Kamut Sprouts

Kamut, believed to be an ancient Egyptian word for wheat, is one of the most beautiful and ancient large grains in the world. Even though Kamut is very closely related to wheat, many people who are wheat intolerant can eat Kamut with no problems. Kamut also has some pretty amazing nutritional strengths. Since this grain hasn’t been altered by modern plant breeders, it retains it’s ancient nutrition, flavor and goodness. Due to it’s slightly higher fatty acid content, Kamut can be considered a high energy grain, and compared to wheat, Kamut also contains elevated levels of vitamin E, Thiamin, Riboflavin, phosphorus, magnesium, zinc, pantothenic acid, copper and complex carbohydrates. 

Kamut contains about 40% more protein, 65% more amino acids, and is more digestible than common wheat. Kamut is also low in gluten. The fact that many people who are allergic to wheat can tolerate Kamut is probably the biggest reason Kamut has made real inroads into the health food markets. All around, this is a very healthy grain that sprouts very easily in just 2-3 days using our sprouting kit, and imparts a wholesome buttery taste. We enjoy mixing kamut sprouts with fenugreek and adzuki to make a great salad, or adding it to our morning cereal breakfast along with oats and buckwheat. We look forward to sharing more of our recipes with you.

 Sprout Recipes

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