Einkorn Chocolate Chip Cookies
2 cups (240 g) fresh ground Einkorn flour
½ teaspoon baking soda
1 teaspoon salt
10 Tablespoons (138 g) butter
¾ cup (115 g) organic coconut sugar
2 large eggs, one separated
¼ teaspoon pure vanilla extract
1 cup chocolate chips
1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
2. In a medium bowl, sift together the flour, baking soda, and salt.
3. In the bowl of a standing mixer fitted with a paddle attachment, cream together the butter and sugar for approximately 2 minutes. Add 1 egg, the separated egg yolk, (the total weight of your egg and yolk should weigh at least 90 grams, if it is less than this, the cookies could turn out slightly dry) and vanilla and mix on medium-low speed until thoroughly combined. Add the flour mixture and beat on medium-low speed until the flour is incorporated. Add the chocolate chips and continue beating until the dough is evenly mixed. Do not overmix or the dough will get too warm and melt the chocolate chips. Refrigerate for 15 minutes.
4. Using a cookie scoop, scoop the dough onto the parchment paper, approximately 2 inches apart. Bake the cookies on a middle rack for 12-13 minutes. Let the cookies cool on the sheet for 5 minutes then transfer to a cooling rack. The cookies can be stored in an airtight container for up to 3 days.
MAKES ABOUT 24 COOKIES.
*Make sure that you are using large eggs. If your cookies are a little on the dry side, it is most likely because the eggs were not large enough.
Einkorn Ginger Cookies
2 ½ cups (300 g) of fresh ground Einkorn flour
1 teaspoon baking soda
½ teaspoon salt
10 Tablespoons (138 g) melted butter
3/4 cup organic coconut sugar plus 3 Tablespoons for dusting
2 Tablespoons unsulfured molasses
2 ½ teaspoons ground ginger
½ teaspoon ground cinnamon
1 large egg
1. Preheat oven to 350°F.
2. In a medium bowl, sift together the flour, baking soda, and salt.
3. In a second bowl, stir together the melted butter, sugar, molasses, ginger and cinnamon. Add the egg and whisk together until it is well combined. Add the flour mixture and stir with a spatula until well combined. Allow the mixture to sit for 15 minutes to allow the flour to fully absorb the wet ingredients.
4. Spread the remaining 3 Tablespoons of coconut sugar on a small plate. Scoop the dough out of the bowl using a cookie scoop and shape the dough into a ball using your hands then roll the ball in the sugar to coat.
5. Place parchment paper on a cookie sheet and place each of the cookies 2 inches apart on the baking sheet. Bake for 16 minutes until the cookies have spread and are barely firm to the touch. Allow the cookies to cool on the baking sheet for 10 minutes, then transfer to a rack to cool completely. The cookies can be stored in an airtight container for up to 3 days.
Chocolate Einkorn Cake
1 1/4 cup (150 g) of fresh ground Einkorn flour
2 teaspoons baking powder
1/2 teaspoon baking soda
½ teaspoon salt
1 cup hot whole milk
2 ounces (56 g) bittersweet chocolate
1/2 cup of cocoa powder
1/4 cup olive oil
8 Tablespoons (114 g) butter
1 cup of organic coconut sugar
4 large eggs
1. Preheat oven to 350°F.
2. Lightly spray a 9-inch round cake pan. Line the bottom with a piece of parchment papercut to the size of the pan.
3. In a medium bowl, sift together the flour, baking powder, baking soda, and salt.
4. In a pan, heat the milk on the stove until it is hot but not simmering. Whisk in the chocolate until it melts then add in the cocoa powder and stir until the mixture is smooth. Then add in the olive oil.
5. In the bowl of a standing mixer fitted with a paddle attachment, beat the butter for 1 minute until smooth and creamy. Add the coconut sugar and beat for several more minutes. Add the eggs, one at a time, mixing between each one to incorporate fully.
6. Add the chocolate mixture and beat until combined. Remove the bowl from the standing mixer and pour in half of the flour and using a spatula gently fold the flour into the mixture. repeat with the rest of the flour and mix until the flour has been incorporated into the mixture. Allow the mixture to sit for 15 minutes so the flour can fully absorb the wet ingredients.
7. Pour the batter into the prepared pan. Bake for 50 to 55 minutes until the cake springs back when pressed in the center. Let the cake cool for 30 minutes on a wire rack. Invert the cake and remove from pan then slowly remove the parchment paper from the bottom of the cake.
8. Allow the cake to completely cool then slice the cake in half and add your desired filling to the middle of the cake. Next, frost the top and sides of the cake. The cake can be stored in an airtight container in the refrigerator for up to 3 days.