2 Pounds - All-Purpose Einkorn Flour
Einkorn is an ancient grain!
Ancient grains are grains that have been planted and harvested for thousands of years.
In fact, some ancient grains are not grains at all, but are actually seeds and grasses!
Einkorn is an ancient wheat that has a different, weaker kind of gluten. It is also pack with more nutrition than modern day conventional wheat.
Einkorn flour is a good source of protein, contains essential trace minerals and vitamins, and has a significant amount of a super antioxidant called lutein.
Because Einkorn flour has more oil it will go rancid more quickly than other flours.
Einkorn flour should be stored in a cool place like the refrigerator and used within a few weeks.
For longer storage place in an air tight container and store in the freezer for several months.
*Freshly ground and frozen to preserve freshness.
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One of the Beiler Family's favorite einkorn recipes is:
Chocolate Coconut Bars!
2 Cups - Eikorn Flour
1/2 Cup - Brown Sugar
1/2 Cup - Butter
1/4 tsp. - Salt
1 Cup - Chocolate Chips
2 - Eggs
1 Cup - Brown Sugar
1 tsp. - Vanilla
2 Tbs. - Eikorn Flour
1/2 tsp. - Baking Powder
1/4 tsp. - Salt
1 1/2 Cup - Flaked Coconut
Combine the first 4 ingredients. Mix until crumbly. Press into and uncreased 9" x 13" pan. Bake at 375 for 10 minutes. Sprinkle chocolate chips over the hot crust and return to the oven for 1 minute to soften. Remove from the oven and spread out the melted chocolate chips evenly. Beat eggs until thick and lightly colored. Beat into the eggs the sugar and vanilla.Stir in the flour, baking soda, and salt. Then add the coconut. Pour the mix over the chocolate and spread evenly. Bake at 375 for 14 minutes. Let cool, then cut into squares.
Recipe by: Lillian Hoover, Dundee, NY
This recipe comes from "The Einkorn Book."
Written by Henry and Lydia Beiler (different Beiler's than our farm)
Fun Fact: The authors of this book are also the growers and producers of the Einkorn flour that we sell at Beiler Family Farm!
Enjoy!
