Giveaway: Ancient Grains, Real Food Cookies, Tomatoes in Glass (and more)

einkorn berries ready for grinding

I’ve fallen in love with einkorn (as many of Nourished Kitchen’s facebook fans already know).  Einkorn is a beautifully rustic and ancient grain, and a precursor to modern hybridized wheat.  I love its softness, its mild flavor and the way it yields beautiful results in baking.  I typically make my no-knead sourdough bread with freshly ground, sifted einkorn flour, though I’ve also made biscuits and cookies with einkorn as well.

And while einkorn appeals to me in a culinary sense – that is, I love its pleasant flavor and baking qualities, it also appeals to my love of old things – heirloom vegetables, heritage breed meats, traditional foods.

And we’ve paired up with Jovial foods for a big package of real food for one lucky Nourished Kitchen reader, but first I want to tell you a little bit more about einkorn (and why I use it in my kitchen).

About Einkorn

I like to think of einkorn as the first wheat – the original wheat.  Indeed, einkorn is believed to be the first wheat to be domesticated and cultivated by early neolithic man, though there’s evidence that epi-paleolithic man also consumed einkorn.

Einkorn differs from modern hybridized wheats in a few fundamental ways: it contains just 14 chromosomes as compared to modern hybridized wheat which contains 42.  Further, the gliadin in einkorn is functionally different from the gliadin contained in modern versions of wheat with some data suggesting it might be better tolerated by those with wheat or gluten-sensitivities.  As is often the case with older varietals, einkorn is also richer in nutrients like beta carotene, B vitamins and antioxidants than its modern cousin.

eggs in jovial foods' cookies come from pasture-raised hens

about jovial foods

So, after buying several pounds of einkorn wheat berries to grind away in my nutrimill, I was elated to hear from Jovial foods about sponsoring a giveaway for Nourished Kitchen readers.  So we’ve got a huge package of some seriously good real food waiting for you, including einkorn flour, einkorn wheat berries, einkorn cookies and tomatoes jarred in glass.

But what’s more important is the Jovial foods is taking a truly ethical and responsible approach to their foods.  The eggs that go into their cookies are from pasture-raised hens.  While I don’t typically purchase cookies and snack foods, I did make an exception for their einkorn checkerboard cookies while on a road trip recently, and they are fantastic and not overtly sweet.

The giveaway

So this week, I’ve paired up with Jovial foods for a fantastic giveaway: a huge package of real food goodies!  You’ll win 2 packages of einkorn flour, 2 packages of einkorn wheat berries, 2 packages of einkorn pasta, 2 packages of einkorn cookies and 1 6-pack of organic whole peeled tomatoes in glass jars.

How to Win:

All you need to do is visit the link below and sign up for the Jovial Foods newsletter!  If you’d like to increase your odds of winning, fan Jovial foods on Facebook (they show pictures of their farms!), and follow them on twitter or be a Nourished Kitchen subscriber!

Remember: Do this first!

Count your entries

You do not need to comment on this post to confirm your entry into this giveaway.  But let’s chat about einkorn anyway, it rocks!  Please do confirm your entries by using the widget below.  This giveaway is open to US residents aged 18+.
a Rafflecopter giveaway

Learn to Cook Real Food

Inspired Recipes, Tips and Tutorials.

What people are saying

    • Jenny says

      I LOVE the stuff. It makes awesome breads/biscuits and cookies. I haven’t tried it with anything else. I bought ten pounds of the berries 2 or 3 months ago.

  1. Sofia Grogan says


    I’ve been trying to get whole eikorn berries. Where do you get yours?
    Also, any chance you’d consider eliminating the extra entries to increase chances of winning? Some of us are not on every form of social media. Personally, I try to set a limit on how “out there in cyberspace” I am. I’m sure others who follow a more traditional approach to their foods also value their privacy and time greatly. I hope you can see where I am coming from on this.

    • jenny says

      The first task (signing up for the newsletter) is given a lot more weight, but I can’t exclude social media in giveaways, but I definitely appreciate where you’re coming from. As for where to purchase them, I ordered them online from the first time, but ordered them from Jovial Foods the second time because it’s slightly less expensive (especially with the free shipping they’re running right now) and because I was able to order the checkerboard cookies for my kid.

      • says

        BOO! I keep trying from different browsers. I “liked” them on FB and am following via Twitter, but I guess I can’t sign up for the giveaway if we can’t get to their site for the newsletter. :(

        • jenny says

          I am *SO* sorry, guys! I just contacted them and their entire site is down. I’m hoping I hear from them shortly. We’ll count your entries regardless.

  2. Melanie says

    I am on a path to personal healing and am so excited to try your new products. I will spread the word around! Much thanks!!

  3. Katherine says

    I’m so excited about this giveaway because I’ve been interested in trying einkorn since you first mentioned it! One question, wouldn’t the pasta be a source of phytic acid since it is made from a whole flour?

    • jenny says

      Yes, it would. I know they make some pastas from white einkorn flour (which wouldn’t be an issue when it comes to food phytate), but whole einkorn pasta would contain food phytate.

  4. Chanda says

    I just finished reading Wheat Belly and he mentions this wheat over and over! I never knew you could find the real deal these days! Thanks for the opportunities to win!

  5. colleen chamberlain says

    I just signed up for Jovial’s emails. Thanks for letting me know about this new/old grain

  6. Melissa K. says

    I’ve been enjoying Jovial foods since first spotting them in my grocery store. I enjoy ALL their products, but am waiting until a source of SPROUTED dehydrated Einkorn is available (no way to dehydrate myself right now, sigh…).
    As of 8:31 a.m. MDT, their site is still not working, sigh…again…

  7. Veronica says

    Sorry I’ve never done this before. How will you know that I’ve signed up for the newsletter etc? Thanks!

    • jenny says

      Well … if you do sign of the newsletter and then follow up by counting your entries in the rafflecopter widget, I cross-reference the two databases to ensure that each entry was actually performed.

  8. Marjorie says

    So glad I found your web sight. I love all the information whether it pertains to me or not. The ancient grains and where to get them is very helpful. I will be signing up for their emails. I really am interested in your cultured and fermented articles. thanks

  9. Judith Winner says

    I’m a historical re-enactor who likes to take things to the next level. I would love to find out where I could purchase einkorn grain seed for growing. I like being part of the effort to preserve rare and endangered breeds (be they sheep [British Soay] or grains or veggies).

  10. Chelsea Wipf says

    I cant get the free shipping code to work on their website :( Really really want to try some of that flour!

  11. says

    I have three bags of Einkorn wheat berries sitting in my pantry because I have NO idea what to do with them. I can’t find any recipes for a traditional bread and I’m afraid to just use one of my tried and true recipes because considering the cost of the berries, I’m afraid to fail!! HELP!!

    • jenny says

      I will be posting more einkorn recipes in about two – three weeks (I have to test, test, test). You could sprout, steam and serve them in a salad? But I’ve been using them at a 1:1 ratio for soft white wheat.

      • Buffy Kinstle says

        The einkorn wheat berries also make a really delicious risotto, if you just swap out them out for the arborio rice in any risotto recipe (cooking times may vary- taste for doneness). I love the nutty taste the einkorn lends… it is such a satisfying meal!

    • jenny says

      It’s a different grain entirely, but in the same family. Einkorn is much shorter and rounder than kamut. I’ve better success with baking with einkorn than kamut. I like kamut for pilafs, though.

  12. Cherie U. says

    I am just wondering… do you use the same amount of einkorn flour as you would regular flour when baking/cooking?

  13. Sofia Grogan says

    I noticed you said you sifted your berries after grinding. I was reading the Jovial website under product info it says they remove the husk but not bran and germ. Do you sift to remove bran? If husk is already removed, does this lesson shelf life of the berries? I prefer to buy in bulk so I want to be careful my berries won’t go rancid.


    • jenny says

      After reading Cure Tooth Decay and A Year in the Village of Eternity, I’ve taken to sifting my freshly ground flour to remove some of the bran and the germ. There’s a growing segment of evidence suggesting that traditional grain-eating societies weren’t actually consuming the whole grain, but rather ground the grain, sifted it which removes some bran which would then be fed to animals, and then soured it. So that’s what I’ve been doing lately.
      I don’t know how much removing the husk lessons the berries’ shelf life. I can ask, though! Some people freeze their berries, I know. I keep mine at room temperature and don’t worry about it.

  14. Debbie says

    I got ground Einkorn flour from They are trying to bring back the heirloom flour in the east (MA I think). I store mine in the freezer since it is ground. Looking for some good recipes to use it in. I’m still relatively new to traditional foods and baking. Recipes would be appreciated.

  15. Ashley says

    Hi, I signed up with Rafflecopter, but didn’t realize I needed to go through a different sign up first to get on their newsletter list. For some reason I can’t see the link on my computer?

    • jenny says

      It’s possible that you have an adblocker that’s preventing you from seeing the link (unless your not in the US, in which case it won’t show up for you). Try disabling your ad blocker.

  16. Beth says

    I have a dear friend who has problems with wheat. I wonder if this would work with her system as it’s an original plant as designed by the Creator. Seems modern wheats with all the breeding improvements sure wreak a lot of havoc on peoples’ bodies that we never used to hear about “in the old days.”

  17. Mariana says

    Would it be of any benefit to sprout the Einkorn and make sprouted flour to use in baking? Have you tried this?

  18. Greenmama says

    I’m feeling like an idiot, but I can’t find where on Jovial’s site you can sign up for their newsletter? I feel like I have checked out every page of their site and I’m not seeing a sign up. Can you please point me in the right direction?

    • Greenmama says

      never mind, I found your link in the blog post, somehow my eyes skipped over that line the first time.

  19. says

    I wonder if this would bother me like modern day wheat? We need to get more of the ancient grains out and known again. We have to keep Monsanto away from them though!

  20. Catherine O says

    Thanks so much for the info. I admit I have not followed the links yet but I’m wondering if this contest is open to your Canadian readers?

  21. says

    I’ve never heard on einkorn, and I grew up on a wheat farm. Great giveaway and information.

    I am a subscriber to Nourished Kitchen
    I subscribed to Jovial Newsletter
    I follow Jovial on Twitter
    I follow Jovial on Facebook.

    • jenny says

      I wish! I’d buy 10 – 20 lb bags at a time. They do offer substantial discounts when you buy in bulk though.

  22. says

    I would truly love to try these products. I am already a follower of Jovial Food’s on Twitter, yet haven’t managed to find their products around here. I love heirloom foods as well…can’t wait to try these products and hope I win!

  23. Jerian Pahs says

    do you still have to soak this wheat? like other wheat varieties? I am very curious about this wheat, would love to win, will probably break down and try some anyway.

  24. Kate Paine says

    As one subscriber above noted, Facebook is not something I want to hook into because of their privacy policy. I give credit to websites trying to be innovative in social networking—like having people comment on this site with their recipes and experiments. We are like minds that share. Why do we need Facebook?

    Never have commented here before, but want to say I’ve learned A LOT here and think you’ve worked hard to make it an enjoyable place to visit :)

    • jenny says

      This site needs facebook because it is the top traffic generator, and one of the easiest ways for users to share Nourished Kitchen content with other interested people.

  25. Kelly says

    I’m just getting started with traditional foods and have just set my sights on sourdough. I don’t have a grain grinder and I’m curious about the shelf life of the einkorn flour. I’d much prefer to buy in bulk but not if it is going to go bad before I am able to use it. I would greatly appreciate you more experienced traditional foodies sharing some knowledge with this novice :)

  26. Mary Jo says

    We ordered einkorn flour from Jovial for my daughter’s science fair experiment (comparing the amount of gluten in flours). We loved the feel and smell of the einkorn dough. We took some of the flour we had left and used it in a taste comparison with pancakes. The einkorn pancakes tasted so much better than the ones we made with all-purpose. Seriously, they tasted amazing.

  27. Alicia Jordan says

    I love the gluten free pastas we’ve gotten from Jovial Foods, so I’m very excited about this giveaway!
    I’m a subscriber to Nourished Kitchen
    I just subscribed to Jovial Foods Newsletter.

  28. Sharna Reif says

    would you know what the potassuim and the phosphrus count is for this grain, Due to kidney disease I am not supposed to eat whole grains and i really do miss them. thanks for any help you may be able to give me.

  29. Monica says

    I inherited a sourdough starter from a friend, and I think it was originally made using freshly milled hard red wheat berries. Is there a way to convert this sourdough to full-on einkhorn or should I start from scratch and try to cultivate a new starter using only einkhorn?

    Also, I wanted to add that we have tried the Jovial pastas, and they are delicious! I am excited about the possibility of winning some additional Jovial products to try. Thanks for the chance!

  30. Trish says

    Sounds interesting….these great grains can be difficult to source in Canada…and expensive to ship here.
    I’ve never asked, but I assume the prizes aren’t awarded to Canadians?
    Are these grains available already sprouted?
    Do I get the same nutritional bang from soaking and making sourdough from my fresh milled grains as I would using sprouted grain- if I could find a local source, that is?

  31. Susan says

    I have a question about Einkorn wheat. I have been researching Einkorn and Emmer type wheats. On many sites it says that Einkorn is classified as a “diploid” because it only has two sets of chromosomes. You state above that “Einkorn has 14 chromosomes as compared to modern hybridized wheat which contains 42”. I also read that “modern wheat varieties are classified as “hexaploid,” having six sets of chromosomes” vs your statement of 42 chromosomes.

    I am very confused! Which is correct????

Leave a Reply

Your email address will not be published. Required fields are marked *