Raspberry Streusel Muffins
Muffins:
- 1 1/2 cups whole grain sorghum flour
- 1 teaspoon ground cinnamon
- 3/4 teaspoon baking soda
- 3/4 cup low-fat buttermilk
- 1/3 cup light brown sugar, firmly packed
- 3 large egg whites
- 1/4 cup canola or corn oil
- 2 teaspoons lemon zest, grated
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen unsweetened raspberries, thawed if frozen
Streusel:
- 2 tablespoons whole grain sorghum flour
- 2 tablespoons light brown sugar
- 2 tablespoons uncooked quick-cooking rolled oats
- 2 tablespoons pecans, chopped
- 2 tablespoons light margarine
- 1/2 teaspoon ground cinnamon
To make muffins:
Preheat oven to 400 degrees.
Lightly spray 12-cup muffin pan with nonstick cooking spray. In large bowl, stir sorghum flour, cinnamon and baking soda. In medium bowl, whisk buttermilk, brown sugar, egg whites, oil, lemon zest and vanilla.
Stir into flour mixture until batter is just moistened and no flour is visible. Don’t overmix. Spoon batter into muffin cups. Top each muffin evenly with raspberries.
To make streusel: In small bowl, stir sorghum flour, brown sugar, oats, pecans, margarine and cinnamon to reach texture of coarse crumbs. Sprinkle over muffins, gently pushing into batter. Bake muffins 16 minutes or until wooden toothpick inserted in center comes out clean.
Transfer pan to cooling rack. Let stand 5 minutes. Carefully transfer muffins to rack. Let cool completely, about 20 minutes.
courtesy American Heart Association and Sorghum Checkoff
Chicken and Cauliflower Rice Bowl
Chicken:
- 1/2 tablespoon olive oil
- 1 teaspoon garlic, minced
- 1 teaspoon fresh ginger, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1 pound small boneless, skinless chicken breast halves
- Zucchini:
- 1 tablespoon olive oil
- 2 medium zucchini, trimmed and cut into 3/4-inch chunks
Cauliflower Rice:
- 1-pound bag frozen riced cauliflower, thawed and drained
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1/3 cup water
- 2 large garlic cloves, minced
- 2 teaspoons fresh ginger, minced
- 1 tablespoon ground cumin
- 1 teaspoon turmeric
- 15-ounce can garbanzo beans, drained and rinsed
- 1/3 cup fresh cilantro, chopped
- 1 1/3 cups red grapes, halved
To make chicken: In bowl, combine oil, garlic, ginger and cumin. Add turmeric, salt and pepper and whisk to blend. Lightly pound chicken pieces then turn to coat in oil-spice mixture. Let stand 20 to 30 minutes.
Heat skillet over medium-high heat. Add chicken and cook until golden brown underneath, about 4 minutes. Flip and reduce heat to medium. Cook about 4 minutes until just cooked through. Put chicken on plate and tent with foil.
To make zucchini: In skillet over medium-high heat, heat oil. Add zucchini and cook, stirring often until crisp-tender, about 4 minutes. Remove from heat.
To make cauliflower rice: In same skillet used for chicken, add oil, onion and water over medium heat; cook, stirring until softened, about 3 minutes. Add garlic, ginger, cumin and turmeric; cook, stirring, 3 minutes. Add cauliflower and beans; cook until hot, about 5 minutes. Stir in cilantro, salt and pepper.
Divide cauliflower rice among four bowls. Slice chicken and arrange on top of rice along with grapes and zucchini.
courtesy California Table Grape Commission
Gluten-Free Brookies
Brownie batter:
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1/2 cup cornstarch
- 1/2 cup sorghum flour
- 2 tablespoons tapioca flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon xanthan gum or cornstarch
- 1/4 teaspoon salt
- 1 cup (2 sticks) butter
- 4 eggs
- 1 tablespoon pure vanilla extract
Cookie dough:
- 1 3/4 cups cornstarch
- 1 1/2 cups sorghum flour
- 1/4 cup tapioca flour
- 1 1/2 teaspoons xanthan gum or cornstarch
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 1/3 cups butter, softened
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, firmly packed
- 3 eggs
- 4 teaspoons pure vanilla extract
- 12-ounce package semisweet chocolate chips
Heat oven to 375 degrees. For brownie batter, mix granulated sugar and cocoa powder in large bowl. Set aside. Mix cornstarch, sorghum flour, tapioca flour, baking powder, xanthan gum and salt in medium bowl. Set aside. Microwave butter in large microwavable bowl on high 2 minutes until melted. Stir in cocoa mixture until well blended. Add eggs and vanilla; mix well. Gradually stir in flour mixture until well blended. Set aside.
For cookie dough, mix cornstarch, sorghum flour, tapioca flour, xanthan gum, baking soda and salt in medium bowl. Set aside. Beat butter and sugars in large bowl until light and fluffy. Add eggs and vanilla; mix well. Gradually beat in flour mixture until well mixed. Stir in chocolate chips.
Drop brownie batter by tablespoons about 2 inches apart onto ungreased baking sheets. Top with rounded tablespoon of cookie dough, placing it slightly to the side.
Bake 8 to 10 minutes until cookie is lightly browned and brownie is set. Cool on baking sheets 1 minute and remove to wire racks; cool completely.
Read labels of ingredients to ensure all are gluten-free.
Flavor Variations: Substitute any of the following flavor extracts for the vanilla extract in the brownie batter.
- Raspberry Brookies: 1 tablespoon raspberry extract
- Peppermint Brookies: 1/2 teaspoon peppermint extract
- Orange Brookies: 1/2 teaspoon orange extract
- Almond Brookies: 1/2 teaspoon almond extract
courtesy McCormick and Co.
Energy Bites
- 1/2 cup creamy peanut butter
- 1/3 cup honey
- 1 teaspoon vanilla extract
- 1 cup raw or rolled oats
- 1/2 cup sweetened shredded coconut
- 1/2 cup flaxseed meal
- 6 tablespoons mini chocolate chips
In medium mixing bowl, stir peanut butter, honey and vanilla extract until combined.
Add oats, coconut, flaxseed meal and chocolate chips. Mix until combined.
Shape into 1-inch balls. Store in airtight container in refrigerator until ready to serve.
courtesy Culinary.net