michelle twyford's sorghum biscuits
These healthy and gluten free biscuits are a delight, and have a lovely nutty flavour and smell form the dried sorghum!
- Author
- Michelle Twyford, Carlton Neighbourhood Learning Centre
- Servings
- 8
- Category
Baking
Ingredients
- 100g Mount Zero Red Sorghum (washed, dehydrated and milled)
- 40g flaxseed meal
- 40g raw sugar
- 40g pear purée
- 40g Mount Zero Frantoio Extra Virgin Olive Oil
- 40ml water
- Chopped pistachios
- Sesame seeds
- Brown Sugar
Directions
- Preheat the oven to 180 degrees Celsius.
- Mix sorghum flour, flaxseed meal and sugar together in a bowl.
- Add pear purée and olive oil and mix to combine. Let rest for 15 minutes.
- Shape the mixture into small balls and dip into your chosen toppings (or use all three for some variation!)
- Place the balls on lined baking tray and use a fork to press down until flat.
- Bake for 20 mintues until golden brown. Allow to cool before eating.