Kamut bechamel-sauce ?!

1 comment

I post very very quickly an experiment I did this morning! It’s a bechamel sauce/cream made of Kamut grains, which you can use for lasagnas, cannellonis…However, as the taste is surprisingly sweet, you might as well use it for cakes, tarts or even for a vegan icr cream…mumble mumble…any advice accepted!

Ingredients:

Organic Kamut grains

Water

Method: 

Soak Kamut for 12hours. Drain it without throwing the water away. Mix only the soaked seeds with a food processor (after a while it comes out as a kind of pap). Add the water you used for soaking and keep on mixing. Pour the mixture in a saucepan, on a low heat, and blend with a hand processor until the cream sets (it takes just a few minutes). The bechamel sauce is ready, and subject to many variations in terms of compactness, condiments and uses…

Well, maybe “I’ve invented the hot water” …maybe some of you have already thought about it…

Note: I did the same with biodynamic rice grains….the cream that comes out it’s the end of the world!

Chef: Giuditta from VeganBlog

  1. EleonoraNW3 30 July 2010 at 07:05

    This is cool!!! I’ve always been looking for something versatile, creamy, easy to do and reduced fat!
    Just let me find kamut berries (not particularly common up here) and I’ll try this out! 🙂



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