CUPID’S KAMUT KRISPIES

By Diana Bellofatto

By Diana Bellofatto

Sweeten up to family, friends, or your partner with this Kamut recipe!

What is Kamut?

Kamut is a specific variety of Khorasan wheat originating from the fertile crescent (Middle East) thousands of years ago.

Kamut made its way to the US in the 40s. Still, it wasn’t until the 80s that commercial interest grew as various companies began making bread and pasta with the grain, which people reported had great flavor and was more easily digestible than modern wheat varieties. The KAMUT® trademark protects the wheat and guarantees that it is grown organically and unmodified. You can read all about its rich history here.

NUTRIENT NOTES

Kamut is higher in protein and vitamin E than many other grains. In addition, it is a great source of fiber, iron, magnesium, zinc, selenium, copper, phosphorus, manganese, and B vitamins.

GETTING ALONG WITH GLUTEN

While modern types of wheat have changed a lot from their original form, Kamut has not been overbred and is lower in gluten than some other types of wheat, making this ancient grain more digestible for many. Therefore, those with gluten intolerance may find that they are not as sensitive to Kamut and can enjoy this tasty treat.

RECIPE: CUPID’S KAMUT KRISPIES

Ingredients

1 cup Kamut puffs
1/4 Cup shredded coconut
1/2 Cup oat bran or wheat germ
3 Tbs. psyllium husk powder (scant ½ cup if doubling the recipe)
Pinch of mineral salt
1/4 to 1/2 cup sunflower seeds or pumpkin seeds
1/2 cup cranberries or raisins
1/4 cup carob chips
1/2 cup almond butter or other nut or seed butter
1/2 cup raw honey
*Optional: ground cinnamon for rolling the balls in—cinnamon helps balance blood sugar

Directions

  1. Mix all the dry ingredients together.
  2. Mix the nut or seed butter together with the honey, then add to the dry ingredients and mix well. 
  3. Using damp hands—so it doesn’t stick to you too much—roll the mixture into balls. If the mixture isn’t binding well, add a little bit of water or more honey.
  4. Roll each ball in a thin layer of cinnamon.
  5. Store in the fridge for two hours to help the balls set.

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