Recipes with Kamut Ancient Grains

Kracklin’ Kamut® is ancient Kamut® grain, organically grown in Montana and carefully roasted in small batches at our plant in Big Sandy, MT (pop. 600). We use Montana-grown, organic, cold-pressed, hi-oleic safflower oil. It is fresh-pressed near town by The Oil Barn®. Lightly seasoned with sea salt from ancient caves in Utah, this simply clean product is a satisfying snack. Delicious on salads, fruit, veggies and more.

Kamut® is ancient wheat commonly known as Khorasan. Each kernel is 3 to 4 times the size of those found in normal bread wheat. The Kamut® trademark is your guarantee that this grain has been organically grown, is high in protein and minerals such as selenium, and is 100% pure, having never been mixed with modern wheat. It is enjoyed by a vast majority of the people who suffer from non-celiac wheat sensitivities. Legend has it that it was a grain Noah carried with him on the ark.


kamut wheat pancakes

Sprouted KAMUT® khorasan flour pancakes

15-20 Small Pancakes

This recipe was perfected by a KAMUT® wheat fan--Steve Hurrenzo. His version is milk, sugar and butter free, though you can substitute what you have in your kitchen.

2 Cups Sprouted KAMUT® Flour
2 Tbsp Organic Coconut Palm Sugar
1 1/2 Tsp Baking Powder
1 Tsp Baking Soda
1/4 Tsp Organic Sea Salt
1 1/2 Tbsp Organic Chia Seeds
1 Tsp Ground Cinnamon
3/4 Tsp Ground Nutmeg
1/2 Tsp Ground Cloves
2 Cups Organic unsweetened coconut milk
2 Eggs (room temperature)
1/4 Cup Organic Coconut Oil--melted
1 Tbsp Pure Vanilla Extract (Optional)


 1. Add dry ingredients together

 2. MIx wet ingredients together (make sure all the ingredients are warm (24C/76F) or oil will harden)

 3. Make a hole in the dry mix and slowly pour wet ingredients in while mixing with a whisk in the indentation.  Do not overmix but mix thoroughly.

 4. Turn on stove to low/medium and let mixture sit idle for 10 minutes

 5. Pour 1/4-1/3 Cup of batter onto hot pans

 6. Flip when the edges are dry and the bubbles have popped

 7. Serve with whatever you desire!  Coconut oil as butter and real maple syrup, fruit.  Unpasteurized honey also works really well with the flavor of KAMUT® Brand wheat flour




kamut wheat cinnamon rolls

KAMUT® Brand Khorasan Wheat Cinnamon Rolls

 Simple ingredients, lots of flavor!

1 1/4 Cup Warm Water
1/4 Cup Honey
2 Tablespoons Yeast
1/3 Cup Oil
1 Teaspoon Sea Salt
1 Egg
3 – 3 1/2 Cups KAMUT® Brand Khorasan Wheat Flour
1/4 Cup Butter
1 Cup Brown Sugar Cinnamon


Mix together water, honey, yeast, oil, salt, and egg. Add flour. Knead until dough is smooth. On a floured surface, roll dough into a rectangle about 1/2 inch thick. Spread with butter and brown sugar, and sprinkle with cinnamon. Add raisins and pecans if desired. Roll dough lengthwise and slice into 1 inch rolls. Place cut side down into a greased 9 x 13 cake pan. Cover and raise for 15 – 20 mins. Bake at 375 degrees for 15 – 20 mins.



kamut chocolate chips

Chocolate Pecan KAMUT® Wheat Cookies 

⅓ cup coconut oil

⅓ cup almond butter

1 cup coconut sugar
1 tsp vanilla
1 egg
1½ cup KAMUT® wheat flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
½ cup chocolate chips - optional

Preheat oven to 350 Farenheit and prepare a baking sheet with parchment paper.
Beat coconut oil, almond butter, and sugar in stand mixer fitted with whisk until well combined. Add vanilla, and egg, and whip until batter lightens in colour.
In another bowl, whisk together KAMUT® wheat flour, salt, baking soda, and baking powder.
Add dry ingredients to wet and mix until well combined, scraping sides of mixing bowl as required.
Mix in chocolate chips.
For thicker cookies, use a cookie scoop and drop balls of cookie dough on baking sheet, press in a candied pecan, if desired. For thinner cookies, use the cookie scoop and drop balls of cookie dough on baking sheet, press down until cookies form a ½ inch disc, press in a candied pecan, if desired
Bake at 350 Farenheit for 13-15 minutes, until edges are golden brown.



kamut scones

KAMUT® Brand Khorasan Wheat Cranberry Walnut Scones


Whether for breakfast, teatime or bedtime snack, scones are always a great choice!

2 Cups KAMUT® Brand Khorasan Wheat Flour
1/4 Cup Sweetener of choice *
2 Teaspoon Baking Powder
½ Teaspoon Sea Salt 2
Tablespoon Butter
1/2 Cup Fresh or Dried Cranberries
1/4 Cup Chopped Walnuts
1 Cup Buttermilk, plus extra for tops **


Preheat oven to 425 degrees. Lightly oil a baking sheet.

In a large bowl, stir together KAMUT® Brand khorasan wheat flour, sweetener, baking powder, and salt. With fingertips, cut in butter until the mixture resembles coarse crumbs. Stir in cranberries and walnuts.

Make a well in the center and gradually stir in buttermilk to form a ball. Knead lightly. Do not overwork; the dough will be sticky.

Divide dough in half. On a lightly floured surface, pat or roll each portion into an 8” round, about 1/2” thick. Cut each round into 8 triangles. Place the scones on the baking sheet. Brush the tops with buttermilk. Sprinkle with a pinch of brown sugar, if desired. Bake for 14 – 18 minutes. Serve warm. Makes 16 scones.

*If using honey, agave or other liquid sweetener, add it with the buttermilk rather than mixing it into the dry ingredients.

** Make buttermilk by putting 1 Tbsp vinegar into a 1 cup measuring cup. Fill the remainder of the cup with milk of choice (rice, almond, soy, goat, cow, etc)


kamut wheat granola recipe

Blue Hill Granola with KAMUT® Brand Khorasan Wheat Flakes

 Hearty, crunchy, fruity, nutty. What more could you want?

4 Cups Rolled KAMUT® Brand Khorasan Wheat Flakes
1/4 Cup Brown Sugar
1/2 Cup Chopped Walnuts
1/4 Cup Sunflower or Pumpkin Seeds (or both)
2 Teaspoon Cinnamon
1/ 2 Cup Apple or Orange Juice Concentrate, Thawed
2 Tablespoon Honey
2 Tablespoon Vanilla
1/2 Cup Dried Blueberries or Cranberries
1/3 Cup Raisins
1/3 Cup Dried Apricots


Preheat oven to 400 degrees. Stir together KAMUT® Brand khorasan wheat flakes, sugar, nuts, and cinnamon. Combine juice concentrate, honey and vanilla. Drizzle over cereal, stir to coat.

Spread into cake pan. Bake for 20 – 25 minutes, stirring every 5 – 7 minutes until golden and crisp. Stir in dried fruit.


kamut wheat granola

Dried Apricot and KAMUT® Brand Khorasan Wheat Granola

Recipe courtesy of

3 cups rolled KAMUT® Brand khorasan wheat flakes
3/4 cup walnuts, coarsely chopped
1 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/4 cup light agave nectar
1/4 cup vegetable oil
1 teaspoon vanilla extract
1 cup small-dice dried apricots (about 5 ounces)

Heat the oven to 300°F and arrange a rack in the middle.
Place the KAMUT® wheat flakes, walnuts, cinnamon, and salt in a large bowl and stir to combine; set aside.
Place the agave, oil, and vanilla in a small bowl and stir to combine. Drizzle over the KAMUT® wheat mixture and mix until the KAMUT® wheat flakes are thoroughly coated and there are no clumps.
Spread the mixture in a thin, even layer on a rimmed baking sheet. Bake until golden brown, about 20 to 25 minutes.
Transfer the granola to a large heatproof bowl, add the apricots, and stir to combine. Let cool completely. (The granola will crisp up as it cools.) Store in an airtight container for up to 2 weeks.

This recipe was featured as part of a story on Exotic Granola: Four New Versions That Don’t Use Oats. 


kamut wheat tomato soup recipe 

Tomato Juice Soup with KAMUT® Brand Khorasan Wheat Berries and Pasta


A great vegetarian soup, loaded with healthy vegetables.

1 (48 Ounce) Can Tomato Juice
1 Cup Water
1 Big Onion, Diced
4 Stocks Celery, Diced
1 Head Broccoli, Diced
4 Large Carrots, Diced
1/2 Cup Chopped Spinach
1/8 Cup Chopped Cabbage
1/4 Teaspoon Pepper
1/2 Teaspoon Vegetable Bouillon
1/2 Cup Cooked KAMUT® Brand Khorasan Wheat Berries
Small Package KAMUT® Brand wheat pasta of choice
1/2 Cup Fresh or Frozen Corn


Combine all ingredients except KAMUT® Brand khorasan wheat berries, pasta, and corn. Bring to a boil. Reduce heat to simmer for 30 minutes. Add KAMUT® wheat berries and pasta. Simmer 10 minutes or until pasta is tender. Add corn the last 2 minutes of cooking time.

 kamut organic wheat minestrone


Minestrone Soup with KAMUT® Brand Khorasan Wheat Pasta

Makes 8-10 Servings

A perfect minestrone soup recipe.

1 Quart Water
2 Cups Beef Broth
1 (28 Ounce) Can Diced or Crushed Tomatoes
1 (15 Ounce) Can Tomato Sauce
2 Large Carrots, Peeled & Sliced
1 Tablespoon Dried Parsley
1 Teaspoon Dried Oregano
1/2 Teaspoon Dried Basil
1/4 Teaspoon Pepper
1/4 Teaspoon Garlic Powder Sea Salt to taste
1 (15 Ounce) Can Garbanzo Beans, drained
1 (15 Ounce) Can Kidney Beans, drained
2 Cups Frozen Green Beans
1/4 Cup KAMUT® khorasan ditalini, wheat elbows, broken spaghetti or pasta of choice.
Parmesan Cheese for Garnish


In a large pot combine water, broth, tomatoes, tomato sauce, carrots, parsley, basil, oregano, pepper, garlic powder. Bring to a boil. Cover, simmer over low heat about 20 minutes.

Add garbanzo beans, kidney beans, and green beans. Return to a boil. Add KAMUT® Brand khorasan wheat pasta. Cook 10 minutes or until pasta is tender. Garnish with Parmesan cheese.

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