Two gluten-free coconut squares on a dessert plate.

Gluten-Free Coconut Squares

Coconut is one of my favorite dessert ingredients. This recipe combines sorghum and coconut flour to make a delicious, moist cake that is topped with gooey caramel and coconut icing.

Coconut is highly nutritious, an excellent source of minerals such as copper, calcium, iron, manganese, magnesium, potassium and zinc. It is also a very good source of B-complex vitamins such as folates, riboflavin, niacin, thiamin, and pyridoxine.

Coconut flour has 5 grams of fiber per 2 tablespoons (with only 2 grams of total and saturated fat).

So, with the additional nutrition of sorghum flour, these treats may be better for you than the average sweet snack. They are also easy to make. I’ll definitely be making these again!

Ingredients:

  • 1/2 cup coconut flour
  • 1/2 cup sorghum flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon xanthan gum
  • 2 eggs
  • 1 cup cane sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup milk (I used almond milk)
  • 1 tablespoon butter

Instructions:

Preheat oven to 350 degrees F and grease a 9 x 9 pan.

In a small bowl, combine coconut flour, sorghum flour, salt, and xanthan gum.

Dry ingredients mixed together in metal mixing bowl.

Coconut and sorghum flour mixed with salt and xanthan gum.

In large mixing bowl, beat eggs until fluffy. Gradually add sugar while beating until thick. Add vanilla.

Eggs, sugar and vanilla in white mixing bowl.

Beat eggs with sugar and vanilla extract.

Stir in flour mix. Batter is thick at this stage.

White mixing bowl with batter mixture and spoon.

Flour mixture is added to the eggs-sugar-vanilla mixture.

In small saucepan, heat milk and butter – do not boil.

Sauce pan on stove containing almond milk and butter.

Milk and butter warmed on the stove until the butter is melted.

Stir into batter and spread in 9 x 9 pan.

 

White mixing bowl with mixed up batter.

The milk and melted butter are stirred into the batter.

Batter in 9 x 9 pan.

Pour batter into greased pan. The batter will be about 3/4-inch thick.

Bake for 25 to 30 minutes or until a toothpick comes out clean.

Baked cake in pan.

Bake cake 25 – 30 minutes until toothpick comes out clean.

While baking, make coconut topping.

Coconut-Caramel Topping

  • 3 tablespoons butter
  • 1/2 cup brown sugar
  • 2 tablespoons cream or milk (I used almond milk)
  • 2/3 cup shredded coconut

Combine butter, brown sugar, and milk in a small saucepan. Heat until butter is melted and sugar is dissolved. Do not boil. Make sure all lumps of brown sugar are dissolved.

Butter, brown sugar and almond milk warming in sauce pan on the stove.

Melt butter, brown sugar and 2 T almond milk until lumps are gone and mixture is creamy.

Stir shredded coconut into caramel mixture.

Shredded coconut added to caramel mixture in sauce pan on stove.

Shredded coconut added to caramel mixture.

Spread over bottom layer and return to oven until it bubbles – about 3 minutes. Cool and cut into squares. Makes 12-18 squares.

Coconut caramel topping added to cake in pan.

Add coconut caramel topping and bake for three more minutes until bubbly.

Adapted from gfandme.com Double Coconut Delight.

 

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Milo says….

If it is something you want, CHASE it.

 

 

Whole grain sorghum butternut squash risotto with chicken on a plate.

Whole Grain Sorghum and Butternut Squash Risotto with Chicken

Here is a tasty dish using whole grain sorghum in place of rice for risotto. I added chicken breast pieces to this recipe to make it more like a casserole/all-in-one dish. I found that my cooking time for the sorghum was longer than the original recipe, possibly because I live at a higher altitude and things like rice and beans take longer to cook here.

I didn’t have any vanilla beans or paste, so I used vanilla extract. I’m sure it would be even better with real vanilla.

Butternut squash has a very tough skin and is difficult to peal and cut up, so be sure your knife is sharp and you are very careful. Here some good instructions if you have never done it.

Ingredients:

  • 2 large boneless chicken breasts (optional)
  • 2 Tbls olive oil (for cooking chicken, if using)
  • 4 cups chicken broth
  • 1 lg. vanilla bean or 1 Tbls vanilla paste (I used 1 tsp vanilla extract)
  • 3 cups peeled and cubed butternut squash (about 1 medium squash)
  • 2 Tbls butter, plus 1 Tbls
  • 1/2 cup chopped onion
  • 1 1/2 cups uncooked pearled sorghum
  • 1/2 cup dry white wine
  • 1/2 cup grated Parmesan
  • 1/2 tsp salt
  • Pepper, to taste

Instructions:

Cut chicken breasts into bite-sized pieces. Brown chicken in olive oil until cooked through, seasoning with salt and pepper to taste. I used a little onion powder, also. Set the cooked chicken aside in a covered dish to keep it warm.

Chicken breast pieces in a frying pan with olive oil and spices.

Cook chicken breast pieces in olive oil until just done with a little salt and pepper.

In a medium saucepan, warm the broth over medium-high heat. Cut vanilla bean in half lengthwise; scrape out seeds and add them, and the bean to broth. (or use vanilla paste.)

Metal bowl containing cubed butternut squash, with chicken broth and chopped onions behind.

Chop butternut squash and onions.

Bring to a simmer; reduce heat to low. Add squash, cover and cook until tender, about 5 minutes. Use slotted spoon to remove squash to a side dish. Turn heat on broth to very low and cover to keep warm.

Meanwhile, in a large saucepan or skillet, melt 2 T of butter over medium heat. Add onion; sauté until tender, about 3 minutes. Add the sorghum; stir to coat with butter. Add wine and simmer until almost evaporated, about 3 minutes.

Large skillet containing whole grain sorghum simmering with onions and white wine.

Wine and sorghum added to sautéed onions.

Add 1 1/2 cup of broth that was used to cook squash, cover and cook until almost completely absorbed, about 15 minutes. Continue cooking, adding 1/2 cup of broth at a time, stirring constantly, allowing broth to be absorbed before adding more, until sorghum is tender, but still firm to the bite, and creamy, about 20 minutes. (It took mine about 30 minutes to completely absorb liquid and get tender.)

Discard vanilla bean. Turn off heat; gently stir in squash, cheese and remaining butter, salt and pepper.

Large skillet containing whole grain sorghum with chicken and butternut squash pieces added.

Add squash and chicken after cooking the whole grain sorghum in the chicken broth.

Transfer to a serving dish and sprinkle with chives or additional Parmesan. Serve immediately.

Whole grain sorghum butternut squash risotto on a plate with Parmesan cheese sprinkled on top.

I added the Parmesan to the risotto on the plate.

Makes 6 servings.

Recipe Developed by Barbara Kilment, Executive Director – Nebraska Grain Sorghum Board.

 

Milo graphic

Milo says….

Greet your friends with a wag and a smile, like they are the most IMPORTANT people in the world. (It’s a good way to get TREATS and a BACK SCRATCH!)

 

 

Gluten-free zucchini carrot muffin broken open on a dessert plate.

Gluten-Free Zucchini Carrot Muffins

These healthy muffins are good for breakfast or snacking. I added walnuts to make them even healthier. I also added a little xanthan gum (the original recipe didn’t call for it) to help them hold together better. They turned out really light and moist. I didn’t put the “frosting” on mine, but I’m sure that would make them even better.

Ingredients

  • 1 1/2 cups almond flour
  • 1/2 cup sorghum flour
  • 2 1/2 teaspoons baking powder
  • 1/2 tsp xanthan gum
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 cup honey (or pure maple syrup)
  • 1/2 cup oil (vegetable or coconut)
  • 2 eggs
  • 1/2 cup finely shredded carrots
  • 1 1/4 cups finely shredded zucchini
  • 1/3 cup walnuts, chopped (optional)

Frosting (optional)

  • 8 oz cream cheese, softened
  • 1-2 tablespoons honey

Instructions

Preheat your oven to 350F. Spray muffin tin with no-stick spray or line with paper liners. I didn’t have enough paper liners, so I sprayed my second tin.

Shred the carrots and zucchini. I used a small food processor.

Food processor with shredded carrots inside.

Carrots shredded in food processor.

A glass measuring cup containing shredded zucchini.

Shredded zucchini

Combine the almond flour, sorghum flour, baking powder, salt, and cinnamon in a large mixing bowl.

White mixing bowl containing flours and other dry ingredients mixed together.

Dry ingredients mixed together.

Add the honey, oil, and eggs and stir with a spoon until well combined. The batter will be thick.

White mixing bowl with gluten-free muffin batter inside.

Eggs, honey and oil mixed with dry ingredients.

Add carrots, zucchini and walnuts, if you are using, and mix until evenly distributed.

White mixing bowl containing finished muffin batter ready to put into muffin tin.

Vegetables and walnuts are stirred into the batter until mixed evenly.

Fill each muffin tin cup about ¾ full of the batter.

Two 12-muffin pans with batter added, ready to bake.

I didn’t have enough paper liners for the second batch so I sprayed the pan with olive oil spray.

Close up shot of muffin tin with paper liners filled with batter, ready to bake.

Muffin batter ready to bake.

Bake for 30-35 minutes. Let cool before frosting, if desired.

Close up of muffin tin containing fresh-baked muffins.

Bake muffins until golden brown on top.

You can change the proportion of carrots to zucchini – just be sure the total amount of shredded vegetables in the recipe is the same.

Gluten-free zucchini carrot muffin broken open on a dessert plate.

The muffins turned out light and moist on the inside.

Frosting (optional)

Whip the cream cheese until light and fluffy. Add the honey and continue mixing until combined.

Makes about 1 1/2 dozen muffins.

Adapted from recipe at FlippinDelicious.com.

 

Milo graphic

Milo says….

The ground is like a giant dog newspaper – SNIFFING it is how I keep up with CURRENT EVENTS!

Sorghum pilaf on a plate with a steak

Whole Grain Sorghum Pilaf

Whole grain sorghum is an especially versatile ingredient in gluten-free cooking. It can be used in place of couscous, bulgur or pearled barley. Nutritionally, sorghum contains more protein than typical wheat substitutes such as rice. It is rich in antioxidants, which makes it a safe, delicious, and healthy choice for a gluten-free diet. You can find more information about sorghum and additional recipes in this Sorghum Handbook.

I purchased this whole grain sorghum online from Nu Life Market. The instructions for cooking the sorghum in this recipe are a little different from my previous recipes, but worked really well. Toasting the grains in olive oil before cooking gives the sorghum a nutty flavor I really like and complements the garlic and onions.

Front of Nu Life Pearled Sorghum Grain bag.

Nu Life Pearled Sorghum has Nu packaging!

Ingredients:

  • 1 cup uncooked sorghum grain
  • 2 1/2 Tbls olive oil
  • 3 to 4 cups chicken broth
  • 1 cup carrots, thinly sliced
  • 1/2 cup celery, sliced
  • 1 clove garlic, minced
  • 3 green onions, sliced (I used 1/2 cup chopped white onion)
  • 1/3 cup pine nuts or slivered almonds, toasted (I used almonds)
  • 1 1/2 cups cherry tomatoes, halved
  • Salt to taste
  • Dash freshly cracked pepper
Chopped carrots, celery and onion in glass measuring cups.

Chopped carrots, celery and onions.

Instructions:

Rinse sorghum kernels and drain thoroughly. In a heavy 3-quart saucepan over medium-low heat, combine sorghum and 1 Tbls olive oil. Stirring constantly, gently toast sorghum in oil for 2-3 minutes or until lightly browned. Add chicken broth. Bring to a boil and reduce heat. Cover and simmer for 45 to 50 minutes or until broth is absorbed and grain is tender. Drain excess liquid, if necessary and set aside.

Cooked whole grain sorghum in pan.

Sorghum cooked in the pan.

In a large skillet, heat 1 1/2 Tbls olive oil over med-high heat. Add carrots, celery, and garlic and sauté for 3 to 5 minutes until tender crisp.

Chopped carrots, celery and onion sautéing in a frying pan.

Sauté carrots, celery and onions in olive oil.

Add onions, nuts and tomatoes. Cook for 2 to 3 minutes or until nuts begin to toast.

Sautéed vegetables with cherry tomatoes and almond slivers added.

Add tomatoes and slivered almonds.

Add cooked sorghum and heat through. Season to taste. Transfer to casserole dish or large platter.

Sorghum pilaf in frying pan.

Whole grain sorghum added to the vegetables and cooked until heated through.

Garnish with sprigs of parsley and additional toasted nuts. Serve hot. Serves 6 (1/2 cup portions).

Recipe Developed by: Barbara Kliment, Executive DirectorNebraska Grain Sorghum Board

 

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Milo says….

SMILE and the world smiles with you…slobber and they’ll put you OUTSIDE.

Gluten-free oatmeal cookie on a plate with a lighted birthday candle stuck in the middle and plate of other cookies in the background.

Happy Anniversary to LoveSorghum.com!

This week is the one-year anniversary of LoveSorghum.com – Woohoo! I can’t believe I have posted 52 recipes containing sorghum! I’m celebrating with this awesome oatmeal cookie recipe from Around My Family Table.

This amazing oatmeal cookie has coconut AND chocolate chips. Then I added Texas pecans, to make it even better!

Gluten-Free Oatmeal Chocolate Chip Cookies with Coconut and Pecans

Ingredients

  • 1 1/2 cups gluten free rolled oats
  • 3/4 cup sorghum flour
  • 1 tbls cornstarch
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup butter or butter substitute, softened
  • 1/3 cup sugar
  • 1/4 cup brown sugar
  • 1 egg or egg replacer
  • 1 tsp vanilla extract
  • 1/2 cup gluten-free chocolate chips
  • 1/4 cup shredded coconut
  • 1/4 cup pecans, chopped

Instructions

Preheat oven to 350F.

Package of Bob's Red Mill Old Fashioned Rolled Oats.

Be sure to use certified gluten-free oats if you have celiac disease.

Combine oats, oat flour, cornstarch, baking powder, and salt in a large bowl.

Gluten-free oats, sorghum flour, baking soda and salt mixed together in a brown mixing bowl.

Dry ingredients mixed together.

In a separate bowl, mix butter and sugars until light and fluffy. I used a hand-held mixer. Add egg and vanilla and mix thoroughly.

Butter, sugars, vanilla and eggs mixed together in a white mixing bowl.

Butter, sugars, vanilla and eggs combined.

Mix the oat mixture into the wet mixture with a spatula or wooden spoon.

Gluten-free oatmeal cookie dough in white mixing bowl.

Dry and wet ingredients mixed into cookie dough.

Gluten-free oatmeal cookie dough with chocolate chips, coconut and pecans poured on top.

What could be better than chocolate chips, coconut and chopped pecans added to oatmeal cookie dough?

Fold in the chocolate chips, coconut and pecans.

Gluten-free oatmeal cookie dough with chocolate chips, coconut and pecans mixed in.

Oatmeal cookie dough with all the goodies folded in.

Form cookie dough into 1 1/2-inch balls and place on an ungreased cookie sheet.

Gluten-free oatmeal cookie dough rolled into balls on a baking tray.

Dough rolled into 1 1/2-inch balls and ready to bake.

Bake at 350° F for 15 minutes or until edges start to brown.

Baked cookies on a cookie sheet.

Let the cookies cool for a minute or two or they will break apart when you scoop them up from the cookie sheet.

Cool cookies in pan for a minute or two and then use a spatula to place them on a cooling rack or plate. Recipe yields about two dozen cookies.

Gluten-free oatmeal cookies on a plate.

Ready for snacking!

Adapted from Coconut Chocolate Chip Oatmeal Cookies – © Around My Family Table.

Milo graphic

Milo says….

Maizy is SO happy we are ONE YEAR OLD! Can I have a COOKIE, too?

 

A serving of gluten-free apple crisp in a white dessert bowl.

Gluten-free Apple Crisp

When you don’t have time to role out a traditional pie crust, apple crisp is a quick and easy alternative. This recipe is from the Whole Grains Council. I added walnuts just because I think everything is better with nuts – and they’re really good for you!

Apples are a really healthy choice for dessert. They are a relatively good source of potassium, a mineral not affected by cooking, with about 200 milligrams per cup. One baked apple is a good source of fiber with 5 grams total, which is 19 percent of the daily target.

I think this recipe would be really good using other fruits, as well, like blueberries or peaches.

Ingredients

For the fruit filling:

  • 4 cups sliced apples (or other fruit)
  • 1/2 teaspoon cinnamon
  • 1/3 cup walnuts, chopped (optional)

For the crumble topping:

  • 1 stick (1/2 cup) butter or trans-free margarine
  • 3/4 cup of sugar or brown sugar
  • 3/4 cup sorghum flour

Instructions

Preheat oven to 350° F. Slice apples into an 8 x 8 inch greased pan or similar-sized casserole dish. Sprinkle with cinnamon. Add walnuts, if you are using them. I also sprinkled the apples with a few drops of lemon juice to keep them from turning brown while I prepared the topping.

Casserole dish containing sliced apples, cinnamon and walnuts.

I added cinnamon and walnuts to the sliced apples, plus a few drops of lemon juice.

Combine crumble ingredients and sprinkle evenly over apples.

White mixing bowl containing sorghum flour, sugar, butter and a pastry blender.

I mixed the butter, flour and sugar together with a pastry blender until the mixture was crumbly.

White circular casserole dish containing sliced apples with crumbly topping added to the top.

Topping added to the sliced apples.

Bake at 350°F for approximately 1 hour or until topping turns light brown.

Gluten-free apple crisp, baked.

It came out of the oven crispy and brown on top, bubbly underneath.

Add a dollop of ice cream or whipped cream, if desired.

Note: You can also use an alternate version of the crumble topping, with less sugar and butter: 3/4 cup sorghum flour, 1/3 cup brown sugar, 1/3 cup butter or trans-free margarine. (Jenny Rees, University of Nebraska Extension Educator)

Nutrition facts per serving:  Calories: 250 , Total Fat: 12 g, (Saturated Fat: 7 g), Sodium: 10 mg, Carbohydrate: 37 g, Fiber: 3 g,  Protein: 2 g.

 

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Milo says….

Go! Walk! Snack! Certain words just make my tail wag.

Gluten-free ginger cookies on glass serving tray.

Gluten-free Ginger Cookies

Since my fresh ginger cake fail a few weeks ago I’ve wanted to try another ginger recipe. Ginger is supposed to have a number of health benefits, including reducing inflammation. It seems like a good snacking choice for anyone with autoimmune disease. These warm cookies are crispy on the outside and soft on the inside.

Fresh ginger root.

This recipe is from Nu Life Market. Their gluten-free All-Purpose Flour mix is about the same as Carol Fenster’s sorghum blend, but has xanthan gum added.

It is a good idea to lightly spray your measuring cup with a nonstick vegetable spray before pouring in the molasses. This prevents the molasses from sticking to the cup. Chill the dough for a few minutes or dust your hands with flour if the dough is too sticky to form into balls.

Ingredients

  • 2 1/4 cups Nu Life Market Gluten Free All-Purpose Flour
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground clove
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 3/4 cup butter, softened
  • 1 cup white sugar + 1/4 cup for rolling
  • 1 egg
  • 1 tablespoon water
  • 1/4 cup of molasses

Instructions

Preheat oven to 350°F. In a medium bowl whisk together Nu Life Market Gluten Free All-Purpose Flour, ginger, cinnamon, clove, salt, and baking soda; set aside. With a mixer, in a separate large bowl beat 1 cup of white sugar and butter until light and fluffy. Add the egg and beat well. Mix in water and molasses.

 

Butter, sugar and molasses mixed together in a white mixing bowl.

Butter, sugar, egg and molasses mixed together.

Slowly add the flour mixture, mixing until well combined.

Gluten-free ginger cookie dough mixed up in a white mixing bowl.

The cookie dough was a bit sticky, so I dusted my hands with a little flour before rolling into balls.

Form dough into one-inch round balls and roll in the remaining 1/4 cup of white sugar.  Place cookies on an ungreased baking sheet two inches apart.

Baking tray with fifteen balls of cookie dough.

Ginger cookie dough rolled into balls, ready to bake.

Bake for 8-12 minutes.  Remove from oven and allow to rest on cookie sheet for 2 minutes, once rested remove to a wire rack and allow to cool.

Baked gluten-free ginger cookies on baking tray.

The cookies were soft right out of the oven and got crispier on the outside as they cooled.

Cookies piled up on a glass serving tray.

This recipe makes about 36 medium-sized cookies.

Three ginger cookies on a dessert plate.

Milo graphic

Milo says….

I’m really glad dogs don’t have to HUNT for our own FOOD any more. I’ll have another DOG COOKIE, please!