The Food Nanny Kamut Bread

Ingredients

• 2 tbsp active dry yeast
• 3 cups warm water (105-115°)
• ⅔ cup honey, divided
• 7 cups White Kamut flour* , divided
• 3 ½ tbsp melted butter or olive oil
• 1 tbsp French gray coarse salt

Directions

1. First prepare a sponge. In a large bowl, mix together yeast, warm water, 1⁄3 cup honey and 4 cups flour. Mix with wooden spoon or dough hook until well combined. Cover with plastic (sprayed with cooking spray). Let rise for 20-30 minutes (until double in size) in a warm, draft-free place.

2. Add 2 ½ more cups flour along with 1⁄3 cup more honey, the melted butter or olive oil and salt. Mix well. Knead for at least 5 minutes. Add the last ½ cup flour if dough seems too sticky, 1 Tablespoon at a time. Grease bowl with cooking spray or a little olive oil. Place dough in bowl, turn and cover with a lightweight dishtowel or plastic sprayed with cooking spray. Let rise for 30 minutes (until double in size) in a warm, draft-free place.

3. Preheat oven to 400º. Spray pans generously with cooking spray. Six 6x3 ½ inch mini pans (or close to that size), three 8½x5 inch pans or two 9x5 ¾ inch pans. Punch down to remove air bubbles. Divide evenly and place in greased pans. Cover with a lightweight dishtowel. Let rise until double. (You know dough is ready when an indention stays after you poke the corner.)

4. Place pans inside of the oven when dough is ready. Turn temperature down to 350º and bake loaves. 30 minutes for large, 25-30 for medium and 17-18 for minis. Loaves are done when bottom of bread is light brown. You can tilt the hot pan just enough to check the bottom. Do not over-bake this bread or let it get too brown. Be vigilant because every oven is different.

5. When done, immediately invert bread pans. Place loaves on cooling rack until completely cool. If desired, brush loaves with butter. Store in bread bags or freezer bags and freeze for up to 3 months. Bread will be good for one week on the counter, refrigeration is not necessary.

Recipe Note

TROUBLESHOOTING + TIPS

Bread is deflated: It rose too long before it was placed in oven, causing it to fall hard.

Sides are blown out: It was not given enough time to rise.
Has a hole in the middle: Most likely the bread rose too fast. The place where it was rising was too warm. Yeast didn’t get a chance to fully activate. Large air pockets formed inside the dough.
Seemed a little dry: Possibly over-baked. Too much flour added while kneading.
Weather really affects bread making. Some days require less flour and others a little more. Most often the indicated amount of flour will work perfectly.
Whole grain Kamut bread did not rise as well: Whole wheat bread requires a much longer rising time, sometimes double the time.
Tip: If you have an emergency and need to stop the second rising, place covered dough in refrigerator. When you are ready to form the loaves, let dough come to room temperature. Let rise and bake as directed.

VARIATIONS

Substitute whole grain Kamut flour for white Kamut flour.

Note
Benefits to a sponge dough: your bread will stay fresh longer. This slight fermentation helps break down gluten, which is better for digestion.

You and your family will love the texture and flavor of this bread. We have been eating it for almost five years! We feel healthier and feel a deep connection to those who lived long ago. We are truly spiritually fed by eating this wonderful
ancient grain. It has made a marked difference in all our lives! Once you start baking with this flour, you will see how easy it is to work with and will want to continue using it in everything. This Kamut bread is an everyday ritual of true
and simple value.

Cinnamon Swirl Banana Bread (gluten-free, dairy-free option)

 

Servings 10 slices

Calories 234 kcal

Ingredients

Banana Bread

• 1/3 cup butter, melted (coconut oil or dairy-free butter stick)
• 3/4 cup brown sugar (or coconut sugar)
• 1 1/2 cup overripe banana, mashed (about 3 large bananas)
• 2 eggs
• 1 tsp vanilla
• 1 3/4 cup gluten-free all purpose flour (or regular flour)
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp salt

Cinnamon Sugar Swirl

• 1/4 cup white sugar
• 2 tsp cinnamon

High Altitude Adjustment (for 6-8,000 ft): Reduce your baking soda to only 3/4 teaspoon.

Instructions

1. To begin, preheat your oven to 350 and line a loaf pan with parchment paper, with two sides sticking out, for easy removal of your bread.

2. To a large mixing bowl, add your butter and brown sugar and beat them together with a hand mixer. Add your banana and blend in till smooth. Add your eggs and vanilla and briefly blend together.

3. To the same bowl, add your flour, baking soda, cinnamon and salt. Stir everything together till you have a smooth, even batter. Pour half of the batter into the bottom of your prepared loaf pan and spread into an even layer.

4. In a separate small bowl, add your cinnamon sugar swirl ingredients and stir them together till well combined.

5. Reserve one tablespoon of cinnamon sugar mixture for later. Sprinkle the rest of the cinnamon sugar across the top of the banana bread batter in your loaf pan, evenly covering the entire top.

6. Scoop the rest of your banana bread batter into the loaf pan, in small dollops across the top of the cinnamon sugar mixture. Gently spread the batter into an even layer, covering the entire cinnamon sugar mixture. Sprinkle the reserved tablespoon of cinnamon sugar across the top.

7. Bake in the oven for 55-65 minutes, or till a toothpick inserted comes out clean.

8. Let cool entirely before slicing into. Then devour!

Recipe Notes

Stored in an airtight container in the fridge this bread lasts about a week.

Gluten-Free Beef Stroganoff

PREP TIME 10 minutes 

COOK TIME 10 minutes 

TOTAL TIME 10 minutes 

Ingredients 

1/2 onion diced 

1 lb ground beef 

2 tablespoons butter 

1 cup sliced mushrooms 

2 teaspoons garlic powder 

2 teaspoons onion powder 

1 tablespoon beef bouillon (make sure it is gluten-free) 

1+1/2 cup milk 

2 tablespoons cornstarch 

1 teaspoon Italian seasoning 

2 teaspoons dried onion flakes 

1/2 cup sour cream 

2 teaspoons parsley 

1 teaspoon thyme 

Pepper to taste 

12 ounces gluten-free Rotini noodles or gluten-free egg noodles 

Instructions 

1. Start boiling water in a large stock pot. This way your noodles can be cooking while you make the beef and gravy part. 

2. Add the onion, beef, mushrooms, and butter to a large skillet. Season with garlic and onion powder. Cook on medium heat until the onions and beef are cooked. 

3. In a bowl add the milk, beef bouillon, cornstarch, Italian seasoning, dried onion akes, parsley, and thyme. Stir until the cornstarch is no longer clumpy. Add to the skillet with the beef. Stir until everything begins to thicken. Add the sour cream and stir to combine. Let simmer until the noodles are finished cooking. 

4. Strain the noodles and add them to the beef.

Quinoa Black Bean & Veggie Salad

1 - 2 c cooked quinoa

1 ½ c chopped peppers, a variety of colors and heat levels, bell, Anaheim, jalapeño, poblano etc. 

1 can black beans

2 c corn either frozen or from a can*

1-2 tomatoes (in season)

¼- ½ red onion (to taste) or 1 bunch sliced green onions

1-2 cloves of garlic (to taste)

1 bunch cilantro, chopped

1 t cumin

1 t coriander

Salt & pepper (to taste)

Tony’s Creole seasoning (to taste)

Dash of cayenne pepper

A couple glugs of mild tasting oil

1-2 fresh limes

Dash of red wine vinegar

OR: instead of the oil, limes and vinegar add 1 jar of salsa verde**

 Chop all vegetables and add to cooked and cooled quinoa. Add garlic, cilantro and seasonings. Then add liquids, either oil, vinegar and limes or salsa verde (or a combination of both). Allow salad to sit for about thirty minutes then taste and adjust seasonings. Also add more liquid if the quinoa absorbed too much while sitting and you want it a little wetter. 

Add avocados for serving. 

Roasted Brussels Sprouts With Garlic

 1 pint brussels sprouts (about a pound)

4 to 6 tablespoons extra virgin olive oil, to coat bottom of pan

5 cloves garlic, peeled

 Salt and pepper to taste

1 tablespoon balsamic vinegar

Heat oven to 400 degrees. Trim bottom of brussels sprouts, and slice each in half top to bottom. Heat oil in cast-iron pan over medium-high heat until it shimmers; put sprouts cut side down in one layer in pan. Put in garlic, and sprinkle with salt and pepper.

Cook, undisturbed, until sprouts begin to brown on bottom, and transfer to oven. Roast, shaking pan every 5 minutes, until sprouts are quite brown and tender, about 10 to 20 minutes.

Taste, and add more salt and pepper if necessary. Stir in balsamic vinegar, and serve hot or warm.

Tomato Basil Artichoke Baked Chicken

Ingredients

• 3 chicken breasts- halfed horizontally into 6 thin chicken breasts
• Italian seasoning
• 1 tablespoon butter
• artichokes hearts- one 14 oz can, drained & chopped
• 7 large fresh basil leaves, chopped
• 2 large roma tomatos, chopped
• 2 garlic cloves, minced
• 1/4 cup grated parmesan cheese
• 8 oz fresh mozzarella cheese, sliced

Directions

Preheat oven to 375 F.
Grease the bottom of the baking pan with butter. Season chicken breasts with salt, pepper and Italian seasoning on both sides. Place chicken breasts into the greased baking dish and bake for 15 minutes at 375 F, uncovered.
Remove from the oven (the chicken will not be completely cooked through - you'll continue baking it later).
Combine chopped artichoke hearts, chopped basil, chopped tomato, minced garlic cloves and Parmesan cheese together in a small bowl.
Place this mixture on top of chicken in the baking dish. Top with sliced fresh mozzarella cheese.
Continue baking the chicken for 15-20 more minutes at 375 F, uncovered. Broil in the end, if desired.

Christmas Crack

Ooey Gooey Chex Mix is the perfect blend of sweet, salty, crunchy and a soft mixture of cereals, sliced almonds and shredded coconuts all covered in a white chocolate sugar mixture. This is a MUST make for the holiday season!

Course: Appetizer, Snack

Cuisine: American

Keyword: chex mix, chex mix mixture, chex mix recipe, holiday chex mix, holiday snack, ooey gooey chex mix, vegetarian snack

Servings: 20 Servings

Calories: 373 kcal

Author: Alyssa Rivers

Ingredients

• 6 cups corn Chex Cereal
• 6 cups golden grahams cereal
• 2 cups coconut
• 2 cups sliced almonds
• 1 1/4 cup light corn syrup
• 1 1/4 cup sugar
• 1 cup butter

Instructions

1. In a large bowl, mix Corn Chex cereal, golden grahams cereal, coconut, and almonds. Set aside.
2. In a medium saucepan over medium high heat, combine the corn syrup, sugar and butter. Bring to a boil for two minutes. Remove from heat and let cool for about two minutes.
3. Pour over the cereal mix and mix well until the cereal is coated. Spread on a cookie sheet to cool.