By Sara Snow
Kamut is an “ancient grain” descended, as legend would have it, from a handful of grain found in a stone box in a tomb near Dashur, Egypt in the 1940’s. Bob Quinn, founder of Kamut International, is in a mission to “nourish a nation” not just feed a nation.
It has been reported that many consumers with wheat sensitivities are able to eat Kamut. Kamut is also very high in antioxidants, the most prominent of which is selenium. Selenium is an essential micronutrient that plays an important role in the functioning of the thyroid gland and reducing the risk of prostate cancer.
Kamut is also high in fiber and is called the “high energy wheat” because it is higher in protein and many minerals than modern wheat.
Last night I tested one of Kamut International’s Kamut Khorasan recipes. And am sharing that recipe here.
(NOTE: I made a few modifications. Their recipe was egg, sugar and oil free. I swapped out the “egg replacers” with real eggs, beaten and replaced the chopped dates with raisins because that’s what I had on hand. I also didn’t have any Kamut flakes so I used organic corn flakes instead)
1/2 teaspoon baking powder
3/4 cup Kamut Khorasan wheat flour
1/2 teaspoon sea salt
1/2 cup real maple syrup
2 egg replacers (or two eggs beaten)
1 tablespoon vanilla
1/4 cup chopped dates
2 1/2 cups of Kamut Khorasan wheat flakes cold cereal
Mix the flour, sea salt and baking powder together in a large bowl. Sitr in the maple syrup and beaten eggs. Mix until well blended. Stir in the dates and cereal flakes.
Drop mixture by the teaspoon on an oiled cookie sheet and bake at 350 degrees for 15 minutes. Cool and enjoy!
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