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The natural sweet nutty flavor of Emmer grain (see below) and fresh ground goodness brings a new experience to the breakfast table. High in protein, fiber and B vitamins; our pancakes are a great source of energy and nutrition for all ages. Emmer waffles were coined a snack time favorite at our local Little Star Montessori School. Recipe included on the back of the package.
Recipe:
1 cup of mix
1/3 cup milk (3oz)
3/4 cup buttermilk (6oz)
2T melted butter or oil
1 large egg
Emmer Farro is an ancient parent to modern wheat, is low in gluten and high in protein and fiber. As a whole grain, it has a delicious nutty flavor and delightfully toothsome texture perfect for grain salads, soups, and pilafs. When milled, it’s sweet flavor with caramel undertones adds enormous appeal to baked goods. It can be used in place of your common “whole wheat” flour for almost any recipe. This nutritionally dense flour (over 16% protein) absorbs moisture quickly; more so than other whole wheat flour. When following standard recipes you may find that you need to add more moisture (about 1/4 more) than what the recipe calls for. Emmer flour can be used as an alternative flour for some people suffering from wheat or gluten sensitivities. Some of our wheat-sensitive customers bake with it exclusively! The flour is ground in a fine grind for multipurpose use. It works best in artisan breads, muffins, cookies, and coffee cakes. It also yields a wonderful rich brown rustic pasta.
Our certified organic emmer is grown with care for maximum nutrient density and cleaned and milled to order in our nut-free processing facility in Winthrop, WA.
Recipe:
1 cup of mix
1/3 cup milk (3oz)
3/4 cup buttermilk (6oz)
2T melted butter or oil
1 large egg
Emmer Farro is an ancient parent to modern wheat, is low in gluten and high in protein and fiber. As a whole grain, it has a delicious nutty flavor and delightfully toothsome texture perfect for grain salads, soups, and pilafs. When milled, it’s sweet flavor with caramel undertones adds enormous appeal to baked goods. It can be used in place of your common “whole wheat” flour for almost any recipe. This nutritionally dense flour (over 16% protein) absorbs moisture quickly; more so than other whole wheat flour. When following standard recipes you may find that you need to add more moisture (about 1/4 more) than what the recipe calls for. Emmer flour can be used as an alternative flour for some people suffering from wheat or gluten sensitivities. Some of our wheat-sensitive customers bake with it exclusively! The flour is ground in a fine grind for multipurpose use. It works best in artisan breads, muffins, cookies, and coffee cakes. It also yields a wonderful rich brown rustic pasta.
Our certified organic emmer is grown with care for maximum nutrient density and cleaned and milled to order in our nut-free processing facility in Winthrop, WA.
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