It stores well. It was just fine after 2000 years in the right conditions. I have used it in many things and love the texture of the whole grain cooked up. It looks like a large piece of brown rice cooked. It cooks in about 25 to 30 minutes in a pressure cooker on high. I do double water to grain with a dash of salt. It is a great grain to cook up and rinse off and store in the frig for future use.
|Kamut ™ pancakes|
Pancakes have to be the best way to use Kamut™. I use all grain in pancakes, but none are as buttery and tasty as this grain. They even look buttery. I simply grind up a large bucket and keep it on hand for baking. Packed with protein, 60% more then wheat, it makes perfect sense to use this grain. The gluten is low and most people with gluten allergies can handle the gluten in this grain. I think it has to do with the fact that it is not modified or changed at all.
Whole grain pancakes are a great way to start the day off. Filled with fiber and protein these pancakes won't weigh you down, but will leave you feeling satisfied and content.
6 whole eggs
1/4 cup oil
|Kamut™ Cakes topped with fried eggs|
2 teaspoons vanilla
3 cups buttermilk
3 cups fresh ground Kamut™flour
1 teaspoon salt
3 teaspoons baking powder
In a large bowl add eggs, oil, Xagave, vanilla, and buttermilk. Whisk well and add flour and salt. Whisk well and add baking powder, whisk again and ladle onto a hot griddle.
Serve with pure maple syrup or Xagave and fried eggs if desired.
Kamut™is truly the grain of Pharaohs in ancient Egypt and the grain of smart health minded people today. I feel like royalty when I eat this grain.
Enjoy this amazing grain. Chef Brad ~ America's Grain Guy