Gluten-Free Sorghum Pudding


Photography by Matthew Kadey

This rich, creamy take on rice pudding is sure to become a dessert favorite. An argument can be made for serving it for breakfast. Consider garnishing with dried coconut and crunchy cacao nibs. This recipe can be made with egg replacement; see instructions below.

2½ cups cooked sorghum grain
1 (13.5-ounce) can lite coconut milk
¼ cup coconut sugar
½ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon salt 1 large egg, beaten
6 Medjool dates, pitted and chopped
1 tablespoon butter or dairy-free alternative
1 teaspoon pure vanilla extract
1 teaspoon lemon zest

1. In a medium saucepan, add sorghum, coconut milk, sugar, cinnamon, ginger, nutmeg and salt. Bring to a simmer, reduce heat to medium-low and simmer uncovered until thickened and creamy, about 20 minutes, stirring periodically.

2. Very slowly, pour in egg, stirring constantly. Add dates, butter, vanilla and lemon zest. Continue cooking for 2 minutes. Remove from heat and let cool. Chill in the refrigerator for several hours before serving.

Each serving contains 451 calories, 10g total fat, 5g saturated fat, 0g trans fat, 40mg cholesterol, 128mg sodium, 87g carbohydrate, 7g fiber, 24g sugars, 11g protein, 52 Est GL.




Each serving contains calories, total fat, saturated fat, trans fat, cholesterol, sodium, carbohydrates, fiber, sugars, protein.