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Wholesome,
Delicious, and Nutritious!
View all of these
delicious sorghum recipes or choose your
favorites:
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Applesauce Oatmeal Muffins |
Sorghum Applesauce Oatmeal Muffins(Recipe developed by: Barbara Kliment, Executive Director, Nebraska Grain Sorghum Board) Preparation Time: 15 minutes Baking Time: 30 minutes ½
Cup butter (1 stick) Streusel Topping: ¾
Cup brown sugar, firmly packed ¼ Cup butter 1
Egg
½ Cup sugar ¼
Cup milk Pinch of salt 1
Cup sorghum flour*
½ Cup sorghum flour* ¾
teaspoon cinnamon 1 teaspoon xanthan
gum (or Knox gelatin) 1
teaspoon baking powder ¼
teaspoon baking soda Mix to a crumble mixture
and sprinkle on batter in muffin ¼
teaspoon salt
pan. Bake muffins 25 to 30
minutes or until done. Cool 1
Cup applesauce on a
rack. Yields 12 muffins. ½
Cup golden raisins 1
Cup quick rolled oats Heat
oven to 350° F. Cream
the butter; gradually add the brown sugar; cream until light and fluffy. Add the egg and milk and beat well. Mix the dry ingredients and add
alternately with the applesauce to the creamed mixture, stirring well. Add the remaining ingredients and mix
well. Spoon into well-greased muffin
cups. Top with streusel topping. *Available
at health food stores or by mail order from Twin Valley Mills, LLC, PH:
(402)279-3965, www.twinvalleymills.com |
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Cranberry Bread |
Sorghum Cranberry Bread(Recipe developed by Barbara Kliment, Executive Director, Nebraska Grain Sorghum Board) 1 ½ Cups grain sorghum
flour* 4
eggs
1
½ Cups all-purpose flour 2 Cups applesauce 2
teaspoons xanthan gum (or Knox gelatin) ½ Cup buttermilk 2
Cups granulated sugar 3 Cups fresh cranberries 3
teaspoons cinnamon 1 Cup chopped walnuts 1
teaspoon salt Course
sanding sugar 1
¼ teaspoons baking soda Preheat
oven to 350° F. Lightly
coat loaf pans with nonstick cooking spray. Combine
flours, sugar, cinnamon, salt and baking soda. Separate eggs. To egg yolks,
add applesauce and buttermilk and beat well.
Gradually add dry ingredients to applesauce mixture and beat until
just combined. Beat egg whites until
stiff, but not dry, and fold into batter.
Stir in cranberries and walnuts. Transfer to prepared loaf pans. Top with sanding sugar. Bake
45-55 minutes until edges begin to pull away from the sides of the pan and a
toothpick inserted in the center comes out clean. Let
stand five minutes and remove from pans to cool on rack. *Available
at health food stores or by mail order from Twin Valley Mills, LLC, PH:
(402)279-3965, www.twinvalleymills.com |
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Peanut Butter Cookies |
Sorghum Peanut Butter Cookies(Recipe developed by: Barbara Kliment, Executive Director,
Nebraska Grain Sorghum Board) 1
½ Cups creamy peanut butter 3 Cups sorghum flour* 1
Cup butter-flavor Crisco shortening ½ Cup chickpea flour (garbanzo)** 2
½ Cups firmly packed light brown sugar ½ Cup sweet rice flour *** 6
Tablespoons milk 4 teaspoons
xanthan gum 2
teaspoons vanilla 1 teaspoon salt 2
eggs
1 ½ teaspoons baking soda Heat
oven to 375° F. Combine peanut butter,
shortening, brown sugar, milk, and vanilla in large bowl. Beat at medium speed of electric mixer
until well blended. Add eggs. Beat just until blended. Combine flour, salt and baking soda. Add to creamed mixture at low speed. Mix just until blended. Using
a mini ice cream scoop, drop 2 inches apart on baking sheet lined with
parchment paper. Flatten slightly in
a crisscross pattern with tines of a fork.
Bake 8 to 10 minutes or until set and just beginning to brown. Cool 2 minutes on baking sheet. Remove cookies from pan to cool
completely. Makes about 6 dozen
cookies. *Available
at health food stores or by mail order from Twin Valley Mills, LLC, PH:
(402)279-3965, www.twinvalleymills.com **May
use soy or mung bean flour. Available
at health food stores. Of the bean
flours, mung bean is the most bland, followed by chickpea and soy. ***Available
at health food stores. Nutrient
Values: 1 Cookie = 1 Starch + 1 Fat Diabetic Exchange 16
gm carbohydrates 2 gm Protein 6
gm Fat
121 Calories 90
mg Sodium 0
Fiber Percent
of Calories from: Protein: 8%
Carbohydrates: 51% Fat: 41% |
Snickerdoodles |
Snickerdoodles(Recipe developed by: Barbara Kliment, Executive Director,
Nebraska Grain Sorghum Board) 1
Cup shortening (part butter or margarine) ¼ Cup sweet rice flour *** 1
½ Cups sugar 2
teaspoons xanthan gum 2
eggs
2 teaspoons cream of tarter 1
teaspoon vanilla 1 teaspoon
baking soda 2
Cups sorghum flour* ¼ teaspoon salt ½
Cup chickpea flour (garbanzo)** Topping: ¼ Cup sugar 2
teaspoons cinnamon Heat
oven to 400° F. Mix shortening, sugar,
vanilla, and eggs thoroughly. Blend
dry ingredients and add to sugar mixture, stir in. Chill dough. Using a
mini ice cream scoop, shape dough in 1 inch balls and roll in topping
mixture. Place 2 inches apart on
baking sheet lined with parchment paper.
Bake 8 to 10 minutes. These
cookies puff up at first, then flatten out.
Makes 4 dozen cookies. *Available
at health food stores or by mail order from Twin Valley Mills, LLC, PH:
(404)279-3965, www.twinvalleymills.com **May
use soy or mung bean flour. Available
at health food stores. Of the bean flours,
mung bean is the most bland, followed by chickpea and soy. ***Available
at health food stores. Nutrient
Values: 1 Cookie: 1 Starch + 1 Fat Diabetic Exchange 15 gm
Carbohydrates 1 gm
Protein 4 gm
Fat 100
Calories
61 mg Sodium 0
Fiber Percent
of Calories from: Protein: 3%
Carbohydrate: 60% Fat: 37% |
Traditional
Ginger Snaps |
Traditional Ginger Snaps(By Mary Schluckebier, Home
Economist) ¾
Cup solid Crisco or lard 2 Tablespoons sweet rice
flour*** 1
Cup sugar 2 teaspoons
baking soda 1
egg
1 teaspoon ground cinnamon ¼
Cup gluten free molasses 1 teaspoon ground ginger 1
¾ Cup sorghum flour*
½ teaspoon
ground cloves ¼
Cup chickpea flour** Sugar to coat cookie
dough balls Cream
the shortening and sugar. Add the egg
and molasses. Mix thoroughly. Stir together the sifted sorghum flour,
chickpea flour, sweet rice flour, soda, cinnamon, ginger, and cloves. Stir into the dough. Refrigerate until firm. Form into 1 ½ inch balls, roll in
granulated sugar. Bake on a parchment
lined cookie sheet in a preheated 350-degree oven for 12-15 minutes. Makes about 5 dozen small cookies. *Available
at health food stores or by mail order from Twin Valley Mills, LLC, PH:
(404)279-3965, www.twinvalleymills.com **May
use soy or mung bean flour. Available
at health food stores. Of the bean
flours, mung bean is the most bland, followed by chickpea and soy. ***Available
at health food stores. |
Chocolate
Chip Cookies |
Chocolate Chip Cookies(By Mary Schluckebier, Home Economist) 1
¾ Cups sorghum flour * 1 Cup butter-flavored
Crisco ¼
Cup chickpea flour (garbanzo)* * ¾ Cup granulated sugar ¼
Cup sweet rice flour
¾ Cup
gluten-free brown sugar, firmly packed 2
teaspoons xanthan gum (or Knox gelatin) 1 teaspoon gluten-free
vanilla 1
teaspoon baking soda 2 eggs, room temperature ½
teaspoon salt 2 Cups
semisweet chocolate chips or carob chips 1
Cup chopped nuts, optional Preheat
oven to 375 degrees. Cream shortening
and sugars. Add egg and vanilla. Combine thoroughly the sifted sorghum
flour, chickpea flour, sweet rice flour, baking soda, and salt. Stir into the sugar/egg mixture until
combines. Stir in the chopped nuts
and chocolate chips. Line cookie
sheet with parchment paper. Drop in
walnut-sized dough mounds. Bake 10-12
minutes. Makes about 72 cookies. *Available
at health food stores or by mail order from Twin Valley Mills, LLC, PH:
(404)279-3965, www.twinvalleymills.com **May
use soy or mung bean flour. Available
at health food stores. Of the bean
flours, mung bean is the most bland, followed by chickpea and soy. |
Chocolate
Sorghum Buttermilk Cake |
Chocolate Sorghum Buttermilk Cake(By Verleen Vorderstrasse) ½
Cup oil 1
¼ Cup sorghum flour* ½
Cup buttermilk 1 ½
teaspoon xanthan gum (or Knox gelatin) 1
egg 1 ½ teaspoon
baking soda 1
teaspoon vanilla ¼ teaspoon
salt 1
Cup sugar 3
Tablespoons cocoa Beat
together oil, eggs, vanilla, and buttermilk.
Sift dry ingredients together and add. Beat well and add ½ cup boiling water. Bake in 8-inch square pan at 350 degrees
for 35-40 minutes or until cake tests done.
(Note: If dry buttermilk is
used, add 2 Tablespoons buttermilk powder to dry ingredients and ½ cup cold
water to liquid ingredients and delete the ½ cup buttermilk.) *Available
at health food stores or by mail order from Twin Valley Mills, LLC, PH:
(404)279-3965, www.twinvalleymills.com |
Sugar
Cookies |
Sugar Cookies(Recipe Developed by: Barbara Kliment, Executive Director,
Nebraska Grain Sorghum Board) Cream
together: 1
Cup powdered sugar ½
Cup granulated sugar 1
Cup margarine Add: 1
egg ½
teaspoon vanilla (gluten free) ¼
teaspoon almond extract ¼
teaspoon salt Blend
dry ingredients: 1
½ Cups sorghum flour* ¼
Cup chickpea flour (garbanzo)** ¼
Cup sweet rice flour*** ½
teaspoon baking soda ½
teaspoon cream of tarter Add
to creamed mixture. Chill dough. Using a mini ice cream scoop, drop onto
parchment lined baking sheet. Flatten
with glass dipper in sugar. Bake at
350 degrees for 10-12 minutes. Makes
three dozen cookies. *Available
at health food stores or by mail order from Twin Valley Mills, LLC, PH:
(404)279-3965, www.twinvalleymills.com **May
use soy or mung bean flour. Available
at health food stores. Of the bean
flours, mung bean is the most bland, followed by chickpea and soy. ***Available
at health food stores. |
Jolene’s
Honey Peanut
Butter Cookies |
Jolene’s Honey Peanut Butter Cookies(Recipe developed by: Barbara Kliment, Executive Director, Nebraska Grain Sorghum Board) ½
Cup margarine ¼ Cup
chickpea flour** ½
Cup sugar 2
Tablespoons sweet rice flour*** ½
Cup peanut butter 1 ½ teaspoons
xanthan gum (or Knox gelatin) ½
Cup honey ¼
teaspoon baking soda 1
egg ½ teaspoon
baking powder 1
½ Cups sorghum flour* ¼ teaspoon salt
Cream
margarine, sugar, peanut butter, and honey. Add egg. Blend dry ingredients and stir into sugar
and shortening mixture. Chill dough. Heat
oven to 375 degrees. Using a mini ice
cream scoop, place 3” apart on baking sheet lined with parchment paper. Flatten crisscross style with fork dipped
in flour. Bake 10-12 minutes. Makes three dozen cookies. *Available
at health food stores or by mail order from Twin Valley Mills, LLC, PH:
(404)279-3965, www.twinvalleymills.com **May
use soy or mung bean flour. Available
at health food stores. Of the bean
flours, mung bean is the most bland, followed by chickpea and soy. ***Available
at health food stores. |
Chocolate
Pecan Chews |
Chocolate Pecan Chews(Recipe developed by: Barbara Kliment, Executive Director, Nebraska Grain Sorghum Board) Cream
together: ¾
Cup firmly-packed brown sugar ½
Cup granulated sugar 1
Cup margarine, softened 6
Tablespoons cocoa 2
eggs 1 teaspoon
vanilla Add
Following Ingredients and Mix Thoroughly: ½
Cup sorghum flour* 2 teaspoons xanthan
gum (or Knox gelatin) ½
teaspoon baking soda 2 Cups quick oatmeal (uncooked) ½
teaspoon salt 1 Cup
crisp rice cereal ¼
Cup chickpea flour** ½ Cup chopped pecans 2
Tablespoons sweet rice flour*** 1 Cup semi-sweet chocolate chips Drop
onto ungreased cookie sheets, using a mini ice cream scoop (or by
tablespoon). Bake for 9 to 13 minutes
at 350 degrees. Makes 5 dozen. *Available
at health food stores or by mail order from Twin Valley Mills, LLC, PH: (404)279-3965,
www.twinvalleymills.com **May
use soy or mung bean flour. Available
at health food stores. Of the bean
flours, mung bean is the most bland, followed by chickpea and soy. ***Available
at health food stores. |
Sorghum
Oatmeal Raisin Cookies top
of page
|
Sorghum Oatmeal Raisin Cookies 1
Cup (2 sticks
margarine or butter, softened) ¼ Cup chickpea flour
(garbanzo)** 1
Cup firmly-packed brown sugar
2 teaspoons xanthan
gum (or Knox gelatin) ½
Cup granulated sugar 1 teaspoon baking soda 2
eggs
1 teaspoon cinnamon 1
teaspoon vanilla ½ teaspoon
salt (optional) 1
½ Cups sorghum flour* 3 Cups quick cook
oatmeal ½
Cup sweet rice flour*** 1 Cup raisins Heat
oven to 350° F. Beat
together margarine and sugars until creamy.
Add eggs and vanilla; beat well.
Add combined flour, baking soda, cinnamon, and salt; mix well. Stir in oatmeal and raisins; mix
well. Using a mini ice cream scoop,
drop onto cookie sheet lined with parchment paper. Bake 10-12 minutes or until golden brown. Cool one minute on cookie sheet before
removing. Makes 4 ½ dozen. Bar cookies: Bake 30 to 35 minutes in ungreased 13 x
9-inch metal baking pan. *Available
at health food stores or by mail order from Twin Valley Mills, LLC, PH:
(404)279-3965, www.twinvalleymills.com **May
use soy or mung bean flour. Available
at health food stores. Of the bean
flours, mung bean is the most bland, followed by chickpea and soy. ***Available
at health food stores. |
Magnificent
Milo
Breading Mix |
Magnificent Milo Breading Mix(for chicken, chops, and fish) 1
Cup sorghum flour* 3 Tablespoons
corn starch ½
teaspoon garlic powder ½
teaspoon ground pepper 2
teaspoon salt ¼
teaspoon celery salt ½
teaspoon onion powder Mix
all ingredients together. Use amount
needed to dredge chicken, chops, or fish for deep frying. Allow
meat to fry until golden brown. Turn
with fork or tongs and fry on remaining side until golden and done. Put remaining mix in tight container and
freeze or refrigerate for later use.
Doubling the ingredients listed can make a larger batch. This
mix is flavorful and makes a crispy, golden coating without getting gooey or
sticking to the pan! *Available
at health food stores or by mail order from Twin Valley Mills, LLC, PH:
(404)279-3965, www.twinvalleymills.com |