Artsy Apple pic
KAMUT pronounced (kah-moot) is an ancient Egyptian word for “wheat.” According to the Food Lover’s Companion (A favorite resource!), it’s known as the “great grandfather” of grains and is a variety of high-protein wheat that has never been hybridized. Expect a deliciously nutty flavor similar to wheat berries and a superior nutritional value compared to its modern-day counterparts (i.e. anything that’s processed). The grain is large and plump and has been described as blond (sexy grain, huh?) You will find it as a whole grain, flour, pasta, puffed cereal, crackers or flakes (as used in this case) in most health food stores (i.e. Whole Foods, Mrs. Greens)
Serves: 1 (This recipe can easily be doubled)
Time: approximately 10 minutes
- 1 Honey Crisp apple, cored, sliced (keep skin on)
- 2 tsp butter (or water if you’d prefer)
- 1 tsp. pumpkin pie spice
- 1 T. Maple Syrup
- 3/4 cup Almond milk, vanilla, unsweetened (or substitute with other dairy, non-dairy liquid)
- 1/2 cup Kamut flakes, Eden brand (also substitute raw, rolled oats)
- 1 T. chia seeds OR 1 T. ground flax seeds (Optional)
- Nutmeg, freshly grated (or 1/4 teaspoon ground)
Core and slice apple(s). Set aside.
For the Apple Compote
Heat a small nonstick skillet over medium-high heat. Coat the pan with cooking spray; melt 2 teaspoons butter or water in pan. Add apples to pan; saute 8 minutes or until tender. Stir in maple syrup and pumpkin pie spice. Cook until apples are somewhat translucent. Keep warm.
For the Kamut (Or substitute grain, raw oats)
Measure 3/4 cup almond milk (or substitute liquid) and add to small saucepan. Bring to a boil. Measure 1/2 cup raw kamut or oats and combine with liquid. Add 1 tsp. vanilla extract. Mix and cook for approximately 3 minutes.
Pour Kamut into a bowl, top with apple compote, mix. Add more almond milk if you desire and grate some fresh nutmeg over the top. Yum!
Make It Your Own
Feel free to improvise by adding more or less apple slices, or different apples such as Jonagold, Sweet Pink Lady, Liberty, or Fuji which all hold up well. If you cannot find Kamut flakes, spelt flakes or raw, rolled oats can also be substituted.
Kamut has a chewy, thick texture, the end result will be a bit like a moist muesli or chewier version of oatmeal. If you prefer a creamier texture add more liquid to the kamut flakes while cooking, or once you’ve transferred the hot flakes to a bowl. I will sometimes add more almond milk and pour it over the flakes like it’s a bowl of cereal.
Don’t have the time? But desperately want to try it? Bring it to work !
You can make the apple compote the night before and keep in the refrigerator for the next morning. In the morning, measure the raw kamut flakes, spices, flax or chia seeds, toss in a few walnut halves and combine. Use a microwaveable container and pack the dry mixture and the apple compote in a separate container. At the office combine the almond milk, apple compote, spices, vanilla extract and dry mix in a glass bowl or the container you brought (I prefer glass jars-such as mason jars). Heat in microwave for approximately 3 minutes. Take out the mixture and stir. If it’s not quite done, heat another minute or two. If it’s a big congealed mush and too dry, pour in some additional almond milk until desired consistency.
Keep at your office (I’m one to do this)
- Cinnamon, pumpkin pie spice (desk drawer goodies)
- Almond milk or alternative (if you have access to a fridge)
- Vanilla Extract
HAVE YOU TRIED KAMUT? HOW DID YOU PREPARE IT? HAVE YOU EVER HEARD OF IT?