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

Wise Woman Sweet Apple Cake with Orange-lavender infused Salted Caramel Sauce

Mondays I generally try to show some great ways to cook or bake with your food storage. Tomorrow I teach a class at Honeyville Farms on Edible Christmas Tree ornaments at 10 AM! That will be a blast and give ya a lot of projects to do with the kiddos during the Holiday break. Hopefully they'll be healthier cookie choices too! This week will speed by and by this time next week, Christmas will be over. Yikes.  So...what better way to prepare for the upcoming events of the week than to share a dessert cake that could easily double as a breakfast cake?! It's fast and easy. Thanks to my friends at Lucky Leaf premium pie filling who sent me a copy of the new Bake Your Heart Out Recipe Book and several cans of their filling to play with for Christmas. Grin. Grin. Grin. Give a chef something  she can use will ya?! I was soooo excited!  I couldn't resist trying some of the new recipes and I have to say that I am a huge fan of the new book. It's short, but packed with some great ideas! Among them a baked oatmeal, Apple Fire BBQ chops, Strawberry Slow cooker scoop cake, and Cherry bliss brownies. In it there was a recipe for Pretty Peach cake with Pineapple frosting. It looked beautiful with the fruit peeking though and I just wanted to make it. I love creating recipes. It's my passion. So...I decided to bake my heart out too! We had the apple filling from Lucky Leaf and some caramel...How did I end up with this Sweet Apple Cream Cake with Orange-Lavender infused Salted Caramel sauce? I have no idea. Sometimes stream of consciousness takes over when I create. However, I did use their basic recipe for the Pretty Peach cake as a guide for the cake.

Pretty Peach Cake by Lucky Leaf
1  white cake mix
1 can Lucky Leaf Peach Pie filling
3 eggs
1/2 cup sour cream

Preheat the oven to 350 degrees. With a fork mix together the cake  mix withe the peach pie filling and eggs. Gently fold in the sour cream.  Spread into a  greased 9 by 13 inch cake pan. Bake 30-35 minutes until a wooden toothpick inserted near the center come out clean. Cool completely. Refrigerate until ready to serve.

Wise Woman's  Sweet Apple Cake 

 4 1/2 cups of My Homemade Cake Mix ( I made it with a NEW 9 grain flour... Recipe to follow soon!)

1 can Lucky Leaf Premium Apple Pie filling

3 eggs (or 6T Powdered Whole Eggs )

1/2 cup sour cream (OR 1/3 cup powdered sour cream)

1 1/2 tsp Chef Tess Wise Woman of the East Spice Blend

Preheat the oven to 350 degrees. With a fork mix together the cake  mix withe the apple pie filling and eggs. Gently fold in the sour cream. * If you use the powdered egg and sour cream, simply combine them with the cake mix. Combine the pie filling, 1 cup water and the dry ingredients. 

 Spread into greased and floured 9 by 13 inch cake pan and sprinkle with the Wise Woman of the East Spice blend.

Bake 30-35 minutes until a wooden toothpick inserted near the center come out clean. Cool completely. Refrigerate until ready to serve...though we ate it pretty fast.

While the cake bakes, I made the orange-lavender infused salted caramel sauce.

You need 1 cup of Kraft Kraft Caramel Bits

                                            1/2 cup Gossner Shelf Stable Whipping Cream or fresh whipping cream

Heat the cream and caramel over a double boiler with a whisk until the caramel melts and the sauce is smooth. Now add  1/2 tsp culinary lavender.

Breath. Relax. It won't make your sauce taste like soap. It will be a subtle yet beautiful touch.

 1tsp zest of a fresh orange.

Micro-plane zest the orange and add to the sauce. Let the flavors marry about an hour.

Slice the orange as a garnish for the cake if desired.

After an hour, strain out the lavender. You know why? Because I don't want to have anyone say, "There's a fruit fly in my caramel sauce!" Lavender looks like a fruit fly. 

Well...maybe it's a purple fruit fly, but its crazy to keep it in the sauce and risk it right?

Get a sprinkle of French Sea Salt.

Drizzle  the sauce over the cake. Be afraid. Pinch a little of the salt onto the sauce.

Share it with someone you love. 

 There you go! A wonderful way to use your food storage and make a divine dessert or breakfast cake for the holidays!

Now the folks at Lucky Leaf said they are excited to give away two of their cookbooks to my readers. If you want one...just leave a comment after this post. I'll be doing a giveaway with their book this week. I'll also be catching up on all my low fat Holiday baking! Wah woooo!!

There you go. Make some Christmas memories...and bake your heart out!

Always My Very Best,
Your Friend Chef Tess