Baking This Christmas Can Be Fun And Nutritious

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Incorporating Whole Grains Into Your Christmas Recipes A Great Way To Boost Nutrition

While the health benefits of whole grains are now well known, many people still fail to incorporate them into their holiday cooking. Anyone cooking this Christmas will greatly benefit from discovering that the culinary possibilities are endless with KAMUT® brand khorasan wheat. This ancient grain is highly versatile and has a natural sweetness that makes it ideal for breads, muffins, cookies, pastry crusts and spreading holiday cheer.

Kamut International has compiled a holiday baking guide, full of mouthwatering recipes incorporating a healthy lifestyle. Chefs -- both those who are seasoned, or just seasonal -- will find something they like, ranging from pie crusts to turkey stuffing. Not only will guests compliment the chef on the taste but they will be pleased to know that KAMUT@ brand products possess nutritional benefits, too.

KAMUT® khorasan wheat has valuable advantages over other wheat products made from modern grain. Its higher percentage of lipids as opposed to carbohydrates classifies it as ”high energy wheat.” It is always organically grown and also contains higher amounts of protein and minerals than modern wheat. Combine its nutritional advantage with its natural rich flavor and ease of digestibility, and dishes with KAMUT® brand wheat become must-haves on your holiday table.

Below are a couple of Kamut International's favorites to try. Go to http://www.kamut.com to get more recipes, or media can contact Leesa Raab at leesa(at)adinfinitumny(dot)com for a PDF.

Cranberry Walnut Scones

Ingredients:

2 Cups KAMUT® Khorasan Flour
1/4 Cup Sweetener of choice *
2 Teaspoon Baking Powder
½ Teaspoon Sea Salt
2 Tablespoon Butter
1/2 Cup Fresh or Dried Cranberries
1/4 Cup Chopped Walnuts
1 Cup Buttermilk, plus extra for tops **

Preparation:

  • Preheat oven to 425 degrees. Lightly oil a baking sheet.
  • In a large bowl, stir together Kamut flour, sweetener, baking powder, and salt. With fingertips, cut in butter until the mixture resembles coarse crumbs. Stir in cranberries and walnuts.
  • Make a well in the center and gradually stir in buttermilk to form a ball. Knead lightly. Do not overwork; the dough will be sticky.
  • Divide dough in half. On a lightly floured surface, pat or roll each portion into an 8” round, about 1/2” thick. Cut each round into 8 triangles. Place the scones on the baking sheet. Brush the tops with buttermilk. Sprinkle with a pinch of brown sugar, if desired. Bake for 14 – 18 minutes. Serve warm. Makes 16 scones.

*If using honey, agave or other liquid sweetener, add it with the buttermilk rather than mixing it into the dry ingredients.

**Make buttermilk by putting 1 Tbsp vinegar into a 1 cup measuring cup. Fill the remainder of the cup with milk of choice (rice, almond, soy, goat, cow, etc)

Kamut Stuffing

Ingredients: 16-20 Servings

2 Cups Chicken Stock (use vegetable stock if preferred)
2 Cups Water
1 Pound Shitake Muchrooms
1 Cup KAMUT® berries
1 Cup Wild Rice
11/2 Cups Golden Raisins
3 Tablespoons Olive Oil
2 Finely Chopped Medium Onions
2 Finely Chopped Granny Smith Apples
1 Bay Leaf
1 Tablespoon Chopped Fennel Seeds
Coarse Salt
Ground Pepper

Preparation:

  • Boil the water and add Kamut berries -- cover and simmer for 2 hours until plump and “chewy,” adding more water as necessary. Drain and let cool.
  • Combine chicken stock and shitake mushroom stalks, boil, remove from heat, cover and steep for 30 minutes.
  • Strain stock, return to saucepan, add wild rice, salt and bay leaf. Cover and cook for 1 hour, adding more

liquid during cooking if necessary.

  • Heat two tablespoons of olive oil to a non-stick pan and add onions, salt and pepper and cook until brown (approximately 6 minutes).
  • Add the apples and fennel seeds and continue cooking for another 3 minutes.
  • Transfer to a large shallow baking dish.
  • Add the last tablespoon of oil to the pan and cook sliced shitake mushrooms and chopped stalks until brown (approximately 5 minutes).
  • Season with salt and pepper and add to the baking dish.
  • Stir Kamut, wild rice and golden raisins into the dish, cover and bake in 400 degree oven for 25-30 minutes.

About KAMUT® Brand Khorasan Wheat

The mission of Kamut International is to promote organic agriculture and support organic farmers, to increase diversity of crops and diets, and to protect the heritage of a high quality, delicious ancient grain for the benefit of this and future generations. KAMUT® is a trademark of Kamut International and it stands for guaranteed standards that are verified by tests from every field.

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Leesa Raab
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