What are some great recipes to use with your Virgin Wheat?

 


If you’ve been wondering what to use your Virgin Wheat for, here are some great recipes to help you incorporate the superfood into your diet.

 

Einkorn Crepes with Fresh Berries

 

 

Ingredients

  • 1/2 cup Virgin Wheat flour
  • ¼ teaspoon of sea salt
  • 2 large eggs
  • 1 tablespoon maple syrup
  • ½ cup whole milk
  • ¼ teaspoon vanilla
  • 1 tablespoon melted butter
  • Fresh berries, for serving
  • Crème fraîche or yogurt, for serving
  • Butter, for serving
  • Honey, for serving

Method

  • Whisk together flour, salt, eggs, maple syrup, milk, and melted butter until smooth. Heat 8″ skillet and lightly grease with oil. Place a scant ¼ cup of batter in pan. Tilt the pan so that the batter covers the entire pan and cook for about 30-45 seconds. Flip and cook for another 15 seconds. Layer done crepes, slightly overlapping, on a plate.
  • Top crepes with favorite toppings such as butter, berries, honey, and/or Crème fraîche

Einkorn Ricotta Gnocchi with Roasted Tomato Sauce

 

 

Ingredients

  • 1 cup einkorn flour
  • 2–3 heirloom tomatoes
  • 1 small white onion
  • 2 cloves garlic
  • 1/2 tablespoon olive oil.
  • 3 tablespoons minced fresh basil
  • 1 tablespoon lemon juice
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper

 

Method

  • Prepare gnocchi as guided here, using einkorn flour in place of the all-purpose. Einkorn flour can sometimes be a bit tricky to work with as it doesn’t absorb water the same as the all-purpose tablespoons gnocchi dough is a bit stickier than the original recipe, but use extra flour for shaping the gnocchi and be patient- don’t add extra flour to reach a tacky consistency, you’re gnocchi, after cooking, will become dense and not be the dreamy/pillow-like texture
  • Preheat oven to 425˚. Roughly chop tomatoes, onions, and mince garlic. If tomatoes are overly juicy, squeeze out excess. Place ingredients in a roasting pan and toss with 1/2 tablespoon of olive oil. Roast until everything is tender, 20-25 minutes.
  • Let cool slightly, drain any excess liquid that formed while roasting, and then transfer to a food processor or blender. Add lemon juice, basil, salt, and pepper and puree until well combined.
  • Serve gnocchi hot with tomato sauce and an extra sprinkle of fresh basil.

Mediterranean Einkorn Pasta

 

 

Ingredients

Pasta:

  • 2 to 3 cups all-purpose einkorn flour
  • 1/2 teaspoon sea salt
  • 3 large eggs
  • (or 8 ounces prepared pasta)

 

Topping

  • 1 tablespoon olive oil
  • 1/2 fennel head, diced
  • 2 cloves garlic.minced
  • 1 cup chickpeas, drained and rinsed if using canned
  • 1/2 cup kalamata olives, sliced
  • 1/2 cup artichoke hearts, diced
  • 1/4 cup sun-dried tomatoes
  • Zest and juice from one lemon
  • 2 tablespoons minced flat leaf parsley
  • 1/4 teaspoon black pepper
  • 2 to 3 ounces feta cheese
  • Olive oil, for finishing

 

Method

  • In a food processor, combine 2 cups flour, salt, and eggs. Pulse until mixture comes together and begins to form a ball, 20 to 60 seconds. Add a tablespoon or two of water if the dough looks too try or add a bit more flour if the dough is sticky (if it’s tacky- that’s fine, you will add flour as you roll it out.) If you don’t have a food processor, combine ingredients in a bowl and stir until dough comes together, ditching the spoon for your hands when needed.
  • Remove dough from the food processor onto a floured surface and knead for 5 minutes, the dough should be smooth and not sticky. Dust with flour, cover, and let rest for 30 minutes.
  • Bring a salted pot of water to a boil. To make pasta, divide the dough into 6 pieces and divide those pieces in half. Using a machine or a rolling pin, roll out the dough to a thin, yet manageable thickness (I use setting 4 on my Kitchen   pasta roller). From there, cut (or using a pasta machine) cut the strips into fettuccine sized noodles. Cook pasta in 2 to 3 batches, roughly 5 minutes per batch. Pasta should float to the top and be tender. Remove and divide into two batches, saving one batch for later use.
  • While pasta cooks (whether premade or homemade) heat olive oil in a large skillet over medium-low heat. Add the fennel and cook, stirring often, until tender, 8 to 10 minutes. Stir in the garlic and cook for another minute until garlic is fragrant. Add in chickpeas, olives, artichoke hearts, sun-dried tomatoes, zest and juice, parsley, and black pepper. Stir and cook until everything is warm, 2 to 3 minutes.
  • Place 1/2 the homemade pasta (one of the batches you set aside) in a bowl. Top with the cooked vegetable mixture, followed by the feta. Finish with a nice drizzle (1/4 to 1/2 cup) olive oil. Toss until everything is combined.

Roasted Cranberry and Vanilla Bean Einkorn Scones

 

 

Ingredients

Scones:

  • 2 1/2 cups fresh cranberries
  • 1/4 cup 2% or whole milk
  • 1/4 cup maple syrup
  • 2 cups (240g) Einkorn Flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon sea salt
  • 1 vanilla bean
  • 1/2 cup cold butter, cut into chunks
  • 1 large egg

 

Egg wash:

  • 1 egg
  • 1 tablespoon heavy cream

 

Method

  • Preheat oven to 400˚. Place cranberries in a roasting pan and bake for 15-20 minutes. Cranberries should have released their juices. Set aside to let cool.
  • While cranberries are roasting, slice the vanilla bean in half and scrape out the seeds into a small saucepan. Add the milk to the pan, bring to a simmer, remove from heat, and let cool completely.
  • Once cranberries and milk are cool, whisk together Einkorn flour, baking powder, and salt. With your hands or a pastry blender, cut the butter into the flour mixture. Butter should be in pea-size pieces.
  • In a separate bowl, whisk together 1 egg, maple syrup, and milk. Pour into dry ingredients and stir until just coming together.
  • Scoop dough onto a well-floured surface and pat into a large rectangle. Spread cooled cranberries over dough and roll into a log or fold into a circle. Cut eight triangles out of the dough and place on a baking tray covered with parchment paper.
  • Whisk together egg and heavy cream then brush over scones. Bake for 20-24 minutes until scones are golden and firm. Remove from oven and let cool before eating.

 

All recipes from Deliciously Ella