Cream Of Einkorn Porridge

I love Einkorn Wheat. It is a healthy ancient grain with tons of benefits and it has also never been hybridized. I have a full blog post that goes more in-depth about this wonderful little grain. You can check out my post on “Einkorn Wheat” here on my blog.

If you have never tried Einkorn wheat then you are in for a tasty treat. This tasty grain does not act like normal flour/wheat and requires less liquid and It is more tolerable for people with gluten allergies, although it is not gluten-free. I would not recommend any form of wheat or wheat products if you suffer from celiac disease. Please do not eat wheat or wheat products if you suffer from this autoimmune disease.

I find that Einkorn is a healthier option that is more easily digestible as well as any flours that have gone through the “sourdough” process and I always have these two styles on hand. You can always find organic Einkorn in Publix or online (Amazon or einkorn.com). I buy Einkorn berries and ground Einkorn. Jovial has a wonderful Einkorn all-purpose flour. They are very inexpensive, however, not as cheap as modern hybridized flours like wheat or all-purpose. It is a healthier option so I don’t mind paying an extra 1 to 2$.

Einkorn offers a sweet and slightly nutty flavor. I find that paired with honey, maple syrup, fruit, and nuts in this delicious breakfast dish is not only tasty but filling. It is perfect for kids who don’t like oatmeal, as my daughter does not, but often asks for this porridge for breakfast. It takes less than 10 minutes to cook and is so good. You can cook this porridge for as long as you like to get the desired consistency that you like. We like ours slightly on the thicker side. However, you serve this porridge up it is sure to please.

Let’s get started.

INGREDIENTS:

1 cup Einkorn wheat flour
3 cups milk
1/4 tsp salt (I use fine pink salt)
2 tbsp unsalted butter
3 tbsp honey or maple syrup
1/2 cup cream or half and half

DIRECTIONS:

1. In a large sauce pan over medium/low heat add the milk and salt. Let the milk begin to warm up. Slowly sprinkle in the einkorn flour while whisking to prevent clumps. Whisk constantly. When the mixture begins to boil turn the heat to low and continue to whisk until thickened.
2. Add the honey/maple syrup,butter, and 3/4 of the cream, reserving 1/4 of the cream for the top of your porridge later. Whisk the butter and cream into the porridge until well combined. Remove the porridge from the heat.
3. Dish the porridge into serving bowls and serve with stewed berries, fresh/frozen berries, nuts/seeds, maple syrup, and remaining cream. You can serve this however you like. Whatever you like on your oats will work beautifully with this porridge.

• Suggestions for toppings: stewed berries, fresh berries, frozen berries, nuts, seeds, coconut, peanut butter, honey, maple syrup, cream, half and half, milk, nut butters…etc.. the sky is the limit.
• If you mill your own einkorn at home use the coarse setting on your grain mill. If you do not own a grain mill the all purpose einkorn flour will work just fine and we often have this on hand so it works great.
• The mixture will thicken as it cools so depending on how thick or thin you like your oats will determine on how long you will cook your porridge. We like ours on the thicker side because we add cream and maple syrup which thins it down a bit later.
• This makes for a great breakfast meal prep. I love making a batch on Sundays and having it on hand during the week for a quick heat and go meal.
• If you want to meal prep this I would suggest keeping the porridge seperate from any of the toppings. You can always add those when serving later. Keep the porridge in an airtight container in the fridge up to 1 week.
• You an also use sugar free sweetener of choice if you wish to do so. It will be just as delicious.