Fresh milled einkorn chocolate chip cookies have changed my life. I’ve always been a chocolate chip cookie snob. But back in the day, that meant following the Nestle Tollhouse recipe to a T, including using refined, bleached all-purpose flour, refined white sugar, margarine sticks for “butter,” and Nestle chips. Let’s just say, things have changed […]
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Muffins were one of the first “successful” things I made with fresh milled flour. With blueberry muffins always being a hit around here, I was determined to make fresh milled flour blueberry muffins right off the bat. Granted, I didn’t open up my grain mill and make good muffins right away, but after a few
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Lemon desserts are always a hit in my house, but these delicious Lemon Bars, made with fresh milled einkorn flour and fresh squeezed lemons are on the top of the list. And I love using a deeply delicious all-natural sugar in these bars to give the lemon flavor a perfect tartness.
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When I started milling my own flour and experimenting with whole wheat baking, muffins stumped me. They either wouldn’t rise, tasted awful, or were crumbly. Fast-forward a few years and a lot of almost-thrown-in-towels, and these whole wheat pumpkin muffins are now a highly-requested treat in my house.
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Cookies are my love language. So when my kids started talking about how Crumbl cookies were all the rage, naturally I was curious. The funny thing is, whenever I indulge in a Crumbl cookie, all I’m thinking about is how I can make them better, cheaper, and more nutritious at home.
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