2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Kamut is a cereal known since the time of Ancient Egypt. Today it is gaining popularity again because it does not contain gluten and has excellent nutritional qualities. Kamut is delicious and goes best with vegetables and legumes.
The grains of kamut are twice as large as those of wheat. They are found in products such as bread, cereals, pasta, noodles, cereal extract drinks, biscuits, crackers and beer. Ground is used in the form of flour.
Ancient cereals contain high levels of protein, selenium, zinc and magnesium. Its intake supplies the body with a large dose of energy. During grinding and processing, however, the kamut loses some of its useful properties.
Here are some healthy kamut recipes:
Kamet crackers
Necessary products: 200 g kamut, 5-6 dried tomatoes, 1 tsp. sea salt. 30 g flaxseed, 30 g sesame seeds, 30 g peeled hemp seeds, 30 g soaked sunflower seeds, 1 clove garlic, 1 tsp. basil
Method of preparation: The kamut is left to germinate for a few days. Dried tomatoes and flaxseed are soaked for several hours. The sunflower is soaked for several days.
Beat the kamut together with a little salt in a blender. Add the soaked sun-dried tomatoes, then the sunflower (well washed and drained), garlic and basil. They break at medium power. If necessary, add a little olive oil.
Sesame, flax and hemp seeds are added to the result. Stir with a fork. Spread the mixture on baking paper, about 0.5 cm - 1 cm. The crackers are ready when completely dried.
Ashure with kamut
Necessary products: 1 tsp kamut, 1 tsp. einkorn, ½ h.h. quinoa, ½ h.h. amaranth, ½ h.h. boiled chickpeas, 100 g raisins, 200 g dried figs, 200 g dried apricots, 1 tbsp grated orange peel, 1 tsp. brown sugar, 400 ml coconut or fresh milk, 3 tbsp. Rosewater
Method of preparation: Einkorn and kamut are flooded with 5 tsp. water. They are put on the fire and after boiling, they are removed from the fire and left in the water overnight.
The next day, amaranth and quinoa are added. Put to simmer for about 20 minutes. If necessary, add more water.
During this time, the dried fruit is finely chopped. Chickpeas, orange peel, milk and sugar are added to the prepared, cooked beans. Leave for about 15 minutes on low heat until a thin cream is obtained. Finally, add the dried fruit.
The result is removed from the heat and rose water is added to it. The ashura is distributed in bowls. Allow to set for 5-6 hours, after which it can be served.
Spinach with kamut and vegetables
Necessary products: 300 g fresh spinach, 2/3 tsp. kamut, 1 carrot, 1 red pepper, 1-2 cloves wild garlic, 1 cube vegetable bio-broth, black pepper, salt, 2 tbsp. grape seed oil
Method of preparation: The kamut is soaked in lukewarm water overnight. The next day, pour water in a ratio of 1: 5 and boil for about 45 minutes.
The spinach is chopped with your hands. Stew in preheated grape seed oil. Add the finely chopped carrots and peppers, as well as the garlic. Season with salt and pepper to taste.
To the cooked vegetables add the cooked kamut and the one dissolved in 1 tsp. broth. Bring to the boil while the broth is reduced.
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