Article and recipe courtesy of Bob’s Red Mill
Kamut® Grain is an early relative of modern durum wheat. The name “Kamut” is an ancient Egyptian word believed to mean “Soul of the Earth.” The grain originated in the Fertile Crescent thousands of years ago and its survival can be attributed to local peasant farmers who have kept this amazing grain in cultivation throughout history. It had almost faded to obscurity until it was revived in 1977 by two wheat farmers who recognized the value of this unique grain.
The berries are twice the size of wheat berries, higher in protein and have more amino acids. The berries are golden and plump when cooked and have a slightly sweeter flavor than wheat.
Kamut® berries are an excellent alternative to brown rice in cold salads, pilafs and other wonderful dishes. The flour can be added to most baked goods and used in place of whole wheat flour one for one. Due to its high protein content, creamy Kamut® cereal is a great way to start your day. Here is a delicious recipe using some of the Bob’s Red Mill Kamut® products. For more recipes, visit: www.bobsredmill.com. Enjoy!
Kamut® Cherry Crumb Breakfast Cake
contributed by Marylin Bahnmiller
2 cups Organic Kamut® Flour
1-1/2 cups Sugar
1 Tb Baking Powder
1 tsp Salt
1 cup Unbleached White Flour
1 Tb Active Dry Yeast
2/3 cup Warm Water
2 large Eggs, beaten
1 Can Cherry Pie Filling
1 cup Powdered Sugar
2-4 Tb Milk
1/4 cup Sugar
1/4 tsp Cinnamon
6 Tb Butter, softened
Preheat oven to 350°F. Lightly grease a 9″ x 13″ baking pan, set aside.
In a medium bowl mix together the first four ingredients (Kamut® flour through salt). Reserve 2-1/2 cups (set aside).
Combine the remaining Kamut® flour mixture with the white flour, yeast, water and eggs. Mix by hand for 2 minutes. Let rest for 5 minutes. Spread batter evenly on the bottom on the prepared baking pan. Spoon cherry filling evenly over batter, set aside.
In a bowl, combine the remaining Kamut® flour mixture, sugar, cinnamon and butter with a fork until crumbly. Sprinkle over cherry filling.
Bake for 30 minutes. Allow to cool.
In a small bowl mix powdered sugar and milk; drizzle over cake.