Nature's Path Kamut puffs is already an extremely clean product containing only whole grain khorasan wheat with no seed oils or additives. DIY allows you to control puffing freshness and buy in bulk, though achieving commercial-quality puffing at home requires patience and technique.
Based on: Nature s path kamut khorasan wheat puffs cereal
· Makes approximately 30 servings
· Serving: 16g (about 1/2 cup puffed)
Why This Recipe is Seed Oil Free
Commercial Nature s path kamut khorasan wheat puffs cereal from Nature's Path often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Nature s path kamut khorasan wheat puffs cereal may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic kamut (khorasan) wheat berries
480g (about 2.5 cups raw berries) · Anthony's Organic Kamut Wheat Berries or Bob's Red Mill Organic Kamut Berries
The sole ingredient that puffs when heated to create the light, crunchy cereal texture
Instructions
Step 1. Rinse 480g of organic kamut berries in cool water and drain thoroughly. Pat completely dry with clean kitchen towels — any residual moisture will cause uneven puffing and potentially dangerous oil spattering.
Step 2. Heat a heavy-bottomed pot or Dutch oven over medium-high heat. Add 2-3 tablespoons of the dried kamut berries as a test batch. Cover immediately with a tight-fitting lid and listen for popping sounds, similar to popcorn. The berries should begin puffing within 2-3 minutes. Shake the pot every 30 seconds to prevent burning.
Step 3. Once test berries are golden brown and puffed (they'll expand to about 3x their original size), remove from heat. This confirms your temperature is correct. Work in small batches of 60-80g (about 1/3 cup) of raw berries at a time to ensure even heating and prevent overcrowding.
Step 4. For each batch, add the measured kamut to the hot pot, cover immediately, and shake vigorously every 20-30 seconds. The puffing process takes 2-4 minutes per batch. You'll hear rapid popping initially, then it will slow down. When popping nearly stops, remove from heat and pour onto a large baking sheet to cool.
Step 5. Alternative oven method: Spread raw kamut berries on a large baking sheet and roast at 400°F (200°C) for 15-20 minutes, stirring every 5 minutes, until puffed and golden. This method produces less dramatic puffing but is more reliable for beginners.
Step 6. Allow all puffed kamut to cool completely before storing. Remove any unpuffed berries as they can be tooth-chippingly hard. Store in airtight glass containers in a cool, dry place. Use within 2-3 weeks for best crispness, though properly stored puffed kamut remains safe for 2-3 months.
Storage
Store in airtight containers away from humidity. Puffed kamut goes stale faster than commercial versions due to lack of preservatives. Freeze for longer storage up to 6 months.
Cost Comparison
Cost per serving (homemade)$0.10
Cost per serving (store-bought)$0.25
Savings60%
Significant savings with bulk buying, though initial equipment learning curve exists. Home puffing yields vary, so calculate 10-20% loss during learning process.