Sentences with phrase «using kamut»

Wow:) I would love to try them using Kamut Wheat!

Some specific benefits of using KAMUT ® khorasan are receiving more nutrients, protein, and taste than conventional whole wheat — plus supporting organic agriculture and helping to preserve an ancient grain.

I have discovered that I love using Kamut in my whole grain recipes!

I always make pancakes using Kamut Wheat and I think with this healthy ingredient, I might just be able to get over all the sugar LOL!

1 cup / 240 ml raw chickpeas / garbanzo beans 1 cup / 240 ml raw wheat berries, preferably freekeh (green wheat berries, buy in middle eastern store) or use kamut, spelt berries or barley 2 aubergines / eggplants 2 tbsp cold - pressed olive oil or coconut oil 1 tsp cumin seeds 1 tsp ground sumac (buy in middle eastern store) 4 tomatoes 1 handful fresh flat - leaf parsley 2 tbsp cold - pressed olive oil 1/2 lemon, juice 2 - 3 tbsp Za'atar spice blend (recipe below) 1/2 cup (150 g) goat's cheese, crumbled

For this whole grain salad, I used kamut, an ancient wheat variety that is high in protein as well as many minerals.

I have never used kamut...... is that a possible substitute?

• 2/3 cup warm water (110 degrees F / 45 degrees C) • 1 teaspoon active dry yeast • 1 teaspoon white sugar (used Sucanat) • 2 cups all - purpose flour (I used kamut flour, whole wheat works fine too) • 1 teaspoon salt • 1/4 cup ghee (since I doubled I used 1/4 cup oil and 1/4 butter) • 2 tablespoons plain yogurt (used goat yogurt) • 1 1/2 tsp garlic powder (don't double this... it was for 4 cups of flour) DIRECTIONS 1.

Not exact matches

Kamut International owns the KAMUT ® trademark, which is used to market a grain that is always grown certified organic, never hybridized or genetically modified, and is prized for its nutrition, ease of digestibility, sweet nutty - buttery taste and firm texKamut International owns the KAMUT ® trademark, which is used to market a grain that is always grown certified organic, never hybridized or genetically modified, and is prized for its nutrition, ease of digestibility, sweet nutty - buttery taste and firm texKAMUT ® trademark, which is used to market a grain that is always grown certified organic, never hybridized or genetically modified, and is prized for its nutrition, ease of digestibility, sweet nutty - buttery taste and firm texture.

-LSB-...] actually used my quick cooking 5 - grains from Clearspring (Emmer Wheat, Barley, Long Grain Brown Rice, Kamut & Wholegrain Oats) but I imagine most of you -LSB-...]

For the people with oat allergies you can use rolled spelt grain or kamut flakes in place of the oats?

For the people with oat allergies you can use rolled spelt grain or kamut flakes instead.

I used Rude Health Puffed Oats, but if you can't find puffed oat cereal, you can try looking in the cereal aisle for other puffed whole grain options, such as Kashi 7 Whole Grain Puffs Cereal or Nature's Path Organic Kamut Puffs.

I use a blend of Kamut and coconut flour, then finish it off in the oven to make a pizza crust.

I was craving my alternative to rice krispies treats — Crispy Kamut & Chocolate Squares, but now that I'm eating gluten - free I wanted to use a gluten - free -LSB-...]

I decided on South Indian style mixed vegetable and lentil stew (sambar) with the turnip, thin crust pizza (I used a prebaked crust made of whole wheat and kamut flours) with pesto, mushrooms and arugula and... tilapia with rainbow chard sautéed in extra-virgin olive oil with a healthy doze of minced garlic!

Using 50 % Kamut flour in place of all - purpose flour yields muffins with rich, buttery flavor and moist, tender texture.

Use sprouted Kamut flour for a sweet, nutty, buttery flavor.

I haven't tasted kamut before — that said, I do think you could use pretty much any grain for this salad and it would still taste good, especially something chewy like brown rice.

To make things a little bit more interesting, I used half all purpose and half kamut flour.

If you don't want to use rolled oats, you can use any flaked grain of your choice (spelt, kamut, etc.).

Note: 1 cup buckwheat flour or cornmeal may be used in place of 1 cup spelt, kamut or wheat flour.

For the rolls: 280 g flour (2 1/3 cups)[I used 1/2 whole kamut flour and 1/2 all purpose flour] 1 package active dry yeast (7 g or 2 1/4 t) 30 g sugar (2 T) 205 ml vanilla or plain soy milk, room temperature (2/3 cup + 3 T) 25 g coconut oil, melted (2 T)[vegetable oil of your choice works well, too] 1/4 t salt

Thanks for sharing it — I would want to use our family favorite Kamut Wheat which is a whole grain though for extra nutrition!

300 grams kamut spaghetti (or substitute with a similar fresh pasta of your choice) 1 litre of unsalted chicken stock 30 grams sea salt 2 tbsp olive oil 1 knob butter 50g pecorino finely grated 50g parmesan finely grated Freshly ground smoked white pepper (if you can't find smoked pepper you can use smoked sea salt to add the smoky flavour) 200 g mussels (weight without shells) 200 g girolle mushrooms (you could substitute for cepes or chanterelles also) 2 cloves garlic - finely diced 2 tbsp finely diced flat leaf parsley

1 1b Brussels sprouts, trimmed and halved 1 medium kabocha squash, cut into 1/2 inch cubes (600g) 1 cup fresh cranberries 1 apple, chopped (optional, but good, I used a Granny Smith) 1 medium yellow onion, chopped 1 tbsp extra virgin coconut oil 1.5 tbsp balsamic vinegar 1/2 teaspoon curry powder (I used Penzey's sweet blend) sugar, to taste (I didn't add anything) salt and fresh cracked pepper, to taste 1 cup cooked kamut (from 1/3 cup dry kamut)

I follow Low Carb style, can I use flax meal instead of kamut flour and nut / seeds instead of large flake oat?

I used puffed kamut wheat, an ancient grain, which is more easily digestible than standard wheat (and waaay more environmentally sustainable).

I generally use whole grain kamut (my favourite) or spelt pasta.

They get their moistness from using moist flours like kamut, oat, and barley — and melt in the mouth with a caramelized honey crisp top.

When cooking the «kamut powder» for homemade baby cereal, use 1/4 cup of powder per 1 - 2 cups of water — more or less as you see fit.

Wheat, barley, rye, spelt, kamut, triticale (a hybrid grain produced by crossing wheat and rye primarily used as a fodder crop)

I soaked the kamut overnight using whey, but lemon juice or vinegar is also a good option to neutralize the phytic acid and help nutritional absorption and digestion.

Spelt and Kamut can also be used for making bread.

But once you get used to alternative grains that are now available, such as chia, kamut, rye, amaranth and quinoa, you will notice improvement in your gastrointestinal function.

The family later trademarked the grain as Kamut ®, but do not charge companies to use their label.

I need to use up my millet and kamut (I've been experimenting with new grains / seeds), and then I'll grab the amaranth!

AS: Earlier this year we bought two fertile farms, actually directly adjacent to two very knowledgeable organic farmer - suppliers of soft white wheat and kamut, which have been used in our cereals for many years.