Sunday afternoon. The house is filled with the warm and rich smell of Italian cookies baking in the oven. One of those magical moments. There is something special about sharing nourishing and comforting foods with the people you love and are close with. A good cup of tea and lots of laughs are a fun way to end the week.
I love using the Young Living einkorn flour in my baking. Einkorn is an ancient grain and is the only wheat that has never been hybridized. Einkorn remains unaltered for thousands of years. Einkorn also contains roughly 30% more protein than modern wheat. Due to einkorn’s low gluten content it is easier to digest than modern wheat. Better digestion often translates into better nutrient absorption.
So get out your baking utensils and let’s get baking!
Ingredients
- 1/2 cup rapadura sugar
- 270g einkorn flour
- pinch of baking powder
- 1/2 tsp fine Himalayan sea salt
- 6 tbsp organic olive oil
- 6 tbsp dry white wine
- On a small plate set aside 1 tbsp of the sugar.
- Mix sugar, einkorn flour, baking powder and salt in a bowl.
- Add the olive oil to the flour mix and stir with a fork until the content goes clumpy.
- Add the wine and continue mixing until the dough absorbs the liquid.
- Cover bowl with plastic wrap.
- Place bowl in the fridge to rest for 30 minutes.
- Preheat the oven to 170 degrees.
- Once the 30 minutes are up shape the cookies into your desired shape.
- Sprinkle a little sugar over them.
- Bake for just over 20 minutes in the oven.
- Leave to cool completely.
- Enjoy with your favourite cup of tea!
This is certainly one of my favourite recipes from Carla Bartolucci’s cookbook “Einkorn – Recipes for Nature’s Original Wheat”. In this cookbook you can find lots of recipes to bake breads, sweets and savoury goodies with your favourite Einkorn Flour.
Nicole Reichert 