I just recently discovered Einkorn Flour and it is my new go to! It is what flour is supposed to be, without all the pesticide issues that get blamed on gluten. People with so called gluten sensitivities can usually eat Einkorn flour with no issues! You can read all about it right here, and you can buy some for yourself right here. And if you are dying over my husband’s hand made bread board from the photo you can get yourself one at 39 Baker Drive right HERE!
Now for the recipe….Sort of. I woke up hungry, threw a bunch of stuff in a bowl and posted a pic to facebook, next thing I know I am food styling and posting my first recipe in months after two friends requested I share it! When I am hungry I never measure, I just dump-but here is my best guess. Enjoy and and don’t forget to allow yourself the grace to create and switch it up as you go. Use what you have. It will be great!
- 1 3/4 c Einkorn Flour (or all purpose flour)
- 3/4 c xylitol (for low sugar version OR 3/4 c regular sugar)
- 1/4 c sugar (omit if you use sugar above)
- 1 tsp Himalayan pink salt
- 1 1/2 tsp baking powder
- 1/2 t nutmeg
- 1 1/2 Tb chia seeds (optional)
- 2 Tb flax seeds (optional)
- 1/2 c sunflower oil or oil of your choice
- 2 eggs
- 1 t vanilla extract
- plain kefir to moisten
- 1 1/2 c wild blueberries (I used Trader Joe's frozen)
- Preheat oven to 350 degrees. Butter and flour two small 6" loaf pans.
- Mix all dry ingredients together in large bowl.
- Add all wet ingredients except Kefir and start stirring. As the batter comes together add enough Kefir to moisten until you have a thickish, liquid-y and scoopable batter. I think I used just under half a cup.
- Gently fold in blueberries.
- Pour into pans and bake 35-45 minutes until toothpick comes out clean.
- Serve warm with butter.
- I wanted HEALTHY this morning so i skipped the streusel, but if you would like to go for it, just mix equal parts flour and sugar, then rub in butter one Tablespoon at a time until large crumbles form. Sprinkle over loaves before baking.
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