Kamut® is an ancient strain of
wheat and when ground gives a fantastic flour to replace the wimpy
commercial flours out there. Kamut flour tends to be higher in
protein, minerals and vitamins, but is slightly lower in dietary fiber.
Kamut flour is not refined or bleached retaining its nutritional
advantages.
Excellent for bread, rolls and other baked goods,
kamut® makes this excellent cookie below extraordinary.
Kamut flour has a somewhat sweet mild flavor and can be
substituted in any recipe and is used in nearly all baked goods like
bread, cookies, cakes, muffins, crepes, pastas and breakfast cereals.
Try this tasty recipe with the Kamut flour:
KAMUT JUMBLES
2 ripe bananas, mashed
1/2 c raw honey *
1 T. Blackstrap molasses *
2 eggs
1/2 c Krema Chunky Peanut Butter *
1/2 c Pumpkin puree
1/2 c non-fat dry milk powder *
1 t aluminum free baking powder *
1 t. baking soda *
1/2 c. oat bran *
1 c. kamut® flour *
1/2 c regular rolled oats *
1/2 c wheat germ *
1/2 c Thompson raisins *
1 c. black walnut pieces *
1/2 c sweetened carob chips *
Preheat oven to 350ºF.
Combine bananas, honey, molasses, eggs, peanut butter
and pumpkin in a bowl.
Combine dry ingredients and add to banana mixture.
Mix thoroughly.
Add raisins, black walnuts and carob chips and mix well.
Drop by teaspoonfuls on a cookie
sheet sprayed with cooking spray.
Bake 8-10 minutes or til golden
Cool on rack.
*These items are available
at www.barryfarm.com
