Description:
Kamut is an ancient grain, related to wheat only its higher in protein, lipids, amino acids, vitamins and minerals. Kamut is the Egyptian word for wheat, meaning "Soul Of The Earth". The kernels are 2-3 times larger than regular wheat, and the plant produces high quality grains without the use of pesticides and artificial fertilizers.
I freshly grind our own flour. 48 hours after grinding, flour begins to lose nutritional value. You can prolong the shelf life by storing freshly ground up wheat in your freezer. If you buy flour from a store, make sure it is freshly ground otherwise, your buying nutritionally dead flour, or worse, the natural kernel oils could go rancid. Perhaps this is one reason why more people today have a gluten intolerance? We eat too much dead wheat.
DH loves when I add peanut chips or even chocolate chips. DS10 is a purist and prefers no chips. I'm just happy my family enjoys a healthy cookie. I've also used soft pastry whole wheat in this recipe with success, but the cookies come out less puffy. Either way they are delicious and you would never guess you were eating a whole grain treat.
Ingredients:
1/2 C unsalted butter
1/2 C peanut butter
1 1/2 C brown sugar
2 eggs
1 t vanilla
2 t baking soda
3 C Kamut flour (or soft pastry wheat flour) FRESHLY GROUND
Directions:
Preheat oven to 375F
Cream together the butter, peanut butter and brown sugar. Add in the eggs and vanilla. Add in the baking soda and flour.
Drop by spoonfuls onto a silicon lined cookie sheet or use parchment paper.
Bake for 11 minutes or until lightly browned.
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