It was like Christmas in August when I took my first bite of these soft and chewy ginger einkorn cookies. I allowed myself to stay in that moment of bliss for a few minutes.
Thoughts of cooler weather, less rain, less humidity, less “I-feel-like-my-skin-is-melting-off-of-my-body,” twirled around in my head. Thoughts of the new school year starting, Halloween, an “only child moon” trip to Disney for Andrew before our baby comes, our baby girl’s arrival (!!), and the holidays made my heart jump and dance for excitement.
Fall is coming and these cookies made me feel it. I’m excited about it and I feel no shame in saying it.
There is no denying that my love of einkorn flour runs deep (if you haven’t already, you’ll want to read this post on why I use einkorn flour) but these soft and chewy ginger einkorn cookies from the new cookbook Einkorn: Recipes for the Original Wheat made me fall even more in love. I have actually been craving some soft cookies and these hit the spot. I ended up leaving them out on the cooling rack all day and by the time I got around to putting them in a container, they were still chewy and soft — which says a lot about the recipe.
To be honest, I’m not much of a cookbook person. I love the idea of them but there are only a few that I actually purchase and let take up space in my house. Jovial’s new cookbook Einkorn: Recipes for the Original Wheat is one that I am happy to have around. We’ve used einkorn in our house almost exclusively for the past few years but I don’t feel like I am an expert in einkorn baking. For the most part, einkorn can be substituted 1:1 in baked goods, but every now and then it needs a little more finessing (it benefits from long, slow methods like sourdough fermentation — I’m definitely not an expert in that) which is why I love the idea of a cookbook.
Carla (the founder of Jovial) has already taken the guesswork out it and created delicious recipes (the ginger cookies are definitive example of the pure yumminess that will come from this cookbook) using an ancient grain that many gluten sensitive people have been able to tolerate. I’m really looking forward to making the einkorn tortillas, parmigiano-reggiano crackers, sea salt crackers, and pizza dough.
The recipes are easy, delicious (these cookies are a testament of that), and perfected so you can enjoy baking with einkorn without having to experience any learning curves of this ancient grain.
I’ve partnered up with Jovial to give one lucky Naturally Loriel reader a chance to win a gift basket containing awesome einkorn goodies! This is the perfect opportunity for you to get a chance to try einkorn if you’ve never tried it before and get a shot at winning the cookbook.
The goodies (worth $70)
- One copy of Einkorn: Recipes for the Original Wheat (check it out here)
- One 2lb bag of einkorn flour (check it out here)
- One 1lb box of einkorn berries (check it out here)
- Linen couche (check it out here)
- Special einkorn kneading tool (check it out here)
How to enter
Entering is simple, just fill out the rafflecopter widget below.
The giveaway runs until next Saturday, August 8, 2015. Winner will be announced via Naturally Loriel’s newsletter the following Tuesday, August 11, 2015. Eligible only contiguous US residents, (no AK or HI).
Everyone is a Winner — Save Now!
If you don’t want to take your chances on winning, I still have some great opportunities for you. When you pre-order the cookbook before August 3, 2015, you’ll receive a 25% coupon to save on any of Jovial’s products and free shipping on the cookbook. Pre-order via Jovial’s website here.
If you pre-order on Amazon (for only $12.38!) and have Amazon Prime shipping, you’ll receive your cookbook on August 4 when it releases or possibly a day after. You can still receive the 25% off coupon when purchasing through Amazon.
Lastly, if you’d rather try einkorn first, you can use the coupon code NATURALLYCB at checkout to receive 15% off your total purchase.
See, everyone is a winner!
…and now, time for these deliciously amazing cookies courtesy of Einkorn: Recipes for the Original Wheat.
- 2 1⁄2 cups (300 g) all-purpose einkorn flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon fine sea salt
- 10 tablespoons (138 g) unsalted butter, melted and cooled slightly
- 1⁄2 cup (100 g) granulated sugar, plus 3 tablespoons for dusting
- 1⁄3 cup (73 g) (packed) dark brown sugar
- 2 tablespoons unsulphured molasses
- 2 teaspoons ground ginger
- 1⁄2 teaspoon ground cinnamon
- 1 large egg
- Preheat the oven to 350°F.
- In a medium bowl, stir together the flour, baking soda, and salt.
- In a second bowl, stir together the butter, the 1⁄2 cup granulated sugar, the brown sugar, molasses,ginger, and cinnamon. Add the egg and whisk together until well combined. Add the flour mixture and mix with a spatula until the dry ingredients are no longer visible. Let stand for 15 minutes to give the flour time to absorb the wet ingredients.
- Spread the remaining 3 tablespoons granulated sugar on a small plate. Roll 1 1⁄2-inch balls of dough between your hands and roll them in the sugar to dust completely.
- Place the balls 2 inches apart on an ungreased baking sheet. Bake for 16 minutes until the cookies have spread and are barely firm to the touch. Let the cookies cool on the baking sheet for 10 minutes,then transfer to a rack to cool completely.
- The cookies can be stored in an airtight container for up to 3 days.
Reprinted from Einkorn: Recipes for Nature’s Original Wheat. Copyright © 2015 by Carla Bartolucci. Photos by Clay McLachlan. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.