Einkorn, literally means “single grain” in German. It is not commonly used in the United States, but used often in the Mediterranean region, Italy and in Europe. We have learned it was first cultivated around ten thousand years ago making it an original form wheat. It grew wild millions of years before that. This ancient grain is more nutritious than the modern varieties.
Unlike modern wheat which has a long history of hybridization, einkorn is a diploid, containing only two chromosomes. The modern-day wheat we are used to, even organic varieties, contains six, making it a hexaploid. Einkorn has just 14 chromosomes, while modern dwarf wheat has 42 chromosomes. They are very different. To simplify, modern wheat has been changed over time, making it unrecognizable to our bodies to digest properly and to get the proper nutrition from eating the modern wheat.
If you are sensitive to modern wheat, like my boys, or just want to make better choices, this may be a good alternative. The gluten in einkorn lacks the high molecular weight proteins that many people can’t digest. Of course, einkorn DOES contain gluten, so it is NOT an alternative for those with Celiac Disease.
Einkorn is full of nutrition. It is a rich source of the beta carotene lutein, a powerful antioxidant. Einkorn has the highest amounts of lutein of any other variety of wheat. Einkorn is also a rich source of tocotrienols and tocopherols, which are powerful antioxidants and also forms of Vitamin E. Compared to modern wheat varieties, einkorn has Einkorn has 30% more protein and 15% less starch than commercial wheat, plus abundant B Vitamins, dietary fiber and trace minerals like iron. It is also higher on the ORAC scale than durum or wheat bread.
We all LOVE the taste of einkorn. It simply tastes better. It makes amazing pancakes, waffles, cookies, and even pierogi! It does contains gluten, so it does make breads also. Just keep in mind that it requires less mixing and kneading as it has less elasticity due to less gluten.
Why Maple Sugar?
Granulated Maple Sugar requires much less processing than other forms of sugar. We are all learning that less processing means our bodies are able to retain more value from the food. While sugar and maple sugar are void of vitamins, maple syrup does contain trace minerals. Pure maple syrup contains small amounts of calcium, iron, magnesium, potassium, zinc, copper and manganese. These minerals play essential roles in your body, including cell formation, immune support, maintaining healthy red blood cells, keeping bones and teeth strong, regulating muscle contractions and balancing fluids. While these are small amounts, compared to nothing in white sugar, this is a better choice for my family.
Maple sugar is approximently twice as sweet as cane sugar, so you will use less in your recipes, but surprisingly maple sugar has fewer calories. This makes maple sugar an ideal substitute for regular granulated and/or cane sugar. It also has a low glycemic index and is therefore a better sweetener choice for those who have diabetes or simply would like to make better choices to lower their sugar intake. Sugar, in my humble opinion, does feed illness.
Our Einkorn Flour & Maple Sugar Cookie Recipe
- 2 3/4 cup of Einkorn Flour
- 2 sticks of Kerry Gold Salted Irish Grass-fed Butter (1 package) – room temperature
- 1 cup of Organic Maple Sugar
- 2 Large Free Range, Farm Fresh Happy Chicken Eggs
- 1 teaspoon of Organic Vanilla Extract
- 1 teaspoon of Celtic Sea Salt Fine Ground
- 1.5 teaspoons of Baking Powder Alumium Free
- Add the butter to the mixer at room temperature.
- Add the sugar.
- Add the salt, vanilla, eggs, and baking powder.
- Slowly add the flour. Stir it in slowly.
- Divide into 4 balls. Wrap. Place in the refrigerator for a few hours or overnight so the butter hardens.
- Roll or squish into 1/3 of an inch thickness. Cut with cutters.
- Preheat oven to 375 degrees.
- Bake the cut outs for 8-10 minutes until golden brown.
- Let cool and decorate.
When we go back to real food we are giving our bodies what we need to properly function. I hope you enjoy making the cookies, eating the cookies and making memories! Here’s to making old traditions, new again!
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