cooling-2_1 Hey Folks, Membership is filling up fast…now is the time to reserve your share! It is also an exciting year for the CSA with two new offerings. The ancient wheat known as Einkorn will be available in both berries and flour(Certified Organic) for the 2016 share! unload-2_1 We used it to make these Pumpkin Spice Muffins and it they are delicious. This recipe can be used with any type of wheat flour(Red Lammas, Redeemer etc…) and you can substitute pumpkin with squash, carrot, banana, or zuchini. So it makes a great base recipe for shortbreads…

The recipe is as follows:

Scale out your dry and wet ingredients into two separate bowls and mix each separately. Then mix just until evenly combined and portion into your baking forms(Muffin Pans, Loaf Pans, etc…)

Dry

  1.  Wheat Flour(Einkorn, Spelt, Redeemer, Red Lammas)         12 oz
  2.  Baking Soda                                                                            1 tsp
  3.  Baking Powder                                                                         1 tsp
  4.  Salt                                                                                           1/4 tsp

Wet

  1. Roasted Pumpkin(roast for at least 2 hours until dry and sweet) 7 oz
  2. Egg                                                                                               1
  3. Melted Butter(oil)                                                                          4 oz
  4. Yoghurt                                                                                         9 oz
  5. Milk(or water)                                                                                2/3 cup

 

pumpkin-prep_1 You can also bake minis like we did here or a loaf pan or whatever baking forms you got! This is based on the recipe from Wheatberry called Stan’s Bran Muffin…it was a huge hit and now it is yours for the baking! mini-pumpkin-spice-einkorn-muffins_1 So Cute…or as Gabriel used to say…so toot! sugar-pumpkins-2_1