One of my personal projects is to try some “different” gluten-free flours. This time I experimented with sorghum flour. Sorghum flour is naturally gluten-free, rich in fiber, rich in antioxidants, and best of all, it has a slightly sweet taste that makes it a perfect alternative to wheat flour.
Although some gluten-free flours are low in nutrients, this is not the case with sorghum flour. This flour is rich in protein, iron, B vitamins and dietary fiber. In addition to being rich in nutrients, sorghum flour has the added benefit of having a low glycemic index. This is important for people with diabetes because it is absorbed into the bloodstream more slowly than other carbohydrates, preventing a sudden spike in sugar. Sorghum flour is also rich in fiber that benefits our digestive system and helps us feel full for longer.
I combined sorghum flour with bananas and milk kefir and I can say that I am satisfied with the result!
Ingredients and preparation steps
- 3 ripe bananas
- 2 eggs
- 150 ml of milk kefir
- 2 tablespoons of peanut butter
- 200 g of sorghum flour
- 1 bag of baking powder
- 1/2 teaspoon of baking soda
- 2 teaspoons of powdered cinnamon
- 1/2 teaspoon of powdered ginger
- 3 handful of blueberries (this time I used frozen ones)
- 200 g of white chocolate
Preheat the oven to 175 °C.
Coat the bundt cake mold with butter.
In a blender mix eggs, bananas and peanut butter and add kefir mixed with baking soda.
In a separate bowl mix sorghum flour, baking powder, cinnamon, ginger. Mix all then add all dry ingredients into the previous mixture.
Mix everything well, add blueberries and stir for a few times. Then transfer the mixture into a bundt cake mold.
Bake for about 35 to 40 minutes (depending on the strength of your oven).
Remove the baked bundt cake from the oven, allow to cool for about 10 minutes, then remove from the mold and let to cool completely.
Top with melted white chocolate and enjoy!
