Kamut pie with fennel and caraway
Cooking with ancestral varieties of grains is an excellent way of connecting to their energy. They are full of vital force as they continue their natural evolution. They teach us that what is true to life gives freely in the service of life and health and is easily integrated. That is why they are easier to assimilate.
They also teach us about resilience and about sweetness and gentleness which are required of us to be aligned with life. Strength and gentle openness together create a balance. Kamut evokes exactly that when I cook with it.
In this recipe I wanted to highlight caraway and it is the only spice used.
1 medium fennel, including its stems and leaves
1 medium onion
1 large red pepper
2 1/2 cups of Kamut flour
2 tbsp of ground flax seeds
1 stp of whole caraway
1 tsp of ground caraway
2-3 tbsp olive oil
salt to taste
Heat up the pan with a generous amount of olive oil. Crush caraway seeds in a mortar and add them to the oil to release its flavors.
Chop onion finely (I used a food processor) and add to the oil and caraway.
Chop fennel finely (in food processor) and add to the onion.
Cut the peppers into fine stripes. Let all the ingredients blend and simmer for about 7 minutes.
In the meantime, blend dry ingredients (flour, ground caraway, flax seeds, and salt) with water. Start with 1 cup of water and add as needed to have a rather soft consistency but not too watery. Optional: add baking powder and lemon juice or apple cider vinegar to make the baking more fluffy.
Prepare a dish for baking and oil it. Add one layer of batter to the bottom and spread evenly through the entire surface of the bottom. Add fennel and onion mix to cover the surface. Add the second part of the batter to cover the filling.
Bake at 375F for 50min-1h. (Depending on your oven, you might need to adjust the temperature).
Follow your senses and adjust ingredients to your taste.