We just ordered our fall food storage.
The harvests are mostly in and it is a great time to purchase!
Kamut was running fifty dollars for a 25 lb bag this past summer, but with the harvest lowering prices we were able to get it for $32.00 a bag from our local bulk food store.
I started cooking with ancient grains in 1996 when my husband developed a gluten intolerance.
I expanded my cooking out from red wheat into the wide wonderful world of Kamut, Spelt, Quinoa, Amaranth, and Teff.
As we have explored the many varieties of these “staff of life foods”, it has been joyful to share recipes online with other foodies.
Below is my own Raspberry Kamut Muffin recipe and a video tutorial I crafted fourteen years ago when Ben was five.
Raspberry Cinnamon Kamut Muffin Recipe
4 C Freshly Gound Whole Organic Kamut Grain
1/4 C Freshly Ground Whole Golden and Brown Flax Seeds
2 C Brown Sugar
1 C White Sugar
2 tsp Sea Salt
1 1/2 tsp Baking Powder
1 1/2 tsp Baking Soda
6 Organic Eggs
1 C Whole Organic Milk
3/4 C Extra Virgin Olive Oil
Grease 24 Muffin Tins
Fill the tins 3/4 with muffin batter
Drop 2 raspberries and a dollop of organic butter on the muffins, then add 1 tsp of cinnamon sugar mix onto the raspberries.
Cover with a little cap of dough, sprinkle with cinnamon sugar, and bake for thirty minutes in a 350 degree oven.
These yummy muffins are a crowd pleaser!
Ben was gestated while I consumed Kamut, Golden Flax, and topically used upwards of a hundred drops of essential oils every day of his pregnancy.
His body was literally built with Kamut, Flax, and a variety of concentrated herbs in the form of oils.
His pregnancy was my healthiest and he has been remarkably healthy, despite my many physical and emotional disabilites.
I wrote an online journal during his pregnancy which I turned into an ebook.
A Lotus Birth
The original cooking tutorial was hosted on You Tube:
Raspberry Cinnamon Kamut Muffins