Yes, there is a natural wheat that has not been modified in any way and it is available at local food chains. It is Jovial Foods Einkorn All Purpose Flour that is organic and all natural.
Jovial Foods and Bionatural sent me an Einkorn Recipes for Natures’s Original Wheat Cookbook, 2 pounds Einkorn All Purpose Flour and Jovial Sea Salt Organic Sourdough Einkorn Crackers for the purpose of this review.
I am kind of a freak when it comes to cooking and baking in that I like to use organic products and if I can’t grow it and have to buy products, I only look for natural ingredients in the products. Jovial Einkorn All Purpose Flour is all natural and has never been hybridized. Hybridization is the crossing of different species to form a new variety of plant. Einkorn contains more or less 30% more protein than wheat we use today and has about 15% less starch which means less carbohydrates.
Now that I have given you a little history about Einkorn, I want to share some fabulous recipes with you, so lets’ start with breakfast and I have picked the Yogurt Blueberry muffins.
Yogurt Blueberry Muffins
MAKES 12 MUFFINS
3 cups (360 g) all-purpose einkorn flour, plus 1 teaspoon for dusting
2 teaspoons baking powder
1⁄2 teaspoon baking soda
1⁄2 teaspoon fine sea salt
3⁄4 cup (185 g) plain yogurt
1⁄2 cup (125 g) whole milk
10 tablespoons (140 g) unsalted butter, melted
3 large eggs
1 cup (200 g) sugar
2 cups (240 g) fresh or frozen blueberries
Preheat the oven to 425°F. Fill a muffin tin with 12 paper liners.
In a large mixing bowl, sift together the 3 cups (360 g) flour, baking powder, baking soda, and salt.
In a medium bowl, combine the yogurt, milk, and melted butter.
In the bowl of a standing mixer fitted with a wire whip attachment, beat the eggs until they are a smooth yellow color. Add the sugar and beat on medium-low speed for 1 minute, then on high for 4 minutes until the mixture forms thick ribbons.
Fold the flour mixture gently into the egg, using a circular motion to completely incorporate it into the batter. Gently stir the yogurt mixture into the batter. (Be sure to scrape the sides and bottom of the bowl as you go.) Toss the blueberries with the remaining 1 teaspoon flour, then fold them gently into the batter until the dry flour is completely absorbed. Spoon the batter evenly into the cups, filling nearly to the rim of the cup.
Place the muffins in the oven, then reduce the oven temperature to 375°F. Bake for 30 minutes until a toothpick comes away clean when inserted in the center of the muffins. Let cool in the pan for 15 minutes, then remove from the pan and cool completely. The muffins can be stored in an airtight container for up to 3 days. These muffins are great for any time of the day but especially nice for breakfast.
Now for some Savory Antipasto Quick Bread
This is a savory quick bread with antipasto flavors tucked inside-olives, salami, ham, and specialty cheeses—and can be served any time of the day. Once you have the recipe down, you can change the antipasto ingredients for new flavor combinations. The batter will be thicker than a normal quick bread, but it will keep the savory ingredients suspended in the dough. Expect this bread to darken considerably on the top during baking.
MAKES 1 LOAF
2 cups (240 g) all-purpose einkorn flour
2 1⁄2 teaspoons baking powder
1⁄2 teaspoon fine sea salt
1⁄3 cup (50 g) grated pecorino Romano cheese
1⁄4 teaspoon dried oregano
2 large eggs
1⁄2 cup (122 g) whole milk
1⁄4 cup (50 g) extra-virgin olive oil, plus more for greasing the pan
2 tablespoons dry white wine
1 cup (130 g) diced firm cheese, such as Manchego, Swiss, or Colby
1⁄2 cup (60 g) diced salami or mortadella
1⁄2 cup (60 g) diced ham or turkey
1⁄2 cup (60 g) pitted and sliced green olives
1 Preheat the oven to 375°F. Grease a 9 × 5-inch loaf pan.
- In a large mixing bowl, sift together the flour, baking powder, and salt. Mix in the pecorino cheese and oregano.
- In a medium bowl, whisk the eggs until foamy. Whisk in the milk, oil, and wine until combined.
- Fold the egg mixture into the flour mixture, and use a spatula to mix until the flour is completely absorbed. Add the diced cheese, meats, and olives, mixing them into the batter evenly with a fork.
Transfer the batter into the prepared loaf pan.
- Bake the bread for 40 to 45 minutes until a toothpick comes out clean in the center. Let the bread cool in the pan for 15 minutes, then unmold the bread and let cool completely on a rack.
Now you have a couple of recipes using Jovial Einkorn All Natural Original Wheat flour and great recipes from a great cookbook to boot. I know you will enjoy all of the Jovial Foods products as much as I do. Checkout Jovial Foods and then look at Facebook, Twitter, Pinterest, Instagram and You Tube and if you preorder the Recipes for Nature’s Original Wheat Cookbook you can get a discount so check it out.