SORGHUM COOKING MADE EASY!

Recipes by Cal Poly Campus Dining

Brought to you by Beyond Celiac and the GREAT Kitchens Program. Sponsored by the United Sorghum Checkoff Program

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SORGHUM PIZZA CRUSTTomato Basil | Pesto and Sundried Tomato Prep time: 20 min | Cook time: 28 min | Makes 2 personal pizzas Gluten free, vegan

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INGREDIENTS

• 1 1/2 cup white whole grain sorghum flour • 1 1/2 tsp baking powder • 1 tsp Italian seasoning • ¼ tsp salt • 1 Tbsp flax meal • 1 Tbsp active dry yeast • 1 tsp brown sugar • 1/4 cup unsweetened almond milk • 2 tsp olive oil • 2 tsp apple cider vinegar • 2 lightly greased cookie sheets

DIRECTIONS

1. Preheat oven to 425 F. 2. Mix flax meal with 3 Tbsp of water and let sit for at least 5 min. 3. Mix active dry yeast with brown sugar and almond milk. Let sit for at least 5 minutes.

4. Mix sorghum flour, baking powder, Italian seasoning, olive oil, and apple cider vinegar

with mixing spoon. Add in the flax mixture and yeast mixture. While mixing the dough

with your hands and add a total of 5 Tbsp of water, one at a time, to the dough to create

a moister consistency.

5. Split dough into two equal pieces and spread into circles 1/4 inch thick, one on each

cookie sheet.

6. Bake for 10 minutes, then remove and add toppings.

7. Bake for another 18 minutes.

TOPPINGS PIZZA 1

• Tomato sauce • Tomatoes • Red bell pepper • Onions

TOPPINGS PIZZA 2

• Pesto sauce (recipe on page 9) • Sundried tomato • Onions

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CRISPY SORGHUM MARSHMALLOW BAR Prep time: 5 min | Total time: 1 hr Gluten free, dairy free

INGREDIENTS

• 5 cups sorghum crisps • 1/4 cup melted coconut oil • 1 10oz bag of marshmallows • Melted dark chocolate for drizzling

DIRECTIONS

• Heat coconut oil and marshmallows in a medium sauce until completely melted and smooth (about 4-5 minutes).

• Stir in the sorghum crisps. • Pour into a 9x9 baking pan and

spread evenly. • Let sit for an hour before eating.

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SPANISH SORGHUM STUFFED PEPPERS Prep time: 10 min | Cook time: 1 hr | adapted from minimalistbaker.com Gluten free, vegan

INGREDIENTS

Peppers:

• 3.5 cups cooked sorghum • 4 large bell peppers, halved, seeds

removed • 1/2 cup salsa, plus more for serving • 1 Tbsp nutritional yeast • 2 tsp cumin powder • 1 1/2 tsp chili powder • 1 1/2 tsp garlic powder • 1 15-ounce (425 g) can black beans,

drained (if unsalted add 1/4 tsp sea salt)

• 1 cup (168 g) whole kernel corn, drained

Toppings:

• 1 ripe avocado, sliced and mixed with salsa

• Fresh lime juice • Hot sauce • Chimichurri • Cilantro

DIRECTIONS

1. Preheat oven to 375 F and lightly grease a 9x13 baking dish or rimmed baking sheet. 2. Brush halved peppers with a neutral, high heat oil, such as grape seed, avocado, or refined coconut

oil. 3. Add cooked sorghum to a large mixing bowl and add the remaining ingredients listed under the

“peppers” section. Mix to thoroughly combine then taste and adjust seasonings accordingly. 4. Generously stuff halved peppers with sorghum mixture and cover dish with foil. 5. Bake for 30 minutes covered, then remove foil, increase heat to 400 F, and bake for another 15-20

minutes or until peppers are soft and slightly golden brown. 6. Serve with desired toppings (listed above).

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SORGHUM SKILLET COOKIE Prep time: 10 min | Cook time: 20 min | adapted from rachalesgoodeats.comGluten free, dairy free *Can be made vegan by substituting maple syrup for honey

INGREDIENTS

• 1 cup white pearled sorghum flour • 1/4 cup melted coconut oil • 1 Tbsp flax meal • 3 Tbsp honey • 1/3 cup peanut butter • 1 tsp vanilla • 1 Tbsp almond milk • 1/4 tsp baking soda • 1/4 tsp cinnamon • 1 handful of dark chocolate chips • 8-inch cast iron skillet or baking dish

DIRECTIONS

1. Preheat over to 325 F. 2. Mix the flax meal with 3 Tbsp water let sit for at least 5 minutes. 3. Mix honey, coconut oil, peanut butter, vanilla, almond milk, and flax mixture. 4. Mix in the almond flour, baking soda, and cinnamon. 5. Mix in chocolate chips 6. Pour mixture into lightly greased skillet or baking pan and spread evenly. 7. Bake for 19 minutes on the center rack. Cook an addition 1-2 minutes on broil to brown the top.

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BAKED CHICKEN TENDERS Prep time: 15 min | Cook time: 18 min Gluten free, dairy free

INGREDIENTS

• 2 chicken breasts, cut into tenders • 1 cup unsweetened almond milk • 1/2 cup white whole grain sorghum

flour • 1 cup sorghum flakes, crushed • Garlic salt for sprinkling

DIRECTIONS

1. Preheat oven to 325 F. 2. Lightly grease a cookie sheet with olive

oil. 3. Dip each chicken tender in the sorghum

flour. 4. Submerge each tender in the almond

milk and coat with the sorghum flakes. 5. Place the tenders on the cookie sheet.

Sprinkle with garlic salt. 6. Bake for about 15-20 minutes or until the

inside is no longer pink/juices run clear.

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ASIAN SORGHUM SALAD Prep time: 20 min | adapted from minimalistbaker.com Gluten free, vegan

INGREDIENTS

Salad:

• 1 tsp sesame oil • 1 cup cooked sorghum • 1 cup edamame • 1 large head broccoli cut into small

pieces • 1/2 red bell pepper, thinly sliced • 1 1/2 cups shredded purple cabbage • 1 cup shredded kale

Dressing:

• 1 Tbsp peanut butter • 2 Tbsp chili garlic sauce • 3 Tbsp agave • 3 Tbsp tamri • 3 Tbsp lime juice • 2 1/2 Tbsp sesame oil

DIRECTIONS

1. Steam broccoli and thaw edamame. Set in the refrigerator to chill. 2. Prepare dressing by adding all ingredients to a small mixing bowl and whisking to

combine. Set aside. 3. Add sorghum, sliced red pepper, and cabbage to the steamed broccoli and

edamame and top with dressing. Toss to combine.

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KALE PESTO SORGHUM SALAD Prep time: 10 min | Cook time: 50 min | 4 servings | adapted from healthynibblesandbits.com Gluten free, vegan

INGREDIENTS

• 1 cup uncooked sorghum • 1 1/3 cups kale • 1 1/3 cup basil • 1/3 cup pine nuts • 1/4 cup of olive oil • 2 Tbsp lemon juice • 2 garlic cloves • 3 Tbsp water • 3 Tbsp nutritional yeast

Toppings

• 12 cherry tomatoes • 1 stalk green onion • 3 Tbsp chopped parsley

DIRECTIONS

1. Add 1 cup uncooked sorghum and 3 cups water to large sauce pan and bring to a boil. Once it boils, cover and reduce it to a simmer and continue to cook for about 50 minutes. Properly cooked sorghum is soft with a little crunch. Drain the excess water.

2. While the sorghum is cooking, add the pesto ingredients into a food processor and blend until smooth. Add salt to taste.

3. Mix the sorghum with about half of the pesto mixture and add the cherry tomatoes, green onion, and chopped parsley.

4. Save the rest of the pesto sauce for another dish such as the pizza mentioned above.

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ACKNOWLEDGMENTS

A special thanks to Noora Barzegar and the Cal Poly Campus Dining team for

producing these recipes and sharing the versatility of sorghum.

Beyond Celiac hosts more than 700 gluten-free recipes at

www.BeyondCeliac.org/recipes

For more sorghum recipes, including scaled recipes for foodservice dining:

http://www.simplysorghum.com/