Natural Family Blog Archive 🌹 The First 20 Years

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I love Kamut. It is my favorite grain in terms of flavor, how I feel after I eat it, and ease of use when baking.
Here are the recipes from this mornings baking adventures!

Kamut Pancakes:
3 C Fresh Ground Organic Kamut Flour
1 C White Flour
1/2 C FG (Fresh Ground) Whole Brown Flax
1 tsp sea salt
1 tsp baking soda
1/2 tsp baking powder
6 eggs
3 tbs Olive Oil
3 C milk (any milk will work, rice milk actually gives the pancakes a wonderful flavor!)
Mix all ingredients and fry in a frying pan with a little olive oil. Serve with syrup….etc..
Cinnamon rolls (I made this dough in my bread maching – 2 lb dough setting)
1 1/3 C Water
1 tsp salt
3 tbs honey
1 Cup Kamut Flour
1/4 C Flax Meal
2 C White Flour
1 tsp Yeast
Roll out dough and then slather butter all over it, Roll and cut, bake at 350 for 35 minutes.
Filling: 1 c brown suger, 1 tbs cinnamon, 1/2 c butter
Kamut Bread
4 Cups water
1/3 c honey
5 tsp yeast
4 tsp sea salt
1/4 c Olive Oil
4 Cups FG Whole Kamut flour
3 to 4 Cups white flour
Mix all ingredients. Let rise in bowl for 15 minutes. Punch down dough and let rise again for 30 minutes. Then shape into bread and let rise for 30 minutes. Bake 350 for 15 to 30 minutes depending on the size of the loaf pan. Small pans are 15 min. Large pans are 30 minutes.
Pie Crust
1/2 C Kamut Flour
1 1/2 C White Flour
1 pinch salt
1/2 c soft butter
3 tbs olive oil
2-3 tbs cold water
Mix ingredients together. roll out on counter and put dough in pie plate. Then bake 350 for 20 minutes. Let cool and then add whatever pie filling you like.
Jenny Hatch