Sentences with phrase «of kamut flour»

I made this recipe with teff flour instead of kamut flour and calculated the following (estimated) nutritional values for one serving (one twentieth of the full recipe): 158 calories; 17g fat; 20g carbohydrates; 3.5 g fiber; 3.7 g sugar; 3.5 g protein

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

Not exact matches

1 1/4 cups freshly ground or soaked spelt, kamut or whole wheat flour 3/4 cup water mixed with 1 tablespoon of yogurt 1 cup blueberries, fresh or frozen 1 egg, lightly beaten 1/4 teaspoon fine Celtic sea salt 1/2 cup extra virgin coconut oil 1/3 cup honey 2 teaspoons baking powder 1 teaspoon vanilla

Instead of flax meal, substitute a whole grain flour such as spelt, kamut, buckwheat (GF) or even almond meal.

Ingredients: water, soy protein isolate *, vital wheat gluten *, expeller pressed / canola oil, organic ancient grain flour (kamut ®, amaranth, millet, quinoa), natural flavors (from plant sources), modified vegetable gum, yeast extract, sea salt, potato starch, organic cane sugar, onion powder, garlic powder, pea protein, carrot fiber, beetroot fiber, extractives of paprika and turmeric.

I especially loved their Kamut bread & pizza mix (though I am not a fan of Kamut at all) and their burnt wheat flour, which is so incredibly tasty.

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

One substitution was kamut flour instead of buckwheat which I couldn't find.

Made with oats, Kamut flour, maple syrup, almond milk, and coconut oil, these cookies take (most of) the guilt out of the cookie jar.

150 g whole oatmeal flour 50 g semi-whole wheat flour 50 g whole kamut flour a pinch of whole sea salt half a teaspoon baking soda 80 ml almond milk, plain (unflavoured) and unsweetened 90 ml extra virgin olive oil 150 g rice malt syrup 60 g unrefined cane sugar such as muscovado

Ingredients 150 g whole oatmeal flour 50 g semi-whole wheat flour 50 g whole kamut flour a pinch of whole sea salt half a teaspoon baking soda 80 ml almond milk, plain (unflavoured) and unsweetened 90 ml extra virgin olive oil 150 g rice malt syrup 60 g unrefined cane sugar such as muscovado Makes -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.

A 100 % Kamut flour muffin is marked by a bit of astringent flavor, and is slightly tough and crumbly.

Kamut flour, a good source of protein and dietary fiber, contains some gluten.

I wonder how Kamut flour would work in place of the rye, for my gluten - free friends.

This worked great with some whole grain kamut flour I picked up at Old Mill of, Guilford near Greensboro NC.

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

Yield: 12 muffins Ingredients: 1 1/2 cups freshly ground or soaked spelt, kamut or whole wheat flour 1/2 cup water mixed with 1 tablespoon of yogurt 1 cup blueberries, fresh or frozen 1 egg, lightly beaten 1/4 teaspoon fine Celtic sea salt 1/2 cup extra-virgin coconut oil 1/3 cup honey 2 teaspoons baking powder 1 tablespoon fresh grated ginger 1 teaspoon ground ginger

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

Kamut flour: Mild and sweet, this flour — another ancient grain — has a hint of a buttery taste.

Do you think I could substitute whole - wheat flour, kamut or spelt instead of the sorghum?

• 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.

Her book delves into her exploration of a broad range of whole grain flours, each of the twelve main chapters explores a separate flour - whole - wheat flour, amaranth flour, barley flour, buckwheat flour, corn flour, kamut flour, multigrain flour, oat flour, quinoa flour, rye flour, spelt flour, and yes... even teff flour.

Eat ancient varieties of whole wheat, such as Kamut or spelt or einkorn, or even other gluten - free grains rather than a processed rice flour bagel.

Instead of flax meal, substitute a whole grain flour such as spelt, kamut, buckwheat (GF) or even almond meal.