Justine's Journey

• In a Saucepan, cook Honey and Coconut Oil together until it reaches the boiling point.
  2 Cups Honey , 1 1/2 Cups Coconut Oil
• Whisk together Einkorn Flour, Baking Soda and Spices (heaping teaspoon) until no streaks remain.
  2 teaspoons Baking Soda , 1 1/2 teaspoons Cinnamon , 1 teaspoon Cloves , 7 1/2 Cups Einkorn Flour , 1 teaspoon Allspice
• Form the Dough into 4 rolls, wrap in Parchment Paper and chill thoroughly in the Refrigerator for at least 2 hours.
• Slice into 3/8 inch thick slices .
• Bake in preheated 375 Degree F oven for 9 minutes .
• Enjoy 🙂

• Feed the Sourdough Starter 4-8 hours before making this Bread.
• Combine all ingredients in a Large Bowl until it begins to form a ball. The Dough should be barely sticky and one large mound able to hold it's shape.
• Cover the Bowl and let sit 15 minutes so the grain absorbs all the moisture in the Dough.
• Scrape out the Dough onto a lightly floured surface and fold the Dough 8-10 times. Pull Dough back into a ball and place into a banneton or the Bowl. Cover with a damp Cloth . Let it rise for 6-8 hours.
• After 6-8 hours preheat the Dutch Oven to 475 Degrees Fahrenheit. Lower the middle Oven Rack if needed to fit the Dutch Oven into the Oven. After 30 minutes remove the Dutch Oven and line with Parchment Paper.
• Drop the risen Bread Dough into the Parchment lined Dutch Oven then rub lightly on top with more Flour. Score the Dough. Cover with the Dutch Oven Lid and bake for 20 minutes. Remove Lid and bake 15 more minutes.
• Let the Bread cool on a Cooling Rack for 30-60 minutes before cutting. Enjoy!

• Preheat oven to 350°F. Oil and Flour an 8.5” x 4.5” inch Loaf Pan.
• In a large mixing Bowl or in a Standing Mixer with the Wire Whip, or by hand beat the Pumpkin Puree until very smooth. Add Eggs and continue to beat until creamy and thick, about 2 minutes.
  1 Cup Pumpkin Puree, room temperature, 3 large Eggs
• Add Honey and beat for 1 minute.
  9 Tablespoons Honey
• Add ½ cup of Olive Oil, Cinnamon, and Ginger, beat for 1 minute more.
  ½ Cup Extra Virgin Olive Oil, plus more for oiling the Pan, 1 teaspoon Cinnamon. heaping, ½ teaspoon Ground Ginger
• Sift Einkorn Flour and combine with Baking Soda and Sea Salt.
  2½ Cups All-Purpose Einkorn Flour, sifted, 1 teaspoon Baking Soda, ½ teaspoon Sea Salt
• Add the dry ingredients to the wet ingredients slowly, combining with a Spatula until just incorporated. Do not overwork the Batter.
• Pour Batter into the Loaf Pan and bake for 50-55 minutes, or until a Cake Tester / Toothpick comes out clean.
• Let cool for 10 minutes before turning out on a Wire Rack to cool.
• Slice and serve. Store leftovers at room temperature, cover for 3-4 days. It can also be frozen and defrosted at room temperature.

• 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