KAMUT

Kamut is wonderful. It is another ancient grain, supposedly to have originated in the Fertile Crescent. It is a giant grain with a rich buttery flavor. Its high-energy properties are valued by athletes and fitness buffs. It has also been used successfully by many wheat-sensitive people.

Forty years ago, a US Airman acquired 36 kernels of a giant wheat which he mailed to his father, a Montana wheat rancher. In 1977, a father and son team, began to grow kamut and they gave kamut its name. Kamut is higher in eight out of nine minerals, contains up to 65 per cent more amino acids and boasts more protein than wheat. It is less allergenic than wheat. I have some research conducted by Dr. Yoder, President of the International Food Allergy Association, which claims that 70 per cent of those with allergies to wheat were able to tolerate kamut without difficulty. Also those who have been tested with biokinesiology in order to screen those with allergies have reported that approximately 70 per cent of those with wheat allergies could tolerate kamut. Some call kamut, “The wheat you can eat!” As with any new food, anyone with wheat allergies should consult their doctor before introducing any new grains.

Like spelt, kamut can be used interchangeably with wheat. You knead it only 3-4 minutes in the Bosch.

Phyllis’s Power Muffins (using kamut or spelt)

Place the following ingredients in your Bosch, using the whips:
5 cups of flour
9 bananas
1 ½ cups maple syrup or honey
1 T. vanilla
1 stick of melted butter or oil
1 package of creamy tofu
2 tsp. Baking powder
1 tsp. Baking soda
¼ cup plain yogurt or rice dream
2 cups dates, raisins or other dried fruit
2 cups of chopped nuts

Mix all ingredients in the Bosch until moistened. Fill muffin tins and bake for 12-20 minutes, depending on the size of the tins.

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