Sorghum, Honey, Ginger, and Cinnamon ~ Baking a Healthier Gingerbread

I have been looking through some of the recipes I collected over last summer.  Recipes that I had not yet tried.  I found one that uses sorghum, and I just had to bake it!  I buy locally produced sorghum and honey, so I had the ingredients.  I just adapted it with organic ingredients and our fresh farm eggs.

Sorghum is still a form of sugar, so it is not recommended for diabetics.  However, from the articles I have read, most forms of sorghum do not contain gluten.  And like Molasses, it is a good source for iron, potassium, and calcium.  In one article, I read that it contains more antioxidants than blueberries.  I find this interesting.


We topped our gingerbread with homemade applesauce (canned,and made from organic apples), and it was absolutely delicious! 

Sorghum Gingerbread

(Green Market Baking Book, by Laura C. Martin)

1 cup sorghum

1/2 cup honey

1 cup butter

2 eggs, beaten

1/2 teaspoon salt

2 1/2 cups flour

1 1/2 teaspoons baking soda

1 teaspoon ginger

1 teaspoon cinnamon 

3/4 cup hot water

Preheat oven to 350°F.  In a mixing bowl, cream the sorghum, honey and butter.  Add the eggs, and mix well.

Add the dry ingredients to the wet mixture and stir until well blended.  Add the hot water and stir until well mixed.  Do not over mix.  

Pour into a 9 x 12 inch prepared pan, and bake for 35 minutes, or until a toothpick inserted into the center comes out clean.

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Thanks to blogland, and informative folks, I spent time yesterday copying my blogs, and saving my template (and copying all photos too).  This Syria mess may very well cause more cyber attacks.  According to what I read yesterday, they are "expecting" more attacks.  

Yesterday, I cut up over 125 more small onions, filling my dehydrator once more.  I used goggles again and it saved my eyes from so much pain.