19 Delicious Sorghum Recipes Nutritious

Brimming with versatility and packed with nutrients, sorghum is the ancient grain that’s stealing the spotlight in modern kitchens across North America. Whether you’re whipping up a quick weeknight dinner or seeking wholesome comfort food, these 19 delicious sorghum recipes promise to delight your taste buds while nourishing your body. Dive into our roundup and discover how this gluten-free powerhouse can transform your meals from ordinary to extraordinary!

Sorghum Pancakes with Maple Syrup

Perfect for a hearty breakfast, these sorghum pancakes offer a gluten-free twist on a classic. Pair them with maple syrup for a sweet start to your day.

Ingredients

• 1 cup sorghum flour
• 1 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1 large egg
• 2 tbsp melted butter
• 1/2 tsp vanilla extract
• Maple syrup for serving

Instructions

1. In a large bowl, whisk together 1 cup sorghum flour, 1 tbsp sugar, 1 tsp baking powder, and 1/2 tsp salt.
2. In another bowl, mix 1 cup milk, 1 large egg, 2 tbsp melted butter, and 1/2 tsp vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients. Stir until just combined; avoid overmixing to keep pancakes fluffy.
4. Heat a non-stick skillet over medium heat. Test readiness by sprinkling a few water drops; they should sizzle and evaporate quickly.
5. Pour 1/4 cup batter onto the skillet for each pancake. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
6. Flip pancakes carefully. Cook for another 1-2 minutes until golden brown.
7. Serve warm with maple syrup.

Enjoy the nutty flavor and slightly dense texture of these sorghum pancakes. For a festive touch, top with fresh berries or a dollop of whipped cream.

Savory Sorghum and Mushroom Risotto

A hearty twist on classic risotto, this dish combines nutty sorghum with earthy mushrooms for a satisfying meal. Perfect for cozy nights, it’s a must-try for grain lovers.

Ingredients

– 1 cup sorghum
– 4 cups vegetable broth
– 2 tbsp olive oil
– 1 cup diced onions
– 2 cloves minced garlic
– 8 oz sliced mushrooms
– 1/2 cup grated Parmesan cheese
– 2 tbsp butter
– Salt to taste

Instructions

1. Rinse 1 cup sorghum under cold water until the water runs clear.
2. In a medium pot, bring 4 cups vegetable broth to a simmer over medium heat.
3. Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 cup diced onions and cook until translucent, about 5 minutes.
4. Add 2 cloves minced garlic and cook for 1 minute until fragrant.
5. Stir in 8 oz sliced mushrooms and cook until they release their moisture and brown slightly, about 8 minutes.
6. Add the rinsed sorghum to the skillet, stirring to coat with the oil and vegetables.
7. Gradually add the simmering broth, 1/2 cup at a time, stirring frequently. Wait until each addition is absorbed before adding more.
8. Continue adding broth and stirring until the sorghum is tender and creamy, about 45 minutes.
9. Remove from heat. Stir in 1/2 cup grated Parmesan cheese and 2 tbsp butter until melted and creamy.
10. Season with salt to taste.
Risotto achieves a creamy texture with a slight chew from the sorghum, offering a nutty flavor complemented by the umami of mushrooms. Serve topped with extra Parmesan and a drizzle of truffle oil for an elegant touch.

Sweet Sorghum Pudding with Berries

Craving a dessert that’s both comforting and slightly exotic? Sweet sorghum pudding with berries is your answer. It’s a simple, satisfying treat that combines earthy flavors with fresh, tangy berries.

Ingredients

• 1 cup sweet sorghum flour
• 2 cups whole milk
• 1/4 cup granulated sugar
• 1/2 tsp salt
• 1 cup mixed berries
• 1 tbsp unsalted butter

Instructions

1. Preheat a medium saucepan over medium heat. Add 1 tbsp unsalted butter and let it melt.
2. Whisk 1 cup sweet sorghum flour into the melted butter until it forms a paste. Cook for 2 minutes to remove the raw flour taste.
3. Gradually add 2 cups whole milk to the saucepan, whisking constantly to prevent lumps.
4. Stir in 1/4 cup granulated sugar and 1/2 tsp salt. Continue to cook over medium heat, stirring frequently, until the mixture thickens to a pudding consistency, about 10 minutes.
5. Remove the saucepan from the heat. Let the pudding cool slightly, about 5 minutes.
6. Fold in 1 cup mixed berries gently to avoid crushing them.
7. Divide the pudding into serving bowls. Serve warm or chilled, according to preference.

Here’s the deal: this pudding is luxuriously creamy with a hint of nuttiness from the sorghum. The berries add a burst of freshness, making it perfect for a summer night. Try topping it with a dollop of whipped cream for an extra indulgent touch.

Sorghum Salad with Avocado and Lime Dressing

Zesty and refreshing, this salad combines the nuttiness of sorghum with creamy avocado and a tangy lime dressing. Perfect for a summer day, it’s a hearty yet light dish that comes together in minutes.

Ingredients

– 1 cup sorghum
– 2 avocados, diced
– 1/4 cup olive oil
– 2 tbsp lime juice
– 1/2 tsp salt
– 1/4 tsp black pepper

Instructions

1. Rinse 1 cup sorghum under cold water until the water runs clear.
2. Cook sorghum in 3 cups of boiling water for 50 minutes, or until tender. Drain any excess water and let it cool to room temperature.
3. In a large bowl, whisk together 1/4 cup olive oil, 2 tbsp lime juice, 1/2 tsp salt, and 1/4 tsp black pepper to make the dressing.
4. Add the cooled sorghum and 2 diced avocados to the bowl with the dressing.
5. Gently toss the salad until all ingredients are evenly coated with the dressing.
6. Serve immediately or chill in the refrigerator for 30 minutes to enhance the flavors.

Refreshingly crisp with a creamy texture from the avocado, this salad pairs wonderfully with grilled chicken or fish. For an extra crunch, sprinkle with toasted pumpkin seeds before serving.

Gluten-Free Sorghum Bread

Let’s bake a gluten-free sorghum bread that’s both nutritious and delicious. This recipe is straightforward, yielding a loaf with a satisfying texture and mild, nutty flavor.

Ingredients

• 2 cups sorghum flour
• 1 cup tapioca flour
• 1 tbsp xanthan gum
• 1 tsp salt
• 1 tbsp active dry yeast
• 1 tbsp honey
• 1 1/4 cups warm water (110°F)
• 2 tbsp olive oil
• 3 eggs

Instructions

1. Preheat oven to 375°F. Grease a 9×5 inch loaf pan.
2. In a small bowl, dissolve honey in warm water. Sprinkle yeast over the top. Let sit for 5 minutes until frothy.
3. In a large bowl, whisk together sorghum flour, tapioca flour, xanthan gum, and salt.
4. Add olive oil and eggs to the yeast mixture. Stir well.
5. Pour wet ingredients into dry ingredients. Mix until a smooth batter forms. Tip: The batter will be thicker than traditional wheat bread dough.
6. Transfer batter to the prepared loaf pan. Smooth the top with a wet spatula.
7. Cover with a damp towel. Let rise in a warm place for 1 hour until nearly doubled in size. Tip: For best results, ensure your rising area is free from drafts.
8. Bake for 45 minutes until the top is golden and a toothpick inserted comes out clean. Tip: If the bread browns too quickly, tent with foil.
9. Cool in the pan for 10 minutes. Transfer to a wire rack to cool completely.

Great for toasting, this bread has a slightly dense yet tender crumb. Enjoy it with avocado or your favorite jam for a wholesome treat.

Sorghum Porridge with Nuts and Honey

A hearty breakfast option, sorghum porridge with nuts and honey combines wholesome grains with natural sweetness for a satisfying start to your day.

Ingredients

– 1 cup sorghum grain
– 4 cups water
– 1/2 cup mixed nuts (almonds, walnuts, pecans), chopped
– 2 tbsp honey
– 1/2 tsp salt

Instructions

1. Rinse 1 cup sorghum grain under cold water until the water runs clear.
2. In a medium saucepan, combine the rinsed sorghum and 4 cups water. Bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 50 minutes, stirring occasionally to prevent sticking.
4. After 50 minutes, check the sorghum for tenderness. It should be soft but slightly chewy.
5. Stir in 1/2 tsp salt and continue to cook, uncovered, for another 10 minutes to thicken the porridge.
6. Remove from heat and let it sit for 5 minutes to absorb any remaining liquid.
7. While the porridge rests, toast 1/2 cup mixed nuts in a dry skillet over medium heat for 3-5 minutes, until fragrant.
8. Stir 2 tbsp honey into the porridge until fully incorporated.
9. Serve the porridge warm, topped with the toasted nuts.
Kickstart your morning with this nutty, sweet porridge that offers a delightful contrast of textures. For an extra touch, drizzle additional honey on top or serve with a splash of milk.

Sorghum Stir-Fry with Vegetables

Whip up a quick, nutritious meal with this Sorghum Stir-Fry with Vegetables. Perfect for busy weeknights, it’s packed with flavor and texture.

Ingredients

• 1 cup sorghum
• 2 cups water
• 2 tbsp olive oil
• 1 cup broccoli florets
• 1 cup sliced carrots
• 1 cup sliced bell peppers
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp ginger, grated

Instructions

1. Rinse 1 cup sorghum under cold water until the water runs clear.
2. In a medium pot, combine sorghum and 2 cups water. Bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 50 minutes or until sorghum is tender. Drain any excess water.
4. Heat 2 tbsp olive oil in a large skillet over medium-high heat.
5. Add 1 cup broccoli florets, 1 cup sliced carrots, and 1 cup sliced bell peppers. Stir-fry for 5 minutes.
6. Add 2 cloves minced garlic and 1 tsp grated ginger. Stir-fry for 1 minute until fragrant.
7. Add cooked sorghum and 1 tbsp soy sauce to the skillet. Stir-fry for 2 minutes to combine.
8. Remove from heat and serve immediately.

Unleash the vibrant colors and textures of this dish by serving it in a bowl garnished with sesame seeds. The chewy sorghum pairs perfectly with the crisp vegetables, offering a satisfying bite every time.

Sorghum and Black Bean Burgers

Sorghum and black bean burgers offer a hearty, plant-based alternative that doesn’t skimp on flavor or texture. Perfect for summer grilling or a quick weeknight meal, these burgers are both nutritious and satisfying.

Ingredients

• 1 cup cooked sorghum
• 1 cup black beans, rinsed and drained
• 1/2 cup breadcrumbs
• 1/4 cup finely chopped onion
• 1 tbsp olive oil
• 1 tsp cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 egg, beaten

Instructions

1. Preheat oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, mash black beans with a fork until mostly smooth.
3. Add cooked sorghum, breadcrumbs, onion, olive oil, cumin, salt, pepper, and beaten egg to the bowl.
4. Mix all ingredients until well combined. Tip: Let the mixture sit for 5 minutes to allow breadcrumbs to absorb moisture.
5. Form the mixture into 4 equal-sized patties, about 1/2 inch thick.
6. Place patties on the prepared baking sheet and bake for 25 minutes, flipping halfway through. Tip: For a crispier exterior, lightly spray patties with oil before baking.
7. Serve on buns with your favorite toppings. Tip: Avocado slices and a spicy mayo add a creamy contrast to the burgers’ texture.

Outstandingly versatile, these burgers hold together well and boast a satisfying chew from the sorghum. Try serving them on a bed of greens for a lighter option or with sweet potato fries for a comforting meal.

Sorghum Soup with Kale and Sausage

Gather around for a hearty bowl that combines wholesome grains, leafy greens, and savory sausage. This dish is a perfect balance of nutrition and comfort, ideal for any season.

Ingredients

– 1 tbsp olive oil
– 1 cup diced onion
– 2 cloves garlic, minced
– 1 lb Italian sausage, casings removed
– 1 cup sorghum, rinsed
– 4 cups chicken broth
– 1 bunch kale, stems removed and leaves chopped
– 1 tsp salt
– 1/2 tsp black pepper

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add diced onion and minced garlic, sauté until translucent, about 5 minutes.
3. Add Italian sausage, breaking it apart with a spoon, and cook until browned, about 8 minutes.
4. Stir in rinsed sorghum, coating it with the oil and sausage mixture.
5. Pour in chicken broth, bring to a boil, then reduce heat to low.
6. Cover and simmer for 45 minutes, or until sorghum is tender.
7. Add chopped kale, salt, and black pepper, stirring until kale wilts, about 5 minutes.
8. Remove from heat and let stand for 5 minutes before serving.
A bowl of this soup offers a delightful contrast of textures, from the chewy sorghum to the tender kale. The savory depth of the sausage makes it a fulfilling meal on its own, or pair it with crusty bread for extra heartiness.

Sorghum Cookies with Chocolate Chips

Delight in these sorghum cookies with chocolate chips, a gluten-free twist on a classic favorite. They’re easy to make and packed with flavor.

Ingredients

• 1 cup sorghum flour
• 1/2 cup almond flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup coconut oil, melted
• 1/2 cup maple syrup
• 1 tsp vanilla extract
• 1/2 cup dark chocolate chips

Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together sorghum flour, almond flour, baking soda, and salt.
3. Add melted coconut oil, maple syrup, and vanilla extract to the dry ingredients. Stir until well combined.
4. Fold in dark chocolate chips evenly.
5. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them 2 inches apart.
6. Bake for 10-12 minutes, or until edges are golden brown. Tip: For chewier cookies, bake for 10 minutes.
7. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Tip: They firm up as they cool.
8. Serve warm or at room temperature. Tip: Pair with a glass of almond milk for a delightful snack.

Moist and chewy, these cookies offer a nutty flavor from the sorghum, balanced by sweet chocolate chips. Try crumbling them over vanilla ice cream for an indulgent dessert.

Sorghum and Chicken Casserole

Kickstart your meal prep with this hearty Sorghum and Chicken Casserole, a perfect blend of nutty grains and tender chicken. Keep it simple and satisfying for any weeknight dinner.

Ingredients

• 1 cup sorghum
• 2 cups chicken broth
• 1 lb chicken breast, diced
• 1 tbsp olive oil
• 1/2 cup onion, diced
• 2 cloves garlic, minced
• 1 cup spinach, chopped
• 1/2 cup cheddar cheese, shredded
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat oven to 375°F.
2. Rinse sorghum under cold water until water runs clear.
3. In a medium pot, bring chicken broth to a boil. Add sorghum, reduce heat to low, cover, and simmer for 50 minutes. Tip: Stir occasionally to prevent sticking.
4. Heat olive oil in a skillet over medium heat. Add diced chicken, cook until no longer pink, about 5 minutes. Remove and set aside.
5. In the same skillet, sauté onion and garlic until translucent, about 3 minutes.
6. Combine cooked sorghum, chicken, onion mixture, spinach, salt, and pepper in a large bowl. Mix well.
7. Transfer mixture to a greased casserole dish. Sprinkle cheddar cheese on top.
8. Bake for 20 minutes, or until cheese is bubbly and golden. Tip: Let it rest for 5 minutes before serving for easier slicing.
9. Serve hot. Tip: Garnish with fresh parsley for a pop of color.

Lusciously creamy with a slight crunch from the sorghum, this casserole is a textural delight. Pair it with a crisp green salad for a balanced meal.

Sorghum Energy Bars with Dates and Nuts

Energy-packed and effortlessly delicious, these sorghum bars blend the natural sweetness of dates with the crunch of nuts for a perfect snack.

Ingredients

• 1 cup sorghum flour
• 1/2 cup almond butter
• 1/4 cup honey
• 1/2 cup pitted dates
• 1/4 cup chopped almonds
• 1/4 cup chopped walnuts
• 1 tsp vanilla extract
• 1/2 tsp salt

Instructions

1. Preheat oven to 350°F. Line an 8×8 inch baking pan with parchment paper.
2. In a large bowl, mix sorghum flour, almond butter, and honey until well combined.
3. Add dates, almonds, walnuts, vanilla extract, and salt to the bowl. Mix thoroughly.
4. Press the mixture firmly into the prepared pan. Use a spatula to smooth the top.
5. Bake for 20 minutes, or until the edges are golden brown.
6. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
7. Cut into bars once fully cooled. Store in an airtight container.

Zesty and satisfying, these bars offer a chewy texture with a nutty crunch. Enjoy them as a quick breakfast or a post-workout boost.

Sorghum Pilaf with Herbs and Lemon

Humble yet flavorful, this sorghum pilaf combines earthy grains with bright herbs and lemon for a refreshing side. Perfect for summer gatherings, it’s as nutritious as it is delicious.

Ingredients

– 1 cup sorghum
– 2 cups water
– 1 tbsp olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 cup chopped parsley
– 1/4 cup chopped mint
– 1 lemon, zested and juiced

Instructions

1. Rinse 1 cup sorghum under cold water until the water runs clear.
2. In a medium saucepan, combine rinsed sorghum and 2 cups water. Bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 50 minutes, or until sorghum is tender and water is absorbed.
4. Heat 1 tbsp olive oil in a large skillet over medium heat. Add 1 small diced onion and sauté until translucent, about 5 minutes.
5. Add 2 cloves minced garlic, 1 tsp salt, and 1/2 tsp black pepper to the skillet. Cook for 1 minute, stirring constantly.
6. Stir in cooked sorghum, 1/4 cup chopped parsley, 1/4 cup chopped mint, the zest and juice of 1 lemon. Mix well to combine.
7. Cook for an additional 2 minutes, allowing flavors to meld. Remove from heat.

Light and fluffy, this pilaf offers a delightful contrast of textures with a zesty kick. Serve it alongside grilled vegetables or as a base for a protein-packed bowl.

Sorghum and Spinach Stuffed Peppers

Delightfully nutritious and easy to make, these stuffed peppers combine the earthy flavors of sorghum and spinach for a hearty meal.

Ingredients

• 4 large bell peppers
• 1 cup cooked sorghum
• 2 cups fresh spinach, chopped
• 1 tbsp olive oil
• 1/2 cup onion, diced
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup shredded mozzarella cheese

Instructions

1. Preheat oven to 375°F.
2. Cut tops off bell peppers; remove seeds and membranes.
3. Heat olive oil in a skillet over medium heat.
4. Add onion and garlic; sauté until translucent, about 3 minutes.
5. Stir in spinach; cook until wilted, about 2 minutes.
6. Mix in cooked sorghum, salt, and pepper; cook for 2 more minutes.
7. Fill each bell pepper with the sorghum mixture.
8. Top with mozzarella cheese.
9. Place peppers in a baking dish; bake for 25 minutes or until peppers are tender.
10. Broil for 2 minutes to brown the cheese, if desired.

Rich in texture and flavor, these stuffed peppers offer a satisfying crunch with a creamy, cheesy center. Serve them with a side of sour cream or a fresh salad for a complete meal.

Sorghum Flour Pizza Dough

Kickstart your gluten-free pizza night with this sorghum flour pizza dough, a game-changer for those seeking a nutritious alternative without sacrificing texture.

Ingredients

• 1 1/2 cups sorghum flour
• 1/2 cup tapioca flour
• 1 tsp xanthan gum
• 1 tsp salt
• 1 tbsp olive oil
• 1 cup warm water (110°F)
• 1 tsp sugar
• 1 packet active dry yeast

Instructions

1. Preheat oven to 425°F.
2. In a small bowl, combine warm water, sugar, and yeast. Let sit for 5 minutes until frothy.
3. In a large bowl, mix sorghum flour, tapioca flour, xanthan gum, and salt.
4. Add olive oil and yeast mixture to the dry ingredients. Stir until a dough forms.
5. Knead dough on a floured surface for 5 minutes until smooth. Tip: If dough is sticky, add a bit more sorghum flour.
6. Place dough in a greased bowl, cover, and let rise in a warm place for 30 minutes.
7. Roll out dough on parchment paper to desired thickness. Tip: For a crispier crust, roll thinner.
8. Transfer parchment with dough to a baking sheet. Bake for 10 minutes before adding toppings.
9. Add toppings and bake for another 15 minutes until crust is golden. Tip: For even baking, rotate pizza halfway through.

Savory with a slightly nutty flavor, this dough holds up well to hearty toppings. Try it with roasted vegetables and a drizzle of balsamic glaze for a gourmet touch.

Sorghum and Sweet Potato Hash

TThis Sorghum and Sweet Potato Hash brings a hearty, nutritious twist to your breakfast table. It’s packed with flavors and textures that will keep you satisfied all morning.

Ingredients

• 1 cup sorghum
• 2 cups water
• 2 medium sweet potatoes, diced
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp smoked paprika
• 2 cloves garlic, minced
• 1/4 cup chopped onion

Instructions

1. Rinse 1 cup sorghum under cold water until the water runs clear.
2. In a medium pot, combine sorghum and 2 cups water. Bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 50 minutes or until sorghum is tender. Drain any excess water.
4. While sorghum cooks, heat 1 tbsp olive oil in a large skillet over medium heat.
5. Add 2 medium diced sweet potatoes to the skillet. Cook for 10 minutes, stirring occasionally.
6. Add 1/4 cup chopped onion and 2 cloves minced garlic to the skillet. Cook for 2 minutes.
7. Stir in cooked sorghum, 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp smoked paprika. Cook for 5 minutes, stirring frequently.
8. Tip: For extra crispiness, press the hash down in the skillet and let it cook undisturbed for 2 minutes before stirring.
9. Tip: Add a fried egg on top for a protein boost.
10. Tip: Garnish with fresh herbs like parsley or cilantro for a fresh contrast.

The hash is wonderfully textured with a mix of chewy sorghum and soft sweet potatoes. Serve it with avocado slices or a dollop of Greek yogurt for added creaminess.

Sorghum Granola with Coconut and Almonds

Wholesome and hearty, this sorghum granola combines the nutty flavors of almonds and coconut for a crunchy delight.

Ingredients

• 2 cups sorghum grains
• 1 cup shredded coconut
• 1/2 cup almonds, chopped
• 1/4 cup honey
• 2 tbsp coconut oil
• 1 tsp vanilla extract
• 1/2 tsp salt

Instructions

1. Preheat oven to 300°F.
2. In a large bowl, mix sorghum grains, shredded coconut, and chopped almonds.
3. In a small saucepan, warm honey and coconut oil over low heat until liquid. Tip: Stir constantly to prevent burning.
4. Remove from heat. Stir in vanilla extract and salt.
5. Pour the liquid mixture over the dry ingredients. Mix well to coat evenly.
6. Spread the mixture on a baking sheet lined with parchment paper. Tip: Use a spatula to press down for even baking.
7. Bake for 25 minutes, stirring halfway through. Tip: Watch closely in the last 5 minutes to avoid over-browning.
8. Remove from oven. Let cool completely on the baking sheet.

Yield a granola that’s irresistibly crunchy with a perfect balance of sweet and salty. Serve over yogurt or enjoy as a snack straight from the jar.

Sorghum and Beef Meatballs

Humble yet hearty, these Sorghum and Beef Meatballs blend wholesome grains with rich flavors for a satisfying bite. Perfect for meal prep or a cozy dinner, they’re straightforward to make and packed with nutrition.

Ingredients

– 1 cup sorghum
– 1 lb ground beef
– 1/2 cup breadcrumbs
– 1/4 cup grated Parmesan
– 1 egg
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 1/2 tsp garlic powder
– 1/2 tsp onion powder

Instructions

1. Preheat oven to 375°F.
2. Cook sorghum according to package instructions, then let cool to room temperature.
3. In a large bowl, combine cooked sorghum, ground beef, breadcrumbs, Parmesan, egg, salt, pepper, garlic powder, and onion powder.
4. Mix until just combined; overmixing can make the meatballs tough.
5. Form the mixture into 1.5-inch balls, placing them on a greased baking sheet.
6. Drizzle olive oil over the meatballs for a golden crust.
7. Bake for 20-25 minutes, until the meatballs are browned and reach an internal temperature of 160°F.
8. Let rest for 5 minutes before serving to allow juices to redistribute.

Aromatic and tender, these meatballs offer a delightful contrast between the crispy exterior and moist interior. Serve them over a bed of greens or with a side of marinara for dipping to elevate the dish.

Sorghum Ice Cream with Caramel Sauce

Make this unique sorghum ice cream with caramel sauce for a twist on classic desserts. It’s creamy, rich, and perfectly sweet.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/4 cup sorghum syrup
• 1 tsp vanilla extract
• 1/2 cup brown sugar
• 1/4 cup unsalted butter
• 1/4 cup heavy cream
• 1/2 tsp salt

Instructions

1. In a medium bowl, whisk together 2 cups heavy cream, 1 cup whole milk, 3/4 cup granulated sugar, 1/4 cup sorghum syrup, and 1 tsp vanilla extract until sugar dissolves.
2. Pour mixture into an ice cream maker and churn according to manufacturer’s instructions, about 20 minutes. Tip: For a smoother texture, chill the mixture overnight before churning.
3. Transfer churned ice cream to a loaf pan, cover with plastic wrap, and freeze for at least 4 hours. Tip: Press the plastic wrap directly onto the surface to prevent ice crystals.
4. For the caramel sauce, melt 1/4 cup unsalted butter in a saucepan over medium heat.
5. Add 1/2 cup brown sugar, 1/4 cup heavy cream, and 1/2 tsp salt to the saucepan, stirring constantly until sugar dissolves and mixture thickens, about 5 minutes. Tip: Keep the heat medium-low to avoid burning the caramel.
6. Remove from heat and let cool slightly before serving.

Here the ice cream boasts a velvety texture with a deep, molasses-like flavor from the sorghum. Drizzle the warm caramel sauce over scoops for a decadent treat, or layer it in a glass with crushed cookies for an indulgent parfait.

Conclusion

Kickstart your journey to healthier eating with these 19 delicious sorghum recipes that are as nutritious as they are tasty! Whether you’re a seasoned home cook or just starting out, there’s something here for everyone. We’d love to hear which recipes become your favorites—drop us a comment below. And don’t forget to share the love by pinning this article on Pinterest for others to discover!