Puffed Kamut?

Question

The one from Arrowhead mills.. whats your take on it? is it good?

Answer 1

I like it but by itself it is a little bland. For breakfast I usually top with some sort of berries - my favorite is blueberries when I can get them fresh.

Kamut can also be used in snack recipes. This one is really great:

1 cup rolled oats
3/4 cup blanched slivered almonds
2/3 cup honey
1/4 cup brown sugar
1/4 cup canola oil
2 tablespoons almond butter or peanut butter
1 egg
1/4 cup ground flaxseed
1/4 teaspoon salt
1 cup puffed kamut
1 1/2 cups chopped dried apricots and pineapple
1/4 cup shredded sweetened coconut
1 tablespoon finely grated orange peel
cooking spray

Preheat oven to 375

Place oats and almonds in a large skillet over medium-high heat and cook for 4 to 6 minutes, stirring frequently, until lightly toasted. Remove to bowl.

Place honey, brown sugar, oil, and almond butter in the skillet and cook over medium-low heat, stirring occasionally until sugar melts and mixture is well blended. Remove from heat and cool to room temperature.

Stir in egg, flaxseed, almond-oat mixture, and salt. Fold in kamut, dried fruit, coconut, and orange peel. Spoon mixture (it will be sticky) into a 9-by-13-inch baking dish coated with cooking spray. Press mixture evenly into dish. Bake at 375 for 12 to 16 minutes or until firm and lightly browned around the edges. Place dish on a wire rack and let cool completely.

Cut lengthwise to divide mixture in half. Cut 8 times across to form 16 bars.

Answer 2

Kamut (kah-moot), the "Great-Great Grandfather of Grains". Derived from the ancient Egyptian word for "Wheat", this high-energy grain was discovered thousands of years ago. With kernels two to three times the size of its modern relative, Kamut delivers rich flavor and great nutrition for a valuable addition to any diet.