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100% ORGANIC
Einkorn berries are a highly nutritious, ancient grain that can be cooked whole like rice, cracked for porridge, or milled into flour. Known for their nutty flavor and chewy texture, they can be used in a variety of dishes from salads and grain bowls to baked goods.
Common uses
Porridge: Crack the berries in a food processor, blender, or grain mill and simmer them with water or milk for a hot breakfast cereal similar to steel-cut oats.
Grain bowls and salads: Cooked einkorn berries are a hearty and flavorful base for grain bowls or a chewy addition to salads. They hold up well in both hot and cold applications.
Side dish: Serve cooked einkorn berries on their own as a nutrient-dense side dish, much like you would brown rice or farro. Add butter, herbs, or olive oil for flavor.
Soups and stews: The berries can be added to soups, stews, or chilis to add texture and make a meal more filling.
Milled into flour: For baking, einkorn berries can be ground into 100% whole grain flour using a grain mill. The resulting flour can be used for bread, pancakes, crepes, and pastries.
Sprouted: For a boost in nutritional absorption, einkorn berries can be soaked and sprouted before being added to salads or baked into goods.
How to cook einkorn berries
Stovetop method
Rinse the einkorn berries.
Combine one part berries with 2 or 3 parts water in a pot with a pinch of salt.
Bring to a boil, then reduce the heat to a simmer.
Cook for 30–35 minutes, or until the berries are tender yet still chewy.
Drain any excess water before serving.
Pressure cooker method
Combine einkorn berries and water in a 1:2 ratio.
Cook on high pressure for 15 minutes.
Allow for a natural release for at least 20 minutes before serving.
Benefits of einkorn berries
As an ancient grain, einkorn offers several advantages over modern wheat varieties:
Higher nutritional value: It is richer in protein, fiber, B vitamins, and antioxidants than modern wheat.
Easier to digest: Many people with gluten sensitivities find einkorn more digestible than conventional wheat because it has a simpler genetic structure with a different type of gluten.
Unique flavor: The grain has a deep, nutty flavor with a buttery yellow color, adding character to any dish.
Versatile: Its ability to be used whole, cracked, or milled into flour makes it a versatile ingredient for a wide range of recipes.
Note: While some with gluten sensitivities tolerate einkorn, it is not gluten-free and should not be consumed by individuals with celiac disease
100% ORGANIC
Einkorn berries are a highly nutritious, ancient grain that can be cooked whole like rice, cracked for porridge, or milled into flour. Known for their nutty flavor and chewy texture, they can be used in a variety of dishes from salads and grain bowls to baked goods.
Common uses
Porridge: Crack the berries in a food processor, blender, or grain mill and simmer them with water or milk for a hot breakfast cereal similar to steel-cut oats.
Grain bowls and salads: Cooked einkorn berries are a hearty and flavorful base for grain bowls or a chewy addition to salads. They hold up well in both hot and cold applications.
Side dish: Serve cooked einkorn berries on their own as a nutrient-dense side dish, much like you would brown rice or farro. Add butter, herbs, or olive oil for flavor.
Soups and stews: The berries can be added to soups, stews, or chilis to add texture and make a meal more filling.
Milled into flour: For baking, einkorn berries can be ground into 100% whole grain flour using a grain mill. The resulting flour can be used for bread, pancakes, crepes, and pastries.
Sprouted: For a boost in nutritional absorption, einkorn berries can be soaked and sprouted before being added to salads or baked into goods.
How to cook einkorn berries
Stovetop method
Rinse the einkorn berries.
Combine one part berries with 2 or 3 parts water in a pot with a pinch of salt.
Bring to a boil, then reduce the heat to a simmer.
Cook for 30–35 minutes, or until the berries are tender yet still chewy.
Drain any excess water before serving.
Pressure cooker method
Combine einkorn berries and water in a 1:2 ratio.
Cook on high pressure for 15 minutes.
Allow for a natural release for at least 20 minutes before serving.
Benefits of einkorn berries
As an ancient grain, einkorn offers several advantages over modern wheat varieties:
Higher nutritional value: It is richer in protein, fiber, B vitamins, and antioxidants than modern wheat.
Easier to digest: Many people with gluten sensitivities find einkorn more digestible than conventional wheat because it has a simpler genetic structure with a different type of gluten.
Unique flavor: The grain has a deep, nutty flavor with a buttery yellow color, adding character to any dish.
Versatile: Its ability to be used whole, cracked, or milled into flour makes it a versatile ingredient for a wide range of recipes.
Note: While some with gluten sensitivities tolerate einkorn, it is not gluten-free and should not be consumed by individuals with celiac disease