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Recipe Contributed by Made with

• Golden Kamut Vegan Muffins

  Made with Golden Kamut Muffin Base
  Contributed by: Joy Jones

  GRAINSTORM baking mixes work beautifully using vegan baking techniques. Here is a simple base formula that can be embellished in many ways -- see our other recipes for inspiration.

  INGREDIENTS

  • 500g bag Golden Kamut Loaf & Muffin Base
  • 3 Tbsp ground flaxseed
  • 1 1/2 cups soy, almond or rice milk
  • 2 tsp lemon juice or cider vinigar
  • 1/2 cup coconut oil
  • 1 tsp vanilla extract

  INSTRUCTIONS

  1. preheat oven to 400°F
  2. mix flax seed with 1/4 cup water and let it thicken for 15 minutes
  3. in a large mixing bowl, combine flaxseed with remaining wet ingredients and mix well
  4. add the entire 500g bag of grains and stir gently until JUST mixed (do not overmix)
  5. fill 12 muffin cups or 2 shallow loaf pans, bake about 18-22 min until top springs back and toothpick comes out clean

  Notes:

  Coarse-ground grains work well in vegan preparations, however as with much vegan baking, they tend to be dense and are best baked with less height of batter in the pan, say about 1 to 1 1/2 inches; small muffins and short loaves give the best results.

• Kamut & Corn Stuffing

  Made with Kamut Muffin Base
  Contributed by: Joy Jones

  This makes a lovely and different Thanksgiving side dish, or a great breakfast topped with cheese and eggs. And much more nutritious than if it was made with commercial corn meal.

  INGREDIENTS

  • 250g (1/2 bag) Golden Kamut Muffin Base
  • 2 large eggs
  • 2 Tbsp butter, melted
  • 1 cup milk
  • 1/2 cup heavy cream
  • 1 large onion
  • 3 cups fresh (or frozen) corn kernels (about 4 ears)
  • 2 tsp fresh thyme

  INSTRUCTIONS

  1. preheat oven to 350°F, lightly grease medium oven-proof dish (8 by 8 in)
  2. sauté the onion for a few minutes, then add corn and thyme, sauté a few minutes more and remove from heat
  3. in a medium bowl, whisk together eggs, milk, cream, butter
  4. mix in the onion/corn mixture, and then, gently, mix in the half bag of Golden Kamut baking mix
  5. pour into greased baking pan, bake at 350°F until firm, about 40 minutes

• Lemon Poppyseed Loaf

  Made with Kamut Muffin Base
  Contributed by: david@grainstorm

  We find citrus goes beautifully with our Golden Kamut Base. All you need extra is a couple of lemons and some poppy seeds and you have a tangy, tea-time classic, reborn as a healthy whole grain treat. Or try it for dessert served with berries and a little freshly whipped cream.

  INGREDIENTS

  • 500g bag Golden Kamut Muffin Base
  • 2 large eggs
  • 1/2 stick (4 tbsp) butter, melted
  • 2 tbsp (27g) extra virgin olive oil
  • 1 3/4 cups (420g) plain yogurt
  • 2 lemons, juice and zest
  • 1/4 cup (40g) poppyseeds
  • 2 tbsp sugar
  • 1 tsp vanilla extract

  INSTRUCTIONS

  1. preheat oven to 350°F, lightly grease a 9 by 5 inch loaf pan
  2. juice and zest the lemons; mix together with sugar and set aside
  3. in a large mixing bowl, whisk the eggs to incorporate some air
  4. whisk in melted butter and olive oil (or equivalent quantity of your favourite oil)
  5. add yogurt, lemon mixture and vanilla; whisk smooth
  6. stir in poppy seeds
  7. add the entire 500g bag of grains and stir gently until JUST mixed (do not overmix)
  8. fill loaf pan, sprinkle with sanding sugar and bake about 55 min

• Golden Honey Cake

  Made with Kamut Muffin Base
  Contributed by: david@grainstorm

  We love this recipe as a base for strawberry shortcake or any other fruit dessert. All you need is some honey and lemon and vanilla and you’ve got a fabulous rustic desert cake base.

  INGREDIENTS

  • 500g bag Golden Kamut Muffin Base
  • 2 large eggs
  • 1 stick (1/2 cup) butter, melted
  • 2 tbsp (27g) extra virgin olive oil
  • 1 3/4 cups (420g) plain yogurt
  • 2 tsp fresh lemon juice
  • 6 tbsp honey
  • 1 tsp vanilla extract

  INSTRUCTIONS

  1. preheat oven to 325F convection or 350F, lightly grease 9" loaf pan
  2. in a large mixing bowl, whisk the eggs to incorporate some air
  3. whisk in melted butter and olive oil (or equivalent quantity of your favourite oil)
  4. add yogurt, honey, lemon juice and vanilla; whisk smooth
  5. add the entire 500g bag of grains and stir gently until JUST mixed (do not overmix)
  6. fill loaf pan, sprinkle with sanding sugar and bake about 55 min

• Orange Kamut Loaf

  Made with Golden Kamut Muffin Mix
  Contributed by: david@grainstorm

  A beautiful pairing of nutty Kamut and zesty orange. All you need to do is add orange juice and zest to your regular preparation, and put in a little less yogurt. A great breakfast muffin and fabulous bottom layer for fresh berries and whipped cream or ice cream!

  INGREDIENTS

  • 500g bag Golden Kamut® Muffin Base
  • 2 large eggs
  • 1/2 stick (4 tbsp) butter, melted
  • 2 tbsp (27g) extra virgin olive oil
  • 1 3/4 cups (420g) plain yogurt
  • 1 tsp vanilla extract
  • 1 large orange, juice and zest
  • OPTIONAL: 1 cup dried cranberries

  METHOD

  1. preheat oven to 375°F, and lightly grease two 5 by 9 inch loaf pans
  2. juice and zest the orange, mix together and set aside
  3. in a large mixing bowl, whisk the eggs to incorporate some air
  4. whisk in melted butter and olive oil
  5. add yogurt, orange mixture and vanilla; whisk smooth
  6. stir in cranberries
  7. add the entire 500g bag of grains and stir gently until JUST mixed (do not overmix)
  8. divide batter between the two loaf pans—they shuld each be a little less than half full, sprinkle with sanding sugar and bake about 30 min

• Cheddar Jalapeno "Corn" Bread

  Made with Golden Kamut Muffin Base | Contributed by: david@grainstorm

  If you love cornbread, and a little bit of heat, we're sure you're going to love this recipe. Based loosely on the famous cornbread from the old Toronto restaurant Fred's Not Here, this is a great compliment to chilli, ribs and stews—or just on its own as a spicy little snack.

  INGREDIENTS

  • 500g bag Golden Kamut Muffin Base
  • 2 large eggs
  • 1/3 cup (80g) sunflower oil
  • 1 cup (240g) plain yogurt
  • 1/2 cup (120g) milk
  • 1 1/2 cups shredded cheddar cheese
  • 2 large fresh Jalapeno peppers, diced very fine

  INSTRUCTIONS

  1. preheat oven to 425F or 400F convection
  2. lightly grease 12" cast iron skittle (regular cake pans will work OK too, but not as authentic)
  3. in a large mixing bowl, whisk the eggs to incorporate some air
  4. whisk in sunflower oil, yogurt and milk
  5. add the entire 500g bag of grains and stir gently until JUST mixed (do not overmix)
  6. mix in Jalapenos and cheese
  7. let batter stand for 1 hour (not absolutely necessary but recommended)
  8. bake for about 25 min