The first bite was warm and silky in texture, lighter than a regular brownie, but with the depth of chocolate flavor one would expect in a brownie. The Fudgey Chocolate Brownies were the first recipe I made from Carla Bartolucci’s new cookbook, Einkorn – Recipes for Nature’s Original Wheat. They were everything I hoped they’d be.
I feel almost a bit smug, as if I’ve known about this brand of ancient grain before everyone else. Of course I haven’t, but it’s gained a lot of popularity over the last few years, as it should.
I learned about Jovial foods in 2009. I was contacted by one of the Jovial representatives asking if I’d like to sample some of the Jovial products. I was definitely intrigued because at that time my youngest daughter had been through a year of tests and doctors to try to figure out why she had so many digestive issues as well as other allergies. The final diagnosis – a wheat allergy.
I took my daughter off wheat and started blending our own gluten-free flour from five or six ingredients, always trying to come up with something that would have the taste and texture of classic wheat. So when we had the opportunity to try Jovial products as well as their Einkorn flour, I was elated.
Einkorn is the only wheat never hybridized and it’s one of the first forms of cultivated wheat, which can be traced back over 12,000 years to the Fertile Crescent. Because it lacks high molecular weight proteins, people who are gluten sensitive find they can tolerate this ancient form of wheat and once again enjoy delicious baked goods that aren’t gritty or sticky in texture.
Carla Bartolucci, founder of the Jovial line of organic foods, takes the mystery out of baking with nature’s original wheat. Each recipe from the book Einkorn feels like a little gift; lovingly tested and perfected and always perfectly delicious.
This book is a treasure to behold – one to be passed from generation to generation.
Delicious Wishes and Loads of Love,