2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Kamut is the latest superfood. The name comes from Ancient Egypt, where this variety of wheat was known thousands of years ago. It resembles einkorn, and to this day has preserved intact its nutritional qualities. At the moment it can be found only in organic stores.
Kamut is an ancient variety of wheat. One of the biggest nutritional advantages of the culture is that it does not contain gluten. At the expense of gluten, large doses of protein are found in it.
It is also rich in one of the strongest antioxidants - selenium, as well as other minerals and vitamins. Extremely tasty, this culture charges the body with energy and nutrients.
The culinary use of kamut requires pre-treatment. The night before it should be soaked in water. Then boil in water, the ratio should be 1: 5. After boiling, leave on the stove for 45 minutes.
Kamut is consumed boiled and cooled. It is suitable for breakfast cereal with butter, cheese and more. It also goes well with nuts, dried fruits and sweeteners - such as honey. This wheat is also a staple in some fine salads and dishes. It is suitable for consumption by children over one year.
In addition to seeds, kamut sprouts can also be consumed. The plant is also used to make flour, which, however, is difficult to oxidize, losing many of its useful properties.
Delicious pasta, bread, crackers, noodles, sweets, etc. are prepared from kamut flour. It is often combined with other flours. It is low in gluten and is a good alternative for anyone with gluten intolerance.
Among other things, kamut is also used to make drinks with cereal extract and beer. The plant has a high content of magnesium, protein and selenium, which is why it has a strong energizing effect.
Here is an easy and delicious recipe with kamut:
Spinach with kamut
Necessary products: 2/3 tsp kamut, 300 g fresh spinach, 1 carrot, 1 red pepper, 1-2 cloves wild garlic, 1 cube vegetable broth, black pepper, salt, 2 tbsp. grape seed oil.
Method of preparation: The kamut is soaked in lukewarm water overnight. In the morning, boil in water (1: 5) for about 45 minutes. The spinach is washed and chopped by hand.
Heat the oil in a pan. In it, stew the spinach, then the chopped carrots, peppers and garlic. Season to taste.
To the stewed spinach and vegetables add the cooked kamut and dissolved in 1 tsp. water broth. Leave on the stove until the broth boils.
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