Official Nebraska Government Website

Sorghum Recipes

 

Wholesome, Delicious, and Nutritious!

 

View all of these delicious sorghum recipes or choose your favorites:

 

Applesauce Oatmeal Muffins

 

Sorghum Cranberry Bread

Peanut Butter Cookies

Snickerdoodles

Traditional Ginger Snaps

Chocolate Chip Cookies

 

Chocolate Buttermilk Cake

Sugar Cookies

Jolene’s Honey Peanut Butter Cookies

Chocolate Pecan Chews

 

Oatmeal Raisin Cookies

Magnificent Milo Breading Mix

 

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Sorghum

Applesauce

Oatmeal

Muffins

 

 

 

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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

 

Sorghum

Cranberry

Bread

 

 

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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

 

Sorghum

Peanut Butter

Cookies

 

 

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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

 

 

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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

 

 

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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

 

 

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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

 

 

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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

 

 

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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

 

 

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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

 

 

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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

 

 

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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

 

 

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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

 

 

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