New grains are fun to try. They are less scary and intimidating than other new foods, but just as intriguing. At least for this ex-vegetarian anyway.
Kamut is actually the brand name of a variety of wheat called khorosan. It is often tolerated well by those with wheat allergies and is frequently substituted for wheat flour in equal amounts. For more information about his ancient grain, visit kamut.com.
These cookies were our first try with Kamut, and we loved them. Obviously it is only one ingredient among many, but we are happy and will try it out in other dishes. Let me know if you have any favorite recipes that use kamut.
Something about these remind me of Anzac Biscuits, a traditional “cookie” from my homeland, Australia. I think it is the sucanat, oat and butter combination that give it that Anzac taste.
These cookies use real food ingredients, but are not soaked. I plan to work on the recipe to make it even more nutritious, and will share it when/if that happens ( I have my eye on Cheeseslave’s healthy soaked oatmeal cookie recipe for inspiration). Our family is striving to eat a real food diet, but are still making changes, many of which include preparation methods. I’m looking forward to sharing our real food journey and food philosophy soon.
We like these cookies and make them often. I hope you do too!
Kamut Oatmeal Cookies
Adapted from Sue Gregg’s Kamut-Oatmeal Cookie in her book, Desserts, page 102.
2/3 cup Kamut flour (freshly ground is best). Can also use whole wheat pastry flour.
1 cup finely ground rolled oats (put about 1 to 1 1/3 cup in the coffee grinder or blender)
1 cup regular rolled oats (not quick cooking)
1/3 cup of shredded coconut
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup Sucanat
½ cup unsalted butter or coconut oil, melted (or safflower oil)
1 egg (for egg-free version, use 1 Tablespoon of freshly ground flaxseed and 3 Tablespoons of water. Mix and let sit for 3 minutes before using).
1 ½ teaspoons vanilla
Optional add ins:
½ cup pecan pieces – my fav!
½ cup chocolate chips
½ cup raisins or dried cranberries
½ cup walnuts
Or a combination of the above!
Pre-heat oven to 375 degrees F.
In a large bowl whisk the egg, melted butter (or oil), sucanat, and vanilla.
In a separate bowl blend together the kamut flour, ground oats, regular oats, baking powder, baking soda and salt.
Add dry ingredients to the liquid ingredients and stir to combine. Mix in any optional extras you are using.
Drop heaped tablespoons of dough onto a greased cookie sheet. Flatten slightly. Leave an inch or two between the cookies as they do spread. Bake for 8-11 minutes. Less time for chewy cookies, more for crunchy ones.
Remove from cookie sheet immediately to cool.
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