Kamut sprouts offer a variety of flavors, from nutty to sweet and provide a source of vitamins E, C and B and the minerals phosphorus, magnesium, iron and calcium. You can also eat kamut as a source of protein and amino acids.
Instructions
1. Place your kamut in a fine mesh colander and rinse under running water. Place the grain into a wide-mouthed glass jar and cover the kamut with water. Let the grain soak for 8 to 10 hours.
2. Rinse and drain the kamut thoroughly. Place the grain back in jar. Cover with a light piece of cloth so that the sprouts can breathe and put the jar in a cool location out of direct sunlight.
3. Rinse and drain the kamut every 8 to 12 hours. After rinsing, sample your sprouts for flavor. Kamut gradually sweetens. After 1 or 2 rinseings, the kamut should have a soft texture. You can let your kamut to sprout until it attains a flavor you like.
4. Rinse the kamut one more time and spread the sprouts on a mesh drying rack. Stir the sprouts every hour or so until they dry, and then seal them in your glass jar. Keep them in the refrigerator for 1 to 2 weeks.
Tags: drain kamut, Place grain, Rinse drain, Rinse drain kamut, your kamut
