One of the goals that I set for myself in 2018, and one that I am probably most proud that I have managed to implement in my daily life was to change the way that I shop. Whether it be shopping for clothing, or housewares, or bath products and groceries… Essentially I wanted to challenge myself to think much more critically about the things that I fill my home and my life with.
For me this meant, really taking a step back to think about the things that I truly “need” in my life, versus the things that I think “I want” or the things that I think will “make me happy.” Keeping in mind sustainability, reducing my environmental footprint, shopping local, and probably most importantly understanding where my food and ingredients are coming from.
This year I really went on a journey to change the way I think about food (more about which I will be sharing soon in a later post), and throughout this journey, one of the things that I found to be the most enlightening was discovering that when you use fresh, local ingredients, you will undoubtably taste the difference.
This past January I made a pact with myself to bake with as many locally sourced ingredients as I could find. I started using eggs from the happy chickens on my best friends property; I sourced out my favourite dairy from local farmers, and found BC based companies who are producing wonderful things like chocolate, peanut butter and sea salt.
Probably the biggest (and scariest) shift for me, was when I decided to take the plunge and change the flour that I was baking with. Truth be told, this was hard for me. I was resistant to this ingredient swap for the longest time because I didn’t know how it was going to change the consistency and flavour profile of my favourite homemade goodies. I was worried they “wouldn’t be the same.”
But one day I did it – I took the plunge and I ordered a bag of Eat Grain flour online. I was excited but also nervous, but when those beautiful little brown paper bags, filled with flour and tied together with string arrived at my door step… I’m not exaggerating when I say I felt like it just might be love at first sight.
First thing I did, was bake a batch of chocolate chip cookies using the flour. I took my favourite recipe, and swapped in my regular flour for Eat Grain’s Sifted Red Fife Wheat Flour. I scooped the dough out onto the cookie sheet, popped them in the oven and impatiently waited by my oven door for my timer to beep so I could see the result.
The timer went off, I opened the oven door and I could not believe my eyes… the cookies were beautiful. Stunning little works of crackly cookie art. I pulled them from the oven and set them on a rack, waiting impatiently yet again for them to cool enough so that I could take a bite.
Finally the time had come… I took a bite. I swooned. Life will never be the same. I truly, could not believe the difference in flavour. The cookies tasted so fresh; flavourful; and dare I say it, better than ever before???
Was I imaging this? I really started to wonder if I making this shift up in my mind. I had to put it to the test. I brought them into work and told nobody of my change in flour. I simply awaited their reactions. I wanted to see if they would notice without my telling them that something was different. To be completely honest I seriously doubted that they would notice. But then it happened… people kept popping their heads into my office telling me that these were the best chocolate chip cookies they had ever tasted… I give full credit to the flour.
I have been obsessed with their flours for months, so when they recently released their Einkorn Flour, I could not wait to get my hands on a bag!
I had this idea in my mind for Brown Butter Einkorn Flour Snickerdoodles and let me just say this; they are downright addicting, and the smell that they will fill your house with is seriously intoxicating.
These snickerdoodles are a must add to your holiday baking list. The nutty flavour from the browned butter in combination with the Einkorn Flour and the cinnamon is a serious winner. So warm, soft and chewy… you won’t be able to stop at just one. You have been warned.
Happy baking lovelies
KP xoxo
Brown Butter Einkorn Flour Snickerdoodles
Things you need…
Brown Butter Einkorn Flour Snickerdoodles
2 1/2 cups Eat Grain Einkorn Flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1 and 1/2 teaspoons ground cinnamon
pinch of nutmeg
1/2 teaspoon salt
1 cup butter, browned and cooled to room temperature
3/4 granulated sugar
1/2 cup brown sugar
1 large egg, at room temperature
2 1/2 teaspoons pure vanilla extract
Cinnamon Sugar Topping
1/3 cup granulated sugar
1 teaspoon ground cinnamon
How to make…
Cinnamon Sugar Topping
In a small bowl, mix together cinnamon and sugar until combined; set aside.
Cookies
Preheat oven to 375F degrees and line two baking sheets with parchment paper.
In a medium bowl, whisk together einkorn flour, cream of tartar, baking soda, salt, cinnamon and nutmeg until combined; set aside.
In a separate large bowl or the bowl of a stand mixer, beat together browned butter and sugars until pale and fluffy – about 5 minutes. Scrape down the sides of your bowl and add the egg + vanilla; beat until smooth and creamy. Scrape down the sides of your bowl again, and add your flour mixture in two additions. Beat on low speed until combined.
Scoop the dough into about 1-2 tbsp portions (depending on how large you want your cookies) and roll the dough into balls. Roll the balls in the prepared cinnamon sugar mixture and place on prepared baking sheets 2-3 inches apart – you should be able to fit about 12 on a standard baking sheet.
Bake cookies for 9-10 minutes or until the edges are a light golden colour. Remove them from the oven and use a spatula or the back of a spoon to gently press the tops down to encourage those delicious looking snickerdoodle cracks. Sprinkle with a bit more cinnamon sugar and allow to cool for at least 10 minutes before digging in!
Allow to cool completely and store in an air tight container for 4-5 days – or if you would like your cookies to last longer, I suggest storing them in a ziplock bag in the freezer. Simply remove the night before you intend to serve them.
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