Friday, January 13, 2012

Cream of Kamut for Jim

Cream of Kamut cereal with 3 1/2 C. of water used in cooking.

Day before serving:

1 C. Kamut grains toasted at 350° for 15 minutes and cooled.
2 t. whey (optional)
2 C. water

Blend in standard blender until grains are broken and it is beginning to look cloudy.

Let sit on kitchen counter overnight.

Next morning for breakfast:

Add 1 1/2 to 2 C. more water.
1/2 t. salt

Cook in heavy bottomed saucepan until bubbling.  Let sit on warm burner for 10 minutes or so until you like the texture. 

Top with your favorite ingredients such as:

Coconut Oil
Maple syrup
Almonds, chopped.

Tastes like cream of wheat which it actually is.  Kamut is an ancient wheat grain.

Jim might add cocoa too.  The taste is nutty and smooth.  There is no indication that you are eating a whole grain.  The bran becomes soft in the overnight soak and more digestible.

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