Golden Quickbread (Base Recipe)

Freshly ground kamut has a beautiful soft, buttery flavour, and when milled just a notch less than fine, produces a satisfying texture that will remind you of cornbread. This base recipe can go sweet or savoury, from jalapeño cheddar cornbread to a lovely base for a wholesome shortcake dessert.

Dry mix

1 bag GRAINSTORM Golden Quickbread Mix
or mill your own

Wet mix

  • 2 large eggs
  • 1 stick (½ cup) unsalted butter, melted
  • 2 tbsp extra virgin olive oil


  1. Preheat oven to 375°F, use convection if you have it; lightly grease 9" square cake pan
  2. Wet mix: in a large mixing bowl, beat the eggs, add remaining ingredients and whisk smooth
  3. Final batter: combine dry and wet mixes, folding gently until no dry spots remain. Do not over mix. Do NOT beat smooth.
  4. Fill cake pan, sprinkle with sanding sugar if desired
  5. Bake 30-35 minutes, or until the tops JUST spring back. Do not over bake.
  6. Remove from oven, set in pan for 15 minutes, then remove to cooling rack

Makes one large pan

David Zivot

Leave a comment

Please note, comments must be approved before they are published