Mill kamut berries on a medium setting (I used the sixth coarsest setting on the Mockmill dial). You should end up with about 1 ¼ cups cracked kamut.

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.

Remove from heat, then stir in butter and maple syrup. Garnish with cinnamon and fruit, if desired.