When I went to Bob's Red Mill several weeks ago, I picked up some Sorgham flour along with the coconut flour & other goodies.
Today I decided to make these pones, substituting sorgham & a bit of coconut flours for the corn meal - they don't look fancy, but they are delicious! Sorgham is commonly used in making brooms,it's grain can be ground into flour or made into molasses!
This recipe is handy for gluten-free diets, is sweet without any additional sugar, & needs no leavening. Sorgham can be made into a tortilla like flat cake in traditional Indian 'Roti.' 'No leavening agents, oil or ghee are added. Just fresh sorghum flour, warm water and touch of fire - pure grain power in its glory.'
My modification to the corn pone recipe called for blending fresh greens in the hot water. Since this week marks the first 'share' from my CSA, I used chard greens from my share, & some of the nettles I harvested near my son's home on the weekend.
- 2 1/2 C sorgham flour
- 1/2 C coconut flour
- 1/4 tsp kelp powder (or sea salt)
- 1/4 tsp curry powder
- 2 Tbsp flax seeds
- 2 Tbsp ground sesame seeds
- 1/4 C coconut oil (~ 4 spoonfuls)
- greens - chard, spinach, nettles, . . .
Heat 2 Cups of water to boiling.
Puree several chard, spinach, nettle or other green leaves (I used about 2 loose cups of greens) with half the water in a blender or food processor.
Pour pureed greens & water into the dry mix & stir with wooden spoon. Add more water as needed.
Allow batter to cool while you preheat oven: 350*
Oil a cookie sheet & drop by spoonfuls. Flatten cakes with the back of the spoon or your hand.
Bake 40 minutes.
These are slightly sweet, & good with a spread - nettle pesto is especially delicious!
What a nice way to 'eat your greens!'