In my area of Pennsylvania, the Tuesday before Lent is known as “Fasnacht Day”. Traditionally, it was a way to use up all the fat and sugar before a time of fasting. Remember how I’ve mentioned before that in the old days, their daily bread read more…

How to make sourdough Italian bread with spelt instead of wheat and durum.

I started this recipe back in 2011, when all our kids had some sort of allergy. We bought gluten free bread and used that, but now we can use fresh milled bread, making it even better than before. This fresh milled stuffing recipe will become read more…

Spinach pie is one of those dishes that feels like a hug on a plate. Whether it’s the classic Costco version or a traditional recipe passed down through generations, it’s a favorite for good reason. But what if you could make it even better—flakier, more read more…

This recipe for fresh-milled phyllo dough uses hard and durum wheat to create delicate, flaky layers. Perfect for Spanikopita, Baklava, and more, this homemade method simplifies the process with tips for rolling thin, even sheets.

Make fresh Ciabatta rolls or Italian bread with my favorite bread recipe turned sourdough.

A quick, easy pizza dough & flatbread recipe using 100% Kamut grain that also makes for excellent flatbread for quick dinner wins.

This perfectly balanced, subtly sweet lemon blueberry loaf will knock your socks off. It’ll make incredible french toast, letting your maple syrup shine or will pair perfectly with butter or cream cheese toasted.

This cookie has all my faves – Einkhorn & Spelt flour and the perfect mixture of coconut sugar and date syrup. Top it all off with a dark chocolate chip with 70% cacao, and it melts in your mouth like a great cookie should.

Use ancient grains like Spelt, Einkhorn and Kamut to make your baguettes or french bread for a dinner side, or enjoy an appetizer by making crusty crostini. See how to shape them with the included video.