FOUND THIS RECIPE FOR JALAPENO CORNBREAD
ON THE INTERNATIONAL KAMUT SITE


A classic favorite with a spicy twist. A fabulous companion to Cheddar Chili Soup!
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Ingredients:

2 Cloves Crushed Garlic
2 Finely Diced Jalapeno Peppers
1 Cup Corn
2 Beaten Eggs
1/4 Cup Olive Oil
1 Cup Milk of choice
1/4 Cup Preferred Sweetener
4 Teaspoons Baking Powder
1 Cup Cornmeal
1 Cup KAMUT® Khorasan Flour


Preparation:

Combine garlic, jalapeno and corn with the wet ingredients. Add dry ingredients, stir until smooth. Pour into an oiled 8x8 pan. Bake at 425 degrees for 20 minutes or until a toothpick inserted in center comes our clean.




http://www.kamut.com/en/recipe-detail.html?recipeId=18



JALAPENO'S ARE A FAVORITE FOOD OF NEW HOUSEMATE NADINE
AT THE ENCHANTED GARDEN INTENTIONAL COMMUNITY

Nadine gave me a directive to find some at the Sunday Hillcrest Farmers' Market. Luckily I did not disappoint. Joe Rodriguez Jr. grows them, as well as other peppers.


SEE MORE FOODS FROM THE SUNDAY HILLCREST FARMERS' MARKET HERE ON FACEBOOK

CONVERSATION WITH ROBERT QUNN OF KAMUT INTERNATIONAL
JANUARY 11, 2012


Kamut is self pollinating. There are 150 organic farmers growing it on 55,000 acres. It is grown in a mixture of alfalfa and clover by some farmers. It is a sweeter grass than wheatgrass.








 

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