Kamut Breakfast Porridge

Thanks to Mockmill for sponsoring this post. As always, all opinions are 100% my own. Thank you for supporting the brands that keep me creative in my tiny kitchen!

Freshly milled grain adds a whole new dimension + loads of nutrition to this simple breakfast cereal.

Kamut Breakfast Porridge: Freshly milled grain adds a whole new dimension + loads of nutrition to this simple breakfast cereal. Plus a review of the Mockmill stand mixer attachment. #ad #Mockmill

Ever since I got the Mockmill attachment for my KitchenAid mixer, I’ve been experimenting with all sorts of fresh flours and cracked grains. I can’t believe how easy it is to mill things in my own kitchen.

Not only does this mean that the things I’m making are super fresh, but they are also much more nutritious than their store-bought counterparts. And the sky is the limit when it comes to what types of things you can mill at home.

(Psst: be sure to check out details at the end of this post to get $80 off of starter kits through August 31st if you’re interested in milling at home with discount code bigflavorstinykitchen.)

Kamut Breakfast Porridge: Freshly milled grain adds a whole new dimension + loads of nutrition to this simple breakfast cereal. Plus a review of the Mockmill stand mixer attachment. #ad #Mockmill

This is especially exciting for people who want/need to use alternatives to wheat for keeping recipes gluten free. Or for those that want to experiment with adding a little bit of, say, spelt or quinoa flour to a recipe. I mean, have you seen how expensive bags of already milled specialty flours are at health food stores?

Buying a bag of those items whole and throwing them into your Mockmill right before you need them for a recipe is much more cost effective, and the whole grains and legumes last much longer in whole form than they do once they’ve been processed into flour.

Many whole grains are available in bulk bins, too, so you can play around with different quantities, depending on your storage situation.

Kamut Breakfast Porridge: Freshly milled grain adds a whole new dimension + loads of nutrition to this simple breakfast cereal. Plus a review of the Mockmill stand mixer attachment. #ad #Mockmill

The first thing I made with my Mockmill was cracked kamut for breakfast porridge. It was super simple to process. I just picked a coarseness on the dial, poured 1 cup of whole kamut berries into the hopper, and turned my stand mixer on to speed 8. It took just over a minute and my cup of kamut berries turned into 1 1/4 cups cracked kamut.

We love things like steel cut oats and porridges that have some bite to them, so I went for a bit of a rough grind, but by all means feel free to go finer by turning the dial a bit further. It’s really simple to adjust!

Kamut Breakfast Porridge: Freshly milled grain adds a whole new dimension + loads of nutrition to this simple breakfast cereal. Plus a review of the Mockmill stand mixer attachment. #ad #Mockmill

In order to make the porridge, all I did was bring the cracked kamut, some almond milk and a bit of salt to a boil, then lowered it to a simmer for 10 minutes. I then took it off the heat and stirred in a little bitter and maple syrup.

I topped it with some dried strawberries, coconut chips and a little cinnamon.

Easy peasy. And my family absolutely loved it. My 4-year-old said it was the best ever. High praise from a really tough critic!

Kamut Breakfast Porridge: Freshly milled grain adds a whole new dimension + loads of nutrition to this simple breakfast cereal. Plus a review of the Mockmill stand mixer attachment. #ad #Mockmill

If I had a time machine and had access to this mill when my son was an infant just moving into solid foods, I would have made all of his baby cereals with this mill. The infant rice cereal that you buy at the store has so much extra… stuff in it, and this would be a wonderful way to know exactly what you’re feeding your little one.

This porridge was a hearty, filling meal that my family is anxious to have again (and again and again)! And I’m excited to try out other grains and blends at the breakfast table.

Kamut Breakfast Porridge: Freshly milled grain adds a whole new dimension + loads of nutrition to this simple breakfast cereal. Plus a review of the Mockmill stand mixer attachment. #ad #Mockmill

I’ve started baking with fresh milled grains as well, and it’s opening up a whole new world of (delicious) possibilities. I’ll be sharing my recipe for the Cracked Pepper, Parmesan + Scallion Biscuits that I teased on Instagram here soon!

Now, back to milling at home. There’s a lot of information out there, and it can be overwhelming. Here are a few tidbits that I found particularly useful to expand my knowledge of this new (to me) process:

  • In white flour, the bran and germ, which contain most of the grain’s fiber, minerals, vitamins & unsaturated fats are discarded. Milling at home without sifting allows you to use the entire grain and retain all of its nutrients.
  • When looking at product packaging, “whole wheat” doesn’t mean “whole grain”.
  • Most commercial whole wheat flour has faced just as much processing as white flour. Many commercial wheat flours even add just enough bran to give it a “natural” brown color.
  • Nutrients slowly degrade with oxidation, so fresh milled flours retain the most vitamins & minerals.
  • With home milling, you can mill only what you need – whole wheat berries stay fresh longer.
  • Hard white wheat berries are good for bread making.
  • Soft white wheat berries are good for pastries and biscuits.
  • Fresh milled flour will typically require more liquid in recipes than store bought.
  • The Mockmill uses stones to grind, which can produce very fine flours and won’t wear down over time. It’s also very easy to disassemble and clean.
  • Use a kitchen scale! Measuring flours by weight is one of the keys to accurate baking. It’s an inexpensive way to avoid lots of headaches. Trust me.

Want your own Mockmill?
Big Flavors readers are able to get their hands on an exclusive starter kit that includes a Mockmill, 2 pounds each of 4 different types of whole grains (there are standard and gluten free options), the book Flour Power: A Guide to Modern Home Grain Milling, plus shipping for just $179. The Mockmill alone is usually more than that price – this is a really fabulous deal!

Just head here and enter discount code bigflavorstinykitchen at checkout to save $80. Discount is good through August 31, 2016. I’d love to hear what you think if you order one!

Home Milling Starter Kit 2

Another resource that I’ve found really helpful in working with fresh milled flours is Erin Anderson’s The Homemade Flour Cookbook. It has a wealth of information that I’ve found really helpful so far, particularly with baking.

I’m looking forward to sharing more recipes for freshly milled goodies with you in the coming weeks. Pasta is definitely on my list to try soon. Homemade pasta is always delicious, and I imagine it’ll be even better with fresh milled flour!

In the meantime, I think I’ll make myself another bowl of this porridge…

Kamut Breakfast Porridge

Prep Time 5 minutes

Cook Time 12 minutes

Total Time 17 minutes

Makes 3-4 Servings

Kamut Breakfast Porridge

Freshly milled grain adds a whole new dimension + loads of nutrition to this simple breakfast cereal.

Ingredients

1 cup (7 ounces) kamut berries
3 3/4 cups unsweetened almond milk
1/2 teaspoon kosher salt
1 tablespoon butter (or dairy-free butter substitute)
4 tablespoons pure maple syrup
For Garnish:
Ground cinnamon
Dried or fresh fruit (I used dried strawberries & coconut chips)

Instructions

  1. Mill kamut berries on a medium setting (I used the sixth coarsest setting on the Mockmill dial). You should end up with about 1 1/4 cups cracked kamut.
  2. In a medium saucepan, combine cracked kamut, almond milk and salt and stir to combine. Bring to a boil over high heat, then reduce heat to medium-low and simmer, stirring occasionally, until thickened to your liking, about 10 minutes.
  3. Remove from heat, then stir in butter and maple syrup. Garnish with cinnamon and fruit, if desired.

Notes

Original Recipe by Big Flavors from a Tiny Kitchen - Ashley Covelli

Big Flavors Rating: 5 Stars

https://bigflavorstinykitchen.com/kamut-breakfast-porridge/

Note: This post includes affiliate links for items that I genuinely enjoy. Big Flavors will receive a tiny commission from purchases made through affiliate links on this site at no added cost to you. This allows us to cover site-related expenses and helps to keep us cooking up a storm!

Kamut Breakfast Porridge: Freshly milled grain adds a whole new dimension + loads of nutrition to this simple breakfast cereal. Plus a review of the Mockmill stand mixer attachment. #ad #Mockmill

3 Comments

  • Lori H says:

    I’ve never heard of kamut before. It’s cool that you’re doing your own milling.

    • Jamie Ryan Lockman says:

      KAMUT® Brand khorasan is an organic, non-genetically modified, ancient wheat variety similar to durum. In 1990, “KAMUT” was registered as a trademark by the Quinn family in order to support organic farming and preserve the ancient khorasan wheat variety. Under the KAMUT® Brand name, this khorasan wheat must always be grown organically, never be hybridized or modified, and contain high levels of purity and nutrition. Today, Kamut International owns and has registered the KAMUT® trademark in over 40 countries, and is responsible for the protection and marketing of all KAMUT® Brand khorasan wheat throughout the world.

      KAMUT® wheat is grown on dryland certified organic farms primarily in Montana, Alberta, and Saskatchewan. Khorasan wheat is distinctive because it is about two and half times larger than regular durum wheat, is elongated with a pronounced “hump,” and is uniquely vitreous, with a rich golden color. The grain is prized by consumers who appreciate the grain for its high energy nutrition, easy digestibility, nutty/buttery taste, and firm texture. KAMUT® khorasan wheat is higher in protein, lipids, selenium, amino acids, and Vitamin E than most modern wheat and contains essential minerals such as magnesium and zinc. It is used as whole grain berries, whole grain flour, white flour, flakes, and puffs to make a variety of products. Some specific benefits of using KAMUT® khorasan are receiving more nutrients, protein, and taste than most commonly consumed whole wheat – plus supporting organic agriculture and helping to preserve an ancient grain.

      Khorasan is a variety of wheat thus has gluten content. A lot of people who are not able to tolerate wheat tell us that they are able to tolerate KAMUT® khorasan wheat. KI has ongoing research to understand why – it is our theory that because KAMUT® khorasan is an ancient grain, it retains the qualities that made it desirable so many years ago.

      KAMUT® wheat has never been modified or altered in any way. It has been found to reduce inflammation and improve conditions of those suffering from IBS (irritable bowel syndrome) and heart disease. In fact, a study recently published in the journal Nutrients revealed that a KAMUT® khorasan wheat-based replacement diet actually improves the risk profile of patients with ACS (acute coronary syndrome). A previous study in the European Journal of Clinical Nutrition found that a KAMUT® khorasan wheat-based replacement diet could potentially reduce the risk of developing cardiovascular disease in healthy people. And a third study in the British Journal of Nutrition showed significant reduction in symptoms associated with IBS. In all three of these published reports, KAMUT® wheat products were compared to modern wheat products in double blind crossover studies with human volunteers. Earlier this year, KAMUT® wheat was named by TIME magazine as one of the top 50 healthiest foods of all time.

      Please visit the Kamut International website at http://www.kamut.com to learn more. And follow us on Facebook, Pinterest, Instagram, and Twitter to keep up with the latest news!

      My kind regards – Jamie

      Jamie Ryan Lockman | Regional Director – North America
      Kamut International, Ltd.
      P.O. Box 4903 | Missoula, MT 59806 | USA
      406.251.9418 phone | 406.251.9420 fax
      jamie.lockman@kamut.com | http://www.kamut.com

  • I have a grain mill and love it. The nutrient content of freshly milled flour can’t be matched and my bread rises SO HIGH. Your kamut looks delicious Ashley! Great post.

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