Baking

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!

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Servings

8

Author:

Michelle Twyford, Carlton Neighbourhood Learning Centre

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

Toppings

  • Chopped pistachios
  • Sesame seeds
  • Brown Sugar

Directions

  1. Preheat the oven to 180 degrees Celsius.
  2. Mix sorghum flour, flaxseed meal and sugar together in a bowl.
  3. Add pear purée and olive oil and mix to combine. Let rest for 15 minutes.
  4. Shape the mixture into small balls and dip into your chosen toppings (or use all three for some variation!)
  5. Place the balls on lined baking tray and use a fork to press down until flat.
  6. Bake for 20 mintues until golden brown. Allow to cool before eating.
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