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Have You Tried Kamut Wheat? Try it in these Chocolate Chip Cookies

Posted Apr 05 2010 6:34am
Try revamping your chocolate chip cookies with Kamut--let me know what you think!

Happy Monday guys! Are you tired of brown rice and whole wheat pasta and whole wheat bread? I try to keep my fiber intake relatively high--32 to 35 grams a day, which means I eat quite a bit of the above-mentioned whole grain staples -- but sometimes I get tired of the same 'ol, same 'ol. Here is a whole grain that is not as widely known but has a great number of health benefits: Kamut .

Kamut is an heirloom wheat that can be used for making bread, pasta, cake, cereal, and even cookies! In its "whole" form, it resembles a fat long grain rice to me, but it can also be ground into flour.

Some of the benefits of Kamut are:

1. People who have wheat sensitivity can usually ingest it.
2. It has a higher content of antioxidants than regular wheat, including selenium , which plays an important role in the functioning of the thyroid gland.
3. It contains 2 to 2.5 grams more resistant starch than regular wheat, which increases the fiber content in food, while lowering its caloric content.
4. It's higher than regular wheat in protein and many minerals, especially selenium, zinc, and magnesium. It has a higher percentage of lipids , which produce more energy in the body than carbohydrates. As a result, it is a "high energy wheat."

Brands like Arrowhead Mills and Nature's Path use Kamut in some of their products, and Bob's Red Mill sells an organic Kamut flour if you're interested.

I tried these wonderfully hearty and not-super-sweet Kamut chocolate chip cookies at a health expo a couple of months ago and loved them!

Kamut Chocolate Chip Cookies:

1/2 cup oil of choice
1/2 cup maple syrup
2 tbsp water
2 tsp. vanilla
1 1/2 cups rolled Kamut Khorasan flakes
1 cup Kamut Khorasan flour
1 cup chopped walnuts
1 cup chocolate or carob chips
2 tbsp flax (optional)
1/2 tsp sea salt
1/4 tbsp baking soda

In mixing bowl beat oil, syrup, water, and vanilla until emulsifies. Combine oats, flour, nuts, chips, flax, salt, and soda. Stir into syrup mixture & mix just until everything is evenly moistened. Let rest 5 minutes.

Drop onto baking sheets. Dough will be crumbly. Flatten cookies to 1/3 inches thick. Gently press dough so cookies hold together. Bake at 350 degrees for 18 minutes.

How about you? Would you try Kamut? And what's your favorite whole grain?

*Recipe courtesy of Kamut.com

Photo:
http://www.flickr.com/photos/cheningilles/ / CC BY-NC-ND 2.0


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