Use
sprouted Kamut flour for a sweet, nutty, buttery flavor.
Not exact matches
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)
Sprouted Flour Combinations: all wheat, spelt (will be very crumbley), barley,
kamut or mix.
I also made
Kamut Wheat and Spelt
Sprouted Grain Flour.
Ingredients: Fresh Ground Whole Grain * Wheat,
Sprouts of *
Kamut, * Spelt, * Rye, Lentils, Sesame Seeds, * Millet, * Quinoa, * Amaranth, Ground Flaxseed, * Wheat Bran, Oat Bran, Eggs, Undenatured Whey Protein Isolate (90 %), Chicory Root (Inulin Fiber), Wheat Gluten, Yeast & Sea Salt.
THE WISELY STOCKED PANTRY SALT: Unrefined salt such as Celtic, Himalayan or Red Salt SWEETENERS: Raw honey, coconut sap sugar, sucanat or Rapadura, muscavado sugar, jaggery, maple syrup FATS: Olive oil, coconut oil, lard, duck or goose fat, pastured butter or ghee FLAVORINGS: Vanilla extract, naturally fermented soy sauce, naturally fermented fish sauce (such as Red Boat brand), dry and prepared mustard THICKENERS / CONDITIONERS: Baking powder, aluminum - free baking soda, arrowroot powder, chia seeds DRY HERBS AND SPICES: Bay leaves, turmeric, ginger, black pepper, thyme, oregano, basil, sage and rosemary CANNED ITEMS: Anchovies, tomato sauce, tomatoes, whole coconut milk VINEGARS: Raw apple cider, raw wine, balsamic WINES: Red, white, sherry GRAINS AND LEGUMES: Brown rice, oat groats or rolled oats, spelt or
kamut grains or
sprouted whole grain flour, dry beans