Kamut - How to Sprout

Kamut is an ancient grain believed to have originated in Egypt. Compared to common wheat, Kamut is richer in protein and contains minerals such as magnesium, zinc, Vitamins B and E, and unsaturated fatty acids.  Kamut flour has a sweet, but mild taste and can be substituted for wheat in any recipe. Kamut kernels may be sprouted and used in raw bread or cracker recipes. It can also be used as a malted grain or juiced like wheat grass. Some who are allergic to wheat (gluten) are able to tolerate Kamut. If you have difficulty digesting Kamut, try substituting with sprouted buckwheat.

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APPLE CIDER DONUTS

The air is cool and crisp, back into long sleeves, and snuggling under the blanket at night while watching TV, or listening to music. Apples are so scrumptious right now, I have them for lunch every day. After working on my previous Apple Walnut Muffins, I was reminded of the days we used to take our kids to the farm, pick apples and feast on Apple Cider Donuts.

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Bagels in the Raw

I'm so totally pleased with the way these turned out and I am re-posting this, but wondering if I could make this recipe with something other than Kamut. Sprouted Kamut really really really gives raw bread the most wonderful "chew appeal." . These are the cutest mini bagels I've ever seen, and the taste and texture are both fantastic!!!

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Italian Herb Bread

I've told you just how much W and I loved my "Rye" Bread project. Well, as much as I love that bread, it doesn't go with everything. We had Wild Mushroom Burgers one night,  and they definitely did not go well with "Rye" Bread.

Modifying my Rawfully Tempting Basic Bread Dough recipe, I created this very tasty Italian Herb Bread.

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Carrot Cake

My first attempt at a moist, rich carrot cake creation. My "professional taster", W LOVED it. I don't use a lot of sweeteners, but I think this one needs a little more "sweets" than I added. Otherwise, the texture and flavor are fabulous. I'm excited to get a texture so close to the SAD version.

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Rawfully Tempting Basic Bread Dough

I really love the taste and texture of sprouted Kamut breads, although, I can't eat a ton of it.

Some gluten sensitive people can handle Kamut and some cannot. If you've never tried it, go easy. I make my bread in small, 2" squares and that is all I need.  This is a basic bread dough recipe, and I encourage you to experiment with adding ingredients to give it more flavor.

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Date and Walnut Scones

Once you sprout the Kamut, these scones are quick and easy to prepare. They are chewy and you would never know they were raw by their texture. 

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Sprouted Kamut - Sausage and Pepper Bread

Sprouted kamut bread is really filling and chewy, and the most reminiscent of any non-raw(SAD) food I've ever prepared. And... W LOVES his sandwiches.

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