First Birthday

Somebody turned 1! And we had a party, although the birthday boy was sick so he wouldn't delight us with any exciting cake chomping and smashing. Also, the cake was pretty but the texture and flavor didn't hit the mark. It was a yellow cake recipe that I substituted kamut flour in, and I didn't have butter so I used a recipe calling for coconut oil in the frosting. Maybe I just haven't found the right recipes. Kamut works so well in chocolate cake that I thought it might have a chance in a yellow cake, but no such luck. It was edible, but just barely. Nonetheless, we had a good time and the kids really liked the streamers.

Kamut for Valentine's

Kamut Pancakes again. I used the squirt bottle technique to make heart shapes this time. Layered with strawberries and cream this was simple to make, and lovely to consume. The strawberries were macerated overnight in sugar and crushed soft green peppercorns. The peppercorns add a bright tangy flavor to the juice that releases from the strawberries. I find it delightful. I've eaten it with whole peppercorns instead, but they are much more intense and thus better paired with something a bit heavier (like a big dish of vanilla bean icecream—I got this from the dessert menu at Café Madrid, a favorite restaurant of ours in Salt Lake City).

Kamut Pancakes

These are my favorite pancakes. I like them thin, but with a light, fluffy texture inside.

1 large egg
1 cup kamut flour
1 1/4 cup milk (add a little more if you want the pancakes even thinner)
1 Tablespoon brown sugar
2 Tablespoons oil (I usually use olive oil)
1 teaspoon baking powder
1/4 teaspoon table salt

Oil the griddle or skillet and heat to medium low. Meanwhile, fill a plastic squeeze bottle with the batter (think honey bear, or ketchup bottle with the pointed tip). When a drop of water in the pan sizzles and dances around the pan is hot enough. Use the bottle of batter to draw fun shapes in the pan. When pancake is covered with bubbles, and fairly dry around the edges flip and cook on the other side for about 15 to 30 seconds (give or take, depending on how hot your pan is).


My second favorite recipe is Janet's whole wheat & flax pancake. Someday I'll find that and post it too.

Kamut Zuchini Yellow cake with Cranberries

These cupcakes were delicious!! I mixed dried cranberries into the batter before baking, then candied freeze-dried cranberries for the garnish. The candied cranberries were a bit hard to chew, so although they looked beautiful and tasted wonderful, they weren't completely perfect. This is my own recipe.

Zucchini Yellow Cake

Yield: 2 loaves or approximately 24 muffins

3 eggs
1 cup butter (2 sticks) or “Earth Balance” or “Smart Balance”
1¾ cups sugar (can use turbinado sugar)
2 cups grated zucchini (for a drier cake squeeze out excess water after shredding)
5 teaspoons vanilla extract
1 ¾ cups whole grain kamut flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
½ cup dessicated coconut (optional; this makes the cake more dense)
1 cup chocolate chips or dried fruit (optional; for best results soak fruit in warm water before adding to mixture)

Preheat oven to 350 degrees.

Grease and flour two 8×4 inch loaf pans or a 9x13 cake pan (grease liberally) or line with parchment paper then spray lightly with cooking oil spray. Alternately, line 24 muffin cups with paper liners.

In a large bowl, beat the butter till light and fluffy. Cream in the sugar till light and fluffy. Add eggs one at a time, beating on high for about 10 seconds after each egg is added. Mix in vanilla. Mix in zucchini.

In a separate bowl combine flour, baking soda, baking powder and salt, as well as coconut, chocolate chips and/or dried fruit, if using.

Add dry ingredients to wet and mix just until fully incorporated. Do not overmix. Pour batter into pans.

Bake loaves for 60 minutes, plus or minus ten, or until a tester inserted into the center comes out clean. Muffins will bake far more quickly, approximately 18 to 25 minutes. Cake pans usually take at least 30 minutes.

When completely cooled frost with ganache or cream cheese frosting (or both... a thin layer of each. You can frost before they're cooled, just make sure they get chilled afterward.)

Note: Here is a variation for delicious cookies. Make sure to squeeze excess water from the zuchini; add 1/4 cup of rolled oats at the end. Cookies will spread so leave at least 3 inches between cookies. Make sure to bake on parchment paper. I like to spray the parchment paper lightly with cooking oil to make it easier to remove the cookies. Make sure cookies have cooled completely before removing from tray. Bake till golden brown. Start checking for doneness after 15 minutes.
Note: It is very important to make sure the cakes are COMPLETELY cool before eating. I recommend refrigerating them for at least 20 minutes. The reason: cakes with vegetables added taste nasty when warm. You have to chill the cakes, then they taste great!