Kamut is an ancient relative of modern durum wheat, originating in the region of the Fertile Crescent. This ancestor of modern durum wheat has a naturally sweet taste, nutty flavor and nutritional qualities. This wheat is higher in protein and minerals, including selenium and the majority of people sensitive to modern wheat, support it well, even if it contains gluten. This recipe of Kamut square is a delicious treat all will love.
- 1/3 cup coconut oil or butter
- 1/4 cup honey
- 1/4 cup peanut butter
- 1/2 cup grated coconut without sugar
- 2 tablespoons of cocoa
- 2 tablespoons of maple syrup
- 1 teaspoon vanilla extract
- 5 cups puffed Kamut
- In a large saucepan, over low heat melt the coconut oil, honey, vanilla, cocoa, maple syrup, peanut butter and coconut.
- When the sauce is liquid, remove the pan from heat, add the puffed Kamut and mix well.
- Pour into a nonstick or lightly oiled pan, then press firmly with a spatula.
- Refrigerate at least one hour before serving.
I use puffed Kamut brand Nature’s Path. You can also substitute 1 cup of Kamut by millet, rice or corn puff.