In this first post in the “Get to Know Your Grains” series we will be delving into the rockstar Einkorn!
Get to Know Your Grains
In this Get to Know your Grains series we are delving into different types of grains. In America, 75 percent of our grain intake is modern hybridized wheat. Most of that 75 percent is a highly refined form of wheat.
When we diversify our grain intake, we can expand the minerals and vitamins that our body receives from the grains we eat, as well as try new and unique flavors and dishes.
In each of these posts, we will learn the health benefits of each grain, how they are most commonly used and there will be a simple family friendly recipe that you can try as well. Hopefully, you will learn enough so you can feel comfortable trying a new grain today!
Here are the other grains we have learned about:
What is Einkorn?
Today we are going to delve into Einkorn. Einkorn is an ancient grain. It has been around for thousands of years. Originally grown along the fertile crescent as the very first strain of wheat cultivated by humans.
Einkorn has not been hybridized or modified and maintains its simple structure with only 14 chromosomes. That simple structure might be part of the reason it doesn’t cause an inflammatory response, like more modern wheat does, in some people.
| Gluten or Gluten Free | Fiber per ½ cup of berries | Protein per ½ cup of berries |
| Gluten | 4 grams | 16 grams |
There are Options
Einkorn does have gluten but it is considered a very gentle gluten. That gentle gluten is wonderful for the digestive system but acts differently in breads than other varieties of wheat. However, once you figure out its intricacies, it is awesome!
Whole grain einkorn flour, all-purpose einkorn flour as well as sprouted einkorn flour can be purchased. Einkorn berries can also be purchased and ground into flour at home with a wheat grinder.
Whole grain einkorn has a higher boost of vitamins and minerals than its refined counterpart and is the healthier choice. Sprouted flours are easier to digest because the sprouting breaks down the phytic acid in the grain so the vitamins and minerals in the grain are easier to absorb.
How to Use it
Einkorn wheat berries can be cracked or coarsely ground for a quick breakfast cereal. Muffins, waffles and pancakes are delicious with whole grain einkorn flour or all-purpose einkorn flour as well as crackers or tortillas.
Additionally, breads, rolls and breadsticks are delicious with whole grain einkorn flour. If you want to use 100% whole grain einkorn flour it will take a few special tricks. Here is a recipe that I have used before. The bread is more dense. I often use 50-75% whole grain einkorn flour and then 25-50% all-purpose flour and the bread products turn out great.
I have bought my Einkorn berries from Azure Standard, Grand Teton Grains as well as Einkorn.com.
When I started buying Einkorn berries around 12 years ago they were always around $3/pound. I can actually find it cheaper now and with the way prices have gone up on everything else, I count that a win. Einkorn is increasing in popularity and so farmers grow more of it which decreases the price.
Blender Einkorn Pancake Recipe
Here is my favorite Blender Einkorn Pancake recipe. It doesn’t require a wheat grinder because the blender does the work of grinding the berries. Einkorn berries are smaller than other wheat varieties so they grind up very easily in the blender. The flavor of these pancakes is delicious. This recipe will allow you to test the amazing flavor profile of Einkorn.
1 cup whole einkorn berries
1 – 1 1/2 cup coconut milk (I use the canned variety)
2 eggs
2 teaspoons honey
1 tablespoon baking powder
4 tablespoons coconut oil
¾ teaspoon salt
Heat a skillet or cast iron pan. While it is heating, make the batter. Add 1 cup einkorn berries and 1 cup coconut milk to a blender bowl. Blend for 1 minute until berries are smooth. Add remaining ingredients (2 eggs, 2 t honey, 1 T baking powder, 4 T coconut oil, 3/4 t salt). Blend again. If the batter is too thick, add more milk to desired thickness.
If desired or necessary, grease your skillet or pan. Pour 1/4 – 1/3 cup dollops of batter on the hot skillet. Let cook until bubbles pop on top of pancake. Flip over. Cook until bottom is golden brown. Remove to a plate. Continue with the rest of the batter.
Eat with desired toppings. We love this buttermilk syrup, apple syrup and this berry syrup. I try to always add fruit as well to increase the fiber and vitamins.
