How To make Sorghum Drop Cookies

Sorghum Coconut Muffins

This Sorghum Coconut Muffin recipe is a slight departure from the low carb versions I usually make, but as I mentioned we eat these as an occasional treat. Some of us do better managing carbs than others and my family has to have only small amounts to keep Dr. Gundry happy with our bloodwork!

This is a delicious muffin that actually works well as a dessert served with a few compliant berries or berry sauce. It’s nice and moist with a good crumb. I hope you like it as much as we do!

Recipe:

1 cup JOWAR (Sorghum Flour)
1/2 cup ARROWROOT FLOUR
1/4 cup COCONUT FLOUR
1 Tbl BAKING POWDER
1/2 TSP SALT
1/2 CUP SHREDDED COCONUT
(PLUS 1/2 CUP TO TOP MUFFINS) reserve
1/2 CUP BOCHA SWEET OR COMPLIANT SWEETENER

MIX ALL DRY INGREDIENTS TOGETHER (reserve cup shredded or flaked coconut)

2 PASTURED EGGS
2 TSP APPLE CIDER VINEGAR
1 TSP VANILLA
1/2 TSP COCONUT EXTRACT OR ALMOND EXTRACT
1/4 CUP EVOO OR AVOCADO OIL
1 CUP FULL FAT COCONUT MILK

Mix all wet ingredients together and add to the dry ingredients. Mix together until combined. Fill 12 standard muffins or 11 large muffin tins. Use muffin liners for the best results. Add reserved shredded coconut to each muffin top..

BAKE 350 25-30 MINUTES

Frosting Option: If you like your muffins sweeter add a little Bocha Sweet frosting.
Mix powdered Bocha Sweet or Swerve with just enough coconut milk to make a thick glaze. Add a few drops of coconut extract. Spread onto the tops your cooled muffins.
If I add frosting, I toast the reserve coconut in a small frying pan a press it into the frosting instead of adding it to the muffin batter.

Molasses Oatmeal Cookies

For the full recipe please visit:
With the addition of molasses and cranberries to give the cookies an added depth of flavor and texture, Molasses Oatmeal Cookies are a yummy treat! Recipe shared with permission granted by Vicki Delany, author of A CURIOUS INCIDENT.

Chewy Molasses Cookies

Your new favorite Christmas Cookies in the whole wide world!

RECIPE:

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Molasses Cookies

You'll love these soft homemade chewy molasses cookies! They're easy to make, richly-spiced, and a favorite for holiday cookie platters and all year round! If you’ve never had this classic cookie, they’re similar to gingerbread cookies in all the best ways! By the by, you can definitely use dark treacle in place of molasses if needed.

RECIPE:

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Soft and Fluffy Gluten Free Roti (Tortilla) Recipe | Sorghum Flour | No Gums

#Nogums #GFRoti #Tortilla #Sorghum #soft #fluffy

Ingredients:
Sorghum Flour : 1/3 cup
Tapioca Flour : 1/3 cup
Hot Water for kneading : 3/4 cup

THIN AND CRISPY GLUTEN FREE CHOCOLATE CHIP COOKIES

Full Recipe ➡️

➡️INGREDIENTS
✔️2 cups 1:1 gluten-free flour
✔️¾ tsp baking soda
✔️1 tsp baking powder
✔️1 tsp kosher salt
✔️¾ cup unsalted butter softened (1 ¼ sticks)
✔️¾ cup light brown sugar
✔️10 tbsp granulated sugar
✔️1 egg
✔️1 tsp vanilla extract
✔️4 oz bittersweet chocolate bar broken into disk size pieces (about 1 cup)

➡️METHOD
✔️In a medium bowl combine dry ingredients, stir to blend evenly. Set aside✔️In a bowl of an electric mixer fitted with a paddle attachment, cream butter and sugars together, about 5 minutes.✔️Add egg and vanilla. Mix well.✔️Reduce speed to low and slowly add dry ingredients until just combined, 15 seconds.✔️Drop chocolate pieces in and let the mixer just incorporate without breaking chocolate into smaller pieces.✔️Scoop cookie dough into a ball and wrap with plastic wrap. Place in the refrigerator for 1-2 hours. You can add it to the freezer for 15-20 minutes to speed up the process.  You do not want the dough to freeze, just be very chilled and firm.✔️When ready to bake, preheat the oven to 350°F.✔️Place one oven rack in the top third of the oven, place another rack in the bottom third of the oven.✔️Line a baking sheet with parchment paper. Set aside.✔️Scoop dough into 2” size balls and place on a baking sheet. Leave a generous space between each cookie, minimum of 2”. These cookies will spread out when cooking.✔️Sprinkle each cookie lightly with sea salt.✔️Bake on lower oven rack for 9 minutes, then transfer baking sheet to top rack and bake for an additional 9 minutes or until cookies are golden brown.✔️Transfer to a wire rack to cool and repeat with remaining dough