Just like there are mornings to make homemade pancakes and there are mornings to toast the English muffins you baked days before, so there are days filled with rushing and days filled with time to sit and think. We see this variety in our days as grace. That we are given daily opportunities to begin afresh, to start anew—and that those opportunities are seldom exactly alike—demonstrates one of the sweetest gifts we’re given in this life: possibility.
Whole-Grain Overnight Pancakes
Crisp and Buttery Belgian Waffles
Decadent Chocolate Chip Belgian Waffles
Vanilla Cardamom Breakfast Tea Cake
Cranberry Orange Whole-Grain Muffins
Potato Rosemary Dutch Baby Pancake with Roasted Red Pepper Sauce
WHOLE-GRAIN OVERNIGHT PANCAKES
It took some trial and error to come up with these whole-grain einkorn pancakes, which we can now say with confidence turn out perfectly every time—fluffy and light, each one as big as a plate. We like using freshly ground einkorn flour here (although you could certainly swap in a packaged version) because pancakes particularly showcase freshly ground einkorn’s natural nutty flavor and light crumb.
* Combine flour, sugar, baking soda, and salt in a large bowl. In a separate bowl, combine 3 tablespoons (42 g) melted butter with eggs, vanilla, kefir, and milk; mix well. Add wet ingredients to dry and stir until all incorporated. Cover and refrigerate overnight.
* In the morning, pull the pancake batter out of the fridge and give it a good stir. If you prefer thinner pancakes, add a little more milk to get the consistency you like. Heat remaining oil or butter in a large skillet and once it’s hot, ladle batter into the pan. When bubbles form on the top, flip the pancakes to cook the other side. Finished pancakes may be placed in a warm oven (i.e., your oven’s lowest setting) while cooking the rest.
* Top with real maple syrup, butter, fruit, or whatever topping you like best.
Yield: 12 to 15 large pancakes
2 cups (220 g) whole, freshly ground einkorn flour
1 tablespoon (13 g) coconut sugar or Sucanat
1 teaspoon baking soda
1 teaspoon sea salt
4 tablespoons (57 g) butter or coconut oil, melted, divided
3 pastured eggs
1 teaspoon vanilla
1/4 cup (60 ml) kefir or yogurt
1 cup (235 ml) whole milk
These are not your typical Belgian waffles—their exteriors are browned and crisp, but the interiors are light and delicate. I eat them and imagine I’m in a European cafe waiting for a latte. Serve them any way you like, whether that means with syrup and fruit … or with ice cream and hot fudge.
* Preheat your Belgian waffle iron. (We use a 7.5-inch [19 cm] one.)
* In a medium bowl, blend together the egg, vanilla, milk, and melted butter until combined.
* In a separate medium bowl, combine the flour, baking powder, baking soda, salt, and cinnamon; add this dry mixture into the milk mixture, and stir together.
* Spoon about a half a cup (120 ml) of batter at a time onto the hot waffle iron, close, and cook until golden brown.
* Serve with your choice of toppings, such as fruit, syrup, or butter.
Yield: Four 7.5-inch (19 cm) waffles
1 egg
1 teaspoon vanilla extract
1 cup (235 ml) milk
1/4 cup (55 g) butter, melted
1 cup (125 g) all-purpose einkorn flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
1 teaspoon cinnamon
Toppings, as desired
Cakey and riddled with chocolate, these waffles are the definition of dessert for breakfast, particularly when topped by fruit, maple syrup, and a little whipped cream. As an added bonus, they’re easy to pull together quickly for weekday or weekend mornings alike—we like to eat them on mornings when we need a little comfort food.
* Preheat your Belgian waffle iron. (We use a 7.5-inch [19 cm] one.)
* In a medium bowl, blend together the egg yolks, vanilla, kefir, milk, and melted butter. In a separate bowl, combine the flour, cocoa powder, baking powder, baking soda, sugar, salt, and cinnamon; add this dry mixture into the butter/milk mixture. Add the chopped chocolate and stir everything together until combined.
* Spoon about a half a cup (120 ml) of batter at a time onto the hot waffle iron, close, and cook until golden brown. Repeat with remaining batter until done.
* Serve waffles hot, topped with berries, syrup, butter, or the toppings of your choice.
Yield: Four 7.5-inch (19 cm) Belgian waffles
2 egg yolks
1 teaspoon vanilla extract
1/4 cup (60 ml) kefir
3/4 cup (175 ml) milk
1/4 cup (55 g) butter, melted
1 cup (125 g) all-purpose einkorn flour
1 tablespoon (5 g) cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons coconut sugar
1/4 teaspoon salt
Dash of ground cinnamon
3 ounces (85 g) dark chocolate (preferably at least 70 percent), chopped
Toppings, as desired
CINNAMON DOUGHNUT HOLES
Let’s face it, you don’t need us to tell you doughnuts are awesome—everybody knows it’s hard to beat fried dough rolled in cinnamon and sugar. This einkorn version is especially mouthwatering, formed and rolled at home, dipped into hot oil, and smothered in cinnamon sweetness that sticks to your fingers.
* Combine warm water, ginger powder, yeast, and coconut sugar in a large bowl, and let sit until frothy and bubbly, about 5 to 10 minutes.
* Add 2 cups (200 g) flour, stirring and then mixing with your hands to form it into a sticky ball. Sprinkle remaining 1/2 cup (50 g) of flour on a counter and lay the ball on top. Work and knead the ball, incorporating most of the flour as you do, for about 5 minutes. The dough is ready once you can form it into a ball that no longer sticks to your hands (any remaining flour on the counter may be saved for the next step, after the dough has risen). Place in an oiled bowl, cover, and let rise for 2 hours, or until doubled in size.
* Once the dough has risen, punch down lightly and divide into 24 small, 1-inch (2.5 cm) balls. Place the balls on a floured piece of parchment to rest for 1 hour, or until lightly risen and around 1 1/2 inches (3.75 cm) in diameter.
* Once the dough is ready, combine sugar and cinnamon on a rimmed plate or wide bowl and set aside. In a small saucepan over medium heat, heat 3/4 cup coconut oil (or enough to make 2 1/2 to 3 inches [6.3 to 7.6 cm] deep) until hot, about 350 to 375°F [180 to 190°C].
* Drop 3 or 4 balls of dough into the heated oil, cooking each batch for 2 to 3 minutes, until firm and deep golden. Use a slotted spoon or tongs to remove the doughnuts, transferring to the cinnamon sugar mixture and tossing to coat.
* Set on a paper towel–lined plate and eat immediately. Store leftover doughnuts in a covered container; they’ll last a few days.
Yield: 24 doughnut holes
FOR THE DOUGHNUT HOLES:
1/2 cup (120 ml) warm water (105 to 110°F [40 to 43°C])
1 teaspoon ginger powder
1 packet (2 1/4 teaspoons, or 9g) active dry yeast
2 tablespoons (26 g) coconut sugar or other sugar
2 1/2 cups (250 g) sifted, whole-grain einkorn flour, divided
Olive oil, for oiling the bowl
3/4 cup (175 ml) coconut oil
FOR CINNAMON SUGAR TOPPING:
1/2 cup (80 g) coconut sugar or other sugar
These sweet little einkorn buns came to our kitchen by accident. Working on a different recipe, I’d proofed an extra bowl of yeast on the counter, and Tim said, “Let’s try an experiment.” What resulted were these pale yellow pillows of dough, which we ensconced in butter and a cinnamon-sugar mix. Small rolls covered in sweetness, they are the exact definition of cinnamon buns.
* In a large bowl, mix together warm water, ginger powder, and honey. Sprinkle yeast on top and stir together. Let sit until frothy and bubbly, about 5 to 10 minutes.
* Once yeast mixture is frothy, add salt and yogurt, stirring to combine. Add einkorn flour, 1/2 cup at a time, mixing dough together with a spoon until it starts to come together. Use clean, floured hands to knead together until you get a smooth, workable dough. Form it into a ball and let it rest in the bowl, covered, for 1 hour.
* Line 2 baking sheets with parchment paper. Place the melted ghee or butter in 1 small bowl. In another small bowl, combine cinnamon and sugar.
* Turn the dough out onto a floured surface. If it sticks to your hands, add a bit more flour (up to 1/2 cup [63 g]) to make it easier to handle. Form dough into 20 to 30 small balls.
* Brush or roll balls in melted ghee, then in the cinnamon-sugar mixture. Place the balls on prepared baking sheets and let rest in a warm place for another 30 to 45 minutes; buns should spread slightly, causing cracks in the cinnamon sugar mixture.
* Preheat oven to 400°F (200°C, or gas mark 6). Bake buns for 10 minutes, until puffy and slightly golden.
Yield: 20 to 30 buns
3/4 cup (175 ml) warm water (105 to 110°F [40 to 43°C])
1/8 teaspoon ginger powder
2 tablespoons (40 g) honey
1 packet (2 1/4 teaspoons [9 g]) active dry yeast
1/4 teaspoon sea salt
1 tablespoon (15 g) yogurt
2 1/4 cups (281 g) all-purpose einkorn flour, plus up to another 1/2 cup (63 g) for forming the dough
2 tablespoons (28 g) melted ghee or butter
2 teaspoons cinnamon
1/4 cup (40 g) coconut sugar or Sucanat
Recipe Note
♦ If you’re in a rush, skip the second rise for these buns; they’ll rise a little less and be a touch smaller, but they’ll still be addictively good.
This dreamy breakfast dessert cake incorporates a whopping 3 or 4 vanilla beans into the batter, but don’t let that deter you from trying it out. For one thing, it’s not hard to find vanilla beans for good prices online, but, besides that, their potent flavor is irreplaceable here. Paired with the cardamom and sweet, black tea icing, this cake is quite a standout. When we make it, we can’t stop sneaking slices.
* Preheat oven to 350°F (180°C, or gas mark 4) and grease an 8.5 × 4.5-inch (22 × 12 cm) loaf pan.
* In a small bowl, combine flour, baking powder, sea salt, cardamom, and nutmeg. In a separate bowl, beat together butter, eggs, milk, vanilla scraped out of vanilla bean pods (x2) (reserve the sucanet), and vanilla extract, until creamy and well incorporated. Slowly add dry ingredients to the wet ingredients and mix just until all the flour is incorporated.
* Pour batter into prepared pan and bake for 50 to 60 minutes, or until a toothpick comes out clean. Let cool until you are able to remove the loaf from the pan, about 5 to 10 minutes, and place on a wire rack.
* To make the glaze, boil the water with leftover vanilla bean pods for 5 minutes. Add the tea bag and steep for 3 to 5 minutes. In a small bowl or measuring cup (it helps to have a pour spout) combine the powdered Sucanat with about 3 tablespoons (45 ml) of the vanilla black tea (drink the remainder or reserve it in the fridge for another use). Let glaze cool until it’s thickened slightly, then pour over cake. Cool until icing is firm. Slice to serve.
Yield: 1 loaf, or 12 to 15 slices
FOR THE CAKE:
2 cups (250 g) all-purpose einkorn flour
1 teaspoon baking powder
1/4 teaspoon sea salt
1/4 teaspoon cardamom
1/16 teaspoon nutmeg
3 tablespoons (42 g) butter or coconut oil, softened
2/3 cup (67 g) Sucanat
2 eggs
1/2 cup (120 ml) milk
3 large or 4 small vanilla bean pods, scraped, with pods reserved for glaze
1 teaspoon vanilla extract
FOR THE GLAZE:
1 cup (240 ml) water
3 to 4 vanilla bean pods (leftover from cake ingredients)
1 black tea bag
1/2 cup (80 g) powdered Sucanat
SOURDOUGH ENGLISH MUFFINS
Whether you top these English muffins with butter and jam or with eggs and turkey bacon, we hope you toast them before you do. If you ask us, there’s no better way to eat a homemade English muffin than straight out of the toaster, crisp and warmed.
* At least 8 hours ahead of time, stir together initial dough ingredients in a large bowl. Cover with a towel and let rest at room temperature overnight or for 8 hours.
* After the rest period is over, add the final dough ingredients, beginning with 1/2 cup (63 g) flour, and stir together. Turn this mixture out onto a floured work surface and knead for 5 to 10 minutes. The dough will be soft and sticky, but add as little extra flour as possible in order to keep working with it.
* After kneading, separate dough into 8 equal portions. With floured fingers, shape these portions into balls and place them on flour-dusted parchment paper. Cover the balls for 45 minutes to an hour.
* After resting, warm a large cast iron skillet over medium-low heat and brush with coconut oil. Once pan is hot, cook muffins for 5 to 10 minutes on each side, flipping frequently in the first few minutes.
* Cool on a wire rack and split open with a fork to serve.
Yield: 8 English muffins
FOR THE INITIAL DOUGH:
1/2 cup (110 g) sourdough starter
1/2 cup (120 ml) whole milk
1/2 cup (120 ml) water
2/3 to 1 cup (83 to 125 g) all-purpose einkorn flour, depending on starter’s hydration
FOR THE FINAL DOUGH:
1/2 to 1 cup (63 to 125 g) all-purpose einkorn flour, plus more for surfaces
2 tablespoons (26 g) sugar
1 teaspoon sea salt
1 teaspoon baking soda
1/2 tablespoon (6 g) coconut oil, melted, for brushing
We call these pear cinnamon roll muffins because, fresh from the oven, they look beautifully dark and swirled, with a sticky filling reminiscent of those lip-smacking bakery treats.
* Preheat oven to 375°F (190°C, or gas mark 5) and line a 12-cup muffin pan with paper liners. Fill a baking sheet with hazelnuts and toast in the oven for about 10 minutes, until fragrant and dark. Remove and let nuts cool slightly.
* Meanwhile, in a small saucepan over medium heat, combine pears, maple syrup, cinnamon, nutmeg, salt, and butter. Cook, uncovered, for about 10 minutes, stirring often, and mashing with a fork as things soften. Lower heat to a simmer; add apple cider vinegar. Let mixture keep reducing while you make the muffin batter, about 20 minutes, until reduced to 3/4 cup (175 ml).
* Rub cooled hazelnuts between your fingers to shake off skins, if desired, and grind them in a food processor until tiny, like very coarse sand. Combine nuts with flour, baking powder, salt, and sugar in a medium bowl. In a separate bowl, whisk 1 egg; stir in milk and vanilla.
* Stir wet mixture into the dry one. Divide batter evenly among muffin cups and spoon pear compote evenly among them. Stir together cinnamon and sugar in a small bowl and sprinkle on top of muffin cups.
* Bake for 20 to 25 minutes, until brown on top and a toothpick inserted in the center comes out clean. Serve warm. Leftover muffins keep for up to a week, refrigerated in an airtight container.
Yield: 12 muffins
FOR THE TOASTED NUTS:
1/2 cup (70 g) shelled hazelnuts
FOR THE PEAR COMPOTE:
2 ripe pears, peeled, cored, and chopped
1/4 cup (60 ml) maple syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon sea salt
1 tablespoon (14 g) butter
1 teaspoon apple cider vinegar
FOR THE MUFFIN BATTER:
2 cups (250 g) all-purpose einkorn flour
1 tablespoon (14 g) baking powder
1/2 teaspoon sea salt
1/4 cup (40 g) coconut sugar
1 egg
1 cup (235 ml) whole milk or kefir
2 teaspoons vanilla extract
1/2 tablespoon (7 g) sugar
1/2 tablespoon (3 g) ground cinnamon
Recipe Note
♦ Because this muffin batter doesn’t call for butter or oil, it’s important to use full-fat milk or kefir here.
Sparkling with orange sugar and beautifully puffed, these orange cranberry muffins could rival any bakery’s. What’s more, the whole-grain texture of the batter is the perfect complement to the sweetened cranberries inside.
* Preheat oven to 350°F (180°C, or gas mark 4).
* In a saucepan over medium low heat, add cranberries, half the orange zest, orange juice, and coconut sugar. Cook for 5 to 10 minutes, until dark and wilted, almost like a cranberry sauce. Remove from heat and set aside to cool.
* In a large bowl, combine flour, coconut sugar, baking powder, and sea salt. Add melted butter and milk and stir; the batter should be thick and not runny. Fold in cranberry mixture until well incorporated. Fill muffin cups almost to the top, or for even larger muffins, use lotus parchment cups and fill to the ledge.
* Combine coarse sugar with remaining orange zest in a small bowl and mix together. Sprinkle orange-sugar on top of each muffin.
* Bake for 22 minutes or until a toothpick inserted in the centres comes out clean.
Yield: 10 large bakery-style muffins
FOR THE CRANBERRIES:
2 cups (176 g) fresh cranberries, halved
2 tablespoons (12 g) orange zest (from about 2 oranges), divided
1/4 cup (60 ml) orange juice
1/4 cup (40 g) coconut sugar or Sucanat
FOR THE MUFFIN BATTER:
2 1/2 cups (275 g) whole-grain flour
2/3 cup (106 g) coconut sugar or Sucanat
1 tablespoon (14 g) baking powder
1/2 teaspoon sea salt
6 tablespoons (85 g) butter, melted
1 cup (235 ml) whole milk
2 tablespoons (26 g) coarse sugar, for sprinkling on top
HONEY CURRANT SCONES
Currants complement the sweet nature of this scone dough, which bakes beautifully into golden wedges. Flaky, buttery, and just a little more moist than traditional scones, these scones are highly addictive, so consider yourself warned—once you have one, it’s hard to stop.
* Preheat oven to 375°F (190°C, or gas mark 5) and line a baking sheet with parchment paper.
* In a large bowl, combine flour, baking powder, and salt. Cut in cubed butter with a pastry cutter or 2 forks until the mixture looks like coarse crumbs. Then stir in honey and milk until a sticky dough is formed. Stir in currants last, which will give the dough more structure. Turn the dough out on a floured surface.
* Form the dough into a ball and flatten into a 6- to 7-inch (15 to 18 cm) round (depending on the thickness you prefer). Transfer to prepared baking sheet using a dough scraper. Cut into 6 equal wedges and if desired brush the top thinly with yogurt (or egg wash).
* Bake for 15 to 18 minutes, until golden. Serve warm or cool, alongside a hot cup of tea.
Yield: 6 scones
FOR THE SCONES:
2 1/2 cups (281 g) all-purpose einkorn flour
1 1/2 tablespoons (21 g) baking powder
1/2 teaspoon sea salt
6 tablespoons (85 g) butter, chilled and cubed into half tablespoons (7 g)
1/3 cup (115 g) honey
1/2 cup (120 ml) whole milk
2/3 cup (100 g) currants
FOR THE EGG WASH:
1 to 2 tablespoons (15 to 30 g) whole-milk yogurt (or 1 egg, beaten with a teaspoon of water)
RICOTTA VEGETABLE QUICHE
To us, a ricotta vegetable quiche is classic brunch food—refined and elegant while also hearty and filling, perfect for pairing with leafy greens and fruit. This recipe combines our buttery, flaky einkorn crust with a vegetable-laden egg filling lightened with ricotta cheese.
* Preheat oven to 375°F (190°C, or gas mark 5). Warm coconut oil in a 9-inch (23 cm) skillet over medium-low heat. Stir in chopped bell pepper, chopped onion, chopped mushrooms, and chopped tomatoes, and sauté until soft and translucent, but not browned, about 8 to 10 minutes. Remove from heat and let cool slightly.
* In a large bowl, whisk together eggs until combined and slightly frothy. Stir in milk and ricotta until combined.
* Add spinach, red chili flakes, salt, and pepper to vegetable mixture, and stir together until well mixed and the spinach is coated with oil and wilted from the heat. Add this combined vegetable mixture to the egg mixture.
* Remove pie crust dough from the refrigerator to a floured surface. Grease a 9- to 10-inch (23 to 25 cm) pie pan. Use a rolling pin to flatten the dough to be a little larger than the pie pan. Using floured hands, press dough into prepared pan, trimming the edges as you like. Pour vegetable-egg mixture into pan. Place the pan in the oven and bake for 45 minutes to an hour, or until set and slightly golden. You’ll know it’s done when a knife or toothpick inserted into the center comes out clean. Let cool at least a few minutes, and slice to serve. Serve warm or chilled.
Yield: 6 to 8 servings
1 tablespoon (13 g) coconut oil
1 cup (140 g) chopped bell pepper (from about 1 bell pepper)
1/2 cup (80 g) chopped onion (from about half an onion)
1/2 cup (42 g) chopped baby bella/cremini mushrooms
1/2 cup (80 g) chopped tomatoes
4 eggs
1/4 cup (60 ml) whole milk
3/4 cup (180 g) ricotta cheese
1 cup (50 g) packed baby spinach
1 teaspoon red chili flakes
3/4 teaspoon sea salt
1/2 teaspoon black pepper
Flaky All-Butter Pie Crust dough (page 156) or Hearty Whole-Grain Pie Crust dough (page 157), chilled
POTATO ROSEMARY DUTCH BABY PANCAKE WITH ROASTED RED PEPPER SAUCE
If there’s anything better than a puffed pancake, it’s this savory puffed pancake, studded with potatoes that crisp up like oven fries alongside bits of fresh rosemary. Topped with a cheesy roasted pepper sauce, this show-stopping breakfast is part pancake, part quiche, and part pizza—as refined and elegant as it is grownup comfort food.
* Preheat oven to 450°F (230°C, or gas mark 8). Peel potatoes and slice as thinly as possible with a knife or a mandolin. Place a 10-inch (25 cm) cast iron pan over medium heat and add coconut oil. Add potatoes and rosemary, stirring to coat with oil. Cook for about 5 minutes, until potatoes are soft and slightly golden on the bottom. Move pan from stove to oven, letting it continue cooking for 5 to 10 minutes.
* Meanwhile, in a blender or food processor, combine milk, flour, eggs, butter, Sucanat or coconut sugar, vanilla extract, and salt. Once well mixed, pour this batter into the pan of potatoes in the oven. Continue baking for another 20 to 25 minutes, until golden brown on top and fully set in the middle, enough so that a toothpick inserted in the middle comes out clean. While pancake bakes, make red pepper sauce by pureeing roasted peppers, olive oil, and grated Pecorino in a blender or food processor.
* Remove pancake from oven when fully baked and beautifully puffy, top with pepper sauce, and cut into wedges to serve.
Yield: 6 servings
FOR THE PANCAKE:
2 medium (350 g) potatoes
2 tablespoons (26 g) coconut oil
1 tablespoon (2 g) freshly chopped rosemary
3/4 cup (175 ml) milk
1 cup (125 g) all-purpose einkorn flour
3 eggs
2 tablespoons (28 g) butter, melted and cooled
2 tablespoons (26 g) Sucanat or coconut sugar
1 teaspoon vanilla extract
1/2 teaspoon sea salt
FOR THE PEPPER SAUCE:
1/2 cup (95 g) roasted red pepper slices
1/2 cup (120 ml) olive oil
1/4 cup (25 g) grated Pecorino cheese
POPPED EINKORN BERRY PARFAITS
When you bake soaked, dehydrated einkorn berries in a high-heat oven, they pop and jump in a way reminiscent of popcorn on the stove. The resulting berries remind us of honey cereals we ate as kids—crunchy, sticky, and sweet—and, in parfaits like this one, they’re like an einkorn spin on granola, the ideal finishing touch to yogurt, berries, and honey (and one we’d gladly eat every day).
* At least 4 hours ahead of time and up to the night before, soak einkorn berries in enough water to cover and add a teaspoon of apple cider vinegar. When ready to use, drain, rinse, and dry. There are three ways to dry the berries: Spread them out evenly on a baking sheet and place it in a closed, unheated oven overnight; preheat the oven to its lowest setting, spread berries out on a baking sheet, and bake for 1 to 2 hours, stirring once or twice; or, using a dehydrator, dry berries until dry on the outside.
* Preheat oven to 500°F (260°C, or gas mark 10). (If you’ve dried the berries in the oven, be sure to remove them before turning the oven on.) Once preheated, add cookie sheet with berries, and bake until popped, about 3 to 5 minutes. They will not pop up significantly in appearance, but you should hear them popping and cracking open. If you let them go too long, they will burn, so keep an eye on them. In a separate bowl, combine melted butter, honey, and sea salt. Toss popped einkorn berries with butter/honey mixture until evenly coated.
* To assemble the parfaits, mix 2 tablespoons (40 g) of honey with yogurt. In 2 separate bowls or glasses, add a layer of yogurt on the bottom, then popped einkorn, then fruit, then another layer of yogurt, then popped einkorn, and so on. Drizzle an additional tablespoon (20 g) of honey on top of each parfait to serve.
Yield: 2 servings
FOR THE BERRIES:
1/2 cup (100 g) einkorn berries
1 teaspoon apple cider vinegar
2 teaspoons butter, melted
2 teaspoons honey
1/4 teaspoon sea salt
FOR THE PARFAITS:
16 ounces (453 g) organic yogurt
1/4 cup (85 g) honey, divided
4 ounces (125 g) blueberries
6 ounces (170 g) raspberries
If you ask us, homemade banana bread is about as comforting as it gets, especially sweet and soft, eaten fresh from the oven. This version is more than its firm crust and delectable crumb almost as soft as pudding, however; it’s also easy. By mixing the batter in a food processor rather than a bowl, you skip the typical step of softening butter before mixing; instead, cold butter goes straight into the food processor, and the entire batter is combined there.
* Preheat oven to 350°F (180°C, or gas mark 4) and grease an 8.5 × 4.5-inch (22 × 12 cm) loaf pan.
* In a small bowl, whisk together dry ingredients (flour, baking soda, salt). Place the butter and sugar in a food processor, and blend until combined, with the mixture pulling away from the sides and forming into 1 giant slab of dough. Add eggs, one at a time, blending until absorbed. Add mashed bananas, yogurt, and vanilla, and blend until combined. Add dry ingredients, and blend until combined again. Pour into prepared loaf pan.
* In a small bowl, combine Sucanat and cinnamon for streusel topping, and pour this mixture on top of the loaf. Bake for 50 to 60 minutes, until a knife inserted in the center comes out clean. Serve warm or at room temperature.
Yield: 8 to 10 slices
FOR THE BREAD:
1 3/4 cups (218 g) all-purpose einkorn flour
3/4 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons (85 g) butter, cold and cut into tablespoons (14 g)
3/4 cup (120 g) coconut sugar or Sucanat
2 eggs
1 cup (250 g) mashed ripe bananas (from about 2 large)
1/2 cup (160 g) full-fat plain yogurt
1/2 teaspoon vanilla
FOR THE STREUSEL-LIKE TOPPING:
1/4 cup (40 g) Sucanat
1 tablespoon (7 g) cinnamon
By grinding your own berries, you control the texture of this comforting breakfast bowl: For a super-fine, porridge-like result, grind the berries in a grain mill, or use 1 1/2 cups (165 g) of whole-grain einkorn flour. For a more textured, oatmeal-like consistency, pulse the berries in a food processor or Vitamix until the size of steel-cut oats, as directed below. In either case, prepare to enjoy a hot, creamy bowl of slightly tart, nutty morning comfort that’s as perfect for starting a cold winter day as it is for savoring a summer one.
* In a medium bowl, combine ground einkorn berries, water, and apple cider vinegar, cover, and soak overnight.
* In the morning, pour prepared mixture into a saucepan and cook over medium heat for 10 to 15 minutes, whisking frequently, until as thick as oatmeal, spoonable, and no longer liquidic. Skim off any scum (i.e., white, frothy mixture) that rises to the top with a large spoon. Divide the mixture between 2 bowls and top each with a tablespoon of butter (14 g), 2 teaspoons (6 g) of your preferred sweetener, 1/4 cup (38 g) of fruit, and a tablespoon (15 ml) of milk. Serve warm.
Yield: Two 1-cup servings or four 1/2-cup servings
FOR THE BERRIES:
1 cup (200 g) einkorn berries, roughly ground
2 cups (475 ml) water
1 tablespoon (15 ml) apple cider vinegar
FOR SERVING:
2 tablespoons (28 g) butter
4 teaspoons (11 g) Sucanat, honey, or maple syrup
1/2 cup (77 g) frozen fruit
2 tablespoons (28 ml) milk
This slow-cooking risotto is something to save for a weekend or slow morning—but, in the middle of cold winter weather, there are few foods more comforting. Hot, sweet, and decadent, this is a stick-to-your-ribs day starter that’s irresistible.
* The night before making the risotto, set berries in a small bowl with enough water to cover and the apple cider vinegar. Cover with a towel and let sit at room temperature overnight.
* In the morning, rinse and drain the berries. In a stockpot over medium heat, melt ghee. Lower the heat to medium-low and add cinnamon, nutmeg, ginger, and cardamom, and use a wooden spoon to toss these spices in the ghee, letting them liquefy and coat the pan, about 3 to 5 minutes. Add diced apple, toss to coat, and add einkorn berries, stirring everything together. Let cook 5 minutes, stirring often. Add 1/2 cup (120 ml) apple juice, raise the heat to medium-high, and stir the mixture as it cooks and simmers. Once the juice has absorbed, so that when you move some of the mixture in the pan, liquids don’t immediately refill the space, add another 1/2 cup (120 ml). Keep repeating this process, adding 1/2 cup (120 ml) of juice, stirring until it is mostly absorbed, and doing it again, until you have added 3 cups (705 ml) of juice. It should take 45 to 60 minutes. Taste mixture; if the berries are still crunchy, add the remaining 1/2 cup (120 ml) apple juice and keep cooking. When ready, the berries should be no longer hard, but instead al dente.
* Meanwhile, set a skillet on another burner over medium heat, and toast pecans for 5 to 7 minutes, until fragrant but not burned. Remove from heat and let cool slightly. Toward the end of cook time, move pecans to a cutting board and chop roughly.
* Once risotto is cooked and liquids are absorbed, remove from heat. Stir in ricotta and toasted pecans. Serve immediately; garnish with extra cinnamon and milk, if desired.
Yield: 2 servings
1/2 cup (100 g) einkorn berries
1 teaspoon apple cider vinegar
1 tablespoon (14 g) ghee
1 tablespoon (7 g) cinnamon
1 teaspoon nutmeg
1 teaspoon ginger powder
1/4 teaspoon cardamom
1 large (228 g) apple, peeled and diced into 1/2- to 1-inch (13 mm to 2.5 cm) chunks
3 to 3 1/2 cups (705 to 823 ml) pure apple juice
1/2 cup (55 g) pecans
1/4 cup (65 g) ricotta
1/4 cup (60 ml) whole milk
