Fit Fare

Proceeding quickly through the alternative flour alphabet I arrived this week at the letter “K.” I had been getting a little discouraged because so many of the flour alternatives I’d been reading about weren’t available at my local market (I was so excited to try chickpea flour but couldn’t find it). So I bypassed buckwheat, cornmeal and hazelnut meal and went for Kamut. I’d seen whole kamut kernels in the bulk section and kamut flakes in the cereal aisle, but otherwise I was uninformed.

This investigation began in an effort to seek out alternatives to wheat flour. So much for that! Turns out kamut is wheat, an ancient kind, believed to have originated in Egypt. That means it does contain gluten, but apparently most people with a gluten sensitivity are able to tolerate it as it’s easier to digest than regular wheat gluten. If you can eat gluten the following is good to know: Kamut has 20-40% more protein than wheat, contains greater amounts of essential amino acids and good fats, and is a rich source of magnesium, zinc, and vitamins B and E. Maybe I should reconsider those kamut flakes?

To be sure if kamut is good for us, I mean really good for us, we’ll have to put it to a test: the taste test. Lucky for us kamut flour can be used almost interchangeably with whole wheat flour and is often found in breads, baked goods and purportedly light pasta. With so much going for it we ought to give it a try. Alas, no feather-light gnocchi tonight, I want waffles.

Vanilla-Kamut Waffles
Adapted from the back of the Bob’s Red Mill Kamut flour bag

Those Egyptians were really on to something. Good and good for you, taste-testers (my mom and I) agree that kamut flour definitely yields a lighter, more tender waffle than ones made with white or whole wheat flour. I’ll say they browned up beautifully and were just as delicious when we popped them in the toaster to reheat the next day. I smeared one with peanut butter as I was running out the door – genius.

1-1/3 cups kamut flour
2/3 cup wheat germ
2 tsp baking powder
1/4 tsp salt
2 eggs, beaten until foamy
2 cups low fat milk, or soymilk
2 tsp pure vanilla extract
6 Tbsp vegetable oil

In a medium bowl, combine the first four ingredients. In a separate bowl beat eggs vigorously until foamy on top then add milk, vanilla and vegetable oil. Pour wet ingredients into dry and whisk to combine. Let batter sit while you heat up your waffle iron. Pour a scant cup of batter onto a hot waffle iron (sprayed with cooking spray or brushed with melted butter) and cook until toasty brown, about 5 minutes. Keep waffles warm on a cookie sheet in a low oven (about 250 degrees) until you’ve finished with the batter. I like to serve these with warm apricot preserves, but serve them as you like with maple syrup, berries, or powdered sugar. Makes 5 waffles.