In the past few weeks, I’ve made many recipes using freshly milled flour that I’ve ground with my Mockmill Professional 200 Grain Mill. The grain mill has opened up an entirely new door for creativity in the kitchen, and I’m enjoying myself immensely.
Of the numerous grains I’ve purchased in bulk, Eikorn is on that list, and, from my research, it’s the oldest grain known to scientists. It’s also considered man’s first wheat. It’s one of the only grains that has not been hybridized. It’s higher in protein and has less starch than any other wheat. I’d never used Eikorn before acquiring my grain mill, so it’s a new grain for me to experiment with, and I have plenty to use since I purchased 42 pounds. I’ve finally ventured out and started preparing various food items with this grain.
The cheesy mushroom and butternut squash bread I made a few days ago had three different types of grains added to make the flour, one of them being Eikorn.
This morning, I decided to make Eikorn Chocolate Chip Cookies. They are sugar-free cookies, and all the ingredients are organic.
Results? I like how the cookies turned out, although I won’t be eating too many of them. I much prefer savory. Most important is that my daughter loves them. I do think I’ll tweak the recipe a bit to make them a bit softer. I’m thinking of letting the cookie dough sit for about an hour before baking the cookies or perhaps adding additional liquid to the cookie dough to make a softer baked cookie. Why: The dough seemed a bit dry. Which can happen with freshly milled flour. However, the cookie is not dry. It’s super moist and gooey inside like my daughter loves chocolate chip cookies.
Further research in the book Einkorn: Recipes for Nature’s Original Wheat by Carla Bartolucci, which arrived a few hours ago from Amazon, confirmed what I suspected based on how the cookie dough felt. Yes, it was dry and freshly milled Eikorn needs to rest before it’s used. In the book, Carla recommends letting the dough rest for at least 15 minutes. I’ll make sure I do that next time.