Holiday Recipe Guide
Makes 12-16 servings
Holiday Recipe Guide
Pumpkin and Walnut Loaf with KAMUT ® Wheat Flour
Ingredients: • • • • • • • • •
1¼ cups KAMUT® Wheat Flour ½ cup yellow cornmeal 1½ tsp baking powder 1 tsp ground ginger ½ tsp salt ¼ tsp baking soda ¼ tsp ground cardamom ¼ tsp ground mace ¼ cup packed dark brown sugar
• • • • • • • •
½ cup granulated sugar 2 large eggs, lightly beaten 1 cup canned pumpkin 1 Tbs canola oil 1½ tsp vanilla extract 1 cup golden raisins ½ cup chopped walnuts cooking spray
Preheat oven to 350 degrees. Combine the first eight ingredients (through mace) in a large bowl. Combine sugars and eggs in a medium bowl and stir well with a whisk. Add pumpkin, oil and vanilla, stir well, then add raisins and nuts and add to the flour mixture. Combine and spoon into a 9” x 5” loaf pan coated with cooking spray. Bake for 50 minutes or until a wooden pick inserted into the center comes out clean. Cool for 10 minutes in the pan then remove and continue cooling on a wire rack. Delicious served with cream cheese.
From Eco18
From Eco18
Makes 8 servings
Holiday Recipe Guide
Stuffed Acorn Squash
with KAMUT® Wheat Berries
Ingredients: • 2 small acorn squash, halved and seeds removed • 4 Tbs Extra-Virgin Olive Oil • Coarse salt and freshly ground pepper • 1 cup cooked KAMUT® Wheat Berries
• ½ cup chopped fresh parsley • ½ cup feta, crumbled • ½ cup roasted, salted pistachios, chopped • 2 tsp red-wine vinegar • Pinch red-pepper flakes
Heat oven to 425 degrees. Brush squash with 2 tablespoons oil and season with salt and pepper. Roast cut side down on two baking sheets until tender and caramelized, 15 to 20 minutes. In a large bowl, combine cooked KAMUT® Wheat Berries, parsley, feta, pistachios, remaining 2 tablespoons oil, and vinegar. Season with salt and red-pepper flakes. Divide filling among squash and serve.
Holiday Recipe Guide
Makes 6-8 servings
Red Pepper and Sun-dried Tomato Nut Roast with KAMUT® Wheat Flour and Berries
Ingredients: • 1 Tbs canola oil • 1 onion, finely chopped • 1 red pepper ,deseeded and very finely chopped • 1 celery stick, very finely chopped • ½ cup mushrooms, very finely chopped • 1 carrot, coarsely grated • 1 oz fresh white breadcrumbs
• 1 oz cooked KAMUT® Wheat Berries • ¼ cup ready-roasted mixed nuts, chopped • 2 Tbs sunflower seeds • 1 Tbs KAMUT® Wheat Four • ¼ cup sun-dried tomatoes, chopped • 1 Tbs fresh thyme leaves • Salt and pepper for seasoning
From Eco18
Preheat oven to 375 degrees. Add oil to a large frying pan, then gently cook the onion for a few minutes until softened. Add the red pepper, celery and mushrooms and cook for 5 minutes. Add the grated carrot and cook for one more minute. Remove the pan from the heat and add the remaining ingredients and season with salt and pepper. Put the mixture into a 9� x 5� loaf pan, pressing it down well. Bake for 30 minutes until brown on top. Serve warm or room temperature.
From Eco18
Makes 6-8 servings
Holiday Recipe Guide
Beet, Butternut Squash and Goat Cheese Tart with KAMUT® Wheat Flour
Ingredients: Crust • 10 oz KAMUT® Wheat Flour • 5 oz Sweet Butter cut into ½ inch dice
• ½ cup Ice Water for mixing • Pinch of Salt
Ingredients: Filling • 4 medium beetroots, peeled and cut into 1” pieces • 1 small butternut squash, peeled, deseeded and cut into 1” chunks • 2 red onions, peeled and cut into thick slices
• • • •
2 Tbs Extra-Virgin Olive Oil 2-4 sprigs of fresh rosemary 6 oz crème fraiche 8 oz goats’ cheese round, cut into 8
From Eco18
From Eco18
Heat oven to 400 degrees. Put the beets, squash and onion in a roasting pan, toss with the olive oil, add the rosemary, season well and cook for 45 minutes until soft and caramelized. Meanwhile, make the pastry. Combine flour and salt and either work butter into flour by hand or pulse in a food processor until crumbly. Add water slowly and mix until the mixture comes together–do not make it too “wet.” Wrap and refrigerate for 15 minutes before using. Use the pastry to line an 8” flan tin, leaving it a ¼” higher than the pan to allow for shrinking. Line with parchment paper, add rice or beans and bake blind for 20 minutes. Take out the paper and bake for a further 5 minutes. Turn the heat down to 350 degrees. Fill the flan case with the roasted vegetables, season and top with the crème fraiche and the goat cheese slices. Return to the oven and bake for 10-15 minutes until the cheese starts to become golden. A perfect appetizer or a light lunch served with a green salad.
From Eco18
Makes 8 servings
Holiday Recipe Guide
Rhubarb And Strawberry Crisp
with KAMUT® Wheat Flakes and Flour
Ingredients: • ¾ cup sugar • 3 Tbs cornstarch • 3 cups rhubarb cut into 1” lengths (fresh or frozen) • 2 cups strawberries, hulled and sliced (fresh or frozen)
• • • • •
1 cup KAMUT® Wheat Flakes ½ cup light brown sugar ½ cup melted butter ⅓ cup KAMUT® Wheat Flour 1 tsp cinnamon
Heat oven to 350 degrees. Combine sugar, cornstarch and rhubarb, toss well and spoon into an 8” square baking pan. Combine KAMUT® Wheat Flakes, brown sugar, KAMUT® Wheat Flour, cinnamon and melted butter. Mix well and spoon over the rhubarb. Bake for 45 minutes until the topping is golden brown and the fruit is bubbling. Serve warm with a scoop of vanilla ice cream.
Holiday Recipe Guide
Makes 36 Sandwich Cookies
Pecan and Oatmeal Caramel Sandwich Cookies with KAMUT® Wheat Flakes and Flour
Ingredients: Cookies • • • • • • •
1 cup pecans 1 cup KAMUT® Wheat Flakes 1½ cups quick-cooking oats 1¼ cups KAMUT® Wheat Flour 1 tsp baking soda ¼ tsp salt 2 sticks unsalted butter, room temperature
• 1¼ cups packed light brown sugar • 2 large eggs, lightly beaten • 2 Tbs molasses • 1 tsp pure vanilla extract
Ingredients: Filling • 1⅓ cups granulated sugar • ¼ cup water • ½ cup heavy cream
• 4 Tbs unsalted butter, cut into small pieces
From Eco18
From Eco18
Preheat oven to 350 degrees. Spread pecans on a baking sheet. Spread the KAMUT速 Wheat Flakes and oats on another baking sheet. Toast pecans for 7 minutes and the KAMUT速 Wheat Flakes and oats for 15 minutes. Let cool, then finely chop the pecans. In a medium bowl, whisk together flour, baking soda and salt. In a larger bowl beat together the butter and brown sugar till light and fluffy, then beat in the eggs, vanilla and molasses. Fold in the flour mixture then stir in the KAMUT速 Wheat Flakes, oats and pecans. Cover the bowl and refrigerate for at least one hour. Line baking sheets with parchment paper and roll rounded teaspoons of dough into balls. Place two inches apart and bake for 10 minutes, turning once. Transfer cookies to wires racks to cool completely. These cookies can be stored in an airtight container for at least a week before filling. FILLING: Combine sugar and water in a small saucepan and bring to the bowl over a medium-high heat, stirring until sugar dissolves. Then cook until dark amber in color, swirling the pan occasionally. Remove from the heat and gradually whisk in the cream and butter, be careful as it will spatter. Whisk until the mixture becomes like melted caramel. Transfer to a bowl and allow to cool completely until it stiffens. Spoon a small level teaspoon into the center of the flat side of the cookies and top with remaining cookies.
Makes 12 Servings
Holiday Recipe Guide
Cranberry Walnut Tart
with KAMUT® Wheat Flour
Ingredients: Crust • 10 oz KAMUT® Wheat Flour • 5 oz Sweet Butter cut into ½ inch dice
• ½ cup Ice Water for mixing • Pinch of Salt
Ingredients: Filling • • • •
1½ sticks unsalted butter, softened 1 cup packed, light brown sugar 1 egg ½ tsp vanilla extract
• • • •
½ cup KAMUT® Wheat Flour ¾ cup walnut pieces ⅓ cup fresh or frozen cranberries confectioner’s sugar for dusting
From Eco18
From Eco18
PREPARATION: Heat oven to 400 degrees. Combine flour and salt and either work butter into flour by hand or pulse in a food processor until crumbly. Add water slowly and mix until the mixture comes together–do not make it too “wet.” Wrap and refrigerate for 15 minutes before using. Roll out on floured surface until 2-3” larger than the 8” flan tin. Roll out the pastry thinly to line the flan tin. Chill for 20 minutes. Line with parchment paper, add rice or beans and bake blind for 20 minutes. Take out the paper and bake for a further 5 minutes. FILLING: Cream together the butter and sugar until light and fluffy. Beat in the egg, vanilla and a pinch of salt. Stir in the flour, then fold in the walnuts and cranberries. Spoon the mixture into the pastry case and press down lightly. Bake for 45 minutes. Serve warm or room temperature dusted with confectioner’s sugar.
KAMUT速 is a trademark of Kamut International, and is registered in the U.S. and certain other countries. For more information and recipes about KAMUT速 Brand Khorasan Wheat please visit Kamut.com or feel free to email Jillian Chertok at Jillian@adinnyc.com All images and recipes are property of eco18.com.