 to 3 minutes, or until small bubbles form on the surface and the edges appear set and lightly golden.
8. Tip: Wait to flip until the bubbles pop and leave tiny holes—this visual cue ensures the pancakes are ready without sticking.
9. Carefully flip each pancake with a spatula, and cook for an additional 1 to 2 minutes on the other side, until golden brown and cooked through.
10. Transfer the cooked pancakes to a warm plate, and repeat with the remaining batter, regreasing the skillet as needed to prevent sticking.
11. Tip: Keep finished pancakes in a single layer in a 200°F oven to stay warm and crisp while you finish the batch.
12. Serve the pancakes immediately, drizzled generously with pure maple syrup.
Notably tender with a slight chew, these pancakes boast a rustic charm from the einkorn flour, while the maple syrup cascades into every nook, creating a harmonious blend of sweet and earthy notes. For a creative twist, layer them with fresh berries and a dollop of whipped cream, or enjoy them simply with a pat of butter melting into their warm, golden surface—each bite is a celebration of morning comfort.
Einkorn Flour Sourdough Bread
Harnessing the ancient grain’s nutty essence, this einkorn flour sourdough bread elevates the humble loaf to an artisanal masterpiece. With its golden crust and tender crumb, it transforms simple ingredients into a rustic centerpiece that fills your kitchen with the comforting aroma of slow fermentation. Perfect for both novice bakers and seasoned sourdough enthusiasts, this recipe celebrates patience and precision.
Serving: 1 loaf | Pre Time: 14 hours | Cooking Time: 45 minutes
Ingredients
- 1 cup active sourdough starter (I always use mine at its peak, bubbly and fragrant)
- 3 cups einkorn flour (stone-ground for that rustic texture I adore)
- 1 ¼ cups warm water (around 85°F—just warm to the touch)
- 1 ½ teaspoons fine sea salt (my secret for enhancing the grain’s natural flavor)
- 1 tablespoon extra virgin olive oil (for a subtle richness in the dough)
Instructions
- In a large mixing bowl, combine 1 cup active sourdough starter, 3 cups einkorn flour, and 1 ¼ cups warm water, stirring until a shaggy dough forms.
- Cover the bowl with a damp kitchen towel and let it rest at room temperature for 30 minutes to allow the flour to hydrate fully.
- Add 1 ½ teaspoons fine sea salt and 1 tablespoon extra virgin olive oil to the dough, mixing by hand for 5 minutes until smooth and elastic.
- Perform a series of stretch-and-folds: grab one edge of the dough, pull it up gently, and fold it over the center, repeating around the bowl 4 times.
- Cover the bowl again and let the dough bulk ferment at room temperature (70-75°F) for 8-10 hours, performing stretch-and-folds every 2 hours—this builds strength without over-kneading.
- Turn the dough onto a lightly floured surface and shape it into a tight round by tucking the edges underneath.
- Place the shaped dough seam-side up in a proofing basket dusted with einkorn flour, cover with the towel, and refrigerate for 4 hours to develop flavor.
- Preheat your oven to 475°F with a Dutch oven inside for 30 minutes to ensure even heat distribution.
- Carefully transfer the dough from the basket into the hot Dutch oven, score the top with a sharp blade in a cross pattern, and cover with the lid.
- Bake at 475°F for 25 minutes, then remove the lid and reduce the temperature to 425°F, baking for another 20 minutes until the crust is deep golden brown and sounds hollow when tapped.
- Transfer the bread to a wire rack and let it cool completely for at least 2 hours before slicing—this prevents a gummy texture.
Offering a delightful chew and subtle sweetness, this bread’s open crumb and crisp crust make it ideal for thick slices slathered with butter or as a base for avocado toast. Its robust flavor pairs beautifully with sharp cheeses or simply toasted with a drizzle of honey, inviting you to savor each bite of this timeless creation.
Einkorn Flour Pizza Dough
Crafted from ancient grains, this Einkorn Flour Pizza Dough offers a rustic elegance with its nutty aroma and tender crumb—a wholesome foundation for your culinary creations that transforms simple ingredients into an artisanal masterpiece. Its delicate texture and complex flavor profile elevate any topping combination, making it a versatile staple for both weeknight dinners and festive gatherings. This recipe yields a dough that’s forgiving yet refined, perfect for those seeking a touch of heritage in their homemade pizza.
Serving: 2 pizzas | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 2 cups einkorn flour (I love its earthy, slightly sweet notes—it’s my go-to for a nutrient-rich base)
– ¾ cup warm water at 110°F (test it on your wrist; it should feel comfortably warm, not hot)
– 1 teaspoon active dry yeast (I always check the expiration date for maximum rise)
– 1 teaspoon honey (a touch of sweetness to activate the yeast—local raw honey adds a lovely floral hint)
– 1 teaspoon extra virgin olive oil (my favorite for its fruity aroma and smooth texture)
– ½ teaspoon fine sea salt (it balances the flavors perfectly; I avoid coarse salt here for even distribution)
Instructions
1. In a small bowl, combine the warm water at 110°F, honey, and active dry yeast; let it sit for 5 minutes until frothy and bubbly.
2. In a large mixing bowl, whisk together the einkorn flour and fine sea salt until fully incorporated.
3. Pour the yeast mixture and extra virgin olive oil into the flour mixture; stir with a wooden spoon until a shaggy dough forms.
4. Turn the dough onto a lightly floured surface; knead by hand for 8–10 minutes until smooth and elastic, adding a sprinkle of einkorn flour if sticky.
5. Place the dough in a lightly oiled bowl, cover with a damp kitchen towel, and let it rise in a warm spot for 1 hour until doubled in size.
6. Punch down the dough to release air bubbles, then divide it into two equal portions on a floured surface.
7. Shape each portion into a ball, cover with the towel, and let rest for 15 minutes to relax the gluten.
8. Preheat your oven to 475°F with a pizza stone or baking sheet inside for at least 30 minutes to ensure a crisp crust.
9. Roll or stretch each dough ball into a 12-inch circle on parchment paper, keeping the edges slightly thicker for a rustic look.
10. Add your desired toppings, transfer the pizza on parchment to the hot stone, and bake for 12–15 minutes until the crust is golden brown and crisp.
Light and airy with a subtle chew, this dough boasts a golden hue and a rich, nutty flavor that pairs beautifully with fresh mozzarella and basil. For a creative twist, try topping it with roasted vegetables and a drizzle of balsamic glaze, or fold it into a calzone for a portable feast. Its delicate texture holds up well to bold ingredients, making every slice a delightful balance of rustic charm and refined taste.
Einkorn Flour Cinnamon Rolls
Radiant with the warmth of holiday nostalgia, these Einkorn Flour Cinnamon Rolls offer a wholesome twist on a classic comfort. Their tender crumb, fragrant with spice, promises a morning indulgence that feels both luxurious and nourishing. Crafted with ancient grain einkorn flour, they bring a subtle nuttiness that elevates the familiar sweetness.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 4 cups einkorn flour, plus extra for dusting—its delicate, ancient grain texture creates a wonderfully soft dough.
– 1 cup whole milk, gently warmed to about 110°F; I find this temperature activates the yeast perfectly without scalding.
– ½ cup unsalted butter, melted and cooled slightly—I prefer grass-fed for its rich flavor.
– ⅓ cup granulated sugar, which balances the flour’s earthiness.
– 2 large eggs, at room temperature for easier incorporation into the dough.
– 1 packet (2¼ teaspoons) active dry yeast, the reliable starter for that fluffy rise.
– 1 teaspoon fine sea salt, to enhance all the flavors.
– ½ cup light brown sugar, packed for a moist, caramel-like filling.
– 2 tablespoons ground cinnamon, my go-to for that quintessential spice warmth.
– 1 cup powdered sugar, sifted to avoid lumps in the glaze.
– 2 tablespoons heavy cream, which gives the glaze a luxurious, drizzleable consistency.
– 1 teaspoon pure vanilla extract, for a fragrant finish.
Instructions
1. In a large bowl, combine the warmed whole milk, granulated sugar, and active dry yeast, stirring gently until dissolved; let it sit for 5–10 minutes until frothy, indicating the yeast is active.
2. Add the melted unsalted butter, room temperature eggs, and fine sea salt to the yeast mixture, whisking until smooth and well-blended.
3. Gradually mix in the einkorn flour, one cup at a time, until a soft dough forms; it may be slightly sticky, but avoid overmixing to keep the rolls tender.
4. Turn the dough onto a lightly floured surface and knead for 5–7 minutes until smooth and elastic, adding a sprinkle more einkorn flour if needed to prevent sticking.
5. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for 1–1½ hours until doubled in size—a quick tip: preheat your oven to 200°F, turn it off, and use it as a proofing box for consistent warmth.
6. While the dough rises, prepare the filling by mixing the packed light brown sugar and ground cinnamon in a small bowl until evenly combined.
7. Once risen, punch down the dough and roll it out on a floured surface into a 12×18-inch rectangle, about ¼-inch thick.
8. Sprinkle the cinnamon-sugar filling evenly over the dough, leaving a ½-inch border on one long edge.
9. Starting from the opposite long edge, tightly roll the dough into a log, pinching the seam to seal it securely.
10. Using a sharp knife or unflavored dental floss, slice the log into 12 equal pieces, about 1½ inches thick each, for uniform baking.
11. Arrange the slices in a greased 9×13-inch baking dish, spacing them slightly apart, cover, and let rise again for 30–45 minutes until puffy.
12. Preheat your oven to 350°F and bake the rolls for 20–25 minutes, until golden brown on top and a toothpick inserted comes out clean—another tip: rotate the dish halfway through for even browning.
13. While the rolls bake, make the glaze by whisking together the sifted powdered sugar, heavy cream, and pure vanilla extract until smooth and pourable.
14. Remove the rolls from the oven and let them cool in the dish for 5 minutes before drizzling the glaze generously over the top while still warm, allowing it to soak in slightly.
15. Serve the rolls warm, pulling them apart to reveal the swirled, spiced layers.
Yielded from the oven, these rolls boast a pillowy interior with a delicate, slightly chewy texture from the einkorn flour, while the cinnamon filling melts into a gooey, aromatic ribbon. You’ll find the subtle nuttiness of the ancient grain complements the sweet glaze beautifully, making them perfect for a festive brunch or a cozy afternoon treat—try serving them with a dollop of whipped cream or alongside a hot cup of chai for an extra indulgent twist.
Einkorn Flour Sandwich Bread
Luminous and wholesome, this Einkorn Flour Sandwich Bread elevates the everyday loaf with its ancient grain heritage and delicate, nutty flavor—a testament to simple ingredients transformed through patient craftsmanship. Perfect for both rustic sandwiches and elegant toast points, it brings a touch of artisanal charm to any table, marrying healthful nourishment with refined taste. Its golden crust and tender crumb invite you to savor each slice, whether adorned with artisanal butter or layered with seasonal delights.
Serving: 1 loaf | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
– 3 cups einkorn flour, sifted for a lighter texture—I find this ancient grain lends a subtly sweet, earthy note that’s simply irresistible.
– 1 ¼ cups warm water (about 110°F), which helps activate the yeast gently without overheating it.
– 2 tablespoons honey, preferably raw for its floral undertones that complement the flour’s nuttiness.
– 2 tablespoons extra virgin olive oil, my go-to for adding a hint of fruitiness and ensuring a moist crumb.
– 1 ½ teaspoons active dry yeast, which I always proof first to guarantee a reliable rise.
– 1 ½ teaspoons fine sea salt, to balance the sweetness and enhance the overall flavor profile.
Instructions
1. In a small bowl, combine the warm water and honey, stirring until the honey dissolves completely.
2. Sprinkle the active dry yeast over the honey-water mixture, let it sit undisturbed for 5 minutes until frothy—this proofing step ensures your yeast is active and ready to work.
3. In a large mixing bowl, whisk together the sifted einkorn flour and fine sea salt until evenly distributed.
4. Pour the yeast mixture and extra virgin olive oil into the flour bowl, stirring with a wooden spoon until a shaggy dough forms.
5. Turn the dough out onto a lightly floured surface and knead by hand for 8-10 minutes until smooth and elastic, adding a sprinkle of flour if it feels too sticky—kneading develops the gluten for a better structure.
6. Place the dough in a lightly oiled bowl, cover with a damp kitchen towel, and let it rise in a warm spot for 1 hour or until doubled in size.
7. Punch down the risen dough gently to release air bubbles, then shape it into a loaf by rolling it into a tight log and tucking the ends under.
8. Transfer the shaped dough to a greased 9×5-inch loaf pan, cover again with the towel, and let it rise for 45 minutes until it peaks just above the pan’s rim.
9. Preheat your oven to 375°F during the final 15 minutes of the second rise to ensure even baking.
10. Bake the loaf in the preheated oven for 30-35 minutes, until the crust is deep golden brown and sounds hollow when tapped on the bottom—an internal temperature of 190°F confirms it’s fully cooked.
11. Remove the bread from the pan immediately and cool completely on a wire rack for at least 2 hours before slicing to prevent a gummy texture.
Delicate and aromatic, this bread boasts a soft, springy crumb with a crisp, golden crust that crackles invitingly. Its subtle nutty sweetness pairs beautifully with sharp cheeses or rich avocado, while toasted slices make for an elegant base for bruschetta topped with heirloom tomatoes and fresh basil.
Einkorn Flour Waffles
Unveiling a breakfast revelation that marries ancient grain heritage with modern morning elegance, these Einkorn Flour Waffles transform the humble waffle into a culinary masterpiece. Their delicate, nutty flavor and tender crumb offer a sophisticated twist on a classic, promising to elevate your brunch table with rustic charm and refined taste.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 2 cups (240g) einkorn flour—its ancient, nutty character is the star here
– 2 tablespoons granulated sugar, for a subtle sweetness that complements the grain
– 1 tablespoon baking powder, to ensure those waffles rise to fluffy perfection
– ½ teaspoon fine sea salt, my secret for balancing flavors
– 2 large eggs, preferably at room temperature for easier blending
– 1¾ cups whole milk, warmed slightly to about 80°F to activate the ingredients smoothly
– ⅓ cup unsalted butter, melted and cooled just until warm to the touch
– 1 teaspoon pure vanilla extract, for a hint of aromatic depth
Instructions
1. Preheat your waffle iron to 375°F, ensuring it’s hot and ready for a crisp exterior.
2. In a large mixing bowl, whisk together the einkorn flour, granulated sugar, baking powder, and fine sea salt until fully combined.
3. In a separate medium bowl, lightly beat the room-temperature eggs with a fork until uniform in color.
4. Add the warmed whole milk, melted unsalted butter, and pure vanilla extract to the beaten eggs, stirring gently to incorporate without overmixing.
5. Pour the wet ingredients into the dry ingredients, folding with a spatula until just combined—a few lumps are fine to avoid tough waffles.
6. Lightly grease the preheated waffle iron with butter or non-stick spray to prevent sticking.
7. Ladle about ½ cup of batter onto the center of the iron, spreading it slightly with the back of the ladle for even coverage.
8. Close the lid and cook for 4-5 minutes, or until the waffles are golden brown and steam stops escaping—this visual cue ensures perfect doneness.
9. Carefully remove the waffle with a fork and repeat with the remaining batter, keeping cooked waffles warm in a 200°F oven if needed.
10. Serve immediately for the best texture and flavor.
Vibrant with a tender, airy interior and a delightfully crisp edge, these waffles boast a nuanced, earthy sweetness from the einkorn. Pair them with fresh berries and a drizzle of maple syrup for a rustic yet elegant presentation, or get creative by topping with whipped cream and a sprinkle of toasted nuts for added crunch.
Einkorn Flour Chocolate Cake
Dazzling in its simplicity yet profound in flavor, this Einkorn Flour Chocolate Cake elevates the classic dessert with ancient grain sophistication. Its tender crumb and deep cocoa notes make it an elegant centerpiece for any gathering, from holiday feasts to quiet afternoon indulgences. Crafted with care, it’s a testament to how heritage ingredients can transform the familiar into something extraordinary.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
– 1 ½ cups einkorn flour, sifted for a lighter texture—I love its nutty aroma as it fills the kitchen.
– ¾ cup unsweetened cocoa powder, preferably Dutch-processed for a richer chocolate depth.
– 1 ½ teaspoons baking powder, to ensure a gentle rise without overpowering the grain.
– ½ teaspoon fine sea salt, which I find balances the sweetness perfectly.
– ¾ cup unsalted butter, softened to room temperature for easy creaming—it should yield slightly to pressure.
– 1 ½ cups granulated sugar, adding just the right sweetness without cloying.
– 3 large eggs, at room temperature to blend smoothly into the batter.
– 2 teaspoons pure vanilla extract, my go-to for enhancing the chocolate notes.
– 1 cup whole milk, slightly warmed to help the ingredients meld together seamlessly.
Instructions
1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, then line it with parchment paper for easy removal.
2. In a medium bowl, whisk together the einkorn flour, cocoa powder, baking powder, and sea salt until fully combined and free of lumps.
3. In a large mixing bowl, use an electric mixer on medium speed to cream the softened butter and granulated sugar for 3–4 minutes, until light and fluffy—this incorporates air for a tender cake.
4. Add the room-temperature eggs one at a time to the butter mixture, beating well after each addition to ensure a smooth, emulsified base.
5. Mix in the vanilla extract until just incorporated, being careful not to overbeat at this stage.
6. Alternately add the dry ingredients and warmed milk to the wet mixture, starting and ending with the dry ingredients, and mix on low speed until the batter is uniform with no streaks of flour.
7. Pour the batter into the prepared pan and smooth the top with a spatula for an even bake.
8. Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs—avoid overbaking to keep it moist.
9. Let the cake cool in the pan on a wire rack for 15 minutes, then gently invert it onto the rack to cool completely before serving.
Nestled with a fine, velvety crumb, this cake boasts a robust chocolate essence that’s subtly underscored by einkorn’s earthy undertones. Serve it dusted with powdered sugar for a minimalist elegance or paired with a dollop of whipped cream to highlight its rich, comforting flavor. It’s a dessert that feels both timeless and refreshingly new, perfect for savoring slowly with a cup of coffee or as the star of a celebratory spread.
Einkorn Flour Pretzels
Yearning for a nostalgic treat with a wholesome twist? These Einkorn Flour Pretzels offer a delightful departure from the ordinary, marrying the nutty richness of ancient grains with the classic, comforting appeal of soft pretzels. Perfect for holiday gatherings or a cozy afternoon snack, they bring artisanal charm to your kitchen with minimal fuss.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 2 cups einkorn flour, sifted for a lighter texture—I find this ancient grain adds a wonderfully earthy depth.
– 1 cup warm water (110°F), just like testing a baby’s bottle to ensure it activates the yeast properly.
– 1 tablespoon honey, my secret for a subtle sweetness that balances the salt.
– 2 teaspoons active dry yeast, giving those pretzels their signature rise and airy crumb.
– 1 teaspoon fine sea salt, plus extra for sprinkling—I prefer Maldon flakes for a delicate crunch.
– 2 tablespoons unsalted butter, melted and cooled slightly to enrich the dough without overheating it.
– 1 large egg, beaten with a splash of water for that glossy, golden wash.
– ¼ cup baking soda, for the traditional alkaline bath that creates the chewy crust.
Instructions
1. In a large mixing bowl, combine the warm water, honey, and yeast, stirring gently until dissolved, then let it sit for 5 minutes until frothy—this ensures the yeast is active and ready to work its magic.
2. Add the sifted einkorn flour, 1 teaspoon of fine sea salt, and melted butter to the yeast mixture, stirring with a wooden spoon until a shaggy dough forms.
3. Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic, adding a sprinkle more flour if it feels too sticky—proper kneading develops the gluten for that perfect chew.
4. Place the dough in a greased bowl, cover with a damp kitchen towel, and let it rise in a warm spot for 1 hour, or until doubled in size; a quick tip: if your kitchen is cool, set the bowl near a preheating oven to speed things up.
5. Preheat your oven to 425°F and line a baking sheet with parchment paper, lightly greasing it to prevent sticking.
6. Punch down the risen dough and divide it into 8 equal pieces, rolling each into a 20-inch rope on a clean surface.
7. Twist each rope into a classic pretzel shape, pinching the ends to secure them, and place on the prepared baking sheet.
8. In a large pot, bring 4 cups of water to a gentle boil, then carefully stir in the baking soda—wear gloves as it can fizz vigorously, and this bath is key for that authentic pretzel crust.
9. Using a slotted spoon, dip each pretzel into the boiling baking soda water for 30 seconds exactly, then return to the baking sheet, spacing them 2 inches apart.
10. Brush each pretzel generously with the beaten egg wash, then sprinkle with extra sea salt to taste, aiming for an even coating for maximum flavor.
11. Bake in the preheated oven for 12-15 minutes, or until deeply golden brown and firm to the touch—rotate the sheet halfway through for even browning, a pro move to avoid hot spots.
12. Transfer the pretzels to a wire rack to cool for 5 minutes before serving.
Beyond their inviting aroma, these pretzels boast a tender interior with a satisfyingly chewy crust, thanks to the einkorn’s rustic character. Serve them warm with a side of spicy mustard or a drizzle of honey butter for a sweet-savory twist that elevates any occasion.
Einkorn Flour Apple Pie
Merging ancient grains with a classic American dessert, this einkorn flour apple pie offers a nutty, wholesome twist on tradition. The heritage wheat’s delicate crumb cradles a warmly spiced apple filling, creating a rustic yet refined centerpiece for any holiday table. With its golden lattice crust and aromatic steam, it promises both nostalgia and novelty in every slice.
Serving: 8 | Pre Time: 45 minutes | Cooking Time: 55 minutes
Ingredients
– 2½ cups einkorn flour, plus extra for dusting—its light, sweet flavor is worth seeking out
– 1 cup cold unsalted butter, cubed (I keep mine in the freezer for 10 minutes beforehand for flakier crust)
– ½ teaspoon fine sea salt
– 6–8 tablespoons ice water, added gradually until the dough just comes together
– 6 medium Granny Smith apples, peeled, cored, and thinly sliced—their tartness balances the sweetness perfectly
– ¾ cup granulated sugar
– 2 tablespoons all-purpose flour (a small amount helps thicken the juices)
– 1 teaspoon ground cinnamon
– ¼ teaspoon ground nutmeg, freshly grated if possible for the brightest aroma
– 1 tablespoon lemon juice, to prevent browning and add a hint of brightness
– 1 large egg, beaten with 1 tablespoon water for egg wash
– 1 tablespoon coarse sugar, for sprinkling on top
Instructions
1. In a large bowl, combine 2½ cups einkorn flour and ½ teaspoon fine sea salt. Add 1 cup cold cubed butter and use a pastry cutter or your fingers to work it into pea-sized crumbs, being careful not to overmix to keep the crust tender.
2. Gradually drizzle in 6–8 tablespoons ice water, 1 tablespoon at a time, stirring with a fork until the dough just holds together when pressed. Divide into two discs, wrap in plastic, and chill for 30 minutes in the refrigerator—this relaxes the gluten for easier rolling.
3. On a lightly floured surface with einkorn flour, roll one disc into a 12-inch circle and fit it into a 9-inch pie dish, trimming any excess. Chill the crust while preparing the filling.
4. In a large bowl, toss 6 medium sliced Granny Smith apples with ¾ cup granulated sugar, 2 tablespoons all-purpose flour, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, and 1 tablespoon lemon juice until evenly coated.
5. Roll the second dough disc into a 12-inch circle and cut into 1-inch strips for a lattice top. Spoon the apple mixture into the chilled crust, mounding it slightly in the center.
6. Weave the dough strips over the filling in a lattice pattern, crimping the edges with a fork or your fingers to seal. Brush the lattice with the beaten egg wash and sprinkle with 1 tablespoon coarse sugar for a sparkling finish.
7. Place the pie on a baking sheet to catch any drips and bake in a preheated 375°F oven for 50–55 minutes, until the crust is deep golden brown and the filling bubbles thickly at the edges. Let cool on a wire rack for at least 2 hours before slicing to allow the juices to set.
Resulting in a pie with a crisp, buttery crust and a tender, spiced apple interior, this dessert delights with its subtle earthy notes from the einkorn. Serve it warm with a scoop of vanilla ice cream, or enjoy it at room temperature as the flavors meld beautifully overnight.
Einkorn Flour Crackers with Herbs
Heralding a return to ancient grains with modern elegance, these Einkorn Flour Crackers with Herbs offer a rustic yet refined snack. Their delicate crunch and aromatic herb infusion make them perfect for holiday gatherings or a sophisticated afternoon treat. Crafted with simple, wholesome ingredients, they elevate any cheese board or soup accompaniment.
Serving: 24 crackers | Pre Time: 15 minutes | Cooking Time: 18 minutes
Ingredients
– 1 ½ cups einkorn flour, which lends a subtly nutty flavor and tender crumb
– ½ teaspoon fine sea salt, my preferred choice for its clean taste
– 1 tablespoon fresh rosemary, finely chopped—I always use fresh for its vibrant aroma
– 1 tablespoon fresh thyme leaves, stripped from the stems
– ⅓ cup extra virgin olive oil, my go-to for its fruity notes
– ⅓ cup cold water, which helps create a flaky texture
Instructions
1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the einkorn flour and fine sea salt until fully combined.
3. Add the finely chopped rosemary and thyme leaves to the flour mixture, stirring to distribute the herbs evenly.
4. Pour in the extra virgin olive oil and use a fork to mix until the mixture resembles coarse crumbs.
5. Gradually add the cold water, 1 tablespoon at a time, stirring until a dough forms—it should be slightly sticky but hold together. Tip: Avoid overmixing to keep the crackers tender.
6. Turn the dough out onto a lightly floured surface and roll it into a rectangle about ⅛-inch thick.
7. Use a sharp knife or pizza cutter to score the dough into 2-inch squares, but do not separate them yet. Tip: Scoring before baking ensures even cooking and easy breaking later.
8. Transfer the scored dough to the prepared baking sheet and bake for 15–18 minutes, or until the edges turn golden brown and the crackers are crisp. Tip: Rotate the sheet halfway through for uniform browning.
9. Remove from the oven and let cool completely on the baking sheet before breaking along the scored lines.
Just out of the oven, these crackers boast a satisfying snap with flecks of fragrant herbs. Their earthy einkorn base pairs beautifully with creamy cheeses or a drizzle of honey for a sweet-savory twist. Serve them alongside a charcuterie board or crumbled over a seasonal salad for an elegant touch.
Einkorn Flour Carrot Cake
Nestled among the winter’s bounty, this Einkorn Flour Carrot Cake offers a wholesome twist on a classic dessert, marrying the nutty depth of ancient grains with the natural sweetness of freshly grated carrots. Its tender crumb and warm spice profile make it an elegant yet comforting centerpiece for any holiday gathering or cozy afternoon tea. With a delicate balance of earthy flavors and a moist texture, this cake is a testament to how simple ingredients can transform into something truly special.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
– 2 cups einkorn flour, sifted for a lighter texture—I find this ancient grain lends a wonderfully rustic flavor.
– 1½ cups granulated sugar, which I prefer for its clean sweetness that doesn’t overpower the carrots.
– 1 cup vegetable oil, using a neutral oil like avocado oil ensures the spices shine through.
– 3 large eggs, at room temperature for better emulsification—I always set them out 30 minutes ahead.
– 2 cups finely grated carrots, from about 4 medium carrots, freshly grated for maximum moisture and flavor.
– 1 tsp baking soda, to help the cake rise evenly.
– 1 tsp baking powder, for that perfect lift.
– 1 tsp ground cinnamon, my go-to spice for warmth.
– ½ tsp ground nutmeg, just a hint adds depth.
– ½ tsp salt, to balance the sweetness.
– 1 tsp vanilla extract, pure vanilla is essential here for aroma.
– ½ cup chopped walnuts, toasted lightly for a crunchy contrast—I love the extra texture they provide.
Instructions
1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, lining the bottom with parchment paper for easy removal.
2. In a large mixing bowl, whisk together the einkorn flour, granulated sugar, baking soda, baking powder, cinnamon, nutmeg, and salt until well combined.
3. In a separate bowl, beat the room-temperature eggs with the vegetable oil and vanilla extract until smooth and slightly frothy, about 1 minute.
4. Gradually pour the wet ingredients into the dry ingredients, stirring gently with a spatula until just incorporated—overmixing can lead to a dense cake.
5. Fold in the finely grated carrots and toasted chopped walnuts until evenly distributed throughout the batter.
6. Pour the batter into the prepared cake pan, smoothing the top with the spatula to ensure an even bake.
7. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the edges are golden brown.
8. Remove the cake from the oven and let it cool in the pan on a wire rack for 10 minutes before transferring it out to cool completely.
9. Once cooled, slice and serve as is or with a dusting of powdered sugar for a simple finish.
Beyond its inviting aroma, this cake boasts a moist, tender crumb that melts in your mouth, with the einkorn flour adding a subtle nuttiness that complements the sweet carrots. For a creative twist, serve it warm with a dollop of whipped cream or a drizzle of honey, allowing the spices to mingle beautifully with each bite.
Einkorn Flour Crepes with Nutella
Heralding the holiday morning with a touch of rustic elegance, these Einkorn Flour Crepes with Nutella offer a wholesome yet decadent twist on a classic. The ancient grain lends a subtle nuttiness and tender texture, perfectly cradling the rich, chocolate-hazelnut spread for a breakfast that feels both nourishing and celebratory. It’s a simple pleasure, elevated.
Serving: 8 crepes | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 cup einkorn flour, which I find gives a wonderfully rustic, slightly sweet base
– 2 large eggs, ideally at room temperature for smoother blending
– 1 ¼ cups whole milk, for a rich, creamy batter
– 2 tablespoons unsalted butter, melted and slightly cooled
– ¼ teaspoon fine sea salt, to balance the sweetness
– ½ teaspoon pure vanilla extract, my secret for a warm aroma
– Cooking spray or extra butter for the pan
– ½ cup Nutella, or more to taste, gently warmed for easy spreading
Instructions
1. In a medium mixing bowl, whisk together 1 cup einkorn flour and ¼ teaspoon fine sea salt until fully combined.
2. Create a well in the center of the dry ingredients and crack in 2 large eggs.
3. Gradually pour in 1 ¼ cups whole milk while whisking continuously to form a smooth, lump-free batter.
4. Whisk in 2 tablespoons melted unsalted butter and ½ teaspoon pure vanilla extract until the batter is silky and homogeneous.
5. Let the batter rest at room temperature for 10 minutes; this allows the flour to hydrate, resulting in more tender crepes.
6. Heat a 10-inch nonstick skillet or crepe pan over medium heat for 2 minutes until evenly warm.
7. Lightly coat the pan with cooking spray or a small pat of butter, using a paper towel to wipe away any excess.
8. Pour ¼ cup of batter into the center of the pan, immediately tilting and swirling to spread it into a thin, even circle.
9. Cook the crepe for 60–75 seconds until the edges lift slightly and the surface appears matte with small bubbles.
10. Carefully flip the crepe using a thin spatula and cook for another 30–45 seconds until lightly golden on the second side.
11. Transfer the cooked crepe to a plate and repeat with the remaining batter, stacking crepes with parchment paper between to prevent sticking.
12. Spread about 1 tablespoon of warmed Nutella evenly over one half of each crepe while still warm.
13. Fold the crepe in half, then in half again to form a triangle, or roll it into a cylinder for a neater presentation.
14. Serve immediately, dusted with powdered sugar if desired.
Perfectly delicate with a slight chew from the einkorn, these crepes offer a lovely contrast to the creamy, indulgent Nutella filling. For a festive touch, garnish with fresh berries or a drizzle of honey, or layer them with sliced bananas for a heartier treat that delights the senses.
Einkorn Flour Zucchini Bread
Delightfully rustic yet refined, this Einkorn Flour Zucchini Bread transforms humble summer squash into a tender, nutty-sweet loaf that feels both nostalgic and novel. With its ancient grain heritage and moist crumb, it’s the kind of bake that fills your kitchen with warmth and your heart with contentment.
Serving: 10 | Pre Time: 15 minutes | Cooking Time: 60 minutes
Ingredients
- 2 cups grated zucchini (about 2 medium—I squeeze out excess moisture with a clean towel for a tighter crumb)
- 1 ¾ cups einkorn flour (its delicate, nutty flavor is worth seeking out)
- ¾ cup granulated sugar (I sometimes swap in coconut sugar for a deeper caramel note)
- ½ cup melted coconut oil, cooled slightly (extra-virgin olive oil works beautifully too)
- 2 large eggs, at room temperature (they incorporate more smoothly when not cold)
- 1 teaspoon vanilla extract (pure vanilla makes all the difference)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
- 1 teaspoon ground cinnamon (a touch of warmth I adore)
- ½ cup chopped walnuts, optional (for a delightful crunch)
Instructions
- Preheat your oven to 350°F (175°C) and generously grease a 9×5-inch loaf pan with butter or oil.
- In a large mixing bowl, whisk together the einkorn flour, baking soda, baking powder, salt, and cinnamon until fully combined.
- In a separate bowl, combine the melted coconut oil, granulated sugar, eggs, and vanilla extract, whisking vigorously for about 1 minute until the mixture is smooth and slightly pale.
- Tip: Gently fold the dry ingredients into the wet mixture using a spatula—overmixing can toughen the einkorn flour’s delicate structure.
- Fold in the grated zucchini and chopped walnuts (if using) until just incorporated, ensuring no pockets of flour remain.
- Pour the batter into the prepared loaf pan, smoothing the top with the spatula for an even bake.
- Bake in the preheated oven for 55–65 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Tip: If the top browns too quickly, loosely tent it with aluminum foil halfway through baking to prevent burning.
- Remove the pan from the oven and let the bread cool in the pan on a wire rack for 15 minutes to set.
- Carefully turn the bread out onto the rack and allow it to cool completely, about 1 hour, before slicing.
- Tip: For clean slices, use a serrated knife and wipe it between cuts—this bread is wonderfully moist.
As you slice, notice the tender, golden crumb speckled with green and the subtle aroma of cinnamon. Enjoy it lightly toasted with a smear of salted butter, or for a creative twist, cube it for a rustic bread pudding layered with seasonal fruit.
Einkorn Flour Bagels
Meticulously crafted with ancient grains, these Einkorn Flour Bagels offer a rustic charm and wholesome depth that elevates the classic breakfast staple. Their nutty aroma and satisfying chew make them a delightful project for any home baker seeking to infuse tradition with modern elegance. Perfectly golden with a crisp exterior, they promise a rewarding experience from dough to first bite.
Serving: 8 bagels | Pre Time: 90 minutes | Cooking Time: 25 minutes
Ingredients
– 3 cups einkorn flour, plus extra for dusting—its delicate, nutty flavor is worth seeking out at specialty stores
– 1 ½ cups warm water (110°F), which helps activate the yeast gently
– 2 tablespoons honey, for a subtle sweetness that complements the grain
– 2 teaspoons active dry yeast—I always check the expiration date to ensure a good rise
– 1 ½ teaspoons fine sea salt, which balances the dough beautifully
– 1 tablespoon extra virgin olive oil, my go-to for a tender crumb
– 1 large egg, at room temperature for easier mixing
– 2 tablespoons everything bagel seasoning, for that iconic savory crunch
Instructions
1. In a large bowl, combine the warm water, honey, and yeast, then let it sit for 5 minutes until frothy.
2. Add the einkorn flour, salt, and olive oil to the yeast mixture, stirring with a wooden spoon until a shaggy dough forms.
3. Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic, adding more flour if sticky—tip: einkorn can be delicate, so avoid over-kneading.
4. Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm spot for 1 hour until doubled in size.
5. Punch down the dough and divide it into 8 equal pieces, rolling each into a ball.
6. Use your thumb to poke a hole in the center of each ball, then gently stretch it to form a bagel shape about 3 inches wide.
7. Arrange the shaped bagels on a parchment-lined baking sheet, cover, and let them rest for 30 minutes—tip: this second rise ensures a lighter texture.
8. Preheat your oven to 425°F and bring a large pot of water to a boil.
9. Boil each bagel for 1 minute per side, then transfer them back to the baking sheet using a slotted spoon.
10. Whisk the egg with 1 tablespoon of water, then brush it generously over each boiled bagel.
11. Sprinkle the everything bagel seasoning evenly over the tops, pressing lightly to adhere.
12. Bake at 425°F for 20-25 minutes until deeply golden and firm to the touch—tip: rotate the sheet halfway through for even browning.
13. Let the bagels cool on a wire rack for at least 15 minutes before slicing.
Hearty and aromatic, these bagels boast a chewy interior with a crisp, seeded crust that crackles with each bite. Serve them warm with cream cheese and smoked salmon for a luxurious brunch, or toast slices to highlight their rustic, nutty undertones—a versatile treat that honors both simplicity and craftsmanship.
Einkorn Flour Peanut Butter Cookies
Crafted with the wholesome goodness of ancient grains, these Einkorn Flour Peanut Butter Cookies offer a delightful twist on a classic treat, blending nutty richness with a tender, crumbly texture that feels both nostalgic and sophisticated. Perfect for holiday gatherings or a cozy afternoon, they embody simple elegance in every bite.
Serving: 24 cookies | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup creamy peanut butter, preferably natural for a pure, robust flavor—I find it blends beautifully without overpowering.
– ¾ cup granulated sugar, which I like to measure precisely for that ideal sweetness balance.
– 1 large egg, at room temperature to ensure smooth incorporation into the dough.
– 1 teaspoon pure vanilla extract, my secret for adding a warm, aromatic depth.
– 1 cup einkorn flour, sifted to avoid clumps and achieve a light, airy consistency.
– ½ teaspoon baking soda, which I always check is fresh for proper rise.
– ¼ teaspoon fine sea salt, a pinch to enhance all the flavors harmoniously.
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
2. In a large mixing bowl, combine 1 cup creamy peanut butter, ¾ cup granulated sugar, 1 large egg, and 1 teaspoon pure vanilla extract, using a hand mixer on medium speed for 2 minutes until the mixture is smooth and slightly fluffy—this step is key for a tender cookie texture.
3. In a separate bowl, whisk together 1 cup sifted einkorn flour, ½ teaspoon baking soda, and ¼ teaspoon fine sea salt to evenly distribute the leavening agents, which helps avoid dense spots in the cookies.
4. Gradually add the dry ingredients to the wet mixture, stirring with a spatula just until combined and no flour streaks remain; overmixing can lead to toughness, so stop as soon as it comes together.
5. Scoop tablespoon-sized portions of dough, rolling them into balls and placing them 2 inches apart on the prepared baking sheets, then gently flatten each with a fork in a crisscross pattern for that classic peanut butter cookie look.
6. Bake in the preheated oven for 8–10 minutes, or until the edges are lightly golden and the centers appear set but still soft—they’ll firm up as they cool, so avoid overbaking for a chewy interior.
7. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely, which allows them to set properly without breaking.
Lovingly golden and subtly crumbly, these cookies boast a rich peanut butter essence complemented by the earthy notes of einkorn flour, making them a standout for dessert platters or paired with a glass of cold milk. For a creative touch, try drizzling them with melted dark chocolate or sandwiching with a dollop of raspberry jam to elevate their rustic charm.
Summary
Perfect for wholesome baking, this roundup shows how versatile einkorn flour can be. I hope you’re inspired to try a recipe or two—maybe start with those fluffy pancakes or that rustic bread! Don’t forget to leave a comment with your favorite, and if you found this helpful, please share it on Pinterest. Happy baking!
