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!
|Nutritional value per 100 g (3.5 oz)|
|Energy||1,411 kJ (337 kcal)|
|- Starch||52.41 g|
|- Dietary fibre||9.1 g|
|- polyunsaturated||0.616 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