Monday, March 11, 2013

Pharaohs Grain, Kamut™

      I adore this amazing grain. It has an amazing history. Grown in ancient Egypt, it was found in the  Pyramids, around 1950 and brought to America and planted. After 2000 years in storage this ancient grain was brought back to life. We can thank the KamutCorporation for it being in existence today.  They rediscovered this amazing grain, and secured the international rights to grow it in order to keep the integrity of the grain in tact. Meaning that it is undefiled by man and is grown just as it was 2000 years ago in Egypt. I for one am so grateful for this amazing company that has made this grain available to us. It is grown in America and is fast becoming one of the most popular grains around.  

      I first discovered this grain in 1999. I was reading a cookbook, one of my hobbies, and in this book it talked about this amazing grain that made the best pancakes and waffles ever.  I ordered some that day and have used it non stop for the past 14 years or so. I adore it in pancakes and waffles. It is great in many baked goods. It has a almost buttery flavor and a richness not found in other grains. What a gift to have.

     My very favorite way to eat this grain is cooked whole and added to salads. It is amazing. My second favorite way to eat this grain is cracked for breakfast. Oh so buttery and wonderful for breakfast. It also makes a great side dish and can be used in chili in place of beans or with beans.  

Growing Kamut™

      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
1/4 cup Xagave
2 teaspoons vanilla
3 cups buttermilk
3 cups fresh ground Kamutflour
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.  

     Kamutis 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

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