Nicole Chryst
Wellness Educator
Chasing truth, beauty, goodness, and all things naturally wholistic.
Faith over fear.
Ephesians 2:8-10
I’ve been married to my high school sweetheart since 2003. Together, we have four amazing children, by birth and adoption. When I am not homeschooling my favorite students, I spend my days on our 7-acre property where I try my best to love my family well and experiment with hobby homesteading. My favorite things to do are cultivate my ever-expanding gardens, wrangle chickens, ferment all the things, sourdough bake with einkorn flour, and figure out new ways to use herbal remedies and essential oils. I believe God has tasked us to be good stewards of our spaces in the world, and I guide my children to do the same.
I am a board member of The Sparrow Fund and an Empowered to Connect Facilitator. I love to dig in the dirt, cook nourishing food, capture beauty through my camera lens, watch the sunrise on the beach, and spend time with good literature on my porch while sipping on a hot cup of coffee.
Needing to come up with a cinnamon roll recipe for Christmas this past year (thanks, Covid), I set out on a quest to find a recipe for sourdough einkorn cinnamon rolls. I know cinnamon rolls are typically baked with yeast, but I love sourdough so much that I haven’t baked with yeast in years. Sourdough...
I tried baking Oatmeal Raisin Cookies with einkorn flour last Christmas (based on an einkorn recipe from Pinterest), and it didn’t go well. They were flat and just didn’t have the right texture, and then I ran out of time to try again. This Christmas season, I was determined to create a cookie I liked. ...
I’ve made these Sourdough Einkorn Crepes several times now and they’re a serious winner in my house. They offer an unusual yumminess with the sourness from the fermentation, and I like that the overnight proofing process eats a lot of the sugar and digests some of the gluten. They’re a nice deviation from our normal...
I set out to make these scrumptious einkorn biscuits this morning and realized I had never blogged them, so today is the day! Everyone devours these babies. They’re so, so tasty and relatively easy to throw together in the morning. I’ve even made them on homeschool co-op mornings when we’re all rushing around like crazies....
It’s been almost a year since I committed to ditching white flour and switching to the ancient grain, Einkorn. Experimentation has definitely been the name of the game for 2018, on multiple levels. Not only have I transformed my health, I’ve really enjoyed working on my einkorn baking practices! I still have a few more...
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These really look beautiful! How would I substitute sucanat for the brown sugar?
That’s a really interesting question, Mamam! I haven’t worked extensively with sucanat, so I can’t say for sure. But I would suggest subbing one-for-one and see how you like it, then adjust accordingly. I’d love it if you share how it goes!
These were wonderful! I even messed up the proportions since it was my first time ever but they were soft and pretty flavorful! A great recipe I’d like to try my hand at again.
Carrie, thank you so much for taking the time to share with me, I so appreciate it! I’m excited this recipe worked for you! Einkorn, of course, doesn’t have the same consistency as white flour, but I think this is a tasty (and much healthier) substitute. Be well and happy new year!
I’m now on my second batch of these. Absolutely love this recipe. Easy to follow and everyone in my home loved them. Looking forward to trying more of your recipes! It’s hard to find einkorn specific ones!
Thank you so much for taking the time to share your feedback, it is so very appreciated! We love them too – so glad the recipe works well for you!
I made these today, I only let the dough rest for 6-7 hours, and they turned out beautifully! Thank you so much for the recipe!
You are so welcome! I’m so glad this recipe worked for you, and I’m super appreciative you took the time to let me know! I’m planning on making them again on Thanksgiving morning. Blessings to you!
We made these this morning and they were wonderful! I poured 1/2 cup of heavy whipping cream into the pan before baking and we didn’t feel like they were crumbly at all. I learned that from another sourdough baker. It always makes cinnamon rolls better!
Jana, this is really interesting – I have never heard of this trick! I am going to try it tomorrow for our Christmas morning cinnamon rolls. Do you pour it in after the rolls have proofed and right before going into the oven? Thank you so much for taking the time to share, I really appreciate it! Blessings to you!
This recipe looks incredibly delicious and I am excited to try it! 😊 One question, should the sourdough starter I use be peaked?
Hi Carita! Einkorn starter doesn’t doesn’t really rise like white flour starter, but yes, it should be active and “hungry,” around 12 hours after the last feed. I hope that answers your question! Blessings to you!