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Kamut

Khorasan wheat is an ancient grain type. This grain is two times larger than modern-day wheat and is known for its rich nutty flavor. Kamut, which comes from the ancient Egyptian word for “wheat”, is the product name for this wheat variety. Kamut has 30-40% more protein than regular wheat. It also contains high levels of selenium, zinc, and magnesium. Kamut is considered a high energy wheat, and provides the body with more energy in the form of complex carbohydrates. Even though Kamut contains gluten, it has been found to be more easily digestible by people who may have slight all..

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  • Kamut Pancakes


  • Source: Adapted from Food.com
    By ladypit

    Ingredients:
    1 cup raw kamut
    1/2 cup raw oatmeal
    1 1/2-1 3/4 cups sour milk (milk with a little lemon juice or vinegar added)
    1 egg
    2 tablespoons oil
    1 teaspoon vanilla
    2 tablespoons honey or 2 tablespoons maple syrup or 2 tablespoons sucanat
    1/2-1 teaspoon salt
    1/2 teaspoon baking soda
    2 teaspoons baking powder

    Prep Time: 10 mins
    Cook Time: 10 mins
    Total Time: 20 mins

    Directions:
    1. In a blender put the milk, the egg, the oil, the vanilla, the kamut and the oatmeal.
    2. Blend for 3 to 5 minutes or until very smooth.
    3. Get the griddle hot (or the pan if that is what you will be using).
    4. Just before you are ready to bake them add the baking soda, salt, and baking powder.
    5. Blend for a few seconds.
    6. Cook the pancakes on a griddle, turning when they bubble, until they are slightly golden brown.

    Yield: 12-18 pancakes

  • Kamut Pizza



  • Source: Adapted from Food.com
    By Roosie

    Ingredients:
    2 teaspoons active dry yeast
    1 1/2 cups warm water (100F-110F)
    4 1/2 cups kamut flour
    2 tablespoons olive oil
    1 1/2 teaspoons salt
    1 cup pizza sauce
    4 ounces mozzarella cheese, diced
    10 basil leaves, torn into small pieces

    Prep Time: 20 mins
    Cook Time: 2 hrs 15 mins
    Total Time: 2 hrs 35 mins

    Directions:
    1. Add the yeast to the warm water and let proof about 5-10 minutes, until foamy.
    2. Add flour in 1 cup increments, mixing with a wooden spoon until each cup is fully incorporated.
    3. Place dough on a lightly floured surface and knead for 8-10 minutes.
    4. Place dough in a lightly oiled large bowl, cover with plastic wrap and let rise in a warm, draft-free area until doubled (about 90 minutes).
    5. Preaheat oven to 500F and grease a large pizza pan.
    6. Punch down dough and knead in olive oil and salt.
    7. Let dough rest for 5 minutes.
    8. Roll dough out and spread over pizza pan.
    9. Crimp the edges to leave a slight lip.
    10. Spread sauce over pizza, up to 1/2" of the edges.
    11. Sprinkle mozzarella over sauce and drizzle a little more olive oil over, if desired.
    12. Bake for about 10 minutes, until cheese is bubbly.
    13. Remove from the oven, brush the exposed crust with a little olive oil and sprinkle fresh basil over the cheese.

    Yield: 1 pizza

     

  • Kamut Ditalini and Bean Salad



  • Source: Adapted from Food.com
    By knitaholic

    Ingredients:
    12 ounces kamut ditalini
    15 ounces garbanzo beans, drained
    15 ounces kidney beans, drained
    15 ounces great northern beans, drained
    1 cup celery, with the leaves, thinly sliced
    3 large tomatoes, cut into chunks
    1/2 cup fresh basil, chopped
    12 ounces water-packed artichoke hearts, drained and quartered
    2 tablespoons extra virgin olive oil
    1 tablespoon brown mustard
    3/4 teaspoon sea salt
    1/4 teaspoon fresh ground black pepper
    2 tablespoons fresh lemon juice

    Prep Time: 5 mins
    Cook Time: 10 mins
    Total Time: 15 mins

    Directions:
    1. Cook pasta according to package directions.
    2. Combine remaining ingredients in a mixing bowl.
    3. When pasta is done, drain and add to the bowl. Toss to mix.
    4. Let stand for 3 to 5 minutes and serve.

    Servings: 6