Beckee Moreland, gluten-free industry educator, spoke about her involvement with California Polytech Food Service in bringing sorghum to the cafeteria. College students enthusiastically accepted the sorghum flour in pizza crust, flakes in chicken nuggets, pearled sorghum in kale pesto salad and very popular, a Southwest stuffed bell pepper.
The group sampled a recipe from www.simplysorghum, Apple cinnamon raisin sorghum bake. Here is a photo of the bake. The recipe was easy to bake and we learned how to rinse grains with a coffee filter.
Apple Cinnamon Raisin Sorghum Bake
1/4 cup uncooked, pearled sorghum grain
1/4 cup raisins, packed
3 medium Gala or Fuji apples, cored and sliced with peel on (approx. 15-18 slices per apple)
1 teaspoon cinnamon
2 tablespoons raw sunflower seeds
1/3 cup apple juice
2/3 cup water
Preheat oven to 350 degrees. Rinse sorghum in a coffee filter or very tight woven strainer and let extra water drain out. Spread sorghum and raisins on the bottom of a 9×9 brownie pan. Then layer apple slices and sprinkle cinnamon over apples. Spread sunflower seeds. Combine apple juice and water into a measuring cup with a spout. Pour into the corner of the pan so liquid coats the bottom, taking care not to pour over apples. Bake for 55 to 60 minutes. Remove from oven and let cool slightly, cover with aluminum foil to further soften the apples if you like them on the softer side.
175 calories, 2.2g fat, .2g saturated fat, 0 mg cholesterol, 1mg sodium, 39g carbohydrate, 5.3g fiber, 22g sugar, 2g protein
This recipe contains no added sugar, and the flavor will vary depending on the sweetness of the apples. If the apples are on the tart side, you may want to add a small amount of stevia. This gluten free recipe is so versatile it can be enjoyed with vanilla Greek yogurt for breakfast, with cottage or ricotta cheese for lunch and with whipped topping or frozen yogurt for dessert. Try serving it instead of apple pie for family gatherings. Your guest’s waistlines will thank you.