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Ruffled Apple Brandy Cake

Ruffled Apple Brandy Cake

Ingredients: 1  cup Bluebird Einka flour * 1 cup all purpose baking flour** 2  teaspoon baking powder 1/8 teaspoon salt 4 eggs 1  cup plus 2 tablespoon of sugar 4 tablespoons brandy 1 teaspoon pure vanilla extract 1 cup coconut oil, melted and cooled 6 medium apples Method: Preheat oven to 350 degrees Fahrenheit. Butter… Continued

Emmer Chocolate Icebox Cake

Emmer Chocolate Icebox Cake

Recipe adapted from: Barefoot Contessa, how easy is that? Serves 8-10 Part 1: Emmer Chocolate Chip Cookies Equipment Parchment paper Cookie Sheets Electric Mixer Ingredients 4 1/2 cups emmer flour 2 teaspoons baking soda 2 teaspoons salt 2 cups (4 sticks) unsalted butter, soften 1 1/2 cups granulated sugar 1 1/2 cups brown sugar 2… Continued

Cold Curried Einka & Lentil Salad with Toasted Cashews

Cold Curried Einka & Lentil Salad with Toasted Cashews

Makes:  6 Servings Ingredients: 1 1/2 Cup Einka & French Lentil Blend, cooked & cooled 8 oz. Firm Tofu, cubed 1 Medium Cucumber, skinned, seeded & diced 1  Small Bunch of Cilantro,  chopped 1 Small Red Onion, finely diced 1 Teaspoon Lemon Zest 1/2 Cup Cashews, toasted & chopped Dressing: 1 1/2 Cups Plain Greek Yogurt… Continued

Rhubarb Oat & Einka Bars

Rhubarb Oat & Einka Bars

  My cousin Lisa gave this recipe to me ages ago. It reminds me of a fruit crisp recipe that you can take on the go. This spring I modified it to accommodate the abundance of rhubarb in my garden. I prefer using thick rolled oats rather than quick oats, therefore I had to increase the… Continued

Grilled Flatbread

Grilled Flatbread

Last week I taught a “baking with ancient grains” cooking class. With 2 hours to wow and inspire my students, and a tiny oven, I had to come up with recipes that could be prepared and baked together. On the menu was emmer coffee cake, onion galette with einka crust, and  grilled flatbread, three ways.… Continued

Einka Salad with Tuscan Kale & Butternut Squash

Einka Salad with Tuscan Kale & Butternut Squash

Servings: 6 Recipe by: Stewart Dietz for Food & Wine Magazine Ingredients: 1 pound peeled butternut squash, cut into 1/2-inch dice (3 cups) 6 tablespoons extra-virgin olive oil Salt Freshly ground pepper 2 cups Whole Grain Einka 10 ounces Tuscan kale, stemmed, leaves sliced crosswise 1/4 inch thick (4 cups) 2 tablespoons sherry vinegar 1/2… Continued

Spiced Farro Pudding

Spiced Farro Pudding

Recipe by: Bluebird Grain Farms Servings: 4 Ingredients: 1 Cup Bluebird Grain Farms Cracked Farro Porridge 1 Pinch sea or kosher salt 1/2 Teaspoon cardamom 3 Cups whole milk 1/2 Cup sugar 1/2 Teaspoon vanilla 1/2 Cup cream 1 Teaspoon rosewater *Optional 1/4 Cup roasted pistachios, chopped (roast for 6 minutes at 325 degrees) Method: Place… Continued

Red Velvet Cake

Red Velvet Cake

Compliments of: June Pagan – Private Chef and Menu Developer 310.659.4235 Dry Ingredients 2-1/2 Cups Bluebird Grain Farms Cake Flour 1-1/2 Cups Organic Evaporated Cane Sugar 1 tsp. Baking Soda 1 tsp. Sea salt 2 tsp. Cocoa Wet Ingredients 1 Cup Buttermilk, room temperature 1-1/2 Cups Grape seed Oil 2 Extra large Eggs, room temperature 2 Tbsp. of… Continued

Market Chocolate Hazelnut Emmer Brownies

Market Chocolate Hazelnut Emmer Brownies

Recipe by Bluebird Grain Farms 1 C Melted Butter 2 C Sugar 3 Tablespoon Vanilla 4 Farm Fresh Eggs 1 Cup Bluebird Grain Farms Organic Emmer Flour 2/3 Cup Dutch Cocoa 1/4 teaspoon Sea Salt 1/2 teaspoon Baking Powder 1 Cup Finely Chopped Roasted & skinned Hazelnuts 1/2 Cup Semi-Sweet Chocolate Chips Pre-Heat Oven to 350… Continued

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