Einkorn Waffles March 9, 2026

I modified my buckwheat flour waffles to make Einkorn waffles. I was gluten-free (extremely strict) from 2007-2023. In the summer of 2023 I researched Einkorn flour. I have one of the celiac genes (the less common one: HLA-DQ8) but have never tested positive for celiac (I’ve been tested 3-4 times). I seem to tolerate Einkorn flour well, and because I am intolerant to rice, which makes commercially sold gluten-free flours and breads, I have switched over.

2 c. all purpose Einkorn flour
4 tsp. corn-free baking powder
1/2 tsp. sea salt
1/8 tsp. ground ginger
1/8 tsp. ground cinnamon
2 Tbs. sugar
1 Tbs. maple syrup
1 1/2 c. unsweetned So Delicious Coconut Milk beverage
1 tsp. vanilla extract
1/4 c. olive oil

Mix together. For waffles, pour onto preheated waffle iron. They freeze well, and reheat easily in the toaster.

Chocolate Einkorn Bundt Cake

I was having a difficult time finding a chocolate bundt cake recipe that used Einkorn flour; as in, I couldn’t find one. So I took a few recipes, combined them, tweaked them, and voila, a new recipe was born. Next time, I’ll take photos before everyone gobbles it up. I wasn’t as thrilled with my frosting concoction, but I’ll work on that next time too.

The first time I creamed the eggs and sugar until it was light and fluffy. The second time I forgot and just threw everything into the mixing bowl. So this is a no-fuss recipe.

2 1/4 c. Einkorn all purpose flour (I prefer Jovial brand)
1 1/2 c. sugar
3/4 c. cocoa powder
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. sea salt
2 tsp. apple cider vinegar, then fill to 1 c. mark with So Delicious Unsweetened Coconut Milk beverage
3/4 c. melted soy-free Earth Balance margarine
2 large eggs
1 Tbs. vanilla extract
1 c. decaf coffee

Preheat oven to 350F.
Grease bundt pan (I use olive oil)

Add all ingredients (wet and dry) into mixing bowl and mix until blended.
Don’t overmix; just until everything comes together.

Pour into greased bundt pan. Bake for 45-55 minutes (until toothpick comes out clean). Let cool.

Glazed or Cinnamon-Sugar Doughnuts January 16, 2023

I have no idea how well these doughnuts keep, since we’ve never had any more than a couple hours after making. They just seem to disappear, whether by the GF or gluteny eaters in my house.

3/4 c. warm coconut milk beverage (I use So Delicious unsweetened)

1/4 c. sugar

1 Tbs. instant yeast

2 c. GF flour blend (I use Pamela’s blend)

1 tsp. baking powder

1/4 tsp. Kosher salt

1/4 tsp. freshly ground nutmeg

2 Tbs. soy-free Earth Balance “butter”

1 chia or flax egg (1 Tbs. milled chia or flaxseed + 3 Tbs. hot water, let sit 10 minutes)

Place warm coconut milk, sugar, and yeast in bowl and stir to combine.

Add dry ingredients. Stir to moisten. Let sit for 5 minutes, then beat 1 minute at speed 2 on a stand mixer.

Let dough rise for one hour in a warm place (I cover with a towel; some people like to cover with plastic wrap).

Roll out dough onto floured surface and cut into doughnut/doughnut hole shapes. Let rise for an hour in a warm place.

In a deep fryer, or heavy saucepan, heat oil to 350F. Working in batches, fry until golden brown, then flip to the other side. Let drain onto paper towels. While still warm, either dunk in glaze or cinnamon sugar.

Glaze:

3 Tbs. soy-free Earth Balance “butter”

1 c. confectioner’s sugar

1 tsp. vanilla

3 Tbs. hot water

Apricot Flip

This is our Christmas morning breakfast. It’s a family tradition at my in-laws, though my husband and I changed the recipe here and there. I have tried de-allergenizing it, but have yet to be successful, so this is the allergen filled version. Let me know if you ever figure out how to make it dairy, gluten, and egg free.

2 1/2 tsp. yeast

1/4 c. warm water

3 Tbs. sugar

3/4 c. lukewarm sour cream

2 Tbs. soft butter

1/8 tsp. baking soda

1 egg

1 1/2 c. white flour

1 1/4 c. wheat flour

1/4 c. milled flax

1 tsp. salt

Filling:

1/2 c. walnuts, chopped

2 Tbs. melted butter

1 tsp. cinnamon

1/2 c. peach or apricot preserves

1/3 c. sugar

Measure yeast and water into mixing bowl of stand mixer. Stir to dissolve. Stir in sour cream, 3 Tbs. sugar, egg, baking soda, soft butter, salt, flours, and flax. Form soft dough. Let rise one hour in warm place.

Combine 1/3 c. sugar, cinnamon and walnuts. Roll out dough on lightly floured surface to a 20×10″ rectangle. Spread with 2 Tbs. melted butter and 1/4 c. preserves. Sprinkle with half the sugar mixture.

Roll up, starting with the 20″ side. Place seam side down on greased insulated cooke sheet, curving ends to make a U-shape. With scissors or sharp knife, make a cut down the center, 1/3 of the way through the roll, to within 2″ of ends. Let rise in warm place until light, about 30 minutes. Spoon 1/4 c. of preserves in the slit, and top with the remaining half of the sugar mixture.

Bake at 350F for 20-25 minutes.

I often let it rise the first time overnight, then do the rest in the morning.

Matzo Ball Soup

1 chicken cut into quarters

leaves from 1 pack of celery

6 whole peppercorns

1 large onion, peeled

1 carrot, cut into wedges

Put chicken in pot and cover with water, add remaining ingredients, and bring to a boil. Turn down to a simmer, and cook for 2 hours, skimming foam off top, if there is any. Remove chicken, cool, and remove meat. Strain broth.

Put broth and 4 carrots, cut into wedges, and the meat taken off the bones, and put back into pot. Simmer on low.

To make matzo balls:

2 Tbs. oil

2 eggs, slightly beaten

1/2 c. GF matzo meal

1 tsp. sea salt

2 Tbs. club soda

Blend oil and eggs together, and beat well. Add matzo meal and salt to mixture. Then add club soda, and ix. Cover and place in refrigerator for 15 minutes until soup is hot. With wet hands, form 1″ balls and drop into the soup. Cover pot and cook for 30-40 minutes.

Brownies

If you can have eggs (and cocoa), neither of which I can have, this is my favorite brownie recipe. If you can eat anything, just use regular flour.

4 eggs

2 c. sugar

1 c. canola or corn oil

1 1/2 c. GF flour blend (I use Pamela’s blend)

1/2 c. cocoa

1 tsp. baking powder

1 tsp. sea salt

2 tsp. vanilla

1 c. chopped walnuts (optional)

Beat eggs, sugar, and oil until well blended. Add dry ingredients (except nuts) and mix well. Beat one minute. Spray 9×13″ glass baking dish and pour in brownie mixture. Sprinkle with nuts if using. Bake at 350F for 32 minutes.

Mexican Lasagna

I used to try to make burritos with corn tortillas, but they’re small, and they’d fall apart, so I started layering them. I’ve seen this called a few different things. I usually make it when I’ve got leftover chicken to shred, or leftover taco meat.

Spray a 9×13″ glass pan with oil. Layer corn tortillas, meat, beans (I like black beans), and corn.

On top, you’re going to spread an enchilada sauce:

Combine 1/4 c. oil and 1/4 c. flour over low heat and stir to combine. Slowly add 1 c. coconut milk and 2 cups of chicken or turkey broth. Continue to stir until thick and bubbly. Add 1 4-oz can of green chilis. I also add a couple squirts of hot sauce.

Put the green enchilada sauce on top of the layered tortillas, meat, and beans, and bake in a 350F oven for 30 minutes. Sprinkle with chopped scallions then serve.

Pork Roast January 15, 2023

2-3 pound pork loin roast

Put in 9×13″ glass baking dish. If you want, put chunks of onion, carrot, and potatoes around roast. Spray top with olive oil, and sprinkle with whatever herbs you desire (maple pepper, Italian seasoning, or just salt & pepper).

Bake at 425F for 20 minutes. Then lower heat to 325F and bake for one hour more. Let sit for 10 minutes, covered loosely with foil.

Gingerbread cut-out cookies

3/4 c. shortening (I use Spectrum palm shortening)

1/4 c. molasses

1 c. brown sugar

1 tsp. vanilla

3 c. GF flour blend (I use Pamela’s blend)

pinch salt

2 tsp. ground cinnamon

2 tsp. ground ginger

1 tsp. ground cloves

3 tsp. baking powder

1/2 c. water

Beat ingredients until you have a moist dough ball. Chill dough at least one hour. Roll out and cut out cookies (if it gets too warm prior to cutting, return dough to fridge). Preheat oven to 325F. Roll out to 1/4″ thick. Bake 10-15 minutes.

BLT pasta

16 oz. GF penne pasta

12 slices of bacon

1 7-oz package arugula or mixed greens

1 pint grape tomatoes

3/4 tsp sea salt

1/4 tsp pepper

Cook pasta according to directions. Drain.

Fry bacon. Drain.

Using 1 Tbs. of the bacon drippings, cook arugula or mixed greens over medium heat until wilted (about one minute). Add to pasta. Add tomatoes and 1/2 Tbs. more bacon drippings to frypan. Cook for 2 minutes. Add to pasta. Crumble bacon on top. Serve.