Recipe of the Week:  Lily’s Einkorn Vanilla Muffin Bread

The following recipe is egg and dairy-free for Einkorn Vanilla Muffin Bread was developed by Avalanche Lily. This bread can made either in a muffin tin or a standard bread pan.  Cast iron is preferred for either method.

  • 3 Cups freshly-ground Einkorn flour
  • 3 Tablespoons Olive oil
  • 3 heaping Tablespoons honey
  • 2 Tablespoons Apple Cider Vinegar
  • 2 teaspoons Vanilla
  • 1/4 teaspoon Salt
  • 1/2 teaspoon Baking soda
  • One Cup to a Cup and a half HOT Water
  1. Pre-heat oven to 425 F.
  2. Mix all ingredients together into a thick wet muffin batter.  One will need to add the Hot water slowly while stirring to see how much one needs to achieve wet muffin batter consistency. The hot water is used to melt the honey. Our honey has crystalized into sugar.
  3. Oil cast iron bread or muffin pans with olive oil.
  4. Pour in the batter.
  5. Bake 25-30 minutes.  Keep an eye on it during baking testing with a toothpick.

Serve with homemade strawberry jam or fresh strawberries and whipped cream.


I use this recipe minus the Vanilla as a base for many different kinds of muffins and breads: apple/cinnamon, blueberry, raspberry, chocolate chip, cherry, etc.  If one omits the honey or drastically reduces it, you can make savory breads, such as garlic or herbs, etc.  Enjoy!


I store leftover bread in the refrigerator in a waxed cloth bag.

Do you have a well-tested recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column, we place emphasis on recipes that use long-term storage foods, recipes for wild game, dutch oven recipes, slow cooker recipes, and any recipes that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!