2019 Holiday Recipe Guide - Cooking with Kamut® Brand Khorasan Wheat

Holiday Recipe Guide

From Abby’s Kitchen

KAMUT ® Flax Pancakes • 1 cup 100% whole grain KAMUT® stone ground flour • 1 tsp baking soda • 1/4 tsp baking powder (aluminum free) • 1/4 tsp real salt • 1 tsp organic raw cane sugar

• • • • •

1 tsp vanilla extract 1 1/2 cup nut milk 1 1/2 tbs ground flax seeds Coconut oil (for cooking) Grade B pure maple syrup, for serving

1. Grind the flax seeds. Mix the dry ingredients (KAMUT® flour, flax meal, baking soda, baking powder, salt and sugar) together.

2. Add the nut milk and pure vanilla extract to the mixture and mix until incorporated.

3. Heat a griddle (medium to high heat ~ 375 degree) or a non stick skillet (medium high) and grease with coconut oil.

4. Using a 1/3 measuring cup, drop batter onto hot non stick skillet/griddle.

5. Flip once the bottom side is golden, the top has bubbled and is almost dry.

6. Brown the remaining side and serve with pure maple syrup.

KAMUT ® Wheat Cranberry Walnut Tart MAKES 12 SERVINGS KAMUT® CRUST: • 10 oz KAMUT® all-purpose flour • 5 oz Sweet butter cut into ½ inch dice

• 1/2 cup Ice water for mixing • Pinch of Salt

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: • 1 1/2 sticks • 1 cup • 1 • 1/2 tsp

unsalted butter, softened packed, light brown sugar egg vanilla extract

• • • •

1/2 cup Kamut® all-purpose flour 3/4 cup walnut pieces 3/4 cup fresh or frozen cranberries confectioners’ sugar for dusting

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 confectioners’ sugar.

KAMUT ® Pecan Walnut Cookies MAKES 12 COOKIES

• 3/4 cup pecans • 1/2 cup (1 stick) unsalted butter, room temp.

• 1/3 cup sugar, plus more for coating

• 1 teaspoon vanilla extract • 1/8 teaspoon salt • 1 cup Kamut® all-purpose flour

1. Preheat oven to 350 degrees. On a baking sheet, toast pecans until fragrant, about 6 minutes. Let cool completely; finely chop.

2. With an electric mixer, cream butter and 1/3 cup sugar until light, about 1 minute. Beat in vanilla, salt, and flour, scraping down sides of bowl, just until dough comes together.

Fold in pecans.

3. Separate dough into 12 pieces; squeeze dough to shape into balls. Roll in sugar. Place, 3 inches apart, on a baking sheet. Gently flatten with the bottom of a glass (reshape sides if necessary). Sprinkle with sugar.

4. Bake until golden brown, rotating sheet halfway through, about 15 minutes. Sprinkle with more sugar. Cool cookies on a wire rack.

KAMUT ® Butternut Squash Galette PASTRY: • • • •

1 cup KAMUT all-purpose flour 1/2 cup all purpose flour 6 Tbs butter 1 Tbs sugar ®

• • • •

GINGERSNAP LAYER: • • • •

2/3 cup KAMUT rolled wheat flakes 1/2 cup KAMUT® all-purpose flour 1/2 cup sugar 1 tsp ginger ®

• 1/2 tsp cinnamon • 1/2 tsp nutmeg • 3 Tbs maple syrup

BUTTERNUT SQUASH LAYER: 1/2 cup butter • 1 4lb butternut squash-use 1/2 cup packed brown sugar the top part without the 1/2 tsp salt seeds, peel, halve and cut 3/4 tsp nutmeg in 1/4” slices

PASTRY: 1. Combine all the ingredients and pulse in a food processor until all the ingredients are mixed and resemble breadcrumbs.

2. Slowly add ice water and combine by hand until a dough is formed. Press into a ball and then flatten to an 8” disc. Wrap and refrigerate for at least an hour.

3. Take a sheet of parchment at least 15”x20”, dust with flour and roll out the dough to a 15” circle. Don’t worry if the edges are uneven.

4. Heat the oven to 400 degrees.

GINGERSNAP LAYER: 1. Combine all the ingredients in a bowl until well mixed.

2. Put onto the rolled pastry dough leaving a 2” border.

BUTTERNUT SQUASH LAYER: 1. In a large skillet, melt the butter over medium heat, add sugar, salt and nutmeg and cook until combined and bubbly—stir frequently.

2. Add the squash and cook for 5-8 minutes until tender.

3. Remove with tongs and arrange in overlapping circles on top of the gingersnap layer and drizzle with the remaining syrup.

4. Use the parchment to lift the edges of the pastry and loosely fold over the filling.

5. Use the parchment to lift onto a baking sheet and trim the edges close to the galette.

6. Bake for 40-45 minutes until the edges of the galette are lightly brown.

7. Let cool for 15 minutes on the baking sheet. Lift the parchment and slide galette onto a serving platter.

8. Serve warm with vanilla ice cream.

KAMUT ® Shortbread An amalgamation of chopped mixed nuts and Kracklin Kamut® adorn these deep golden brown butter-rich shortbread cookies that are a perfect holiday treat.

MAKES 8 LARGE SHORTBREADS • • • •

1 stick unsalted butter - softened 1/3 cup plus 1 tbs granulated sugar 1/2 tsp vanilla 1 cup KAMUT® all-purpose flour

• 1/2 cup salted and roasted mixed cocktail nuts, chopped • 1tbs KRACKLIN KAMUT®

Preheat oven to 375 degrees. Line a baking sheet with parchment paper.

In a medium size bowl stir together the softened butter and 1/3 cup of sugar until well combined. Stir in the vanilla then add flour and mix with your hands until a dough forms. Transfer dough to the baking sheet and form an even 8” circle. Score into eight sections and sprinkle nuts and Kracklin Kamut® evenly over the dough, pressing down to help them adhere.

Sprinkle with the remaining tablespoon of sugar and bake until shortbread is deep golden in color, 25-30 minutes.

Cool on baking sheet for 10 minutes and cut into eight sections.

KAMUT ® Carrot Cake Cookies • 3/4 cup butter • 1 1/4 cup firmly packed brown sugar • 1 egg • 1/3 cup organic milk • 1 cup oat bran

• 2 cup KAMUT® rolled wheat • 1 cup KAMUT® all-purpose flour • 1 1/2 cup shredded carrots • 1/2 cup golden raisins

• • • • •

1/2 cup baking soda 1 tsp salt 1 tsp cinnamon 1/2 tsp nutmeg 1/2 tsp ginger

CREAM CHEESE FROSTING (OPTIONAL): • 8 oz cream cheese softened • 3 tbs butter softened

• 16 oz confectioners’ sugar • 1 tsp vanilla

1. Heat the oven to 375 degrees.

2. Beat together the butter, brown sugar, egg, vanilla and milk.

3. Add all the remaining ingredients and mix until just blended.

4. Grease a baking sheet and drop rounded tablespoons of the cookie dough in the sheet.

5. Bake for 10-12 minutes.

6. Beat together the ingredients for the frosting and when cookies have cooled pipe some frosting onto each cookie.

Look for these products on Amazon Prime, or at your local grocery store.

Panhandle Milling Kamut® all-purpose flour

Shiloh Farms® Kamut® wheat berries

Bob’s Red Mill Kamut® wheat berries

Food to Live® Kamut® wheat berries

Grain PLace Foods® Kamut® wheat berries

Big Sandy Organics® Kracklin’ Kamut® Sea Salt Wheat Snack

Big Sandy Organics® Kracklin’ Kamut® Churros Wheat Snack

For more information and recipes about KAMUT® Wheat please visit Kamut.com or feel free to email Giselle Chollett giselle@adinnyc.com