Get the latest Kamut recipes from Group Recipes. http://www.grouprecipes.com/tag/kamut A couple interesting ingredients make these cookies unique – Kamut flour for a delicious buttery note and texture, cream cheese for tenderness, a touch of nutmeg for that “bakery” aroma and a combination of three sugars and corn syrup for an out-of-this-world chewy / crispy bite! These are best if the dough is wrapped and chilled overnight (or up to 3 days - but you can freeze it too!) in the fridge, but works for immediate baking also. http://www.grouprecipes.com/107670/deliciously-chewy-double-chip-cookies.html The recipe that I modified from the Toronto Star makes about 4 dozen small cookies, but I baked off 18 first and froze the rest of the dough for late - that turned out to be the right course of action - they're rich so the silver dollar size is perfect! http://www.grouprecipes.com/107324/jeweled-persian-saffron-cookies.html Three flours in the crust (whole wheat, Kamut and buckwheat) and three berries in the pie (blueberries, blackberries and strawberries) make for a delicious change to the Summer dessert circuit. Unless I can get my hands on local cherries (and a pitter!) soon, it looks like this beauty is the last pie of the season for my kitchen... good thing it's a keeper! http://www.grouprecipes.com/97476/triple---play-pie.html I adapted this cake from a Fatfree Vegan recipe for a banana-stuffed 8" pan cake (http://blog.fatfreevegan.com/2008/05/banana-coffee-cake.html). A few ingredient swaps and a pan change were made to fit my needs, and the result is this golden, heavenly aromatic, low-rising loaf cake perfect for your next cup of tea. http://www.grouprecipes.com/95039/spring---stuffed-caramel-cake.html A blend of Kamut and spelt flour makes for a toothsome, deliciously flavoured vegan pasta base you can use for everything from ravioli to lasagne to fettuccine. http://www.grouprecipes.com/76895/multi---grain-fresh-pasta.html The darker, more sultry version of red velvet cake. It gets a rich flavour from real butter, buttermilk, a touch of beet juice and Kamut flour and added moisture from applesauce and brown sugar. http://www.grouprecipes.com/75886/maroon-chocolate-cake.html A variant of a delicious seafood pasta as seen on http://chezmyrtille.blogspot.c om/2007/06/seafood-kamut-p asta.html. Kamut is believed to be of Egyptian origin. Compared to common wheat, Kamut is richer in protein, minerals such as magnesium and zinc, Vitamin Bs and Vitamin E and unsaturated fatty acids, but contains a little less dietary fibre. Kamut flour is not refined or bleached, and thus retains all its nutritional qualities! http://www.grouprecipes.com/63554/seafarers-kamut-pasta.html Can you tell I'm on a Kamut kick? I can't help it - this versatile grain is so delicious! This is a great after-school (or take along) treat, and you can swap out the almond milk for soy, rice or cow's milk of you prefer. Basically, it's Rice Krispies with no butter and Kamut.The puffs can be found in health food stores, Nature's Path makes a version of it. http://www.grouprecipes.com/54227/almond---kamut-krispies.html Kamut is an ancient grain, very good for you, never mind with all the other goodies in this recipe. It's the first kamut recipe on this site! http://www.grouprecipes.com/39404/kamut-wild-rice-amp-cranberry-salad.html