Kamut Belgian Waffles Food

BUTTERMILK KAMUT WAFFLES

Steps:

• In your blender put the buttermilk, egg whites, oil, and vanilla.
• Then add the kamut and oatmeal.
• Blend for 3 to 5 minutes until the mixture is very smooth and there are no crunchy pieces left.
• You are better off leaving it in the blender longer to avoid crunchy pieces altogether.
• Now add the maple syrup, the salt, the baking soda and the baking powder.
• Blend for a few seconds to make sure it is all mixed.
• Cook according to your waffle maker's instructions.

BELGIAN BUTTERMILK WAFFLES WITH GLAZED BANANAS

Steps:

• Make waffles:
• Put oven rack in middle position and put a large metal cooling rack directly on it. Preheat oven to 250°F and preheat waffle iron.
• Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
• Whisk together buttermilk, melted butter, and eggs in another bowl, then whisk into flour mixture until just combined.
• Brush hot waffle iron lightly with vegetable oil and pour a slightly rounded 1/2 cup of batter into each waffle mold (see cooks' note, below). Cook waffles according to manufacturer's instructions until golden and cooked through, about 3 minutes. Transfer as cooked to rack in oven to keep warm, keeping waffles in 1 layer to stay crisp. Make more waffles in same manner.
• Make topping:
• While last batch is cooking, heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then add banana slices in 1 layer and cook until golden, about 1 minute per side. Remove from heat and add syrup to skillet.
• Spoon bananas over waffles, then drizzle with warm syrup before serving.

TRUE BELGIAN WAFFLES

Steps:

• In a bowl, combine flour, sugar, and baking powder.
• In another bowl, lightly beat the egg yolks. To this add, milk, butter, and vanilla; mix well.
• Stir into dry ingredients, until just combined.
• Beat egg whites until stiff peaks form, and fold into batter.
• Bake in a preheated waffle iron, according to manufacturers directions until golden brown.
• Serve with fresh fruit, or syrup.
• Yield: 10 Waffles (about 4 1/2 inches).

BELGIAN WAFFLES WITH PLUM COMPOTE & AMARETTO CREAM

Steps:

• To make the waffle mix, whisk together the flour, sugar, baking powder and soda in a bowl with a pinch of salt. In a separate bowl, whisk together the buttermilk, butter and egg, then whisk into the flour mixture until just combined. Cover with cling film and store in the fridge until needed.
• To make the plum compote, halve and destone the plums. Cut into quarters, and put in a saucepan with the other compote ingredients. On a low heat, bring to a simmer and cook for 15-20 mins (depending on their ripeness). Remove the star anise and leave to cool. Whisk the amaretto and cream together until soft peaks form.
• Lightly oil, then heat the waffle maker. Heat the oven to low so you can keep each waffle warm while the next one cooks. Pour enough batter for one waffle (about a quarter of the mixture) into the waffle maker, close the lid and cook until golden brown on both sides and coming away from the maker easily, about 3-4 mins. Top each one with a spoonful of plum compote and a dollop of the cream. Finish with a sprinkle of almonds.

THE BEST BELGIAN WAFFLES

Steps:

• Oil the waffle maker.
• Sift the dry ingredients together in a large bowl.
• In separate bowl, separate egg whites and beat until stiff peaks form.
• In a separate bowl, mix together the egg yolks, milk, oil , and vanilla, stir slightly.
• Add to dry ingredients and mix well.
• Fold in egg whites.
• Cook in waffle iron on medium-high heat for around 5-10 minutes.

KAMUT PIZZA

Steps:

• Add the yeast to the warm water and let proof about 5-10 minutes, until foamy.
• Add flour in 1 cup increments, mixing with a wooden spoon until each cup is fully incorporated.
• Place dough on a lightly floured surface and knead for 8-10 minutes.
• Place dough in a lightly oiled large bowl, cover with plastic wrap and let rise in a warm, draft-free area until doubled (about 90 minutes).
• Preaheat oven to 500F and grease a large pizza pan.
• Punch down dough and knead in olive oil and salt.
• Let dough rest for 5 minutes.
• Roll dough out and spread over pizza pan.
• Crimp the edges to leave a slight lip.
• Spread sauce over pizza, up to 1/2" of the edges.
• Sprinkle mozzarella over sauce and drizzle a little more olive oil over, if desired.
• Bake for about 10 minutes, until cheese is bubbly.
• Remove from the oven, brush the exposed crust with a little olive oil and sprinkle fresh basil over the cheese.

BUTTER-BASKET BELGIAN WAFFLES

Steps:

• Sprinkle yeast over warm milk stirring to dissolve.
• Beat egg yolks and add to yeast mixture with vanilla.
• Sift together flour, salt, and sugar and add to liquid ingredients.
• Stir in melted butter and combine thoroughly.
• Beat the egg whites until stiff and carefully fold into batter.
• Let mixture stand in a warm place about 45 minutes or until it doubles in bulk.
• Use 1-1/3 cups mix per waffle in your hot waffle iron.
• Sprinkle with powdered sugar.