Here is the beauty of small bites: Because of their small proportions, they allow you to taste more items as you like them. When you go to a cocktail party or are served hors d’oeuvres at a wedding, you may sample a dozen different foods, and, in so doing, experience new tastes you enjoy. You may go back twice for the mini quiche. You may eat your fill of bruschetta. With einkorn, appetizers take the form of crostini and flatbreads, quesadillas and hand pies, among other bites. But while they’re all designed to be finger foods, that doesn’t mean they can’t be main dishes. In other words, if you find yourself alone in the kitchen on Sunday nights, snacking for dinner, we won’t tell anybody.
Curried Cauliflower Puff Pies with Parsley Mint Chutney
Caramelized Onion, Mushroom, and Mozzarella Quesadillas
Peach, Basil, and Ricotta Flatbreads
Sweet Potato and Onion Crostini
Lettuce Wraps with Peanut Sauce
CURRIED CAULIFLOWER PUFF PIES WITH PARSLEY MINT CHUTNEY
This might be the most elaborate recipe in the book, but, taste-wise, we promise it’s worth all the effort. After all the steps and chilling times are completed and the pies are baked, they emerge from the oven, crisp and golden, with buttery crusts and spicy filling that pair perfectly with the cooling, refreshing chutney filled with parsley and mint.
* Start by making the pastry dough: In a large bowl, combine flour, salt, and sugar. Cut in cubed butter with a pastry cutter, until the butter is broken up into big chunks throughout, about 15 to 20 seconds. Add 4 tablespoons (60 ml) of water and stir mixture together until it’s well mixed; if the mixture still looks dry and if attempting to gather it together with your hands won’t work, stir in another tablespoon (15 ml) of water; repeat once more if needed. Using clean, floured fingers, form mixture into ball of dough.
* Turn this dough out onto a floured surface and use a floured rolling pin to roll into an 8 1/2 × 11-inch (22 × 28 cm) rectangle, like the size of a piece of paper. With the short side facing you, fold the bottom third up, then the top third over that, like you were folding a letter. Turn the dough clockwise 90 degrees and repeat. Wrap dough in plastic and chill 30 minutes.
* Remove chilled dough, and on a floured surface using a floured rolling pin, roll it out into an 8 1/2 × 11-inch (22 × 28 cm) rectangle again. With the short side facing you, fold the bottom third up, then the top third over that, like you were folding a letter. Turn the dough clockwise 90 degrees and repeat. Wrap dough in plastic and chill 1 hour.
* Meanwhile, to make the cauliflower filling: Warm coconut oil in a large stockpot over medium heat, until hot. Add onion and spices, stir, and let this mixture cook for about 5 minutes, so the onions slightly soften and the spices toast. Add cauliflower, and toss to coat. Add stock, and cook mixture on medium heat for 15 to 20 minutes, until the stock gets absorbed. Add spinach, tossing it with the stock until warm. Remove from heat.
* When ready to make the hand pies, preheat oven to 375°F (190°C, or gas mark 5) and line two baking sheets with parchment paper. Pull dough from fridge and use a pastry cutter or sharp knife to separate dough into 2 equal pieces. Wrap 1 in the plastic and place it back in the fridge. Take the other and roll it out, on a floured surface, to be 8 1/2 × 11 inches (22 × 28 cm) in size and about 1/16 inch (1.5 mm) thick. Cut out rounds with a 2.5-inch (6 cm) biscuit cutter or other cookie cutter or floured glass, and place them on parchment. Repeat with second half of dough.
* Spoon cauliflower filling into half of the rounds, leaving a 1/4-inch to 1/2-inch (6 to 13 mm) border around the edges. Brush those edges with water and place an empty round on top of each filled one, pressing down around the sides and sticking the top and bottom dough together. Use a fork to press the edges together. Brush pastries with egg wash and slit the tops with a knife.
* Bake for 15 to 25 minutes, until golden brown on top. While pastries bake, make the parsley mint chutney: combine all ingredients into a food processor and process until onion and herbs are very finely diced and incorporated. The resulting mixture should not be smooth or chunky, but have the texture of the finely diced onions.
* Serve pastries warm, with mint parsley chutney on top or on the side.
Yield: Thirteen 2.5-inch (6 cm) hand pies
FOR THE DOUGH PASTRY:
1 3/4 cups (175 g) freshly ground, sifted einkorn flour
1/2 teaspoon sea salt
1 teaspoon sugar (coconut sugar, Sucanat, or other sugar)
2 sticks (225 g) butter, cold and cubed into 1/2 tablespoons (7 g)
4 to 6 tablespoons (60 to 90 ml) water (see note)
1 tablespoon (13 g) coconut oil
1 cup (160 g) chopped onion (from about 1 small or 1/2 large onion)
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon cardamom
1/2 teaspoon turmeric
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon red chili powder
1/2 head of cauliflower, chopped (or 4 cups [400 g] chopped)
1/3 cup (83 ml) stock
6 ounces (170 g) frozen spinach
FOR THE EGG WASH:
1 egg yolk
1 teaspoon water
FOR THE MINT CHUTNEY:
1 1/2 cups (150 g) quartered onion
2 cups (34 g) parsley
2/3 cup (8 g) mint leaves
3/4 teaspoon red chili pepper flakes
1/2 teaspoon sea salt
Dash or crack of black pepper
1 to 2 tablespoons (15 to 30 ml) lemon juice, to taste
Recipe Notes
♦ Note that different kitchen temperatures and humidity levels may affect how much water to add to the dough, so adjust the water as needed.
♦ To use all-purpose einkorn with this recipe, simply swap in the same weight of all-purpose flour for the freshly milled, whole-grain flour.
Quesadillas are one of our go-to quick meals—all you need are tortillas, some cheese, and a little imagination. This version, which features cremini mushrooms, caramelized onions, spinach, mozzarella, and basil, is a little like pizza and a little like a casserole. Every bite is filled with cheesy, vegetable-laden goodness.
* In a large skillet, warm a tablespoon (13 g) of coconut oil over medium heat. Add mushrooms, onions, salt, and crushed red chili flakes. Cook for around 10 minutes, or until wilted and translucent, stirring once or twice. Add spinach leaves and stir together over the heat until the spinach is nicely coated with oil and wilts. Turn off heat and remove pan to another burner to cool slightly.
* Warm a cast iron pan or other skillet on the stove over medium heat. Place 1 tortilla on the pan, followed by a third of the mushroom-onion mixture, then slices of mozzarella, then 3 leaves of basil. Top with another einkorn tortilla. Let cook until cheese is beginning to melt. Use a metal spatula to flip the quesadilla to the other side and continue cooking until cheese is gooey and melted and the quesadilla holds together well. Remove to a plate and cut into quarters. Repeat process with remaining ingredients.
* Serve quesadilla quarters on a large plate, garnished with torn pieces of the remaining basil leaves.
Yield: 3 quesadillas
1 tablespoon (13 g) coconut oil
1 cup (70 g) sliced cremini mushrooms
1/2 cup (80 g) sliced onions
1/2 teaspoon sea salt
1/2 teaspoon crushed red chili flakes
1/2 cup (15 g) baby spinach leaves
6 Simple Homemade Tortillas (page 60), 6 inches (15 cm) each
1 cup (125 g) sliced, good-quality mozzarella
1/2 cup (8 g) torn fresh basil leaves
Those of you who are looking for quick recipe ideas, here you go. It’s true the flatbreads involve a dough, but, we promise, there never was a faster one. If you want a true cracker flatbread crust, you could reduce the amount of flour slightly and let the dough bake a few extra minutes; if you want a softer, pita-like crust, follow the recipe as written here.
* Preheat the oven to 450°F (230°C, or gas mark 8). If you have a baking stone, stick it in the oven as it preheats, on the middle rack (or use a standard baking sheet).
* In a medium or large bowl, combine einkorn flour, basil, baking powder, and salt. Make a well in the center and add the water and olive oil. Stir the flour into the center with a wooden spoon until a dough forms. Once it comes together, knead the dough a few times right in the bowl, creating a nice round of dough.
* Split the dough up into 3 equal pieces. On floured parchment paper or another service, roll each piece of dough into an 8-inch (20 cm) circle. Brush with oil and sprinkle with salt.
* Bake each round of dough, 8 to 13 minutes, until it is the consistency you like (less time yields a softer, pita-like crust; longer time yields a crisp, crackery crust). Once each flatbread bakes, transfer it to a counter or rack to cool.
* Top each flatbread with enough ricotta to cover it, then basil leaves, then peaches. Sprinkle salt and pepper all over the top, and drizzle honey as you like. The flatbreads can be sliced easily with a pizza cutter when they’re pita consistency; if yours are more crackery, beware of many crumbs. Serve immediately.
Yield: 3 small flatbreads
FOR THE FLATBREADS:
2 cups (250 g) all-purpose einkorn flour
1 1/2 tablespoons (3 g) torn fresh basil
1 teaspoon baking powder
3/4 teaspoon salt, plus more for topping before baking
1/2 cup (120 ml) water
1/4 cup (60 ml) olive oil, plus more for brushing
FOR THE FLATBREAD TOPPINGS:
10 ounces (284 g) whole-milk ricotta
3 to 4 tablespoons (6 to 8 g) torn fresh basil
2 peaches, sliced into thin half circles
Sea salt and black pepper, for dashing all over the top
A few drizzles of honey
TOMATO AVOCADO CROSTINI
This recipe is straight out of Tim’s bachelor days, during which he wooed me with the beauty of fresh foods on toast. This crostini involves garlic-rubbed toast, avocado, and tomatoes. Balsamic vinegar, coarse salt, and basil make everything sing.
* Preheat oven to 400°F (200°C or gas mark 6). Lay bread on parchment-lined baking sheet. Brush tops and bottoms with olive oil or ghee. Bake 5 minutes, flip bread slices, and bake 5 to 10 minutes more, until crisp and golden.
* When crostini are still warm, rub cloves of garlic on tops. Lay avocado slices and tomato slices alternately across each one. Drizzle balsamic vinegar and sprinkle salt on top. As the final step before serving, add torn basil.
Yield: 6 servings
6 half-inch-thick (1.25 cm) slices of One-Bowl Butter Bread (page 46)
4 to 6 tablespoons (60 to 90 ml) olive oil or melted ghee
2 cloves of garlic
1 (235 g) ripe avocado, pitted and sliced
2 Roma tomatoes, sliced
2 tablespoons (30 ml) balsamic vinegar
1 tablespoon (18 g) coarse salt
1/4 cup (4 g) torn fresh basil leaves
These crostini place some of fall’s best flavors atop golden, toasted bread. Combined with the creamy ricotta and chopped rosemary, they are hearty, savory treats with a bold crunch.
* Preheat oven to 400°F (200°C or gas mark 6). Lay bread slices on parchment-lined baking sheet and brush tops and bottoms with 6 tablespoons (90 ml) olive oil or ghee. Bake for 5 minutes, flip bread slices, and bake for 5 to 10 minutes more, until crisp and golden.
* Meanwhile, warm remaining 2 tablespoons (30 ml) of olive oil or ghee in a large skillet over medium heat. Add sliced onion, cubed sweet potatoes, and salt, and cook until potatoes are soft and onions are just beginning to brown, about 10 minutes.
* Spread a teaspoon of ricotta on each crostini, top with sweet potato mixture, and sprinkle chopped rosemary and remaining salt on top to serve.
Yield: 6 servings
6 half-inch-thick (1.25 cm) slices of One-Bowl Butter Bread (page 46)
1/2 cup (120 ml) olive oil or melted ghee, divided
1 cup (200 g) thinly sliced onion (from 1 medium onion)
1 large sweet potato (200 g), peeled and cubed into bite-size pieces
2 teaspoons salt, divided
2 tablespoons (33 g) ricotta
2 teaspoons chopped rosemary
LETTUCE WRAPS WITH PEANUT SAUCE
We love the fresh crunch of vegetable-packed lettuce wraps, especially when they’re paired with a sweet and spicy peanut sauce like this one. They’re bright and refreshing, they’re super flavorful, and they can be fully adapted to your own preferences and tastes. While we’ve provided measurements for add-ins such as carrots and scallions below, they are meant to be more of a guide than a formula. Feel free to adjust fillings to your tastes.
* In a small saucepan over medium heat, whisk together broth, ginger, garlic, soy sauce, peanut butter, and honey. Once everything is melted and combined, take 1/4 cup (75 g) of the mixture and combine it in a bowl with the cooked einkorn berries. Reserve the remaining sauce as a dipping sauce for the lettuce wraps.
* To assemble the wraps, fill each piece of butter lettuce with 1/6 of the berries, then top each one with scallions, carrots, cucumbers, and mung bean sprouts. Set on a platter, either open or rolled, with the extra peanut sauce.
Yield: 6 lettuce wraps
FOR THE PEANUT SAUCE (WILL MAKE 1 CUP [300 g]):
1/2 cup (120 ml) vegetable broth
1 teaspoon freshly grated ginger
2 teaspoons freshly grated garlic
2 tablespoons (30 ml) organic soy sauce
3 tablespoons (48 g) creamy, salted organic peanut butter
1 tablespoon (20 g) raw honey
FOR THE LETTUCE WRAPS:
6 leaves butter lettuce (or other sturdy lettuce)
1 cup (190 g) Cooked Einkorn Berries (page 15)
1/2 cup (46 g) chopped scallions
1 cup (100 g) thin carrot matchsticks (from 1 large carrot)
1 1/3 cups (145 g) cucumber matchsticks (from 1/2 cucumber)
1 cup (75 g) mung bean sprouts
HERBED SOURDOUGH CRACKERS
Homemade crackers seem fancy and elaborate, but they are crazy simple to pull together, especially this sourdough version. After you mix together a dough and let it rest for a few hours, you simply roll out dough, cut, butter, and season it, and bake it until dry. We love making these little flatbread crackers with an artisan feel and serving them alongside cheese and fruit.
* In a large bowl, use a wooden spoon to stir together starter, einkorn flour, salt, and olive oil. Cover bowl with plastic wrap and let mixture sit at room temperature for 2 to 4 hours.
* Preheat oven to 350°F (180°C or gas mark 4). Divide dough in half. On 2 floured pieces of parchment, roll each half out to be 1/16 inch (1.5 mm) thick. Slide parchment sheets onto baking sheets. Brush with melted butter or olive oil or ghee. Sprinkle with garlic herb seasonings and salt. Use a pizza cutter to divide the dough into squares and rectangles.
* Bake dough for 15 minutes; then lower temperature to 175°F (80°C or gas mark 1/2) and bake for 1 to 2 hours. Taste a cracker to see if it’s as dry as you’d like; if not, continue baking and check every 30 minutes or so.
Yield: 25 to 30 crackers
FOR THE CRACKERS:
1 1/4 cup (294 g) 120 percent hydration sourdough discard
1 1/4 cups (156 g) einkorn flour, plus more for dusting surfaces
1/2 teaspoon sea salt
1/4 cup (60 ml) olive oil, butter, ghee, or coconut oil, melted (if necessary) and cooled
FOR BRUSHING:
2 tablespoons (28 g) melted butter or ghee
2 to 3 tablespoons (9 to 13 g) garlic herb seasonings (such as Simply Organic Garlic ’n Herb)
1 tablespoon (18 g) sea salt
OLIVE TAPENADE
Inspired by Alton Brown’s Wheat Berry Tapenade, this einkorn twist makes a wonderful savory appetizer, particularly atop crusty bread.
* Place the olives, capers, mustard, and basil in a food processor and process until finely diced, about 5 to 10 seconds. The resulting mixture should not be smooth—it should still have some texture to it as the olives will be finely diced but not pureed.
* In a separate bowl stir cooked einkorn berries in with the olive mixture until evenly incorporated. Serve atop crusty bread such as the classic einkorn sourdough (page 66).
Yield: 1 1/2 cups (336 g)
1 cup (145 g) kalamata olives
1/4 cup (45 g) capers
1 teaspoon Dijon mustard
1/4 cup (4 g) torn basil leaves, thyme, or parsley
1 cup (190 g) Cooked Einkorn Berries (page 15)
We originally called this a pizza pastry on our blog because it’s a little like the love child of a pie and a pizza, if that love child got to change a little and become more refined. With a flaky pastry base and a tangy yogurt topping, it’s also a beautiful little appetizer, perfect for slicing into small servings for a party or as a dinner party small bite.
* Preheat oven to 350°F (180°C, or gas mark 4). In a medium bowl, combine flour and salt. Cut in butter with a pastry cutter or forks, until butter is in chunks throughout. Add water and stir mixture until it begins to come together. Use your clean hands to push and press it into a solid ball. If the mixture is too sticky, add a little more flour; if it’s too dry, add a little more water.
* On a floured piece of parchment and using a floured rolling pin, roll out dough into a large, rustic shape that’s about 8 or 9 inches (20 or 23 cm) in diameter. Fold and press the edges as you would a freeform tart. Slide parchment onto a baking sheet, and bake for 25 minutes, until just cooked and firm. Remove parchment to counter and let cool slightly until you’re ready to fill and bake the tart.
* When ready to bake the tart, spoon yogurt onto center, spreading it around the dough in a nice, smooth layer. Next, place the tomato slices all over the yogurt, and add basil throughout. Generously sprinkle salt and pepper over the top. Slide into the oven and bake for 30 to 45 minutes, until the tomatoes are soft and the crust is golden. Drizzle a little of your favorite balsamic vinegar on at the end, slice, and serve.
Yield: 1 tart, or 4 to 6 servings
FOR THE PASTRY TART:
1 cup (125 g) all-purpose einkorn flour, plus more for sprinkling counters
1/2 teaspoon salt
1/2 cup (112 g) unsalted butter, cold and cubed
1/4 cup (60 ml) water
FOR THE TOPPINGS:
2 to 3 tablespoons (30 to 45 g) whole-milk plain yogurt
1/2 to 1 large heirloom tomato, stem end sliced off, thinly sliced into large rounds
A handful of fresh basil
Generous sprinkles of salt and pepper
Balsamic vinegar, for drizzling at the end
