Kamut Bread for Bread Machine (wheat-free, sugar-free, egg-free) Recipe
January 10, 2010
This bread recipe is adapted from here. I prefer a multi-grain loaf, and only sweeten my baking with agave. I found the texture of this loaf the best I’ve found yet for a wheat free bread. It slices without crumbling, and toasts nicely. The flavor is very much like a regular wheat multi-grain bread. (Note: Kamut is not gluten free, but many people, including myself, with a gluten sensitivity find this ancient grain does not affect them.)
3.5 hours | 10 min prep
1.5 lb loaf
Wet Ingredients:
3 tablespoons coconut oil
0.25 cup agave nectar
1.5 cups warm water
Dry Ingredients:
4 cups kamut flour
2 teaspoons salt
0.5 teaspoon xanthan gum
2 T raw sunflower seeds
2 T raw sesame seeds
2 T ground flax meal
3 teaspoons active dry yeast
- Remove bread machine pan from bread machine, and insert kneading paddle.
- Measure liquid ingredients into bread machine pan.
- Measure all dry ingredients in the order listed, except for the active yeast.
- Make a small well in the flour with your finger, and measure yeast into the well.
- Set the bread machine to the Wheat setting, light crust, 1.5 lb loaf and press start.
Multi-grain Whole Wheat Bread Machine Bread Recipe
November 12, 2009
Wet Ingredients:
1.5 cup water
2 T coconut oil
1/4 cup agave nectar
Dry Ingredients:
2 t salt
4 cups + 4 t whole wheat bread machine flour
3 T coconut milk powder
2 T raw hulled sesame seeds
2 T raw hulled sunflower seeds
2 T flax meal
2 t quick-rise yeast
Instructions:
1. Remove pan from machine and ensure kneading paddle is inserted.
2. Measure and add wet ingredients to the bread pan
3. Measure and add dry ingredients (except yeast) to the bread pan
4. Make a small well in the dry ingredients and measure yeast into well, ensuring it doesn’t make contact
with liquid of any kind.
5. Twist the baking pan into the breadmaker, and close the lid. Plug the bread machine in.
6. Press “menu” button until you get to the Whole Wheat setting (see legend on front of machine for
corresponding #)
7. Press the “start” button.
8. When bread is done, unplug the bread machine and carefully untwist the bread pan and dump out of pan onto
cooling rack.
Optional:
If bread machine flour not available, replace bread machine flour with:
4 cups kamut flour (or any other kind)
4 t wheat gluten
Ill Effects of Sugar and Artificial Sweeteners
November 3, 2009
I’ve been posting about going sugar free and artificial sweeteners free on the Calorie King forum, which prompted me to find some reputable links to info on the topic:
Web MD – 10 Immune System Busters Boosters
Dr. Mercola – Artificial Sweeteners: More Dangerous than you ever imagined
Dr. Appleton – 76 Ways Sugar Can Ruin Your Health
Dr. Hull – Aspartame Dangers Revealed
Blueberry Crumble Bars Recipe
September 26, 2009
Adapted from Smitten Kitchen
I was so excited to taste them I burnt my mouth. LOL TOTALLY worth it. Oh yum… oh heavenly blueberry heaven. After refrigerating them, they actually tasted much better.
Without further ado… I give you…
Blueberry Crumble Bars
Ingredients:
1 cup agave nectar
1 teaspoon baking powder
3 cups kamut flour
1 cup oatmeal
1 cup cold coconut oil, cubed
1 egg
1/4 teaspoon salt
1 cube sour plum puree (or the juice and zest of 1 lemon)
4 cups fresh or frozen blueberries (if using frozen, be sure to drain them!)
1/3 cup agave nectar
4 teaspoons cornstarch
1. Preheat the oven to 375 degrees F (190 degrees C). I didn’t grease my 9×13 inch pyrex pan and it came out just fine.
2. In a medium bowl, stir together 1 cup agave nectar, 3 cups flour, and baking powder. Mix in the salt.
3. Use two butter knives or a pastry cutter to blend in the coconut oil and egg. Dough will be crumbly. Pat half of dough into the prepared pan. Sprinkle 1/2 cup of the oatmeal over the dough.
4. In another bowl, stir together the agave nectar, cornstarch and plum puree. Gently mix in the blueberries.
5. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer. Sprinkle remaining oatmeal and gently pat into the dough.
6. Bake in preheated oven for 45 minutes, or until top is slightly brown.
7. Cool completely before cutting into squares. Or don’t and eat hot straight out of the oven like I did. Just beware of burning your tongue. Not that you’ll care cause it’s SO yum!
Makes 16 large bars.
