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🍽️ Crispy Carrot and Kamut Bake with Nut Crunch

285 kcal · 30 min · 4 servings

Ingredients

• 200 g Carrot(s)
• 100 ml Water
• 80 g Kamut (cooked (raw approx. 35 g))
• 100 ml Water
• 100 ml Oat cream (Oat cream Cuisine)
• 20 g Hazelnuts (roasted)
• 1 Slice/s Crispbread ((Rye crispbread), approx. 10 g)
• 2 tsp Extra virgin olive oil
• 2 Stalks Parsley, flat-leaf
• Salt (from the mill)
• Pimento (fresh from the mill)
• 0.5 tsp Sesame, white
• 2 Pinches Sesame, black

Instructions

1. 1. Peel the carrots and slice them into thin rounds.
2. 2. Fill a pot with water and place a steamer insert on top.
3. 3. Place the carrot slices into the steamer insert.
4. 4. Bring the water to a boil.
5. 5. Steam the carrots for about 5 to 8 minutes until they are tender but still firm to the bite.
6. 6. Wash the parsley and dry it thoroughly.
7. 7. Roughly chop the parsley leaves, discarding the stems.
8. 8. Roughly chop the hazelnuts with a knife on a cutting board.
9. 9. Crumble the crispbread into small pieces.
10. 10. Mix the hazelnuts, crispbread, two-thirds of the parsley, both types of sesame seeds, salt, and allspice in a small bowl.
11. 11. Add one teaspoon of olive oil to a baking dish and spread it around.
12. 12. Spread the cooked kamut and steamed carrots evenly in the dish.
13. 13. Add the oat couscous to the carrots and kamut.
14. 14. Sprinkle the nut and crispbread mixture over the top.
15. 15. Preheat the air fryer to 170 °C.
16. 16. Cook the bake in the air fryer for 8 minutes.
17. 17. Drizzle the remaining olive oil over the finished dish.
18. 18. Sprinkle the remaining parsley over the top.
19. 19. Soak the kamut in water overnight.
20. 20. Drain the kamut in a sieve the next day.
21. 21. Place the kamut in a pot with 2.5 times its volume in fresh water.
22. 22. Bring the water to a boil.
23. 23. Cook the kamut for about 40 to 45 minutes until tender but firm.
24. 24. Taste the kamut several times during cooking.

Nutrition per serving

• kcal: 285
• Protein: 8 g · Fett/Fat: 14 g · Carbs: 33 g