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Let’s Talk about The Einkorn Cookbook

12.20.14 By Shanna Mallon 24 Comments

einkorn-cookbook

It technically released over two weeks ago, but here we are, finally, bringing you a post of updates about the book. First thing: There were some shipping delays. A bunch of you who preordered books got yours before Thanksgiving, and another bunch of you waited until last week. We’re sorry about that! From what we’re seeing on social media, the book is slowly trickling out to the public and we hope you all get yours soon. We also hope you like it. Meanwhile, though, we thought we’d talk a little bit more about the book, what’s in it, why you should buy it and what our favorite parts are inside. Ready? OK.

Why This Book Is Worth Buying

I joked to some girlfriends Tuesday night that I am the world’s worst seller. I love using einkorn and yet I will be the last person to try to talk you into it because I feel like things that are truly valuable should speak for themselves. I want you to use einkorn and see how you feel more than I want to talk you into using it. But now that we’ve gone and written a book, I guess I can at least tell you a few reasons why we’ve decided this grain is worth eating.

      1. Easier to Digest: This is such a buzzword phrase now, and everybody goes around saying this or that is easy to digest, not always knowing what that means. So what I mean when I say einkorn is easier to digest is that einkorn is the kind of grain that, yes, has gluten, but, no, might not react with you the same way traditional gluten does. Because it’s the original wheat—the non-hybridized, still nutrient-rich, God-given one—it interacts with the body differently than modern varieties. Anecdotally I can tell you it’s the best wheat for how my stomach feels. I have zero negative reactions to it, and unfortunately I do get bloated and uncomfortable from mainstream wheat.
      2. Delicious: Part of the reason we wanted to make this book is because a lot of people hear “einkorn” and think “what is that?” and aren’t sure what to do next. With 100+ recipes and a lot of variety, from bread to risotto to cookies to salads, the cookbook demonstrates that there is no end to ways you can use einkorn. What’s more, unlike a lot of “hearty” grains you may have tried, it tastes good, too. It’s light and delicate and can create a wonderful texture in things you make.
      3. Nutritious: Ancient grains like einkorn have more developed root systems, which allow them to uptake more nutrients from the soil. In addition to its healthy amounts of amino acids, B vitamins and minerals, einkorn has more carotenoids than common wheat. Carotenoids (including lutein and beta-carotene) act as natural antioxidants and give einkorn its rich yellow color. Einkorn also loses less of its carotenoids in processing compared to other wheat varieties.

Favorite Recipes from The Einkorn Cookbook

The Einkorn Cookbook feels like a packaged collection of some of the favorite meals and treats from our kitchen, and we still use the recipes all the time. Here’s an insider look at some of the ones we each like best.
einkorn cookbook photos

from Shanna:

      • Thin and Crispy Pizza Crust (p. 130): We still make this once a week. In the book we include a recipe for the strawberry leek pizza featured here, but there are also photos of another, unnamed topping option—it’s olive oil, sliced potatoes, rosemary and mozzarella. Perfect for December!
      • Soft, Pillowy Pita Pockets (p. 59): An improved version of the pitas we have up here. I just baked a batch of these Tuesday night and we ate them stuffed with salad. Also great with hummus. Or dipped in olive oil.
      • King-Sized Chocolate Chip Cookies (p. 152): This recipe only makes eight cookies, but they are eight insane cookies. Perfect every time. Huge. Oh and insider tip: mix everything in a food processor to save time and cleanup!
      • Honorable mentions to cinnamon buns (p. 26), Tim’s perfect 100% einkorn sourdough (p. 66-67), butternut squash gnocchi with sweet garlic-ginger brown butter sauce (p. 128) and the sourdough pizza (it’s thicker and more filling than our speedy pizza crust and has a slight sourdough tang!) (p. 132).

from Tim:

      • Vanilla Cardamom Breakfast Tea Cake (p. 27): I love the way vanilla and cardamom pair together in general, and, in this cake, I love how the cake itself isn’t overly sweet but the glaze creates the perfect finish. So great with tea and I love to drink tea. (Also see correction on this recipe below!)
      • Kale and Red Pepper Risotto (p. 106): There’s nothing like a creamy, comforting risotto, and this einkorn version is so flavorful and nutritious with the kale and red pepper combo.
      • Ravioli with Sundried Tomatoes, Capers and Ricotta (p. 127): The strong flavor of capers really pops in this ravioli filling, which is both salty and citrusy.
      • Classic Artisan Sourdough Loaf (p. 66-67): Healthwise, this is my ultimate loaf of bread because of the nutrient-density of einkorn, ease of digestion and long ferment time.

A Few Corrections Worth Pointing Out

You guys would not believe how many rounds of edits we did on this book and yet we still found a few mistakes that sneaked past us and the team of copyeditors. If you have your book, grab a pen and feel free to change (also, we will try to keep updating this list if/when other issues are found):

      • Vanilla Cardamom Breakfast Tea Cake (p. 27): In step #2, you should NOT reserve the Sucanat. It should get mixed with the butter, eggs, milk and vanilla. What you should reserve are the vanilla bean pods.
      • Acknowledgments page (p. 169): Deepest apologies to our friend Shannon Tompson, who is not Shanon Tompson (!), and who was such a help to us in our final stages of recipe testing
      • Sourdough Starter: We sort of took for granted that people would know what a sourdough starter is and/or how to get one, but enough people have asked us about it that we know we were wrong. So! You can purchase an active sourdough starter from several different companies, such as King Arthur Flour , or get one from a friend with an active batch. You can also try making your own using a recipe like this one.

A Little More Behind-the-Scenes Info

Writing a cookbook together as a couple was fun and exhausting and, mostly, really hard work. We had a short window of time in which to come up with all the recipes, test them and photograph them, and most of that time fell around Christmas and January last year (oy!). We learned a lot about what we are and aren’t naturally gifted at (ha!), but we also learned so much from our publisher and the team we worked with, about photography and recipe writing and all of what goes into making a book. I have so much respect for the people who publish books—they have this entire body of knowledge that most people don’t. Overall, we are thankful for what we learned through the experience, happy with how the book turned out and, mostly, glad the project is over (!).

A Few Photos That Didn’t Make It

We had limitations on how many photos we could include in the book, so even though we basically photographed everything, we only put our favorites in print. Here are some of the extras you won’t see in your copy.

outtakes

Where to Buy Your Book

As you’ll see on the sidebar at least for a while, The Einkorn Cookbook is now available and shipping. SO here are some of the places where you can order yours:

      • Amazon
      • Alibris
      • Barnes & Noble
      • Target
      • Wal-Mart
      • or at an independent bookstore near you

Earliest Feedback from You!

“So pleased with The Einkorn Cookbook! It just arrived in the mail today. It’s a beautiful book and the recipes look great! My husband and I have been using einkorn wheat for a year and a half now. We access this grain and flour by mail from an organic mill here in [Canada]. It’s worth all the effort to eat such a beautiful food. Thank you for being out there
figuring out how cook and bake with it. You have helped a lot!” – Pam Genik-Wilson

Recipes and Other Posts Bloggers Have Shared from The Einkorn Cookbook

  • Breaded Lemon Chicken with Capers | Spinach Tiger
  • Thin and Crispy Einkorn Pizza Crust | Girl Versus Dough
  • Mediterranean Einkorn Pasta | Naturally Ella
  • Grandma’s Oatmeal Chocolate Chip Cookies | Eat This Poem

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Filed Under: The Einkorn Cookbook Tagged With: cooking with einkorn, einkorn, the einkorn cookbook

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Comments

  1. Sarah Kate Branine says

    12.21.14 at 12:21 AM

    I’m so proud of you guys. I know that sounds like the lamest comment ever. But, really, I am so proud of you. So happy FOR you!

    Reply
    • Shanna Mallon says

      12.22.14 at 1:35 PM

      Not at all lame! Super kind and so appreciated. Thank you, friend. We are thankful for you!

      Reply
  2. Millie l Add A Little says

    12.21.14 at 1:00 AM

    So exciting!! All the recipes sound amazing – I mean pizza just sounds amazing and the sourdough – mmm!

    Reply
    • Shanna Mallon says

      12.22.14 at 1:35 PM

      Thanks, Millie! We’re glad to have tested favorites for ourselves now and hope other people enjoy too!

      Reply
  3. angela@spinachtiger says

    12.21.14 at 7:37 AM

    So proud of you both. I’m on my second bag of Einkorn flour, this week since the book came. It’s glorious and everything i expected from you. Your recipes feel like my own recipes. I am such a picky eater, yet II could eat anything you two make. Retro Rose is hooked on the butter bread and it’s my first step in helping her give up those awful English Muffins. I’m waiting for a copy I hope comes before Christmas for my neighbor. I know how hard it is to recipe develop. Just doing one recipe for another company overwhelms me and turns on the perfectionistic anxiety button, so bravo to a fantastic job. Food Loves Writing is one of my all time favorite food blogs and one of the few I actually ever cook from. You are inspiring because you have taken the “scary” out of healthy food and present it just simply as really great food that is good for you (without being health nut weird). Love you both. I hope you sell a zillion books. Truly, I see God in the pages and in the food and that’s the best accomplishment of all. xoxo

    Reply
    • Shanna Mallon says

      12.22.14 at 1:36 PM

      So way generous. Thank you, Angela. We appreciate all your kindness and support and love thinking about Retro Rose eating butter bread. : ) Merry Christmas, friend!

      Reply
  4. Erin says

    12.22.14 at 7:21 AM

    Congratulations! This is really so exciting!

    Reply
    • Shanna Mallon says

      12.22.14 at 1:36 PM

      Thank you, Erin!

      Reply
  5. Joanna says

    12.22.14 at 11:27 AM

    We love the cookbook. I made the pie crust for all our Thanksgiving pies and they were the best pie crusts I’ve ever made. You guys have produced a book that’s full of both of you: your faith, your persistence, your delicious food, and most importantly the love that you share using food. Congrats again!

    Reply
    • Shanna Mallon says

      12.22.14 at 1:37 PM

      You are the nicest ever and the pie crust love is especially meaningful to us because that blessed recipe got tested upwards of 50 times. It almost broke me, haha! But I love it, too. And it came from my mom and my grandma! The thought of it being baked across the states by someone we love so much is such an honor and treat. Thank you. Miss you!

      Reply
  6. Cherie says

    05.20.15 at 11:12 AM

    I just ordered your book from Amazon and it’s due to be delivered today, and I’m SO impatient!!! I love Einkorn and want to convert over to it for all my baking, and I’m so excited to be getting your cookbook! Thanks for all your dedicated trial and error for all us who want to learn to be awesome bakers 😀

    Reply
    • Shanna Mallon says

      05.20.15 at 12:13 PM

      Aw, we’re so glad to hear that, Cherie! Hope you enjoy!

      Reply
  7. Marsha Cady says

    05.11.16 at 5:37 PM

    In your wonderful cookbook, The Einkorn Cookbook, it calls for the ingredient ‘Active sourdought starter’. Where does one find it? I can’t wait to start making eikorn bread. thank you

    Reply
    • Shanna Mallon says

      05.11.16 at 5:54 PM

      Hi Marsha! Yes! This is a popular question! Here’s what we wrote above:

      Sourdough Starter: We sort of took for granted that people would know what a sourdough starter is and/or how to get one, but enough people have asked us about it that we know we were wrong. So! You can purchase an active sourdough starter from several different companies, such as King Arthur Flour , or get one from a friend with an active batch. You can also try making your own using a recipe like this one.

      Reply
  8. patricia a hamrick says

    05.09.17 at 12:34 PM

    Have purchased your Einkorn Cookbookand want to make your recipe for sour dough bread. It calls for “sour dough starter.” How can I make this or obtain it, and what does 120 percent hydration mean? Must I use a baking stone to bake it?

    Reply
  9. Nicolette says

    08.19.17 at 1:59 PM

    Purchased the cookbook and can’t wait to try your great recipes. I am new to the Einkorn wheat and am anxious to make bread with it. I noticed that there are several recipes in the book that list using sourdough starter. But there is no recipe for the starter. Can I assume that I can use any sourdough starter for these recipes?

    Reply

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