An Alternate to Wheat - KAMUT!

KAMUT® wheat is recognized by health professionals as a great source of nutrition, containing higher amounts of protein and minerals than modern wheat. It is also known as a "high energy wheat" due to its high percentage of lipids; and it's easy to digest.

Organically grown and with a nutty, buttery flavor, KAMUT® wheat is highly versatile and its natural sweetness makes it ideal for a variety of dishes including cereals, cakes, pastry and bread as well as savory side dishes, stuffing and burgers.

I was really excited about trying this as the package said it's a great alternative for people with wheat allergies, however was sad to find out this is not a gluten-free product.  So yes, it's something you can use instead of wheat if you wish to try a different flavor or texture, but not acceptable for people with Celiac's.

Here is a vegan recipe to try and it sound delicious!

The Ultimate Vegan Oatmeal Raisin Cookie

Inspired by Salt Kissed Chunky PB Chocolate Chip Cookies & Vegetarian Times.

Ingredients:

• 1 & 3/4 cups walnuts, toasted
• 2 cups regular oats, divided
• 3/4 cup white Kamut flour (other flours probably work!)
• 1/2 cup Sucanat (or brown sugar)
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 1/2 cup pure maple syrup
• 2 tbsp almond milk
• 3.5 tbsp coconut oil
• 2 tsp pure vanilla extract
• 2/3 cup raisins

Directions: Preheat oven to 350F and grease a baking sheet. Place 1.75 cups of walnuts on the baking sheet. Toast walnuts in oven for about 10-12 minutes, until golden in colour. Watch carefully so as not to burn. When walnuts are toasted remove from oven and cool for a few minutes. Dump walnuts into food processor and process until just finely ground, no more. In a medium sized bowl, mix together the flour, baking soda, 1 cup oats, cinnamon, and Sucanat (or brown sugar). Now add the dry ingredients to the food processor and process for about 20-30 seconds until mixed. In a small bowl add the coconut oil and microwave for 20 seconds to soften (if necessary). In the same bowl, stir in the maple syrup, almond milk, and vanilla, and pour into food processor. Process until the mixture is thoroughly combined. Remove bowl from processor and dump contents into a large bowl. Mix in the remaining 1 cup of oats by stirring or with hands. Fold in the 2/3 cup of raisins. Take about 2 tbsp of dough, make a ball, and then flatten with fingers. Place on cookie sheet. Repeat. Bake for 10 minutes at 350F and no longer. Remove from oven and let sit on baking sheet for 2 minutes before placing onto a cooling rack for 10-15 minutes. Makes about 16 large cookies.

Read more: http://www.yummly.com/recipe/external/The-Ultimate-Vegan-Oatmeal-Raisin-Cookie-440149