The irony is that einkorn is hardly new; it's actually an ancient grain said to be one of the oldest varieties of wheat and the only one that's non-hybridized. Much like spelt berries or farro, einkorn is satisfying and versatile. I like to make whole grain salads with any seasonal produce we have in the refrigerator and a bit of good, salty cheese. Lately we've had leftover einkorn for breakfast with some chopped avocado and a poached egg. Continue to cook it down with some sweetened almond milk for a hearty porridge on foggy spring mornings.
Taste and menu ideas aside, einkorn's nutritional profile makes it a pretty exciting grain: high in thiamin, B vitamins and protein, einkorn boasts 4 grams of fiber and 9 grams of protein per 1/4 cup serving. You can buy einkorn flour in addition to the wheat berries, and if you're anything like me, you'll be pleasantly surprised by the flavor. It has a lightness that's more characteristic of a white flour but with all of the nutrition of a whole wheat flour.
A Few Recipes to Get You Started:
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(Images: Megan Gordon)