As we leave the last month of winter and approach spring, we hope you will find these to be the perfect afternoon treats. Whole grain lemon bars with a thick, soft, and chewy Kamut and almond shortbread crust and a sourdough lemon filling that is perfectly sweet and creamy, without being overly “tangy.” This is an easy recipe using a food processor, but you can mix this by hand as well.
Kamut flour is a good source of protein and dietary fiber. It does contain some gluten. Kamut also contains a high mineral concentration, especially selenium, zinc, and magnesium, and has 20-40% more protein compared to modern day wheat. Kamut flour is known as Khorasan wheat. It is an ancient variety of durum, with a grain twice the size of modern day wheat and is virtually “untouched” by modern plant breeding programs. The Khorasan whole grain sells under the commercial name Kamut and can be found in our local “Wild Roots.”
Should you buy this flour pre-milled you should know that this whole grain flour contains a larger wheat germ and, since the wheat germ contains oil, this flour will not keep for as long as typical commercially milled white flours. Even though Kamut contains gluten, it has been found to be more easily digestible by people who may have slight allergic tendencies. Of course, the sourdough aids digestion by adding probiotics to these soft and chewy treats. Kamut grain has a nutty, buttery flavor, and we hope you will give this wheat variety a try in your next home baking project. “From Our Kitchen to Yours” we hope you will try our Kamut Lemon Bars. – Patricia
Kamut Lemon Bars
Crust•1/2 cup toasted slivered almonds•2 cups whole grain Kamut flour•1/2 cup powdered sugar•1 teaspoon lemon zest•1 cup cold salted butter, cut into small cubes
Filling• 6 large eggs•2 1/4 cups granulated sugar•3/4 cup fresh lemon juice•1/3 cup Kamut sourdough starter•1 tablespoon lemon zest•¼ teaspoon salt
Preheat oven to 350°F. Line bot-tom and sides of a 13- x 9-inch pan with heavy duty aluminum foil, allowing 2 to 3 inches to extend over the sides; lightly grease the foil with cooking spray.
Combine in a food processor: Pulse almonds, flour, powdered sugar, and 1 teaspoon of the lemon zest in a food processor until almonds are finely chopped and the mixture is combined, about 5 pulses. Add butter, and pulse until mixture is crumbly, about 10 pulses. Press mixture evenly onto bottom of prepared pan and chill in freezer for 20 minutes. Bake in preheated oven until lightly browned, 25 minutes.
Meanwhile, whisk eggs in a large bowl until smooth; gradually whisk in granulated sugar until lemony and thick. Slowly whisk in lemon juice, lemon zest, salt and Kamut starter. Immediately, pour mixture over hot baked crust. Re-turn to oven, and bake until filling is set, 25 minutes. Cool in pan on a wire rack 30 minutes.
Kamut starter: Measure out 50 grams of all-purpose starter, add 50 grams water and 50 grams Kamut. Rest 6 to 8 hours then use.
Comments or suggestions are welcomed. Please contact Patricia Davis atInformation@QuailHollowKitchens.com | For more information about Patricia or her cooking classes go to: www.QuailHollowKitchens.com or follow on social media atwww.instagram.com/quail_hollow_kitchens or www.facebook.com/quailhollowkitchens