Here's what you need:
​4 cups all-purpose einkorn flour
1 cup of einkorn starter
¼ cup natural cane sugar
½ tsp.  sea salt
10 tbsp. unsalted butter, cut into small squares
½ cup buttermilk or kefir
1 large egg
​1/2 cup of peanut butter

• Preheat the oven to 400° F.  Spray with coconut oil a baking sheet.
• Combine flour, starter, sugar, and salt in large bowl.  
• Using a blender or your hands, work the butter into the flour.
• In a small bowl, whisk together the buttermilk or kefir and the egg. 
• Pour it into the large bowl of flour and mix together.
• Knead for 2 minutes.
• Split into two balls.
• Roll out each dough ball into a flat circle about 1-inch thick. Use parchment paper. 
• Spread some blueberry jelly on top of one, then cover with the other. 

Delicious peanut butter and jelly scones made with einkorn flour. Yum. 

• 6 cups of einkorn flour
• 1.5 cups of warm water
• 1.5 teaspoons of salt
• 1 cup of einkorn starter

In a large bowl, mix the starter with the water with a whisk. Pour it all into the flour and mix it with a spatula. Put in a covered bowl. Let it rise for 3 hours.

Take it out. Knead for 2 minutes. Put it back into a covered bowl. 

Take it out. Knead for 1 minute. Flatten a little. Fold it. Let it rest for 15 minutes. Covered.

Do that folding process again 3 more times. And on the last time, let it rest for 1 hour.

Heat a dutch oven in the oven for 30 minutes at 459 ℉. Slide the ball into the dutch oven. Bake for 40 minutes. 

This dairy-free pound cake is made with coconut flour, einkorn flour, coconut oil, and coconut milk. It's delicious. 

Cake:

• 1/2 cup of coconut oil. Extra-virgin. Melted enough to pour into the mix 
• 2 cups of einkorn flour
• 1/3 cup of coconut flour
• 1 tablespoon of baking powder
• 1/4 teaspoon of sea salt
• 3 large eggs
• 1/4 cup of pure cane sugar
• 1/2 cup of coconut milk

Glaze:

• 1 cup of powdered sugar
• 2 tablespoons of coconut milk

Preheat the oven to 350. Spray coconut oil in a loaf pan. Dust with some coconut flour.

Mix together the einkorn flour, coconut flour, baking powder and salt. 

Get your standing mixer. Mix the eggs for one minute. Add the sugar to the eggs and mix on high for 3 minutes. It'll get creamy.

Change the mixer attachment to the whisker. Whisk in the flour and coconut milk to the creamy egg mix. Slowly. A little flour. A little milk. Continue whisking. The mix will get wet and sticky. 

Switch from whisker to mix. And pour in the 1/2 cup of coconut oil. It's going to look thick. 

Scoop it into the loaf pan.

Bake for about 1 hour until a knife pulls out clean.

After you're done baking it. Put it on a cooling rack. 

Make the glaze by whisking the sugar and coconut milk. It should be thick and creamy. Spoon it on top of the loaf. Let it slide all around. Let the loaf and glaze cool for about one hour. 

Slice it up. Eat. 

More good food recipes for men.

• 3 cups warm-hot water (100-130° F)
• 2 teaspoons active dry yeast
• 5 cups jovial bread flour
• 1 teaspoon sea salt
• 3 tablespoons Jovial Reserve Blend Extra Virgin Olive Oil
• 2 teaspoons apple cider vinegar
• ½ teaspoon baking soda

Preheat oven to 500°F. 

In a large bowl, mix the water and yeast until dissolved. Let sit for 30 minutes. Look for bubbles.

Add the flour and salt. Mix with your hands until all of the flour is absorbed. Add oil and mix until the oil is absorbed. The dough may be wet and sticky. Use flour to dust and cover your hands to make this dough ball manageable.

Cover the bowl. I hate using plastic wrap. Pain in the butt. I prefer using Pyrex bowls with tight rubber lids. 

Let rise for 60-120 minutes.

Put it on a baking sheet. Drop the oven temperature to 450° F. Bake for 30-35 minutes. The inside temperature should be around 200-210° F. 

Crusty brown exterior.

We ate it in one day. Delicious artisan crusty, gluen-easy, vegan bread made with organic einkorn. 

More recipes for men at TheKingsGuide.com
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