Have You Heard of Einkorn? {Bonus Recipe for Epic Banana Muffins!}

EINKORN

Known as one of the oldest varieties of wheat, einkorn’s natural genetic code and low gluten levels make it more compatible with the human body than modern, hybridized wheat. What does that mean? It means that einkorn grain is easier to digest, making nutrients better absorbed by the body. And speaking of nutrients, many vitamins and minerals are also more abundant in einkorn grain than in modern wheat.

No Preservatives | Non-GMO Ingredients | Stone-Ground Ancient Grain

BENEFITS & FEATURES

  • Einkorn is non-GMO.
  • An ancient grain, einkorn is known as one of the oldest varieties of wheat.
  • A “hulled” grain, einkorn’s hull can protect it against contamination and insects.
  • Einkorn’s genetic code has only 14 chromosomes, compared to modern wheat with its 42 chromosomes.
  • Its unique genetics give einkorn a lower gluten content than modern varieties of wheat.
  • Einkorn has a more favorable gliadin to glutenin ratio than modern wheat varieties. Einkorn has a gliadin to glutenin ratio of 2:1 compared to 0.08:1 for durum and hard red wheat.
  • Grown and stone-ground in France by artisan farmers and millers, Young Living’s einkorn products are produced in small batches using traditional methods.

EPIC BANANA CHOCOLATE CHIP MINI MUFFINS

Recipe by Misty McAllister; Garland, Texas, 
From Our Fields to Your Table Young Living Cookbook 

Young Living Products Used:
- Gary’s True Grit Einkorn Flour

2        Very ripe medium bananas
1/3 cup     Avocado or any other liquid, non-GMO oil
1 teaspoon     Vanilla extract
1/2 cup     Rice milk
1/2 cup     Organic or grain sweetened mini chocolate chips
2 cups         Gary‘s True Grit Einkorn Flour
2/3 cup     Organic cane juice crystals
2 teaspoons     Baking powder
1/4 teaspoon     Baking soda
1 teaspoon     Kosher or fine Himalayan pink salt

1. Preheat oven to 350°F. Line mini muffin tins with paper liner cups.

2. In a medium-sized bowl, mash the bananas until nearly liquefied; thoroughly stir in oil, vanilla extract, and rice milk. Add the chocolate chips, stir to combine, and set aside.

3. In a separate large bowl, sift flour, cane juice crystals, baking powder, baking
soda, and salt. Stir to combine.

4. Gently fold wet ingredients into dry until just moistened. Do not over mix. The batter will be very thick but moist. If it still seems dry, gently stir in another splash
of rice milk.

5. Use a mini ice cream scoop or spoons to portion into lined mini mufffin
tins. Bake for approximately 8 minutes. Switch racks in the oven and rotate 180
degrees, baking for another 7-8 minutes. Cool and serve.

Prep Time: 15 minutes
Cook time: 16 minutes
Serves:46 mini muffins

 

 

Kelowna Giuliano