Jovial 100% Organic Einkorn All-Purpose Flour Description
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Regeneratively Farmed
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100% Organic
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Wheat as Nature Intended™
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The Only Wheat Never Hybridized
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Low Gluten Index
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Unbleached & Unbromated
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USDA Organic
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Non-GMO Project Verified
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RO Bronze - Regenerative Organic Certified
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Glyphosate Residue Free
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Kosher
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Product of Italy
Wheat as Nature Intended™
Einkorn was planted by the very firs farmers over 12,000 years ago during the Neolithic Revolution. Left untouched, it's one of the oldest and purest foods in existence today. In fact, it's the only wheat never hybridized, making it well tolerated by many with gluten sensitivities.
While modern wheat was bred for higher yields and stronger gluten, einkorn's tiny grains stayed true to nature, with less carbohydrates, more protein, and a deliciously sweet flavor, just as wheat was meant to be. Whether you're baking sweet or savory, you're going to love the results you get using Einkorn All-Purpose Flour.
This pure and nutrition flour is 80% of the whole grain. A part of the germ and the bran have been removed so the flour stays fresh. We work directly with small, organic farmers and each harvest is certified glyphosate-free by The Detox Project to maintain the integrity of this most ancient grain so you can feel great about the wheat you bake with.
Einkorn: unchanged for 12,000 years
Modern Wheat: bred for higher yields and strong gluten
Free Of
GMOs, glyphosate residue.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1/4 Cup Dry (30 g)
Servings per Container: About 30
| Amount Per Serving | % Daily Value |
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| Calories | 100 | |
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| Total Fat | 0.5 g | 1% |
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| Saturated Fat | 0 g | 0% |
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| Trans Fat | 0 g | |
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| Cholesterol | 0 mg | 0% |
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| Sodium | 0 mg | 0% |
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| Total Carbohydrate | 20 g | 7% |
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| Dietary Fiber | 2 g | 7% |
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| Total Sugars | 0 g | |
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| Includes 0g Added Sugars | | 0% |
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| Protein | 4 g | |
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| Vitamin D | 0 mcg | 0% |
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| Calcium | 8 mg | 0% |
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| Iron | 0.5 mg | 2% |
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| Potassium | 60 mg | 2% |
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| Manganese | 0.68 mg | 30% |
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| Selenium | 19.8 mcg | 36% |
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Other Ingredients: Organic Einkorn flour.
Contains Wheat
For Detailed Manufacturing Facility Information, Please Visit JovialFoods’ Manufacturing Website.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
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Linzer Cookies With Einkorn Flour
[vc_row][vc_column][vc_column_text]These Linzer cookies bring a touch of elegance to your fall baking lineup. Made with a nourishing blend of einkorn, rice and almond flours, they deliver a tender crumb and nutty sweetness that pairs beautifully with the bright flavor of organic fruit spread. Finished with a dusting of powdered sugar, each bite feels both nostalgic and refined— perfect for gifting, gatherings or cozy fall baking.
Linzer Cookies With Einkorn Flour
- 2-1/4 cups all-purpose flour
- 1/4 cup white rice flour
- 3/4 cup almond flour
- 3/4 cup granulated sugar
- 1/4 tsp. fine sea salt
- Pinch of cinnamon
- 12 Tbsp. cold unsalted butter (cut into 1/4-in cubes)
- 1 large egg (beaten)
- 9 oz. fruit spread of choice
- 3 Tbsp. powdered sugar (for dusting)
- Preheat oven to 350 degrees F. Line cookie sheet with parchment paper.
- In medium bowl combine flours, sugar, salt and cinnamon.
- Cut in butter with pastry blender until mixture is sandy. Add egg and knead in bowl until dough is smooth.
- Divide dough in half. Form each half into disc, wrap in plastic wrap and refrigerate for 1 hour.
- Place first piece of dough in between two pieces of parchment paper, dusting paper and top of dough lightly with flour. Roll dough to 1/8-in. thick. Using 2-in. fluted cookie cutter, cut out rounds. Half of round will be base of cookies. To make tops, use 1-in. cookie cutter to cut out centers from half of rounds. Transfer cookies to baking sheet 1-in. apart. Gather scraps into ball, chill for 10 minutes, then roll out again and proceed in cutting equal numbers of bases and tops.
- Bake for 12 minutes until edges begin to brown slightly. Let cookies cool on cookie sheet for 5 minutes then transfer them to wire rack to cool completely.
- Continue with remaining piece of dough.
- Before serving, spread 1 teaspoon of fruit spread on cookie bases. Dust tops with powdered sugar and place on top of fruit spread. Serve immediately.
- Unfilled cookies can be stored for up to 3 days and filled as needed.
Get these ingredients and more at Vitacost.
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