I promise you guys I won\u2019t start blogging about various flour alternatives and peaches every week. Also, (since I\u2019m dishing out promises) I promise not to jump on every single bandwagon that comes clattering down the road either. Ok, with that said I used einkorn flour to make this deliciously buttery galette crust. Before you go rolling your eyes give me a sec to tell you how delicious this stuff is! You know how a homegrown tomato doesn\u2019t hold a candle to a store-bought one? The tomato you grew yourself is bright red all the way through, tastes sweeter, smells better and has way more vitamins too. That\u2019s how einkorn flour is compared to regular flour. <\/p>\n
It\u2019s everything you love about flour (minus the stuff you don\u2019t like about it), plus it just tastes better and it\u2019s more nutritious. I was never a huge fan of spelt, it\u2019s good, don\u2019t get me wrong but it just tastes like spelt, more whole wheaty than I would like sometimes, ya know? Einkorn is lighter and more neutral in flavor with subtle hints of nuttiness, plus it has more protein than spelt! It\u2019s the original old-school wheat and proof that somethings are better unaltered and in their natural state. It\u2019s kinda crazy to think about how foods that are bred for higher yields and grown on a large scale are less flavorful and not as nutritious. Einkorn has all the natural occurring essential nutrients that has been synthetically added back into conventional wheat flour. Plus 200% more lutein, 50% more manganese, riboflavin and zinc, 20% more magnesium, iron, B6\u2026 etc, etc, you get the point, it\u2019s awesome! Oh and if you\u2019re one of those sensitive tummy types einkorn flour is super easy to digest. <\/p>\n