Coconut Einkorn Cookies

Servings: 12–15
Preparation Time: 40 minutes

Ingredients:

• 2/3 cup whole cane sugar
• 2/3 cup grass-fed butter, softened
• 1 egg (room temperature)
• 1 cup einkorn all-purpose flour
• 1 cup shredded coconut

Directions:

Powder the whole cane sugar by blending in a blender or food processor. In a mixing bowl, mix the powdered sugar and butter. Beat using a hand mixer until the mixture turns fluffy. Add egg. Beat well.

Add 1/4 cup of flour and shredded coconut alternately, beating well on low speed after each addition. Keep doing this until all flour and coconut is mixed well and a dough ball is formed.

Cover dough and refrigerate for 1/2 an hour.

Remove the dough from the refrigerator and roughly make 12–15 balls, depending on the size of cookies desired. With your palm, flatten the balls into cookie shapes. The balls do not flatten much while baking, so flatten to the thickness of the cookies you desire. Place them on a greased tray.

Bake in a preheated 325 degree F oven for 15–20 minutes until golden in color.

Remove and let them cool on a cooling rack.

Store in an air tight container.

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Einkorn Beer Cheese Bread

Servings: 6
Preparation Time: 10 minutes

Ingredients:

• 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 ounces cold beer
• 2 tablespoons coconut oil, melted

Directions:

Preheat oven to 375 degrees F. 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 of Sarah Shilhavy.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

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