Einkorn Sourdough Pancakes (Vegan AND non vegan instructions)

Having great fun with my Young Living Einkhorn flour I purchased, I tried to come up with a fluffy pancake that was not only vegan (as I eat meat free at least two days a week) but was extremely low in gluten. Eikhorn flour, which is not hybridized, is VERY low in gluten compared to genetically modified modern wheat flour and most people that are gluten sensitive (not Celiac) can eat it without issues.

I love the taste and it IS more digestible than wheat flour.  The sourdough starter doesn't leaven, as these have no rise time, but add healthy probiotics and a nice taste.

Note:  If you don't have sourdough starter use an additional 1/2 cup flour in place of it and a total of 3/4 to 1 cup milk.  You can also use butter, ONE egg, and dairy milk if you aren't doing a vegan version of this recipe.

Vegan Sourdough Eikhorn Pancakes  (they're so fluffy!)

3/4 cup sourdough starter (made with whole wheat Eikhorn flour and wild yeast sourdough starter from Azure Standard or the King Arthur Flour sourdough starter, both are excellent).
1/2 cup Eikhorn flour
1 tsp baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
dash of vanilla extract
1/4 to 1/2 cup nut milk (if using sourdough starter) OR 3/4 to 1 cup nutmilk if using extra flour in its place
1 Tablespoon sugar
2 Tablespoons vegan buttery spread (melted) or vegetable
egg substitute:
1 T. flax seeds
3 Tablespoons warm water

Egg Substitute Directions:  Put 1 Tablespoon of flax seeds in a blender or food processor and pulse until ground. Place in small bowl and add the warm water, stir and set aside for 5 minutes so it can "gel".

Mix sourdough starter, flour, salt, sugar, baking powder and soda in a bowl.  Add or egg substitute and 2 Tablespoons melted vegan buttery spread or vegetable oil.  Add enough milk so that the batter is quite thick but pourable (this depends on the amount of liquid in your sourdough starter).  For a thick starter it may be as much as 1/2 cup, for a watery starter, it may only be 1/4.  Add the smaller amount in, stir, then add more as necessary. If using flour instead of sourdough starter you'll add 3/4 to 1 cup milk

Cook on preheated griddle until starting to bubble up in the center, with dry edges, flip and finish. Serve with buttery spread and syrup or jam.

Einkorn Bread Machine Bread

I love bread, but bread doesn't love me as gluten is a trigger for my IBS.  So I was really to find that ancient grain Einkorn flour, which has retained it's simple, primitive DNA code of 14 chromosomes compared to Frankenwheat's 47 is easy for me to digest and it's really nutritious. It's the only wheat not genetically modified.  The makers of my favorite brand support traditional farming methods and use only non-GMO ingredients.

I've done some muffins using my Young Living Einkorn flour.  They also do an Einkorn pasta and berry granola that is awesome.  Young Living products aren't sold in stores, but you can go to their website and purchase for retail or become a member and get a 24% discount plus incentive products for free which is what I did as I love their essential oils and nutrition products.

• Become a Young Living Member or Purchase Retail

Today I was hankering after some bread.

However today I was also quite lazy, so I played around with a recipe that would work in a bread machine.  This turned out perfect and had a  dense texture suited for a sturdy sandwich or toast and a delicious nutty taste. It only takes 5 minutes to get it started.

Einkorn Bread Machine Bread

1 cup milk mixed with 1/4 cup water, warmed in the microwave (not hot as it will kill the yeast)
2 Tablespoons butter or vegan spread - melted
1 Tablespoon extra virgin olive oil
2 Tablespoons sugar
2 teaspoons molasses
1 and 1/2 teaspoons salt
4 cups Young Living Einkorn flour
1 and 1/2 teaspoons active dry yeast.

Place liquids, fats, sugar, molasses, and salt in the bottom of your bread machine loaf pan (make sure the paddle is installed).

Place the flour on top of the liquids, making sure liquids are covered.  Make a "well" in the flour and place yeast in there.

You want to use a short cycle.  Einkorn should n t be allowed to rise as much as most bread because with its weak gluten content it will not be able to handle the air bubbles doing baking and it will collapse.

For my SKG bread machine, I used a quick bread cycle for a 2-pound loaf to make a slightly denser loaf for sandwiches.  I've also made this on the whole wheat cycle (5 hours) which makes for a lighter texture for toast.

Turn off preheat.
Knead 10 minutes
Rise 1:30
Knead:  5 minutes
Rise:  2:30
Bake 45 minutes.  (if you don't have second knead cycle it should still turn out.)

 For other brands of machines simply pick the shortest cycle available for a yeast bread.

Vegan homemade "Kraft Dinner" style mac and cheese

One food I seriously missed when I started to give up the main triggers for my IBS, namely gluten, sugar, animal fat, and dairy was boxed Mac and Cheese.  My favorite was the Canadian KD (which is boxed as Kraft Dinner in the US) which to me always tasted better than the US Brand.

So I was surprised to find a lovely vegan alternative that is super low fat and non dairy from a young lady named Sam Turnbull author of my all-time favorite vegan cookbook "Fuss Free Vegan" (and trust me the spiral bound one is worth the cost, it's really professionally put together and a size that makes it easy to open and use on a counter).

Her blog "It Doesn't Taste like Chicken" had a recipe for a vegan mac and cheese powder that makes really good cheesy tasting mac and cheese, just no fat or dairy.  You can make a little or a lot and store for when you get a mac and cheese craving.  I used gluten free flour and gluten free pasta but outside of that made no changes.  My favorite gluten-free pasta is Tinkyada brand brown rice pasta (Vitacost or Amazon or direct at www.tinkyada.com)  It's never mushy or gritty like other brands and cooks up perfectly.

The recipe is below for you to cut and paste into your browser to go check it out!

https://itdoesnttastelikechicken.com/homemade-vegan-mac-cheese-powder/

Sam's blog is just delightful and I'm so glad I found it.

Vegan / Fat-Free Einkorn Muffins

I was trying out some new recipes using my Young Living Einkorn flour (I love their essential oil and nutritional products so much I became a distributor). Einkorn is one of the few non-genetically modified wheat products out there, with only 14 chromosomes compared to the 42 found in most Frankenwheat, making it MUCH easier to digest especially for people like me who are gluten sensitive (I do NOT have celiac, but the blood work did show a marked sensitivity to gluten).

It also has a lower molecular weight compared to processed flour which makes it easier to digest as well and it's more nutritious than most store flours.

This recipe is on the bag of flour, I only modified it slightly by omitting the egg to make it vegan and adding extra applesauce in its place. I also used slightly less sugar. They turned out very tasty and incredibly moist.  My husband, not a fan of most "whole grain" items, promptly ate 2 of them and has been spotted stalking the kitchen looking at where I put them away.

Einkorn/Oatmeal Muffins

In a bowl combine until mixed thoroughly:
1 cup well-ripened bananas, mashed, this was 2 small to medium bananas for me
1/2 cup plus 2 Tablespoons sugar
1/2 cup unsweetened applesauce
1 cup Einkorn flour
1 cup oatmeal (I use Bob's Red Mill)
2 teaspoons baking powder
1 and 1/2 teaspoons baking soda
1 and 1/4 teaspoon salt
1 teaspoon cinnamon
dash of Cardamom (optional)

Bake in preheated 350 F. oven for 15-18 minutes. Cool on wire rack and remove from pan before completely cool.