Sorghum is a versatile grain that can be used as a whole grain as a rice replacement, or it can be ground into a flour to be used in baking bread, making porridge and flatbreads. This recipe requires a blender. If you do not have one, you can use sorghum flour instead and continue as instructed below.
Recipe makes about 8 flatbreads.
Ingredients:
1 cup of soaked sorghum grain
2tsp psyllium husk or flax seed
2 cups of water
Directions:
Soak 1 cup of sorghum grain overnight. In the morning (or after at least 8 hours), discard the water and rinse the sorghum in some fresh water. Then, add the sorghum grain with 2 cups of water into a blender and blend until it forms a paste. Add 2 tsp psyllium husk or ground flax seeds to bind. Preheat your pan for about 3 minutes on high heat, then reduce to a low-medium heat before adding the batter. In your hot pan, add a bit of oil, and a few spoonfuls of the mixture to create your rounded flatbread. There is no need to add the oil if using a non-stick pan. Allow to cook on each side for about 3 minutes or until browned. Serve with a stir-fry or any vegetables of your choice.
3 heaped tablespoons of red sorghum flour
1/4 cup of water
8 large soft dates
Grated ginger (optional)
Directions:
Boil 500 mls of water in a small pot. Once the water has come to a boil, add the sorghum paste slowly while stirring. Lower the heat to a medium heat and close the lid to boil for 10 minutes, stirring occasionally.
Mash the dates and add them into the pot and continue cooking until they have melted. Boil for 5 more minutes on a low heat. Allow to cool for 10 minutes. Serve with more dates on top and some grated ginger for boosting immunity.
Ingredients:
2 cups cooked sorghum grain
4 tsp nutritional yeast flakes
¾ cup coconut milk
4 heaped table spoons of ground peanuts
Garlic powder
Salt to taste
Directions
In a medium sized pot, place the cooked sorghum grain. In a separate bowl, add the nutritional yeast flakes, coconut milk and ground peanuts. Mix together to form a paste. Add the coconut and peanut to the sorghum and cook together for about 20 minutes on medium to low heat. Add more coconut milk or some water as needed, to get your desired creamy consistency. Once cooked for about 20 minutes, add your seasonings like garlic powder, salt and any herbs you like. Serve with roasted or stir fried vegetables.
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