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Jovial 100% Organic Einkorn Whole Wheat Flour -- 32 oz

Jovial 100% Organic Einkorn Whole Wheat Flour
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Jovial 100% Organic Einkorn Whole Wheat Flour -- 32 oz

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Jovial 100% Organic Einkorn Whole Wheat Flour Description

  • 100% Whole Wheat
  • The Only Wheat Never Hybridized
  • 4g Protein Per Serving
  • 32g Whole Grains Per Serving
  • USDA Organic

Eat the original wheat and feel great knowing einkorn has remained as pure as it was 12,000 years ago. 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. You can bake breads, cakes, cookies, and make fresh pasta with whole grain einkorn flour. We work directly with small farmers to grow and maintain the integrity of this most ancient grain, so you can feel great about the wheat you eat.


Harvest health from history!

*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: 1/3 cup (32 g)
Servings per Container: About 28
Amount Per Serving% Daily Value
   Calories from Fat5
Total Fat1 g1%
   Saturated Fat0 g0%
   Trans Fat0 g
Cholesterol0 mg0%
Sodium0 mg0%
Total Carbohydrate17 g6%
   Dietary Fiber4 g16%
   Sugars0 g0%
Protein4 g
Vitamin A0%
Vitamin C0%
Other Ingredients: Organic whole wheat einkorn flour.
Contains wheat.

Our facility is free of milk, eggs, peanuts, tree nuts, shellfish, fish, and soy.

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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Vanilla Cookie Cups with Strawberry Cream

How do I love these? Let me count the ways. I love these cookie cups to the depth of the crunchy cookie bottoms and to the height of the light and sweet strawberry cream peaks. I love them for satisfying the most quiet needs of my sweet tooth without artificial colors and flavors. I love them for marking special occasions with my sweetie. I love them for any ol’ day of the year, since they take only about an hour to make. Sometimes I even love them after they’re gone – because their absence lets me look forward to our next encounter.

Vanilla Cookie Cup with Strawberry Filling on White Plate |

Vanilla Cookie Cups with Strawberry Cream

Vanilla cookie cups

  • ½ cup grass-fed butter, (at room temperature)
  • ¾ cup + 2 Tbsp. coconut sugar
  • 1 large egg
  • ½ tsp. vanilla extract
  • 1¼ cup whole wheat flour
  • ½ tsp. baking soda
  • 1/8 tsp. salt

Strawberry cream filling

  • 1.2 oz. freeze-dried strawberries
  • 2 cans (5.4 oz.) coconut cream, (solid portion only)
  • 2 Tbsp. honey
  1. Preheat oven to 350 degrees F. Spray muffin pan with non-stick spray and set aside.
  2. In large mixing bowl, use a hand-held mixer to beat butter on high speed until smooth, about 3 minutes.
  3. Add in sugar and beat on high speed until light and airy.
  4. Add in egg and vanilla extract and mix on low speed just until mixed.
  5. Mix in whole wheat flour, baking soda and salt until combined.
  6. Place cookie dough in fridge for at least 30 minutes.
  7. Roll about 3 tablespoons of cookie dough into a ball and gently press into muffin tins. Repeat until all 12 molds are filled with cookie dough.
  8. Bake for 8 minutes. Remove from oven and (since the cookie will puff up) gently flatten the center of each cookie with a spoon, forming a cup-shaped cookie.
  9. Let cookies cool in pan for 10 minutes then place on serving dish. Continue to let cool.
  10. In food processor, process freeze-dried strawberries until a fine powder forms.

  11. Whisk together the solid portion of the coconut cream with the processed strawberries and honey until smooth.

  12. Spoon strawberry cream into each cooled cookie cup. Add toppings (like sprinkles) if desired.

  13. Serve cookie cups immediately. Store leftover cookies (if there are any) in the fridge.

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