— How to make your starter from scratch.
— Where to get Einkorn flour.
— Making your first sourdough loaf.
— Maintaining your starter.
— Why Einkorn is good for your gut.
— Delicious variations for your sourdough loaves.
— And more!!!!
To prep for the class, order your basic white einkorn flour here: https://jovialfoods.com/organic-einkorn-all-purpose-flour-10lb/
Dear Readers,
Thank you for being a faithful reader. Over the last 4 years, it’s you the reader that makes blogging worthwhile! You’ve blessed me in so many ways…with your encouraging notes, comments and interaction on Facebook. My life has been EXTREMELY enriched because of the relationships I’ve grown with you!
Whatever you may be doing tomorrow, I pray that it is blessed beyond what you anticipate.
My Husband and I would like to bless you with waking up each morning knowing that the Living God is sustaining, strengthening, and renewing your Spirit for the opportunities and problems you face each day. God never sleeps, so you can rest in confidence and “laugh at the days to come.” You will be clothed with grace and joy as you rest in His unchanging and unfathomable love for you.
We pray that you will experience the wholeness that comes from hosting the Presence of God in your life each day. You are certainly a child of God Most High, and we pray that you will KNOW that in your innermost being to a deeper and fuller extend this Thanksgiving!
With much love!
Kayla & John Howard
With Thanksgiving coming up next week, and Christmas to follow, this seemed the perfect time to share my favorite pumpkin pie recipe. This is a recipe I adapted from Saveur Magazine, and the recipe was originally called “Maple Pumpkin Brulee Pie.” Truly, the consistency of this pie is more chiffon or creamy than usual pumpkin pie, but it’s not too wet or goopy at all. I love the nice maple flavor and melt-in-your-mouth creaminess!
Notes on ingredients:
#1 Use your favorite pie crust recipe. If you are gluten free, dairy free, etc… you’ll likely have a favorite recipe. I’m going to include my favorite butter spelt crust recipe at the bottom.
#2 Coconut Cream comes in small 6oz cans. I use Native Forest brand and purchase it by the case. This brand works beautifully for whipping cream as well! Native Forest Coconut Cream
#3 If you’ve followed me for a while, then you know I also grind my own cinnamon. I’m insane about this—it’s AMAZING and I can’t go back to pre-ground cinnamon. I use REAL cinnamon, not cassia cinnamon. You can buy that from Amazon as well. I grind mind in a coffee grinder.
#4 If you don’t eat eggs, you can replace those with your favorite egg replacer and enjoy an egg free version.
#5 Sea salt is IMPORTANT. It’s vital. Really, there are some things you can’t compromise if you want good flavor and I firmly believe this is critical. 😉
1 Pie Crust
1/2 Coconut Sugar or Maple Sugar (or 1/4 of each)
2 Eggs
1 15-oz can organic pumpkin puree
1 cup coconut cream (May use coconut milk if you don’t have coconut cream)
1/4 cup maple syrup, grade b is best
2 1/2 tablespoons potato starch
2 1/2 teaspoons (fresh) ground cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon grated nutmeg
1/2 teaspoon ground clove
1/2 teaspoon sea salt
1/4 cup Demerara sugar (optional)
Heat oven the 375 degress. Prepare your pie crust, and place in pie pan. (My recipe for pie crust below). Chill 30 minutes.
Whisk sugars and eggs in a bowl until pale and fluffy. Add pumpkin, coconut cream, syrup, potato starch, cinnamon, ginger, nutmeg, clove, and salt; whisk until smooth. Pour into pie shell, then bake just until the center is set, about 45-50 minutes. Cool on rack, then refrigerate. Before serving you may optionaly sprinkle with the Demerara sugar and fire with a blowtorch to create a crunchy, yummy caramelized top!
Serve with whipped coconut cream, sweetened with maple sugar & vanilla. Chill coconut cream before whipping for best results.
Kayla’s Buttery Spelt Crust
(enough for 2 crusts)
2 1/4 cup white spelt flour (VitaSpelt brand is what I use)
1 heaping teaspoon sea salt
12 Tablespoons cold butter
6-ish Tablespoons cold water
Cut butter into dry ingredients, slow add water until a ball forms, shape on floured surface.
Let me know what you think!
Kayla Howard loves doing business from her home in the woods where she is the master real food chef, homeschool teacher, goat shepherdess, head gardener and holds a certificate of studies from The Pacific Institute of Aromatherapy Her passion is vibrant health in beautiful homes! www.kaylahoward.com
Freedom Releaser 🗽| Self-Sufficient Living ⛰| Prepper Sisterhood ⛺️| Homeschooling Momma🏆| Certified Aromatherapist 🌱| Christian ✝️|Foraging Wild Medicine & Food
I love muffins! Of all breakfast foods, muffins are my favorite. We also love spelt flour. In fact, we’ve switched to 100% spelt or einkorn flour in our diet for years. Now when we eat regular wheat products, we notice digestive upset.
People have a lot of questions about using Spelt or Einkorn flour as a replacement for regular wheat flour. Questions like…
Is Spelt and Einkorn gluten free?
The short answer to that question is, no. However, there is a long answer which explains why Spelt or Einkorn may be more easily tolerated by people who are sensitive to wheat. A quick Google search will reveal copious amounts of information about the difference between spelt and wheat and why it’s easier to digest. Really, I didn’t believe it until I felt the effects in my own body!
Can you use spelt or einkorn like regular wheat flour?
YES! FOR SURE! It works cup for cup just like wheat flour!
That said, I posted a picture of my latest muffin creation on Facebook recently and had many requests for the recipe. So whether your brand new to spelt, or looking to expand you usage of this delicious grain, I have a great recipe to share!
Kayla Howard loves doing business from her home in the woods where she is the master real food chef, homeschool teacher, goat shepherdess, head gardener and holds a certificate of studies from The Pacific Institute of Aromatherapy Her passion is vibrant health in beautiful homes! www.kaylahoward.com
