Look for me on:
Einkorn Sourdough Jam Pies
Einkorn Mini Pies
I love Valentine's Day, and I love einkorn flour, so the two always go together. I have been using einkorn flour for everything lately, including these little jam pies, so I can't wait to share the recipe and video 🎥 I made, along with my new Einkorn eBook for Members!
I will be speaking about einkorn bread at the Sourdough Festival at 123 farms on February 17th, 2024, which I participate in almost every year around February. Check out the venue. I really love einkorn and think it is the answer to the gluten problem so many are having. It is also a powerful way to feed your microbiome.
There are small carbohydrates called fructans in einkorn wheat. These carbohydrates selectively promote the growth of the beneficial bacteria that live in the colon. The fructans create a prebiotic effect that directly impacts the bifidobacteria and lactobacilli species and supports a greater diversity of health-promoting bacteria. An increase in these specific species helps maintain the intestinal mucosa and reduce inflammation. You will notice a difference when you start eating more einkorn recipes. Your stool color will change to orange, and you'll notice that eliminating is faster and more efficient.
There are so many ways to enjoy einkorn wheat, and since it has a different type of gluten, almost everybody can enjoy it. Check out my jam pies for Valentine's Day or anytime. My family has even been putting them in the toaster and calling them breakfast pop-tarts! Check out my new Einkorn Ebook!
Einkorn Recipes
Einkorn Recipes eBook
Einkorn Sourdough Starter
Einkorn Sourdough Jam Pies
Watch The Video
Ingredients
Sourdough Pie Crust
- 1½ cups Einkorn Flour
- 1 tablespoon Date Sugar - or any kind of sugar
- 1 teaspoon Celtic Sea Salt
- 1 cup Butter - cold
- 1 cup Einkorn Sourdough Starter - cold (straight from the fridge)
Mini Pies
- Sourdough Pie Crust
- ½ cup Cherry Jam - or use your favorite!
- ½ tablespoon Water
- 1 whole Egg
Every ingredient with a link was selected by me to make it easier for you. I may receive a small affiliate commission if you buy something through my links. Thank you! ❤️
Instructions
Sourdough Pie Crust
- Chop your cold butter into pieces or shred it with a cheese grater.
- Add flour, sugar, and salt to the bowl of a food processor.
- Sprinkle your very cold butter on top of your flour and pulse in the food processor a few times.
- Pour your sourdough starter into the food processor and pulse until the dough just barely starts to form together and still has a bit of crumble.
- Take the dough out of the food processor and gently squeeze it together.
- Place your dough on a lightly floured surface.
- Divide the dough into two equal pieces and roll into flattened discs.
- Wrap the discs in plastic wrap and chill for at least one hour or up to several days in the fridge before using it.
Mini Pies
- Preheat oven to 400°F.
- In a small bowl, whisk together an egg and ½ tablespoon of water, set aside.
- Roll out one of your pie crust discs using a rolling pin.
- Use a large cookie cutter (we used a heart shape) to cut out your shapes. (This should make about 6-8 mini pies.)
- Place half of your shapes onto a parchment-lined baking sheet.
- Fill the center with jam.
- Using a pastry brush, brush on your egg wash around the edges.
- Place one of your pie shapes on top of the filled pie. Use a fork to press the edges down together to seal.
- Continue with remaining shapes and place on baking sheet, leaving 2 inches between each pie on your baking sheet.
- Chill pies in the freezer for 5 minutes.
- Remove from freezer and brush the top of the pies with egg wash.
- Bake for 12-16 minutes until golden brown.
- Allow to cool for a few minutes before removing from pan. Enjoy!
Are you on the list?
Sign up today and I'll send you my free Getting Started Guide!
Each week I'll send you updates, tips, recipes, and more! You might even be a winner of my weekly giveaway! (starter cultures, memberships, and more!)
Come be a part of my cultured food family!
