Author: John Smith

• Preheat Oven to 425F.
• Spray an 11 x 7-inch Baking Dish with Cooking Spray.
  Olive Oil spray
• In a large Bowl, combine Potatoes, Butter, Salt, Garlic Powder and fresh Pepper.
  6 medium peeled Potatoes (Yukon Gold or Russet), 2 Tablespoons light Butter melted (we use Extra Virgin Olive Oil), Salt and Pepper to taste, 1/2 teaspoon Garlic Powder
• Arrange half of the Potato slices in the Baking Dish: top with 1/4 Cup of Cheese.
  6 medium peeled Potatoes (Yukon Gold or Russet), 3/4 Cups Shredded reduced-fat Cheddar
• In a small Saucepan, bring Milk, Thyme, Bay Leaf, and Nutmeg to a boil; pour over Potatoes.
  1 Cup Milk (we use A2 Milk, 1 Bay Leaf, 2 teaspoons Thyme, pinch freshly grated Nutmeg
• Top with remaining Cheese and bake uncovered, for 45-50 minutes, or until Potatoes are tender
  3/4 Cups Shredded reduced-fat Cheddar

• In a large Mixing Bowl, sprinkle the Yeast over the Water. After about 5 minutes, whisk the mixture. Add the Salt and Oil, and whisk again to combine the ingredients.
• Using a Wooden Spoon, stir the Flour into the wet ingredients, until it becomes hard to use the Spoon (at this point, you'll have a bit of a Floury Dough with Flour still in the Bowl). Gently knead the rest of the Flour into the Dough. There's no need to continue kneading the Dough once it had formed a ball.
• If you'd like to use a Hand-Mixer, use the Dough Hook. Knead the ingredients with the Dough Hook until the Dough has formed a ball. If you continue to knead once the Dough has formed a ball, the result will be a very sticky, unpleasant Dough.
• Drizzle the Dough with a bit of Olive Oil, spreading the Oil over the Dough with your hand. Cover the Bowl with a Towel. Rest the Dough, at room temperature, for about an hour. The Dough won't significantly double in size.

TO Make Oven-Baked Pizza

• After an hour, preheat the oven to 475F. Place a large Baking Stone, or two medium-size Baking Stones, in the Oven to preheat.
• Dust a large sheet of Parchment Paper with Einkorn Flour. Transfer the Dough to the Parchment Paper. If you're making one large Pizza, you'll want to use all the Dough. If you're making two medium Pizzas, divide the Dough into two balls, placing one half on the Parchment and the other to the side (you'll also need another piece of Parchment for the second half).
• Roll out the Dough on the Parchment Paper, using a Rolling Pin or pressing the Dough out form the center with your hands. Einkorn Pizza Dough can tear easily, so don't roll it too thin.
• Brush a small amount of Olive Oil over the top of the Dough. Add the desired toppings over the Dough (Sauce, Cheese, Veggies, Meats, ect.).
• Carefully pick up the Parchment Paper, and place the Parchment and Pizza on the hot baking Stone (in the Oven). It's helpful if you have an extra person abailable to help you pick up the Parchment Paper. Bake the Pizza for 12-15 minutes, until the crust is golden brown. Allow the Pizza to rest for 5-10 minutes before slicing.

To Make Individual Grilled Einkorn Flatbreads

• Follow intructions 1-4 above. Then proceed on with the following instructions…
• To make individual grilled Flatbreads, preheat an outdoor Grill to roughly 450F (preheadtd for about 10-15 minutes on a high flame).
• Dust a large sheet of Parchment Paper with Einkorn Flour. Divide the Dough into 4-6 small balls, and then roll each Dough ball out to create a small FLatbread. Einkorn Pizza Dough can tear easily, so don't roll the FLatbreads too thin. Brush a small amount of Olive Oil over the top of each FLatbread.
• Once the Grill is hot, work quickly to place the Dough on the Grill. Cook the Flatbreads for about 3 minutes, with the Grill covered, until the bottom of the Dough easily lifts away from the Grill and Grill marks are apparent. Use a heavy Spatula to get under the Flatbreads and flip them. Cook the Flatbreads, with the Grill covered, for another 2-3 minutes. Each Grill differs slightly, just like Ovens, so keep a close eye on the Flatbreads so they don't burn.
• Remove the Flatbreads from the Grill. Top the Flatbreads with desired toppings (warm Marinara Sauce, Hummus, Tzatziki, Pesto, Cheese, Salad Greens, Vegies, and/or cold cut Meats).

• Pre-heat Oven to 400 Degrees F
• Oil a Casserole Dish
• put diced Squash in and sprinkle with Salt and Pepper
• Roast for 30 minutes

Sauce

• In a small Saucepan add Orange Juice, Cornstarch and Honey.
• whisk over medium heat until thick and shiny.
• Add Cranberries pour over roasted Squash and toss.

• In a small bowl, mix together Chili Powder, Garlic Powder, Onion Powder, Red Pepper Flakes, Paprika, Cumin, Thyme, Salt and Pepper .
  1 Tablespoon Chili Powder, 1/4 teaspoon Garlic Powder, 1/4 teaspoon Onion Powder, 1/4 teaspoon crushed Red Pepper Flakes, 1/2 teaspoon Paprika, 1 1/2 teaspoon Ground Cumin, 1 teaspoon Sea Salt, 1 teaspoon Black Pepper, 1 teaspoon Thyme
• Store in Airtight container .

• Mix Ingredients

• In a Medium Bowl, mix all the dry ingredients together.
  1 Cup Einkorn, 1 1/2 Cups old fashioned Rolled Oats, 1/2 teaspoon Baking Soda, 1/2 teaspoon Baking Powder, 1/2 teaspoon Salt, 1-3 teaspoons Cinnamon, 1/2 teaspoon Nutmeg
• In a Large Bowl, beat Egg with Water. Now add the remaining wet ingredients to Bowl and mix together.
  1/2 Cup Honey, 1/2 Cup Olive Oil, 1 Large Egg, 1 – 3 teaspoons Vanilla Extract
• Mix the dry Ingredients into the wet ingredients. Add the Cranberries and Walnuts and mix. If the mixture seems too wet, add a bit of Flour. If it is not binding together very well, you may wish to add an Egg White.
  1/2 Cup Cranberries or Cherries or Figs, 1/2 Cup Walnuts
• Cool the mix for 30 minutes in the Refrigerator.
• Preheat oven to 335 degrees.
• Line a Baking Sheet with Parchment Paper. Drop by rounded teaspoonfuls onto the Baking Sheet. Press down with a Fork to ensure even cooking.
• Bake for about 10-12 minutes or until golden on the bottom of the Cookie. Place Cookies on rack to cool for 5 minutes. The Cookies freeze very well.

• Preheat oven to 350 Degrees F.
• Combine all ingredients in a Large Bowl. Mix well until Batter is blended evenly.
• Use a Tablespoon to portion Batter onto a greased Baking Sheet.
• Bake Cookies for approximately 16 minutes.
• Remove Cookies from Baking Sheet and allow to cool on wire rack before serving.

• In a small Bowl whisk egg for 1 minute with a Fork
  1 Egg
• Add Yogurt, Honey, and Cacoa Powder. Stir until smooth and all Cocoa Powder has been absorbed.
  2 Tablespoons Vanilla Greek Yogurt (we use Face 5%), 1.5 Tablespoons Unsweetened Cacao Powder, 1.5 Tablespoons Honey
• Add in Flour and Baking Powder and stir until mixed.
  2 Tablespoons Almond Flour, 1/4 teaspoon Baking Powder
• Pour mixture into a large Mug sprayed with nonstick spray.
• Sprinkle in Cinamon
• Microwave on high for 1 minute (possibly 30 second more depending on microwave. OR bake for 15 minutes at 400 degrees)
• Remove and let Cake cool for 30 seconds. Carefully turn out on to a plate and top with Raspberries and Cinnamon. OPTIONAL : Sprinkle with Coffee, Nutmeg, or other to taste.
  4 fresh Raspberries, 1/8 teaspoon Cinnamon

• Sift Flours and mix in dry ingredients
  1 1/2 teaspoons Baking Powder, 1 teaspoon Baking Soda, 4 teaspoons Cinnamon, 3 teaspoons Cloves, 1 teaspoon Allspice, 3 Cups Einkorn Flour, 1/2 Cup Flaxseed Meal
• Mix in Nuts and Fruits.
  1 Cup Pecans and Walnuts. chopped up, 2 Pink Lady Apples. chopped up, 1 Cup Cherries and Figs. chopped up
• Mix wet ingredients in separate Container.
  1 Cup Honey, 1/4 Cup Extra Virgin Olive Oil or Avocado Oil, 2 Cups Almond Milk or A2, 1 Egg
• Fold in wet ingredients and mix fully.
• Bake 325 Degrees for 50 minutes.
  1 teaspoon Coconut Oil
• Top with honey and enjoy! 🙂