Sprouted Kamut Muffins
Submitted by rawkinana on April 12, 2008 - 9:05pm
Servings:
Makes 24 muffins. I was delighted when this little experiment with sprouted kamut turned out to be so delicious. I made it again and this time recorded what I did so I would be able to share the recipe in case anyone else has also had a challenge with making raw breads.
Ingredients:
3 cup kamut berries
2 cup sultana raisins
1 tablespoon cinnamon
Preparation:
3 cups kamut berries
2 cups sultana raisins
1 Tbsp cinnamon
Soak the kamut berries for 12 hours. Let sprout for 36 hours. The sprout should be about half as long as the grain by then. Mix the sprouted kamut with the raisins and cinnamon and put through a juicer with the blank in place. A food processor will probably get the job done also. Knead all together well. Form into muffins about 3/4” high and 2 1/4” in diameter using about 1/4 cup of dough for each. Dehydrate at 105 degrees for about 18 hours. Makes about 24 muffins.
No responses to "Sprouted Kamut Muffins"
1.
I have discovered these are even better when the muffins are a little bigger and dehydrated for only about 12 hours. They are delicious with almond butter.
2.
so excited to do this! I love the Kamut bread at Quintessence in NYC and I'm stoked to get going on some Kamut fun!
3.
Yum! I love super easy, and I just sprouted some grains to make muffins, breads, etc. with - good timing - thanks for the recipe!
4.
I miss muffins so when I get my dehydrator, this will be one of the first things I make. They sound really good.