High Protein Ancient Grain KAMUT® and Seed Pancake Mix

Today we finally perfected an all purpose combination of this flour with other ancient seeds and pseudo-grains that will give you excellent results in baking lighter items like cakes, cookies and muffins.  

Remember the KAMUT ® is Cool post where we discussed the epic-awesome power of this amazing grain. It is always organic, non-GMO, and the standard of excellence in ancient perfection.  I'm a fan. Can you tell?  KAMUT ® has an amazing Origin dating back to cultivation in ancient Egypt.

•  Modern studies into the grain made an amazing Determination of phenolic compounds in old varieties of durum wheat using liquid chromatography coupled with time-of-flight mass spectrometry.
•  It is also recently had amazing reviews in a study  on Prebiotic effect of soluble fibres from old durum-type wheat varieties on Lactobacillus and Bifidobacterium strains. 

 

Those eating this ancient grain have greater ability to deal with oxidative stress on the body as well as lower levels of inflammation markers in their system. With all the hype that the anti-grain movement has been getting, I like to see  well educated response from grain growers, like the article Here. We should differentiate this grain from modern wheat.  

Dr. Bob Quinn, PhD said, 

"Not all wheat is created equal. 

Neither is all gluten created equal. "

KAMUT ®, though it contains gluten, contains a very primitive form of it that only contains 28 chromosomes (compared to modern hybrid wheat that contains 42). Because it is also high in ancient forms of gluten protein, it is excellent for pastas and breads, but it does tend to make life a little more difficult for light and fluffy things like pancakes.

The combination of the high protein ancient quinoa and amaranth will give your flour all the essential amino acids for a complete protein, with all the ability to form fluffy lighter baked items.   

We use the NutriMill Electric Grain Mill  and I really do love the quality of the flour it produces.   Doing your own flour will not only provide clean fresh nutritious flour, but provide you with flour that has not been able to go rancid from sitting around. Your baked goods will taste amazing!

Chef Tess Ancient Grain Flour All Purpose Flour:

10 cups whole grain  KAMUT ® here

3 1/2 cup organic quinoa

1 cup organic amaranth

Fine mill to a flour. I use the finest setting on the nutrimill.

High Protein Ancient Grain KAMUT ®and Seed Pancake Mix

9 cups all purpose ancient grain flour (see recipe above)

1 cup egg crystals

1 cup non-gmo Soymilk Powder

1 cup Blanched Almond Flour

1/3 cup Aluminum Free Organic Baking Powder

2T sea salt

2T NuNatural Stevia Powder

1 cup Flax Seed

1 cup sesame seed

1T natural vanilla flavor powder (optional)

To prepare: Combine 1 part mix to 1 part water. Sit 5 minutes.

 Cook on medium hot in a non-stick pan 2-3 minutes per side.  Serve hot with your favorite sauce or syrup.

There you go darlings! Have fun with this amazing blend!

Always My Very Best,
Your Friend Chef Tess

Homemade Quinoa-Amaranth Mango Blueberry Granola-of-Glory

This week for our Wednesday 5 minute Grain Surgery™ 
I thought I'd show you how to make multi-grain super granola. What do you think? It's a fun way to use a lot of grain and completely cool for being creative with grain. Use the recipe as a guide for the quantities of rolled grain to go with honey and play! I want to hear what you make. 

 A week or two ago, when I showed you how to roll your own oats and quinoa, my son Face had rolled about 3 lbs of oats. It was fun...but I have to say we had a lot of extra oats just laying around. Mind you, I could say right now, "Hey Face, go roll me some oats!" and he would run out to the roller and happily crank that thing. He loves it! To my credit (and this doesn't happen every single day), I remembered to have him roll some extra quinao as well.  Then we went ahead and  popped amaranth on the stove and make use those beautiful grains to make granola. I decided that I needed to make more granola after making all the pints and quarts of Homemade yogurt that were then piled in my fridge needing some assistance. I don't think my husband can safely resist granola and yogurt together...especially when the yogurt has been converted into his favorite flavors. So far he still begs for the lemon chiffon and the pina colada. That being said, he'd eat yogurt all day in that condition. So...there it is. Waste not, want not. Time to make granola. I like my granola a little less sweet than most folks. Keep that in mind when your making this. 

Quinoa-Amaranth Mango Blueberry Granola-O-Glory
6 cups rolled oats or 6 grain rolled cereal
1/2 cup amaranth (popped to equal 2 cups)
1/2 cup quinoa (rolled to equal about 1 cup. See tutorial here.)
1/4 cup chia seed (see my post on why I use it here)
1T Wise Woman of the East (cinnamon spice and floral blend)
1 1/2 cups pomegranate honey
1/2 cup extra virgin coconut oil or olive oil of your choice (lemon or orange infused rock!)
2 T vanilla
1 1/2 cup freeze dried mango
1 1/2 cup freeze dried blueberries
1 cup almonds (whole or chopped)

Directions: Pop the amaranth. Heat a large deep pan on the stove, medium heat for 2-3 minutes. Pour the amaranth into the hot pan and stir until the grain pops and turns white. Pour out of the pot when all the grain is white. {The full tutorial on popping amaranth is in the chocolate amaranth bread tutorial.}
Combine the honey, coconut oil and vanilla. This pomegranate honey is really a pretty shade of pink. The flavor is totally unique and just beautiful for granola. If you don't have flavored honey, you can use regular honey instead.

In a 2 gallon large bowl, combine the grain, nuts and seeds and spice blend. 

Another shameless plug for the beautiful Chia

Stir the honey mixture into the grain and seed mixture. 

Preheat oven to 350 degrees. Divide granola mixture between two large sheet pans, preferably one with an edge. Bake 15 minutes. Take pan out of oven and stir. Return to the oven and bake 15 minutes more. 

Remove from the oven. Add the freeze-dried fruit (or you can also use any dehydrated fruit of your choice). 

There you go! Make some fantastic granola!  

Always My Very Best,
Your Friend Chef Tess

Amaranth On the Stove Top

If you've been with me in the past you know of my absolute obsession with grains. It started as a mild crush and now I'm totally addicted. Grain and seeds add such a remarkable depth to your meals. I'm a huge fan. So, it won't come as a suprise if I share some more basics here right? Meet Amaranth. My darling friend on the left. On the right we have brown teff.

If you've never had Amaranth, it's an amazing super-grain and one of my favorites. Now I call it a grain, but technically it's a seed. Not all seeds are grain. Only seeds that are members of the grass family can technically own the name of grain. It's a very fun and technical thing. The good news on amaranth is that it's gluten free, high in protein and has all necessary amino acids to be conscidered a complete protein...30% more protein than rice, wheat or oats. In it's glory, it can grow a million-ka-billion seeds (give or take). I find it  absolutely delightful and mild in flavor. It's become one of my favorites for breakfast. 

I'll simply cook it on the stove top and when it's cooked, drizzle it with a smidge of honey or even better, fold in some yogurt and fruit to the cooked grain.

It's simple to cook on the stove top. You will need a quart size sauce pan with a tightly fitting lid. Bring 3 cups water to a boil. I add a pince of salt to the water. Add 1 cup of amaranth to the pot. Reduce heat to very low. Cover with a lid and allow the amarnath to simmer 25 minutes.

The seeds are still rather small when cooked, but they look so ding-a-dang crazy-cool.

I love a little drizzle of honey. My personal favorite is a maple hazelnut honey.

Here...now you can see it really close up.

My final note. My most recent love...freeze dried yogurt bites folded into the cooked grain. Oh my stars. It's a creamy little nugget of joy in a sea of goodness. How's that for a cool new happy food?

There you go. Make some amaranth!

Always My Very Best,
Your Friend Chef Tess

I'll be in Rancho Cucamonga teaching 2 classes on Grain Tomorrow! If you're in California near the Inland Empire...come on down! I'd love to see you!

Class is free on Saturday but we need to have an accurate count of how many will be attending. Honeyville Farms Retail Store - RANCHO CUCAMONGA, CAHoneyville Farms Retail Store | 9175 Milliken Ave.| Rancho Cucamonga, CA 91730
Phone: (909) 2431050 FAX: (909) 980-0469
Hours of Operation: Monday thru Friday: 9:00AM - 6:00PM, Saturday: 9:00AM - 5:00PM