Kamut apple ginger bread/muffins

Kamut is a form of wheat originally from Iran, that is easier to digest than the common American wheat grain.  It does have some gluten, but higher protein, fiber and trace elements. It's distinct flavor, texture, and longer shelf life makes it appealing. This bread like muffin is the stuff of a cold winter's breakfast kitchen. My kids grew up eating whatever fruit we had chopped and tucked into whatever baked good I pulled together. The request to "write this one down," was the evidence that whatever it turned into was truly successful. So I'm writing this one down, even though I think there are lots of variations to be explored with it. Normally for any "gingerbread" I would use black strap molasses. I refrained this time, using only the powdered spices and maple syrup, since we've been trying not to add refined sugars and I'm just not sure how to categorize molasses, but I'll look into it. My husband ate his with honey, gluing his walnuts onto each slice that way. I ate mine straight up, not needing the extra sweetness.


Kamut Apple Ginger Bread/Muffins
2 cups Kamut flour
1 Tblsp baking powder
2 tsp (or more) cinnamon
1 tsp (or more) ginger
1/2 tsp nutmeg
1/2 tsp cardamom
1/8 tsp salt

1.75 cups unsweetened soy milk (I use West Soy)
3 Tblsp real maple syrup (this is bread like,  if you want it sweet, use more syrup)
1 medium apple chopped = 3/4 cup OR MORE
1/3 cup raisins (or cranberries or chopped apricots or more of any of these)

Walnuts - optional (I threw some on the plate when I served the slices)

1. Mix together all the 7 dry ingredients in a medium sized bowl. Preheat oven to 375 F.
2. Peel & chop the apple. You could use twice as much apple and this would turn into a marvelous apple-cake bread (I will try this and let you know how it goes.)
3. Pour wet into dry, mix quickly, adding in the fruit.
4. DECIDE if you are making a loaf or muffins.  I tried it as a loaf this morning and the slices were a nice change of pace. Muffins would have more crispy exterior surface proportionally to each serving.
5. Spread tin foil in a pan, or use parchment paper, or use a silicone sheet and shape a loaf, using the back of a fork to mound evenly and make a crinkly texture on the outside (nice for crispiness' sake). If making muffins, use silicone cups with or without muffin tins. Muffins will only need about 15-20 minutes, a loaf form will take 20-25 minutes.
Slice and serve -- good hot. This has a whole-wheat bread like texture, interrupted by the moisture and sweetness of the fruits you use.

Kamut is not for those with celiac disease, but has shown to be more easily digested by people who have inflammatory or allergic tendencies. Here's the nutritional content of 100 grams of the grain. I've long enjoyed Organic Puffed Kamut, sold by Nature's Path - a whole grain cereal as a tasty good source of fiber (50 calories and 2 g dietary fiber for a whole cup of cereal), and excellent vehicle for fresh berries!

"Kamut" Khorasan wheat, uncooked

Nutritional value per 100 g (3.5 oz)
Energy	1,411 kJ (337 kcal)
Carbohydrates	70.38 g
- Starch	52.41 g
- Dietary fibre	9.1 g
Fat	2.20 g
- polyunsaturated	0.616 g
Protein	14.70 g
Water	10.95 g
Thiamine (vit. B1)	0.591 mg (51%)
Riboflavin (vit. B2)	0.178 mg (15%)
Vitamin B6	0.255 mg (20%)
Folate (vit. B9)	0 μg (0%)
Vitamin E	0.60 mg (4%)
Iron	4.41 mg (34%)
Magnesium	134 mg (38%)
Phosphorus	386 mg (55%)
Zinc	3.68 mg (39%)
Percentages are relative to US recommendations for adults. Source: USDA Nutrient Database

Kamut ginger muffins/bread Nutrition Facts Serving Size: 1 Serving (190g) 1/5 loaf/ 2 muffins Amount Per Serving % Daily Value* Calories 259 13% Total Fat 2g 4% Saturated Fat 0g 1% Trans Fat Cholesterol 0% Sodium 324mg 13% Total Carbohydrate 56g 19% Dietary Fiber 7g 26% Sugars 16g 0% Protein 8g 15% Vitamin A 4% • Vitamin C 3% Calcium 30% • Iron 17% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calories needs. courtesy of cronometer.com using my data.