Rye Flour Rye flour is an ancient grain with a nutty flavor. This nutty taste is fantastic for making great rye chocolate peanut butter cookies! While most recipes mix the rye with a lighter grain, this recipe happens to be 100% rye! Rye and peanut
Chocolate Einkorn Waffles These chocolate einkorn waffles taste fantastic! Chocolate is one of my favorite flavors. This chocolate waffle batter for this recipe is very simple – especially for beginners. There’s no reason to spend extra buying a waffle mix. These chocolate einkorn waffles will
Einkorn Double Chocolate Waffles These double chocolate einkorn waffles taste great! Chocolate chip waffles are one of my favorite kinds! The double chocolate einkorn waffle batter for this recipe is very easy – even for beginners. There’s no reason to spend the extra money on
Peppermint chocolate cookies are a holiday classic! Einkorn is a good grain to use for cookies, due to it’s texture and taste. Einkorn is an ancient grain that is supposed to be more digestible due to it’s properties. The wheat of today contains 42 chromosomes,
Matcha einkorn cookies are a delicious dessert! Einkorn is a great grain to use for cookies, due to it’s great texture and taste. Einkorn is a type of ancient grain that is supposed to be easier to digest due to it’s properties. Modern wheat has
The French most certainly got one thing right! Crepes are a delicious thin pancake, usually coming in a sweet or savory variety. These sweet chocolate crepes will pair well with the jam of your choice. Einkorn has 14 chromosomes versus modern wheat which has more
Crepes are my favorite French-themed breakfast. They go so fast in my family! Modern wheat contains more gluten than ancient grains such as spelt. Gluten will prevent your crepes from tearing., which is why it’s important to let your crepes sit in the fridge for
Ah yes, spelt flour. Quite possibly the king of ancient grains. This grain is lower in gluten, which can act as an inflammatory substance for some. My family has gluten-sensitive individuals that don’t often react to spelt, unlike the way they react to traditional wheat.