Einkorn Muffins
Necessary products:
1 cup of einkorn flour
2 eggs
½ cup of brown sugar
1/3 cup olive oil
½ teaspoons of cinnamon
1 baler
1 cup of grated apples
Optionally, add 1 teaspoon of raisins and 1 cup of walnuts.
Method of preparation:
Eggs are broken along with sugar and oil. Mix flour continuously with a mixer.
Add cinnamon and grated apples.
Stir the mixture with a spoon.
Each muffin form is filled to ¾ of its volume with the prepared mixture.
Muffins are baked in a preheated 180 ° oven for about 20 minutes. Check that they are baked by punching with a toothpick. The mugs are ready if the stick remains dry.
Muffins with einkorn and pumpkin
Necessary products:
1 egg
50 g yoghurt
60 ml of olive oil
110 g einkorn flour
70 g of brown sugar
½ tsp. baculber
½ tsp. bicarbonate of soda
pinch of salt
½ tsp. cinnamon
130 g pumpkin puree
Method of preparation:
The egg is broken along with the feed. Add chilled pumpkin puree. Then add the milk and olive oil.
Flour mixed with baking powder, baking soda, salt and cinnamon.
The egg mixture is added to the flour, stirring until the ingredients are mixed.
The mixture is distributed in pre-formulated forms.
Bake in a 200-degree oven for about 18-20 minutes or until a test stick comes out of the mixture. Cool on a grid after being removed from the baking molds.
Biscuits with buckwheat meal
Necessary products:
150 g of buckwheat meal
125 g butter butter
150 g of sugar
1 egg
1 tsp. baculber
100 g of ground walnuts (optional)
Method of preparation:
The dipped cow's butter is crushed with the foam of sugar. Add the egg and continue with the crushing to obtain a smooth cream. Gradually add the baking powder and walnut kernels. Add 2 drops of water and break into a homogeneous mixture.
Put baking paper in the tray. Spoonfuls of the mixture are placed with a spoon.
It's nice to leave the biscuits in the fridge for at least 20 minutes in the refrigerator to keep their shape.
Bake in a preheated oven at 180 degrees for about 15-20 minutes.
Whole grain cake with jam
Necessary products:
4 eggs
1 or 1/2 cup of sugar
1 cup of yogurt
1 tsp. bicarbonate of soda
4 cups of wholemeal flour
1 packet of baking powder
1/2 cup of oil
1 tablespoon cinnamon
1 cup of peach jam
Method of preparation:
Beat the eggs with sugar until the mixture is smooth. Then add the yoghurt to the baking soda beforehand. Add the cinnamon and stir again with a mixer.
In another bowl, mix the flour with the baking powder to spread evenly.
Then slowly start pouring the flour with the baking powder to the egg mixture. Do not worry if the mixture gets too dense. Stir with a spoon. When a homogeneous sticky mixture is obtained, add the oil and mix well.
Add jam to your choice and mix.
Bake in a preheated, moderate oven for about 40 minutes without opening the oven during baking to keep the volume down.
Finally, if desired, sprinkle the cake with powdered sugar.
Aromatic rye cookies
Necessary products:
350 g of wholemeal rye flour
1 egg
150 g cow butter (room temperature)
230 g of pine honey
80 g of walnuts
50 grams of raisins
50 ml brandy
1/2 teaspoon baking powder
1 vanilla
bark of 1 lemon
Method of preparation:
Butter and pine honey are broken down well with a mixer.
Then add the egg, flour, grated walnuts and grated lemon peel, baking powder, vanilla and soaked in brandy and drained raisins.
Stir to a homogeneous mixture and form beads.
They are arranged in a tray at the bottom of which is a silicone carpet or parchment paper. Press gently with a spoon to sprinkle the potatoes so that they become embossed.
Bake in a 200-degree oven, with a fan, for about 12 minutes.
They are then allowed to cool and serve.
They are even more delicious the next day.
