Holiday Recipe Guide

From Abby’s Kitchen

KAMUT® Flax Pancakes

1. Grind the flax seeds. Mix the dry ingredients (KAMUT®, flax meal, baking soda, baking pow-der, salt and sugar) together.

2. Add the nut milk and pure vanilla extract to the mixture and mix until incorporated.

3. Heat a griddle (medium to high heat ~ 375 degree) or a non stick skillet (medium high) and grease with coconut oil.

4. Using a 1/3 measuring cup, drop batter onto hot non stick skillet/griddle.

5. Flip once the bottom side is golden, the top has bubbled and is almost dry.

6. Brown the remaining side and serve with pure maple syrup.

• 1 cup 100% whole grain KAMUT® stone ground flour

• 1 tsp baking soda• 1/4 tsp baking powder (aluminum free)• 1/4 tsp real salt

• 1 tsp organic raw cane sugar• 1 tsp vanilla extract• 1 1/2 cup nut milk• 1 1/2 Tbs ground flax seeds• Coconut oil (for cooking)

KAMUT® Wheat Berries and Kale Salad

1. Soak the KAMUT® wheat berries for 8-16 hours in water. Drain and rinse, put in a saucepan and cover with an extra 2” of water. Add a little salt, bring to the boil and simmer for half an hour until the berries are chewy but not too soft. Drain and allow to cool.

2. Make the lemon vinaigrette— put the olive oil, rice wine vinegar salt and ground black pep-per into a screw top jar and shake well.

3. To assemble the salad add the kale, red onion, mint leaves and KAMUT® berries in a large serving bowl. Toss with the lemon vinaigrette (begin with half the dressing and add more de-pending how much dressing you like) salt and pepper to taste. Sprinkle with the feta cheese and it’s ready to serve.

• 1 cup cooked KAMUT® Khorasan Wheat berries

• 3 cups Kale, washed, remove salks and tear into bite size pieces

• 1/4 cup red onion, finely diced• 1/4 cup fresh mint leaves thinly sliced

• 1/2 cup crumbled feta cheese• 2 Tbs fresh lemon juice• 6 Tbs olive oil• 2 Tbs rice wine vinegar• 1/2 tsp salt• 1/2 tsp ground black pepper

From Eco18

From Eco18

KAMUT® Butternut Squash Galette

• 1 cup KAMUT® flour• 1/2 cup all purpose flour• 6 Tbs butter• 1 Tbs sugar

• 2/3 cup KAMUT® rolled wheat

• 1/2 cup KAMUT® flour• 1/2 cup sugar

• 1 tsp ginger• 1/2 tsp cinnamon• 1/2 tsp nutmeg• 3 Tbs maple syrup

GINGERSNAP LAYER:

• 1/2 cup butter• 1/2 cup packed brown sugar• 1/2 tsp salt• 3/4 tsp nutmeg

• 1 4lb butternut squash-use the top part without the seeds, peel, halve and cut in 1/4” slices

BUTTERNUT SQUASH LAYER:

PASTRY:

PASTRY:

1. Combine all the ingredients and pulse in a food processor until all the ingredients are mixed and resemble breadcrumbs.

2. Slowly add ice water and combine by hand until a dough is formed. Press into a ball and then flatten to an 8” disc. Wrap and refrigerate for at least an hour.

3. Take a sheet of parchment at least 15”x20”, dust with flour and roll out the dough to a 15” circle. Don’t worry if the edges are uneven.

4. Heat the oven to 400 degrees.

GINGERSNAP LAYER:

1. Combine all the ingredients in a bowl until well mixed.

2. Put onto the rolled pastry dough leaving a 2” border.

BUTTERNUT SQUASH LAYER:

1. In a large skillet, melt the butter over medium heat, add sugar, salt and nutmeg and cook until combined and bubbly—stir frequently.

2. Add the squash and cook for 5-8 minutes until tender.

3. Remove with tongs and arrange in overlapping circles on top of the gingersnap layer and drizzle with the remaining syrup.

4. Use the parchment to lift the edges of the pastry and loosely fold over the filling.

5. Use the parchment to lift onto a baking sheet and trim the edges close to the galette.

6. Bake for 40-45 minutes until the edges of the galette are lightly brown.

7. Let cool for 15 minutes on the baking sheet. Lift the parchment and slide galette onto a serving platter.

8. Serve warm with vanilla ice cream.

From Eco18

KAMUT® Carrot Cake Cookies

• 3/4 cup butter• 1 1/4 cup firmly packed

brown sugar• 1 egg• 1/3 cup organic milk• 1 cup oat bran

• 2 cup KAMUT® rolled wheat• 1 cup KAMUT® Khorasan

Wheat flour• 1 1/2 cup shredded carrots• 1/2 cup golden raisins

• 1/2 cup baking soda• 1 tsp salt• 1 tsp cinnamon• 1/2 tsp nutmeg• 1/2 tsp ginger

• 8 oz cream cheese softened• 3 Tbs butter softened

• 16 oz confectioners sugar• 1 tsp vanilla

CREAM CHEESE FROSTING (OPTIONAL):

1. Heat the oven to 375 degrees.

2. Beat together the butter, brown sugar, egg, vanilla and milk.

3. Add all the remaining ingredients and mix until just blended.

4. Grease a baking sheet and drop rounded tablespoons of the cookie dough in the sheet.

5. Bake for 10-12 minutes.

6. Beat together the ingredients for the frosting and when cook-ies have cooled pipe some frosting onto each cookie.

For more information and recipes about KAMUT® Wheat please visit Kamut.com or feel free to email Bec Macfie at Rebecca@adinnyc.com