- 1/2 c. (100 g) prepared einkorn berries
- 1/2 tsp. apple cider vinegar
- 1 c. (125 g) chopped cucumbers (about half a medium cucumber)
- 3/4 c. (85 g) chopped tomato
- 2/3 c. (16 g) chopped parsley
- 1/4 (5 g) roughly chopped mint leaves
- 1/2 clove of minced or grated garlic
- 2 tbsp. (30 mL) lemon juice
- 2 tbsp. (30 mL) olive oil
- 1/2 tsp. sea salt
- 1/2 tsp. fresh ground black pepper
- 1. Soak einkorn berries in a medium-sized bowl. Use just enough water to cover them and add apple cider vinegar. Soak for a minimum of 4 hours, up to overnight. After soaking, strain and rinse the berries.
- 2. Once they have been strained and rinsed, place the berries into a saucepan with a cup of water and bring to a rolling boil over medium heat. Reduce to a simmer, cover, and cook for 30-35 minutes until the berries are slightly chewy and no longer hard. Drain the excess water.
- 3. Combine all ingredients into a sizeable serving bowl. Mix until everything is together and well coated with oil and lemon juice. Season to taste and let sit for 30 minutes (the longer it sits, the more the flavors come out).
Pleasant Hill Grain products I used for this recipe...
The winter months bring with them heavy and unhealthy food. This winter squash recipe lets you use vegetables that are in season, but still healthy and delicious!
- 2 tablespoons safflower oil
- 2 pounds winter squash (1 medium or 2 small), halved lengthwise and seeded
- 3 tablespoons maple syrup
- 2 tablespoons soy sauce or liquid coconut aminos
- 1/2 teaspoon fresh ginger, peeled and grated
- Preheat the oven to 400° F, making sure a rack is adjusted to the lower-middle position.
- Line a rimmed baking sheet with parchment or foil.
- Brush safflower oil over both the parchment and the cut sides of the squash.
- Place squash cut-side down on the parchment and roast for 25-35 minutes or until soft.
- Whisk the maple syrup, soy sauce and fresh ginger together in a small bowl.
- Remove squash from the oven, flip it over so the cut side is facing up, and brush it generously with the glaze.
- Return to the oven for 5 more minutes or until the glaze starts to caramelize.
- Serve warm, cutting each half into smaller servings if you wish.
When I’m in the mood for fancy coffee, nothing tops a Mexican mocha. The warm, spicy flavor of cinnamon and subtle kick of cayenne pepper pair so well with chocolate! This Queen City Cayenne ice cream is Jeni Bauer’s take on this delicious flavor combination. If you’re in the mood for a crowd-pleasing chocolate treat with an interesting yet approachable twist, this recipe is for you.
Queen City Cayenne Ice Cream
Makes about 1 quart
- 1/3 cup unsweetened cocoa powder
- 1/3 cup sugar
- 1/3 cup water
- 1-1/2 ounces bittersweet chocolate (55% t0 70% cocoa), finely chopped
Ice Cream Base
- 2 cups whole milk
- 1 tablespoon plus 1 teaspoon cornstarch
- 1-1/2 ounces (3 tablespoons) cream cheese, softened
- 1/8 teaspoon fine sea salt
- 1-1/4 cups heavy cream
- 2/3 cup sugar
- 2 tablespoons maple syrup
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon cayenne pepper, or to taste
The day before mixing your ice cream, place a Cuisinart ice cream freezer bowl in the coldest part of your freezer.
For the chocolate paste:
- In a small saucepan over medium heat, combine the cocoa powder, sugar and water. Stir to dissolve the sugar until the mixture reaches a boil, and then boil for 30 seconds.
- Remove mixture from heat. Stir in chopped bittersweet chocolate until smoothly melted in, and then set aside.
For the ice cream base:
- In a small bowl, mix approximately 2 tablespoons of milk with the cornstarch, until a smooth slurry forms.
- In another small bowl, mix cream cheese, warm chocolate paste, and salt until smooth.
- Fill a large bowl with water and lots of ice.
- In a 4-quart saucepan combine the remaining milk, the cream, sugar, and maple syrup over medium-high heat until the mixture reaches a rolling boil. Boil 4 minutes.
- Remove from heat and slowly whisk in the cornstarch slurry.
- Return to medium-high heat and bring back to a boil, as you stir with a heatproof spatula. After about a minute, it will be slightly thickened. Remove from heat.
- A little at a time, whisk the hot milk mixture with the cream cheese mixture.
- When smoothly incorporated, add cinnamon and cayenne and stir.
- Pour this mixture into a gallon zip lock bag, and seal. Submerge in ice bath bowl for at least 30 minutes, until cold (add more ice as needed.)
- Pour ice cream mixture into the pre-frozen freezer bowl of your Cuisinart ice cream maker, turn it on, and let the automatic mixing paddle do the work for you.
- Spin until frozen.
- Pack the ice cream into a storage container and press a sheet of parchment paper directly against the surface. Seal with an airtight lid.
- Place your container in the coldest part of your freezer and allow to freeze for 4 hours.
Cinnamon rolls from a vacuum sealed tube just aren’t the same as those soft, warm, familiar cinnamon rolls from family chefs and local bakeries. In the United States, cinnamon rolls can look and taste different depending on which region they are from. This recipe is meant to be adaptable so that you can make rolls that closely resemble your favorites. If you prefer the caramel taste of sticky buns, we have a variation of this recipe that makes excellent sticky buns.
- 6-1/2 tablespoons granulated sugar
- 1 teaspoon salt
- 5-1/2 tablespoons shortening, butter, or margarine at room temperature
- 1 large egg, slightly beaten
- 1 teaspoon lemon extract or 1 teaspoon grated lemon zest
- 3-1/2 cups bread or all-purpose flour
- 2 teaspoons instant yeast
- 1-1/4 cup whole milk or room temperature buttermilk
- (May also substitute 3 tablespoons powdered milk mixed with 1 cup of water)
- 1/2 cup cinnamon sugar
For fondant glaze:
- 4 cups powdered sugar
- 1 teaspoon lemon or orange extract
- 6 tablespoons to 1/2 cup warm milk
For the Rolls:
- Cream sugar, salt, and shortening. If you are using powdered milk, add the milk powder now, but add the water with the flour and yeast.
- Whip in egg and lemon until smooth.
- Add flour, yeast, and milk. Mix until dough forms a ball.
- Mix with a dough hook for 10 minutes or knead by hand for 12 to 15 minutes. The dough should be tacky, but not sticky. You may have to add a little flour or water to get to this texture.
- Lightly oil a large bowl. Transfer dough to this bowl and roll it around so it is evenly coated in oil. The dough should be around 77 °F to 81°F. Cover bowl with plastic wrap.
- Ferment at room temperature for about 2 hours or until the dough doubles in size.
- Mist counter with spray oil, put dough on counter.
- Roll dough into a rectangle about 14” x 12” and about 2/3 inch thick.
- Sprinkle cinnamon sugar over the entire rectangle and roll into a log, creating a cinnamon sugar spiral.
- Cut into 8-14 even-sized pieces, depending on how thick you want the rolls.
- Line 1 to 2 sheet pans with parchment paper and place the rolls on the paper so that they are not touching and are at least 1/2 inch apart.
- Proof at room temperature for 75 to 90 minutes until the rolls double in size.
- Preheat oven to 350°F with rack on the middle level.
- Bake 20 to 30 minutes until golden brown.
- Cool for at least 10 minutes, then streak with fondant glaze. Remove buns from pan and place on cooling rack.
For fondant glaze:
- Sift powdered sugar into bowl.
- Briskly whisk in the rest of the ingredients, adding the milk carefully so the icing does not become runny. Consistency should be like a thick paste.
Make this scrumptious recipe as bread or muffins for a festive treat perfect for Christmas morning or any time you’re craving the tart taste of cranberry and orange.
Einkorn Pumpkin Cranberry Muffins
- 2-1/4 c. whole einkorn flour
- 1 tbsp. pumpkin pie spice
- 2 tsp. baking powder
- ½ tsp. salt
- 2 eggs
- 1 c. panela
- 15 oz. pumpkin puree
- ½ c. vegetable, grapeseed or coconut oil
- 1 c. cranberries (dried or frozen)
- 1. Preheat oven to 350º F. Prepare two standard size muffins pans with nonstick spray or muffin cups.
- 2. In a medium bowl, stir together the flour, pumpkin pie spice, baking powder and salt.
- 3. In a small bowl, combine eggs, panela, pumpkin puree and oil.
- 4. Pour wet ingredients into dry ingredients and stir until incorporated. Stir in cranberries.
- 5. Using a 3 or 4 tbsp. cookie scoop, portion batter into muffin cups. Let batter sit 5 minutes before baking.
- 6. Bake for 15-20 minutes.
- 7. Remove muffins from pan and let them cool on a wire rack.
Author's Notes:This batter can also be baked as a loaf bread. Grease a 1-1/2 lb. capacity loaf pan before pouring in the batter, and bake the loaf for 55-60 minutes, or until a toothpick inserted comes out clean.
Pleasant Hill Grain products I used for this recipe...