Remember this post where I talked about eating locally-grown food? Well, it’s actually been a while since I got incredibly intrigued by sorghum, in particular. When I spotted one in a local bulk grocery store—both in flour and grain form—I felt challenged to use it in a recipe. It wasn’t instant, of course, as I scoured the nooks and crannies of Pinterest for months before I actually picked up the whisk and created this magic. I’ve been excited to try sorghum the whole time, however.
You know, sorghum has so many amazing benefits: it’s gluten-free, low in sugar level (which makes it diabetes-friendly) and requires very little water to grow—perhaps even cook? I’ll have to test this, though. Not only that, sorghum can also be processed in numerous ways, including cooked (like rice), baked (like wheat) and even boiled (like porridge). I love that it can be baked without eggs, yet still come out either really nice and moist, or sturdy and crunchy.
This recipe, in particular, is incredibly easy to make and I definitely see myself making it more regularly. It’s also highly customisable to suit your individual tastes. Without further ado, enjoy!
Ingredients
(original recipe via Moon and Spoon and Yum, makes 12 cookies)
- 1 cup sorghum flour
- 2 tablespoons basil seeds
- 1/2 teaspoon baking soda
- 1/2 cup raw honey
- 1/4 softened margarine
- 1/8 cup peanut butter
- Preheat your oven to 180ºC (350ºF). Line a baking sheet with parchment paper, set aside.
- In a large bowl, mix all the dry ingredients—flour, basil seeds, baking soda—and mix well.
- Add raw honey and margarine. Mix well until they become a sticky dough.
- Add peanut butter and mix well.
- Scoop the dough and shape them into little golf balls. Place them on the sheet, give distance.
- Let them bake in the oven for 15-20 minutes.
- Take out the sheet and let them cool completely (for approx. 5 minutes).
- Take a huge bite! Yum!
Tips: The original recipe mainly uses maple syrup, but suggests raw honey, agave syrup, coconut nectar or sugar-free syrup. I would suggest something like date syrup, corn syrup or lontar sugar, if you’re local to Indonesia. I also replaced the original recipe’s flaxseeds with basil seeds, but I would also like to use black sesame seeds.
The recipe suggests using vegan butter, but I opted for the cheaper option—margarine. Not advisable by professional bakers perhaps, but it resulted in a more flavourful dough—I forgot to add the salt from the original recipe, but saw no problem with it. Don’t be too hung up about shaping the dough into perfect golfballs—it is physically impossible—just so long as it’s the right size, should be fine.
Don’t worry about the top of the cookie being a little runny still—once you leave it to cool, it’ll harden on its own. Confession time: my cookies were actually burnt off, because I left it in the oven for too long—around 30 minutes—which I don’t recommend. After brushing off the burnt bits, it actually tastes great, but I doubt this is the colour it should’ve been. Lass es euch schmecken!
Remember this post where I talked about eating locally-grown food? Well, it’s actually been a while since I got incredibly intrigued by sorghum, in particular. When I spotted one in a local bulk grocery store—both in flour and grain form—I felt challenged to use it in a recipe. It wasn’t instant, of course, as I scoured the nooks and crannies of Pinterest for months before I actually picked up the whisk and created this magic. I’ve been excited to try sorghum the whole time, however.
You know, sorghum has so many amazing benefits: it’s gluten-free, low in sugar level (which makes it diabetes-friendly) and requires very little water to grow—perhaps even cook? I’ll have to test this, though. Not only that, sorghum can also be processed in numerous ways, including cooked (like rice), baked (like wheat) and even boiled (like porridge). I love that it can be baked without eggs, yet still come out either really nice and moist, or sturdy and crunchy.
This recipe, in particular, is incredibly easy to make and I definitely see myself making it more regularly. It’s also highly customisable to suit your individual tastes. Without further ado, enjoy!
Ingredients
(original recipe via Moon and Spoon and Yum, makes 12 cookies)
- 1 cup sorghum flour
- 2 tablespoons basil seeds
- 1/2 teaspoon baking soda
- 1/2 cup raw honey
- 1/4 softened margarine
- 1/8 cup peanut butter
- Preheat your oven to 180ºC (350ºF). Line a baking sheet with parchment paper, set aside.
- In a large bowl, mix all the dry ingredients—flour, basil seeds, baking soda—and mix well.
- Add raw honey and margarine. Mix well until they become a sticky dough.
- Add peanut butter and mix well.
- Scoop the dough and shape them into little golf balls. Place them on the sheet, give distance.
- Let them bake in the oven for 15-20 minutes.
- Take out the sheet and let them cool completely (for approx. 5 minutes).
- Take a huge bite! Yum!
Tips: The original recipe mainly uses maple syrup, but suggests raw honey, agave syrup, coconut nectar or sugar-free syrup. I would suggest something like date syrup, corn syrup or lontar sugar, if you’re local to Indonesia. I also replaced the original recipe’s flaxseeds with basil seeds, but I would also like to use black sesame seeds.
The recipe suggests using vegan butter, but I opted for the cheaper option—margarine. Not advisable by professional bakers perhaps, but it resulted in a more flavourful dough—I forgot to add the salt from the original recipe, but saw no problem with it. Don’t be too hung up about shaping the dough into perfect golfballs—it is physically impossible—just so long as it’s the right size, should be fine.
Don’t worry about the top of the cookie being a little runny still—once you leave it to cool, it’ll harden on its own. Confession time: my cookies were actually burnt off, because I left it in the oven for too long—around 30 minutes—which I don’t recommend. After brushing off the burnt bits, it actually tastes great, but I doubt this is the colour it should’ve been. Lass es euch schmecken!