KAMUT® Brand Wheat Holiday Recipes 2021 by ADin

KAMUT® B R A N D W H E AT_ _ _

HOLIDAY RECIPES 2021

W E LC O M E TO T H E K A M U T ® B R A N D W H E AT

SWEET & SAVORY RECIPES 2021 COLLECTION Whether you have a sweet tooth, or just love savory flavors, we hope these recipes will become favorites! H A P PY H O L I D AYS

-SWEETTHE FOOD NANNY: SNOWBALL KAMUT ® COOKIES THE FOOD NANNY: KAMUT ® COCONUT CAKE MAMA MANGIA: STRUFFOLI

-SAVORYTHE FOOD NANNY: BEST EVER KAMUT ® BREAD STICKS KAMUT ® BRAND WHEAT: KAMUT ® BRAND WHEAT TABBOULEH SHARON PALMER: LOADED SWEET POTATOES WITH SPICY KAMUT ® WHEAT BERRIES AND BLACK BEANS

-SWEETSNOWBALL KAMUT ® COOKIES Courtesy of the Food Nanny

Makes 30 cookies: 1c (2 sticks) butter, cold ¾ c sugar 1 tsp almond extract ½ tsp vanilla extract 1½ c KAMUT® Brand wheat white flour 1c pecans, finely chopped 3c powered sugar (for rolling the cookies in) Move rack to middle of oven. Preheat oven to 350°F In a medium bowl, with an electric hand-mixer, cream together butter, sugar, and almond and vanilla extracts for 2 minutes. Add flour and nuts. Blend well. Cover and chill if desired. Measure a tablespoon of dough. Roll into a ball and place on brown parchment covered baking sheet. Bake at 350° for 8-10 minutes (until set but not browned). Roll while still hot in the powdered sugar. Tip: When cool, if desired, roll again in powdered sugar. These cookies are best eaten the same day. You can also freeze them in freezer bags.

-SWEETKAMUT ® COCONUT CAKE Courtesy of the Food Nanny FOR THE CAKE 4 large eggs 1c (2 sticks) butter, softened 1¾ c sugar 1½ c cream of coconut, divided 3 c KAMUT® Brand wheat white flour 1 tsp baking powder ½ tsp baking soda ½ tsp French gray coarse salt 1c buttermilk 1 tsp coconut extract

FOR THE FROSTING FOR THE CAKE 1/2 c (1 stick) butter, softened 8oz cream cheese, softened 1 tsp coconut extract 4c powdered sugar Milk as needed to thin down the frosting 1c sweetened shredded coconut toasted (for top)

MAKE THE CAKE Separate eggs, set whites aside. In a large bowl, beat with a hand-held or electric mixer, the yolks, butter, sugar and 1 cup cream of coconut until light and fluffy. Mix dry ingredients together in a medium bowl. Add dry ingredients to butter and sugar mixture and mix on low-medium speed alternating with the buttermilk. Mix in coconut extract. Beat egg whites in a separate bowl with an electric mixer until stiff. Gently fold egg whites into cake batter. Pour batter into two 9 inch round cake pans lined with brown parchment paper sprayed generously with cooking spray and flour. Preheat oven to 325°F. Place shredded, sweetened coconut in a single layer on baking sheet. Bake 8-10 minutes. Some pieces will still be light and soft while others a little brown with some crunch, set aside to sprinkle on top of cake just before serving. Put the two cake pans in oven and start checking in 45-50 minutes with a toothpick. If the toothpick comes out with crumbs on it, repeat the toothpick test every 5-10 minutes until it comes out clean and the cake is done. Remove to cooling rack. Poke a few holes in warm cake making sure not to poke all the way through. Drizzle remaining ½ cup cream of coconut evenly on top. After cake is cooled, invert and take out of the pans. Frost now if desired. We prefer to wrap in plastic and place in freezer for at least a couple of hours or overnight.

MAKE THE COCONUT CREAM CHEESE FROSTING In a large bowl, beat butter, cream cheese and coconut extract together. Add powdered sugar, a little at a time, until reaching desired consistency. If it gets too stiff, add 1 teaspoon of milk a little at a time to thin it down.

FROSTING THE CAKE Remove from freezer and frost with Coconut Cream Cheese Frosting while still frozen. Frost top and sides. Sprinkle top with toasted coconut.

-SWEETKAMUT ® COCONUT CAKE Courtesy of the Food Nanny

-SWEETSTRUFFOLI Courtesy of Mama Mangia

1 2/3 c KAMUT® Brand wheat white flour 3 eggs beaten 1 c sugar 1 tsp baking powder Olive oil for frying 1-2c honey Sprinkles (optional) In a medium bowl, mix KAMUT® wheat flour, sugar, and baking powder. Add the beaten eggs and stir until a dough starts to form. Using your hands, finish combing the ingredients until a slightly tacky dough is formed. Separate dough into 4 sections. Remove one section and cover the remaining dough to prevent drying. On a very lightly floured surface, roll the section into a rope approximately 1” in diameter. Cut into 1" pieces. Repeat for remaining dough. In a deep frying pan, heat oil until hot. Place balls of dough into the hot oil and fry until golden brown. Allow balls to drain on paper towel after frying. Meanwhile, place honey in a saucepan and warm over low heat. Place the fried dough into the honey and stir well to coat. Allow the balls to sit in the honey for 1-2 minutes. Pile the struffoli on a plate and top with sprinkles if desired.

-SAVORYBEST EVER KAMUT ® BREAD STICKS Courtesy of the Food Nanny Makes about 40 1½ c warm water 1 Tbs + ¼ tsp active dry yeast 2 Tbs sugar ½ tsp French gray coarse salt 2¾ c KAMUT® Brand wheat white flour ½ c (1 stick) butter Few drops olive oil

Garlic salt and Parmesan cheese to top In a small bowl, combine water, yeast and sugar. Stir. Cover with plate and set aside for about 10 minutes (until foamy). In a large bowl, mix salt, and flour. Stir water yeast mixture into flour with a wooden spoon or dough hook. Put on surface and knead for 3 minutes by hand or in mixer.

Put a few drops of olive oil in a large bowl and place dough in bowl, turning once. Cover with plastic or a light dish towel and let rise until double in size. When dough has doubled in size melt stick of butter and pour into a half baking sheet. Turn dough out onto surface and knead a couple of times. Using a rolling pin, roll dough out about 8 inches wide and 16 inches long. Use a ruler or measuring tape to measure 1 inch strips across dough. Cut it into long strips with a pizza cutter or knife. Cut dough in half. The sticks will be about 1 inch by 4 inches. (Cut in half again for smaller sticks). Do not let pieces sit for very long, they will gain moisture and stick to the surface. Dip each bread stick in butter twice (on baking sheet). Leave in same place to rise. Repeat with rest of dough until entire baking sheet is filled. Line up side by side and touching. Sprinkle bread sticks with garlic salt and Parmesan cheese to taste. Let rise for 20 minutes in a warm, draft-free place. Bake at 350°F for 18-20 minutes until light golden brown on top, barely brown on the bottom.

-SAVORYKAMUT ® BRAND WHEAT TABBOULEH

Tabbouleh is an Arabic word meaning literally LITTLE SPICY. Try it out, you will not be disappointed! Plus the colors – red and green – are a festive touch for your holiday table! 1 c KAMUT® Brand wheat bulgur 2 Tbs olive oil 3 Tbs lemon juice 1 tsp sea salt ½ tsp pepper 1 c chopped parsley 1 c diced tomatoes ½ c cup sliced green onion Place bulgur in a large bowl. Pour 2 cups of boiling water over bulgur and let soften for 30 minutes. The bulgur will absorb most of the liquid. In large bowl whisk together olive oil, lemon juice, salt and pepper. Drain bulgur in a strainer. Remove any excess water from it by squeezing small handfuls in your palm before adding to dressing. Add parsley, tomatoes, and green onion, and toss well to coat evenly.

-SAVORYLOADED SWEET POTATOES WITH SPICY KAMUT ® WHEAT BERRIES AND BLACK BEANS Courtesy of Sharon Palmer, The Plant-Powered Dietitian These Loaded Sweet Potatoes with Spicy KAMUT® Brand Wheat Berries and Black Beans are an easy meal or great side dish for something different during the holidays! Makes 6 servings Sweet Potatoes: 6 medium sweet potatoes Spicy KAMUT® Brand Wheat Berry Filling: 1 Tbs extra-virgin olive oil 1 medium onion, diced 1 small bell pepper, diced 3 cloves garlic, minced 1 small jalapeno pepper, finely diced 2 tsp chili powder ® 1 c KAMUT Brand Wheat berries, uncooked 2 c vegetable broth 1 c water 2 Tbs tomato paste 1 c black beans, canned or cooked, drained ½ cup corn (fresh cooked, frozen, or canned, drained)

Cashew Cream: 1 c raw cashews Boiling water ½ lemon, juiced ½ c plant-based milk, plain, unsweetened 2Tbs nutritional yeast 1 clove garlic Pinch salt and white pepper Toppings: 1/3 c prepared salsa 1 medium avocado, thinly sliced 1/3 chopped cilantro 3 stalks green onions, sliced Preheat oven to 375°F. Place fresh, unpeeled sweet potatoes on a baking sheet or in 9 x 13-inch baking dish. Use a fork to pierce each sweet potato several times. Place in oven and bake for about 1 hour, until soft and tender when squeezed. Remove from oven and set aside. (Alternatively, place sweet potatoes in a microwave-safe dish and cook on high for about 10 minutes until tender). While sweet potatoes are baking, make the spicy KAMUT® wheat berry filling. Heat olive oil in a large sauté pan or pot over medium heat. Add onion, bell pepper, garlic, and jalapeno, and sauté for 6 minutes. Add chili powder and KAMUT® wheat berries and sauté for an additional 2 minutes.

Add vegetable broth, water, and tomato paste, stir well, cover, and cook over medium heat for about 40 minutes, stirring frequently. If mixture becomes dry, add a small amount of water to create a moist mixture that doesn’t stick to the pan. Add beans and corn and continue to cook for about 5 minutes, stirring frequently, until KAMUT® wheat berries are tender yet firm. Remove spicy KAMUT® wheat berry filling from stove and set aside. While spicy KAMUT® wheat berry filling is cooking, make cashew cream by placing raw cashews in a small bowl and covering with boiling water. Let soak for 20 minutes. Drain water from cashews, and place drained cashews in the container of a small blender. Add lemon juice, plant-based milk, nutritional yeast, garlic, salt, and white pepper. Blend until smooth and creamy. May need to stop and scrape down sides. Transfer to a small bowl. Prepare loaded sweet potatoes by slicing a vertical cut down the length of each cooked sweet potato, then slicing another horizontal cut down the width of each sweet potato to create a cross formation. Gently squeeze the sweet potato lengthwise to allow it to separate slightly to create an opening for stuffing it. Scoop up the KAMUT® wheat berry filling on top of each sweet potato (about 2/3 cup per sweet potato), allowing it to spill over sightly. Top each sweet potato with: cashew cream (3 tablespoons), salsa (1 tablespoon), avocado slices (1/6th avocado), chopped cilantro (1 tablespoon), and green onion (1 tablespoon). Serve immediately. Note: May serve each stuffed sweet potato on a large platter or baking dish. Alternatively, dish up the filling, cashew cream, and toppings and let each dinner guest top their own sweet potato just the way they like it.

-SAVORYLOADED SWEET POTATOES WITH SPICY KAMUT ® BRAND WHEAT BERRIES AND BLACK BEANS

KAMUT® B R A N D W H E AT_ _ _

HOLIDAY RECIPES 2021

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