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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Chocolate Chip Ricotta Cake
[vc_row][vc_column][vc_column_text]Simple, sweet, and irresistibly tender, this ricotta cake is a nod to classic Italian baking. Made with Jovial Einkorn All-Purpose Flour, it features the oldest and purest form of wheat, prized for its rich flavor and digestibility. The addition of ricotta lends a creamy texture and subtle tang, while dark chocolate chips add a touch more rich indulgence to each bite. Perfect for a cozy gathering or a quiet moment with a cup of coffee, this cake is proof that sometimes the simplest desserts are the most memorable.
Chocolate Chip Ricotta Cake
- 2 cups Jovial Einkorn All-Purpose Flour
- 2-1/4 tsp. baking powder
- 1 pinch salt
- 3 large eggs
- 1/3 cup butter
- 3/4 cup sugar (+ 1 Tbsp. )
- 1 cup ricotta cheese
- 1/4 cup milk
- 1/2 cup dark chocolate chips (or bittersweet chocolate chips)
- Preheat oven to 350 degrees F. Remove all ingredients from refrigerator to let sit at room temperature a few minutes.
- Separate egg yolks from egg whites and contain in two separate large bowls. Refrigerate egg whites.
- In small saucepan over low heat, melt butter and set aside.
- To bowl with egg yolks, add sugar and use electric mixer on low speed to begin to whip mixture. Gradually increase speed to high and whip until mixture is frothy and light in color.
- Lower mixer speed to medium and add melted butter and mix until fully incorporated. Add ricotta cheese and continue mixing at medium speed until mixture is smooth and uniform.
- From refrigerator, remove bowl containing egg whites and use electric mixer to whip into stiff peaks.
- Using spatula, slowly fold whipped egg whites into ricotta mixture until fully combined. To this bowl, sift in flour, baking powder and salt; fold into batter. (Note: Mixture may seem thick at this point.)
- To bowl with batter, add milk and mix with spatula until fully absorbed. Finally, fold in most chocolate chips, leaving out a handful.
- Butter 8-inch cake pan and cover the bottom with a circle of parchment paper to help remove cake after baked. Pour batter into cake pan and spread evenly with spatula. Sprinkle on remaining chocolate chips.
- Bake 40-45 minutes, until toothpick inserted in center comes out clean. Cover top with foil if it begins to brown excessively. Remove from oven and let cool 30 minutes before removing from cake pan.
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