artesian acres
the ancient grain for all generations
sweets & snacks
Kamut® Cornbread
1 cup Kamut® Flour
1 cup cornmeal
4 tsp baking powder
1/4 cup honey
1/4 cup oil
1 cup buttermilk
2 eggs, lightly beaten
1 cup corn kernels
Sift together dry ingredients. Combine eggs, buttermilk, oil, honey and corn. Beat well. Add dry ingredients, stir until smooth. Pour into an oiled pan. Bake at 425°F for 20 minutes or until a toothpick inserted in the centre comes out clean.
Kamut® Jam Cookies
1 cup softened butter
2 cups sugar
2 large eggs
2 cups Kamut® Flour
2 2/3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup buttermilk
2/3 cup jam, slightly warmed
In a large bowl cream together butter and sugar until creamy. Add eggs, beating after each addition. Sift 2 flours, baking powder and salt in a large bowl, gradually add to wet ingredients, alternating buttermilk and flour until soft dough is formed. Wrap in plastic and place in fridge until firm about 1 hour or overnight. Preheat oven to 350ºF, with racks in the centre. Line baking sheets with parchment paper or silpat mat. On lightly floured counter, roll chilled dough to desired thickness. Cut out shapes, brush bottom heart lightly with jam (we used strawberry, raspberry, black cherry and orange marmalade.), place second heart with centre cut out on bottom heart. Fill cut out centre with more jam. Cook until golden brown, about 15 minutes.
Grandma's Biscuits
2 cups Kamut® Flour
4 tsp baking powder
1tbs honey
1/3 cup olive oil
3/4 cup buttermilk
Preheat oven to 400°F. Combine flour and baking powder together. In another bowl stir honey olive oil and buttermilk together. Mix the wet ingredients into the dry to form a soft dough.
Pat into 1 inch thick on a lightly floured counter. Cut with a biscuit cutter. Place on a cookie sheet lined with parchment and bake at 400°F for 20 minutes.
Kamut® Strawberry Shortcake
Shortcake
2 cups Kamut® flour
1/2 cup organic sugar
4 tsp baking powder
1/2 tsp salt
1 cup cold butter
1 egg
1 cup milk
Preheat the oven to 425°F.
Mix the flour, sugar, baking powder and salt in a large bowl. Cut in the cold butter with a pastry cutter until crumbly. Whisk together the milk with the egg. Make a well in the centre of the flour mixture and pour in milk mixture, mix with a fork until just combined.
Quickly knead the dough with hands, about 5 seconds. Place in a cake pan or form a cake on a cookie sheet. Bake for 15 minutes or when a tooth pick inserted comes out clean. Serve while warm, top with butter, whipped cream and glazed strawberries.
Kamut® Tuxedo Whoopie Pies
Cakes
1 1/2 cups Kamut® Flour
1 1/2 cups all purpose flour
3/4 cup butter, softened
3/4 cup packed organic brown sugar
2 tsp baking soda
Cakes: In a large mixing bowl, use an electric mixer on medium speed to blend the butter and brown sugar. Add eggs, one at a time, until smooth. In a separate bowl, mix the flour, baking soda and salt. Set aside. In a 2 cup liquid measuring cup, stir together buttermilk and vanilla.
Add half the flour mixture to the butter mixture and mix on medium speed until smooth. Add half the buttermilk mixture and mix until smooth. Repeat with remaining flour and buttermilk.
Split the batter in half. Mix cocoa powder into half of batter with electric mixer. Fold in the white chocolate chips into the other half of the batter with a spatula.
Drop 1 tbsp portions of dark chocolate batter onto baking sheets, leaving 2 inches between to allow for spreading. Bake 13 minutes, until puffed but still soft when touched. Leave cakes on baking sheet for 3 minutes, then set onto wire cooling racks for 15-20 minutes. Repeat with white chocolate batter.
Icing: In a large bowl, cream butter and vanilla on medium speed with an electric mixer. Add half the confectioners sugar on low until combined, then on high until creamy. Add the remaining confectioners sugar and mix again, scraping down sides.
Spoon or pipe icing onto flat side of dark chocolate cake and top with white chocolate cake. If the whoopie pies don't sit straight, cut off a small piece of the bottom cake before assembling.
Icing
3 cups confectioners sugar
1 cup butter, softened
1 tablespoon buttermilk
1 teaspoon vanilla extract
Preheat oven to 350°F coat two baking sheets with butter or line with parchment paper.
1 tsp salt
1 1/2 cups buttermilk
1 teaspoon vanilla
1/4 cups + 2 tbsp unsweetened cocoa powder
1 cup white chocolate chips