Rating4/5 (from 1 ratings)4
YieldMakes 24 muffins.
3 cups kamut berries
2 cups sultana raisins
1 tablespoon cinnamon
1. Soak the kamut berries for 12 hours. Let sprout for 36 hours. The sprout should be about half as long as the grain by then.
2. Mix the sprouted kamut with the raisins and cinnamon and put through a juicer with the blank in place. A food processor will probably get the job done also.
3. Knead all together well. Form into muffins about 3/4 inch high and 2 1/4 inch in diameter using about 1/4 cup of dough for each.
4. Dehydrate at 105 degrees for about 18 hours. Makes about 24 muffins.
Rawkinana's ThoughtsBy rawkinana
I was delighted when this little experiment with sprouted kamut turned out to be so delicious.
I made it again and this time recorded what I did so I would be able to share the recipe in case anyone else has also had a challenge with making raw breads.
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