The wheat of our ancestors, einkorn is healthier than many grains today because it has never been hybridized. This makes it naturally good for you and digestible even to those with wheat sensitivities. In The Einkorn Cookbook (Fair Winds Press, 2015), Shanna and Tim Mallon show readers how to easily incorporate this ancient wheat into your kitchen, both as a whole grain and a flour. Check it out for tasty recipes from breakfast to dessert!
You can purchase this book from the Mother Earth Living store: The Einkorn Cookbook.
Let’s face it, you don’t need us to tell you doughnuts are awesome — everybody knows it’s hard to beat fried dough rolled in cinnamon and sugar. This einkorn version is especially mouthwatering, formed and rolled at home, dipped into hot oil, and smothered in cinnamon sweetness that sticks to your fingers.
For the doughnut holes:
• 1/2 cup (120 ml) warm water (105 to 110 F [40 to 43 C])
• 1 teaspoon ginger powder
• 1 packet (2-1/4 teaspoons, or 9g) active dry yeast
• 2 tablespoons (26 g) coconut sugar or other sugar
• 2-1/2 cups (250 g) sifted, whole-grain einkorn flour, divided
• Olive oil, for oiling the bowl
• 3/4 cup (175 ml) coconut oil
For cinnamon sugar topping:
• 1/2 cup (80 g) coconut sugar or other sugar
• 2 teaspoons cinnamon powder
1. Combine warm water, ginger powder, yeast, and coconut sugar in a large bowl, and let sit until frothy and bubbly, about 5 to 10 minutes.
2. Add 2 cups (200 g) flour, stirring and then mixing with your hands to form it into a sticky ball. Sprinkle remaining 1/2 cup (50 g) of flour on a counter and lay the ball on top. Work and knead the ball, incorporating most of the flour as you do, for about 5 minutes. The dough is ready once you can form it into a ball that no longer sticks to your hands (any remaining flour on the counter may be saved for the next step, after the dough has risen). Place in an oiled bowl, cover, and let rise for 2 hours, or until doubled in size.
3. Once the dough has risen, punch down lightly and divide into 24 small, 1-inch (2.5 cm) balls. Place the balls on a floured piece of parchment to rest for 1 hour, or until lightly risen and around 1-1/2 inches (3.75 cm) in diameter.
4. Once the dough is ready, combine sugar and cinnamon on a rimmed plate or wide bowl and set aside. In a small saucepan over medium heat, heat 3/4 cup coconut oil (or enough to make 2-1/2 to 3 inches [6.3 to 7.6 cm] deep) until hot, about 350 to 375 degrees F [180 to 190 C].
5. Drop 3 or 4 balls of dough into the heated oil, cooking each batch for 2 to 3 minutes, until firm and deep golden. Use a slotted spoon or tongs to remove the doughnuts, transferring to the cinnamon sugar mixture and tossing to coat.
6. Set on a paper towel–lined plate and eat immediately. Store leftover doughnuts in a covered container; they’ll last a few days.
More from The Einkorn Cookbook:
Reprinted with permission from The Einkorn Cookbook: Discover the World’s Purest and Most Ancient Form of Wheat by Shanna and Tim Mallon, published by Fair Winds Press, an imprint of Quarto Publishing Group, 2015. Buy this book from our store: The Einkorn Cookbook.