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For savory biscuits glaze with butter or for sweet glaze with honey.
Photo by GettyImages/rudisill
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“Harvest Arts for Small-Scale Growers” by Eli Rogosa, takes a closer look at the culture, biodiversity, resilience, and cuisine of ancient wheat.
Courtesy of Chelsea Green
Ingredients
- 1⁄2 cup maple sugar (72 g) or organic sugar (100 g)
- 1 1⁄2 cups (180 g) sifted einkorn flour
- 1⁄2 cup (61 g) tapioca flour
- 1⁄2 tsp (3 g) salt
- Pinch baking powder
- 1⁄2 cup (120 g) heavy cream
- 1⁄4 cup (60 g) plus 1 Tbsp (15 g) white wine
- 1 Tbsp (15 g) maple syrup or honey, for glaze
- 1 Tbsp (15 g) olive oil or melted butter, for glaze
Directions
- Combine all ingredients. Knead well. Shape.
- Glaze with a mix of maple syrup or honey and olive oil or melted butter.
- Let rest for half an hour. Bake in a preheated oven set to 350°F (177°C).
- Bake for about 25 minutes till golden. Lightly dust with flour.
Reprinted with Permission from Restoring Heritage Grains by Eli Rogosa and Published by Chelsea Green.
Restoring Heritage Grains: The Culture, Biodiversity, Resilience, and Cuisine of Ancient (Chelsea Green, 2016) by Eli Rogosa, explores ancient wheat and how it is used today. Find out why it is important to restore this ancient wheat and the advantages it can provide. Learn of the different types of grains found around the world that make up this collection of grains. Find this excerpt in Chapter 5, “A Taste of History.”
