Kamut & Coconut Porridge Recipe

Kamut & coconut porridge photo
Kamut is a relatively over-looked grain that is a lot larger than most others like oats, rice, bulgur, and can easily be ground into flour or flakes to replace something wheat-based. It’s higher in protein than wheat, and contains an abundance of nutrients such as magnesium (which most of us need more of in our diets!), manganese, niacin (an important B-vitamin), and fibre.

Makes 2 small servings (or 1 big serving….)

½ cup kamut grains (soaked overnight)

1 cup water to soak the grains in

pinch pink salt

1 tbsp shredded cconut

small handful of almonds

handful of berries

1 chopped apple

tsp honey or pure maple syrup to sweeten if needed

How To:

  • Soak your Kamut grains over night
  • When you’re ready to cook, start by rinsing the kamut grains by pouring them into a sieve and running water over them for a couple of minutes.
  • Pop the grains back in the pan, and cover with water (fill the water to about 2-3 cm above the grains)
  • Bring to a boil and then leave on slightly higher than simmering for what seems like ages, (especially when you’re hungry!) it’ll take around 25 minutes, or alternatively wait until all the water has been soaked up by the grains to be sure they’re ready.
  • While the grains are cooking, chop half an apple into small pieces ready to add to the porridge.
  • Once cooked, place the kamut into a bowl and top with your chopped apple, pink Himalayan salt or good quality sea salt, shredded coconut, almonds and a tsp of honey or pure maple syrup to sweeten.

Why choose these toppings?:

  • Apple: So why do doctors suggest ‘an apple a day’? Well, the fruit is actually surprisingly high in antioxidants, with Red Delicious and Granny Smith brands coming in 12th and 13th in a 2004 scientific study of foods containing the most antioxidants. Because apples are so high in fibre, they’re also recommended to cure all sorts of problems from gallstones and high cholesterol, to constipation….
  • Berries: Naturally one of the highest fruits in antioxidants, berries are also high in fibre and add sweetness to dishes without the high sugar content. Blueberries, blackberries and strawberries all contain especially high levels of antioxidants.
  • Pink salt: Himalayan salt is one of the few things that contains all the nutrients our bodies need. This type of salt is also much less processed than standard white table salt, so it’s far better absorbed and processed through the body.
  • Coconut: With healthy fats and the ability to actually boost metabolism, coconut is also brilliant for brain function (as the brain is made up of around 70% fat).
  • Almonds: These nuts are the highest in protein and can also help lower levels of ‘bad’ cholesterol. Whole almonds with the skins on, are known to provide the most heart-healthy benefits.
  • Honey: Full of nutrients & minerals, honey is one of the most beneficial sweenetners to substitute refined sugar for. Local honey can also be great for preventing or treating the symptoms of hayfever, which is prevalent at this time of year.
  • Pure maple syrup: Less nutrients and minerals than honey, but is lower on the GI scale, meaning lower in sugar levels. Pure maple syrup (not golden syrup….) has lower amounts of carbohydrates and fructose levels than honey, which is therefore important to consider if you are diabetic or gradually cutting out sugar from your diet.

“To keep the body in good health is a duty… otherwise we shall not be able to keep our mind strong and clear”.
– Siddhartha Gautama, Buddha

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