This ancient grain is an ancestor of durum wheat. Organic Einkorn was among the first cereals cultivated and is said to have been developed over 20,000 years ago in the Middle East. It can be eaten as a whole grain or ground into a nutritious flour.
Einkorn is popular because it has a different structure to modern wheat varieties. Some people find this much easier to digest than modern wheat which has been manipulated over the years.
If you like grain salads, then Einkorn makes a great base for a range of herbs and vegetables. You can also grind it down into hearty einkorn flour which is great in rustic bread recipes. Einkorn contains gluten which makes it a great baking companion, simply use it in the place of traditional plain flour.
Allergen Information: Packed on premises that handle gluten, tree nuts, sesame, soya, peanuts, celery, mustard.
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Nutritional Information
Uncooked.
Typical Nutrient Values:
Amount per 100g:
Energy
1420kj/340kcal
Fat
3.3g
of which saturates
0.5g
Carbohydrate
60.6g
of which sugars
3.1g
Fibre
9.0g
Protein
12.4g
Salt
0.025g
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Cooking Instructions
To cook Einkorn into a basic boiled grain for salad or side dishes:
Bring 1.25 litres of water to the boil
Add 250g of Einkorn
Simmer for 25 minutes – the Einkorn should be softened but still firm.
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Storage
For optimum freshness keep in a cool place away from moisture and direct sunlight. Store in a tightly sealed bag or container
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Family Tip:
Einkorn works well in a chopped salad similar to tabbouleh or slow cooked into a risotto.
If you like getting creative in the kitchen then grind the Einkorn into a flour and get baking, the options are endless.
How to Make Einkorn Flour with Einkorn Wheat Grain
Grinding einkorn wheat grain at home is easy and gives you full control over the texture. Use a grain mill or high-powered blender to grind the grains into a fine powder. Sift if needed for a lighter consistency. Einkorn flour has a naturally sweet, nutty flavour and works well in bread, pancakes, and pastries. Store the einkorn flour in an airtight container in a cool, dry place to maintain its quality.
