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Cheesy Einkorn Biscuits

Cheesy Einkorn Biscuits Recipe

Prepared by Sarah Shilhavy
Photo by Jeremiah Shilhavy

Servings: approx. 1 dozen biscuits
Preparation Time: 10 minutes

1 1/2 cups
all purpose einkorn flour
1 cup whole wheat einkorn flour
1 tablespoon baking powder
1 tablespoon sugar
1/2 teaspoon salt
1/3 cup cold
palm shortening,
butter or
coconut oil
1 cup whole milk or coconut milk*
2 cups shredded cheese of choice (cheddar is recommended)

Preheat oven to 450 degrees ºF.

Whisk flours, baking powder, sugar and salt together in a bowl. Cut in shortening or butter until pieces are no smaller than pea-sized. Lightly mix cheese in.

Make a well and pour milk in. Stir a few times with a rubber spatula just until the flour is mostly moistened. It is very crucial not to over-mix. Turn dough out onto a well floured surface and knead 8-12 times. Pat dough out to approximately 1 inch thickness (or desired thickness) and cut with a biscuit cutter.

Bake on an ungreased cookie sheet for 12-15 minutes, or until bottoms and edges are golden brown.

* For the freshest coconut milk make
homemade coconut milk. (See video at this
link.)

Recipe courtesy Sarah Shilhavy

Submit your recipe here!

No Bake Coconut Almond Bars

No Bake Coconut Almond Bars Recipe

photo by recipe author

Servings: 8-10
Preparation Time: 10 minutes

2 1/2 cups Medjool dates
1 cup raw almonds
2 tablespoons
coconut oil, unrefined
1/2 cup
coconut flakes, unsweetened and untoasted
2 teaspoons
cocoa powder
1 teaspoon
vanilla extract
Generous pinch sea
salt
1/4 cup dark
chocolate chips, optional

Remove stem fragments from the end of your dates if they’re still attached and then pull the dates in half using your fingers to remove the pit from the middle. In a large food processor fitted with the metal blade, add almonds, pitted dates, and coconut oil. Process until almonds are finely chopped. This is a semi-violent process, so hold on to your processor!

Continue to add each ingredient, one by one, thoroughly mixing with your processor after each addition. If you mix after the addition of each ingredient, your mixture will slowly begin to come together.

After the addition of chocolate chips, continue to pulse until the mixture begins to stick together in large clumps. It should stay together when you pinch it between your fingers. If it’s still crumbly, continue to process and/or add additional coconut oil, a tablespoon at a time until you have the correct consistency.

Line an 8×8-inch pan with parchment or wax paper and press mixture evenly into the pan. They are ready to eat as is, straight out of the pan. If you prefer, remove from the pan using your parchment paper and cut into individual portions and store them in an airtight container in the refrigerator.

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Strawberry Coconut Banana Smoothie

Strawberry Coconut Banana Smoothie Recipe

photo by recipe author

Servings: 1-2
Preparation Time: 5 minutes

3 very ripe bananas, sliced
1 cup partially frozen strawberries
1/4 cup unsweetened
coconut
Liquid of choice, if needed

Put everything in a blender and blend until desired consistency.

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Einkorn Beer Cheese Bread

Einkorn Beer Cheese Bread Recipe

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 6
Preparation Time: 10 minutes

1 cup whole grain
einkorn flour
2/3 cup all purpose
einkorn flour
1 teaspoon salt
1 tablespoon baking powder
1 teaspoon sugar or
honey
1-2 cups shredded or chopped cheddar cheese
11-12 oz cold beer
2 tablespoons
coconut oil, melted

Preheat oven to 375 degrees ºF. Grease a loaf pan with extra coconut oil and set aside.

Whisk all dry ingredients together in a medium bowl. Add cheese, beer and coconut oil and stir just a few times to moisten. Mix as little as possible – batter will be lumpy.

Bake in preheated oven for 40-50 minutes or until toothpick tester comes out clean. Run a butter knife along edges of bread after cooling for a few minutes to loosen and turn out onto a cutting board to slice and serve.

Recipe courtesy Sarah Shilhavy

Submit your recipe here!

Grain Free Cracked Pepper Cashew Crackers Recipe

photo by recipe author

Servings: 20-30
Preparation Time: 10 minutes

2 generous cups raw cashews
1 pastured egg
1 tablespoon coconut oil
1 teaspoon sea salt
1 teaspoon cracked black pepper

Preheat oven to 350 degrees ºF.

In a food processor, grind the cashews into a flour. Make sure not to over blend into cashew butter, but you want it as fine as possible. Add in the salt and pepper and pulse to combine.

In a mixing bowl, whisk the egg and oil together and stir in the flour mixture until combined.

Place the ball of dough in the center of a large piece of parchment paper with an additional piece of paper over top.

Roll out to desired thickness, about 1/8 – 1/4 inch. Using a sharp knife or pizza cutter, cut into desired size. You may want to sprinkle additional salt and pepper over top of crackers

Bake In preheated oven for 12-15 minutes or until a bit brown. Store in an airtight container.

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No Bake Chocolaty Coconut Flax Chia Power Balls

No Bake Chocolaty Coconut Flax Chia Power Balls Recipe

photo by recipe author

Servings: 25
Preparation Time: 30 minutes

2 cups ground, soaked and dried organic raw almonds
1/2 cup raw organic cashews
1/4 cup
Coconut Cream Concentrate
1/3 – 1/2 cup organic virgin
coconut oil
2 tablespoons
honey (add more if you need)
1/4 cup organic raw
cacao powder
1/2 cup organic
coconut flakes
1/2 cup organic raisins
1/4 cup ground organic flax seeds (I use my coffee grinder to make the job easy)
1/8 cup ground organic chia seeds
Optional: more coconut flakes to roll balls in.

In a food processor, process almonds until similar to coarse flour. Add cashews and process some more. Add coconut cream, coconut oil, cacao powder, coconut flakes, raisins, ground flax and chia seeds and honey.

Process until completely mixed and add more coconut oil if it is not moist enough. Form into balls and roll in coconut if desired. Store in refrigerator.

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Coconut Bars

photo by recipe author

Servings: 10-12 (depending on how you cut them)
Preparation Time: 10 minutes

2 cups nuts
20 pitted dates (you’ll find these in the dried fruit section of your grocery store)
3/4 cup dried,
unsweetened coconut
2-3 teaspoons
coconut oil

Place your nuts in a food processor and run it until you get a pretty fine texture. It’ll take about a minute. Add your dates, coconut, and 2 teaspoons of the coconut oil and pulse until combined. You want it to be a consistency that will stick together, so if you think you need more “glue” add the 3rd teaspoon of coconut oil.

Dump the mixture out into an 8×8 pan and spread it out evenly. Place it in the fridge to harden up a little and then cut into bars or squares. Store in the fridge and enjoy as a nice healthy snack!

Recipe submitted by Jenny, Bellefonte, PA

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