ancient grains

Samantha Coutts uses the fibre-rich grain, spelt, to add a nutty flavour to her pumpkin bread recipe. Paired with tarragon butter you won't be keeping this loaf for long.

The no-knead bread you need: This spelt and pumpkin loaf with tarragon butter

pumpkin, chopped into 2cm pieces

fennel seeds

tbs extra virgin olive oil

tsp (10 grams) dried instant yeast

(750 grams) white spelt flour

(180 grams) semolina

(thin) cream

21/2 tbs kefir (from health food stores) or thick Greek-style yoghurt

tarragon leaves

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Kamut is an ancient wheat grain &nbsp;that's nutty and delicious. Blended with fresh summer ingredients &nbsp;and a lemony vinaigrette, this salad is perfect for barbecues, cookouts, and picnics.

Ancient Grain Salad

kamut

onion

cherry or grape tomatoes ((multicolored if posible) halved)

radishes (thinly sliced)

green onions (thinly sliced)

peas (thawed)

mozzarella balls (ciliegine) (halved)

basil (thinly sliced)

mint (thinly sliced)

dijon mustard

garlic (minced)

lemon zest

lemon juice

olive oil

salt

black pepper

Soak 1 cup Kamut berries in water overnight. Drain. Bring 3 cups water to a boil in a pot with a tight fitting lid. Add Kamut, cover and reduce heat to a low. &nbsp;Simmer for 30-40 minutes or until tender (45-60 minutes if grains weren't previously soaked). &nbsp;Drain excess liquid and let rest.

In a large bowl, combine the red onion, radishes, tomatoes, green onions, peas and mozzarella. &nbsp;Toss to combine.

In a small bowl, whisk together the dijon mustard garlic, lemon zest, lemon juice, olive oil, salt and pepper. &nbsp;

Add the dressing to the still warm Kamut and stir to coat. Add the Kamut to the vegetables and toss ingredients together. &nbsp;Add fresh herbs and toss again. &nbsp;Serve. &nbsp;Can be made several hours ahead of time and kept refrigerated until ready to serve.

Teff? Millet? Buckwheat? Spelt? You've heard the hype, but this is how you weave the hot grains right now into something delicious. Introducing teff hotcakes.

Teff hotcakes with tea infused maple syrup

(150 grams) currants

tea bag (we used Earl Grey)

(120 grams) teff flour

(130 grams) millet flour

tsp baking powder

tsp bicarbonate of soda

tbs brown sugar

(300 grams) ricotta,

(310 milliliters) milk

vanilla bean paste

tbs coconut oil

(165 milliliters) maple syrup

cinnamon quill

cloves

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The Ancient Grains Bowl is one of my favorite vegan menu items at True Food Kitchen. Here is a reduced oil adaptation.

Ancient Grains Bowl

mushrooms

charred, roasted, onions

grains

snow peas broccoli

cilantro

avocado pitted (quartered & sliced)

garlic

ginger

lemongrass

turmeric

TBSP extra-virgin olive oil

red quinoa

brown rice

farro (spelt)

water

yams

rice vinegar

sambal olek

sugar sugar

white miso paste sub chickpea miso if needed for soy allergy

sesame oil

grapeseed oil olive oil

cilantro (cut thick stems off if desired)

pumpkin seeds

cumin

orange juice (about the juice of half of one orange)

lime juice

grapeseed oil

extra virgin olive oil

Preheat the oven to 415 degrees F.   Lightly toss cubed yams in 2 – 3 TBSPs of the grapeseed oil. Line two baking sheets with parchment paper or a sil-mat and spread the yams out evenly on the two baking sheets. Bake for 15 minutes and toss them. Then bake for 15-20 more minutes or until golden brown. Optional: Toss them again, turn the heat off and let them sit in the oven for 10 – 30 minutes. This dries them out a little, giving them a more concentrated flavor. I recommend this if you have the time.

Roast the yams

In a blender, combine the vinegar, sambal, soy sauce, sugar, salt, miso paste, and water. Blend until incorporated and smooth.

Add sesame oil and grapeseed oil into vinegar mixture and blend until emulsified.

Make the Miso Vinaigrette

Preheat oven (or lower temp) to 400 degrees F. Toss roasted yams with Miso Vinaigrette and transfer evenly to two baking sheets. Bake until the glaze is bubbly, glossy, slightly browned, and a little thicker, and the yams are hot, about 15 minutes. Flip or toss with a spatula at 10 minutes.   Serve or let cool and store. The glaze will be molten-lava-hot; avoid burning your mouth. Sprinkle with toasted or black sesame seeds if desired.   Cold prepped yams take a little longer to cook than hot-out-of-the-oven roasted yams. Additionally, if one pan has more glaze than the other it may need a little longer as well.  Instructions

Combine yams &amp; Miso Vinaigrette

Place all ancient grains ingredients into the Instant Pot. Close the lid, lock and seal the knob. Set to manual HIGH pressure for 20 minutes. Then release steam and let sit for 10 minutes on the keep warm setting. Stir and serve or store.

If the grains look a little wet, let them sit with the lid off for around 5 minutes and they should absorb any extra water.

Ancient Grains

Place all ingredients in a blender or medium food processor. Puree until smooth, scraping down sides with a spatula. Makes about 1.5 cups.

Cilantro Pesto

Sauté the mushrooms and onions on the stovetop, or use marinated portobellos. For blanched snow peas &amp; roasted broccoli instructions, see notes below. Slice and spoon out the avocado and assemble the bowl. When plating, the ancient grains go in first and the rest is up to you. I usually meal prep this, heat, and then top with the pesto and avocado, which are best cold. For more topping options, see notes below.

To Plate

This recipe is adapted for the Instant Pot from the True Food Kitchen Ancient Grains recipe which is cooked in the oven. Using the Instant pot is quicker and just as tasty.

Instant Pot Ancient Grains

kosher salt (or flaked sea salt)

Place all Ancient grains ingredients into the Instant Pot. Close the lid, lock and seal the knob. Set to manual HIGH pressure for 20 minutes. Then release steam and let sit for 10 minutes on the keep warm setting. Stir and serve or store. If the grains look a little wet, let them sit with the lid off for around 5 minutes and they should absorb any extra water. I have successfully made several double batches in the Instant Pot.

Curried millet with raw apple relish has bright fresh flavors perfect for year-round meals. It is vegan, gluten-free, and frugal.

Curried Millet with Raw Apple Relish {vegan, gluten-free)

millet

fine sea salt

tablepsoon coconut oil

curry powder (any heat level you like)

tart-sweet apple, chopped

maple syrup

lime

walnuts

cilantro leaves

Millet: In a medium saucepan set over high...

Millet: In a medium saucepan set over high heat, bring the water, millet, and salt to a boil.

Decrease the heat to low; cover and simmer...

Decrease the heat to low; cover and simmer for 35 to 40 minutes or until the water is just absorbed. Remove from the heat and let sit, covered, for 5 minutes.

In a large skillet, melt the coconut oil...

In a large skillet, melt the coconut oil over medium heat. Add the onion; cook and stir for 7 to 8 minutes until softened. Add the ginger and curry powder; cook and stir 1-2 minutes longer until softened. Stir in the millet; cook and stir for 2 minutes longer to blend flavors.

Relish: Combine all of the relish ingredients in...

Relish: Combine all of the relish ingredients in a small bowl.

Divide millet among 4 bowls and top with...

Divide millet among 4 bowls and top with equal amounts of the relish.

Bake homemade Khorasan wheat bread with a rich, nutty flavor and golden crust. This simple recipe makes two beautiful braided loaves your family will love.

100% Khorasan Wheat Bread

fresh-milled Khorasan flour

water (105°F to 115°F, divided)

honey

avocado oil

eggs

(2 1/4 teaspoons active dry yeast)

white sugar

sesame seeds (optional)

In a small bowl, combine 1/4 cup of the warm water, sugar, and yeast. Let bloom 5–10 minutes until foamy.

In a large mixing bowl (or Bosch bowl), combine Khorasan flour, remaining 1 3/4 cups warm water, honey, oil, egg, salt, and the bloomed yeast mixture. Mix until dough just comes together (loose, not smooth).

Let the dough rest 15 minutes to allow the flour to hydrate.

Bosch mixer: Knead on speed 2 for 10-12 minutes until smooth and elastic. By hand: Knead 13–15 minutes until smooth and elastic.

Place dough in a greased bowl, turning once to coat. Cover and let rise in a warm place 1 hour, or until doubled.

Punch down dough and divide into 2 equal halves.

For each half: Divide into 3 equal pieces.

Roll each rope about 12 inches long.

Braid loosely, tuck ends under, and place into greased 8x4 loaf pans.

Cover pans loosely and let rise in a warm place 45–75 minutes, or until very puffy (about 1 inch above the pan rim).

Preheat oven to 350°F. Brush loaves with egg wash and sprinkle with seeds if desired.

Bake 28-32 minutes, until golden brown and hollow-sounding when tapped (or 190–195°F internal temperature).

Cool 10 minutes in pans, then transfer to a wire rack to cool completely.

This bread is delicious. I've made it several times now and it's been great every time. The dough is extremely sticky and difficult to manage when taken out of the mixer, even if it clears the sides of the bowl, but after the first rise, it's a dream to work  with. It's soft, fluffy, and fairly sweet, although it can be used with savory pairings just fine.

Top 7 ancient grains recipes from across the web

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Top 7 ancient grains recipes from across the web

The most viewed ancient grains recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The no-knead bread you need: This s...

Ancient Grain Salad

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Instant Pot Ancient Grains

Curried Millet with Raw Apple Relis...

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The most viewed ancient grains recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine