I’ve ventured a tiny bit away from 100% gluten free…into the land of ancient grains. Einkorn is perhaps the most ancient form of wheat, with a different kind of gluten, far less gluten (1.2% vs. 9.9%) and chromosomes (14 vs. 42), and far more nutritional punch (2.5x protein, 3x antioxidants).

These muffins are light yet hearty, with just a touch of sweetness. A perfect breakfast muffin.

Blueberry Einkorn Muffins

Blend until “milk:”

  • 1.5 cups pure water
  • 3 TB hemp seeds

Add to large mixing bowl with:

  • 2 eggs
  • 1/2 cup melted coconut oil

Whisk, then add:

  • 2 cups Einkorn Flour (Young Living)
  • 1 cup Namaste GF flour (Costco)
  • 1 cup GF flour (Trader Joes)
  • 1 cup organic sugar
  • 4 tsp aluminum-free baking soda (Trader Joes)
  • 1 tsp Celtic sea salt (Amazon)

Stir until just combined, then add:

  • 2 cups fresh or thawed blueberries

Spoon into paper lined muffin tins. Bake 20-25 minutes at 400 degrees. I baked at 375 on convection for 20 minutes. Serve warm with quality butter.

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