Lamb Shanks w/ Einkorn & Potatoes | #EinkornExperiment

It's hard to believe that we're already midway through March, but today is the 15th, and that means it's time for another update on the Einkorn Experiment! Since I talked about einkorn flour three months in a row, I wanted to switch things up and share my latest experience with the whole einkorn wheat berries this month.

Hemp-Chia-Flax Einkorn Crackers | #EinkornExperiment

It's time for another edition of The Einkorn Experiment! This month I decided that I wanted to try my hand at using einkorn to make crackers. Homemade crackers are usually pretty simple to make, and always leave me feeling a sense of accomplishment as I pull them from the oven.

Since I'm still getting comfortable with einkorn flour and its slight differences from all-purpose in a recipe like this, I chose this recipe by Cathy from Bread Experience via Einkorn.com as a starting point. So, here's the thing about einkorn flour—it absorbs liquid slower than all-purpose flour, so you have to take things a little slow, and take care not to over-mix in an effort to incorporate everything.

Bacon Rosemary Einkorn-Cornmeal Biscuits | #EinkornExperiment

The experiment in einkorn continues! I've been in the mood for biscuits lately, so I thought that was the perfect excuse to do further experimenting with the all-purpose einkorn flour that I mentioned last month. I started with a base recipe that I'd saved from the November issue of Cooking Light magazine, when best intentions of adding it to my Thanksgiving menu fell through.

The original recipe used spelt flour, and I thought since spelt and einkorn were so similar (and sometimes used interchangeably), that maybe this recipe would translate well. I did change things up a bit by adding fresh rosemary and that elusive thing known as leftover bacon to the mix.

Giant Chocolate Chip Raisin Einkorn Cookies | #EinkornExperiment

I'm pretty excited to announce that this month kicks off a new project I'm embarking on with my friend Lora from Savoring Italy. Together we'll be experimenting in the kitchen with the oldest wheat known to scientists*—Einkorn.

We both have our reasons for wanting to learn more about this grain whose wild form has been traced back tens of thousands of years, mine being several. I'd read that einkorn was a nutritious grain that contained higher levels of protein and essential fatty acids, and that it was easier to digest than modern wheat. Since its nutrients are better absorbed, people wth gluten sensitivities are often able to consume einkorn without the belly and digestion issues (although it's not recommended for people with celiac disease or those who have allergies to wheat or gluten).