- Place the cooked sorghum, soy milk, cinnamon, and cardamom in a medium saucepan over medium-high heat.
- Bring to a boil, then reduce the heat to medium, and simmer for 10 minutes, stirring often, until liquid is reduced. Remove from the heat, and stir in the vanilla extract and maple syrup.
- Divide the sorghum among 4 bowls and top with berries, chopped pistachios, chia seeds, and additional soy milk and maple syrup, if desired.
Banner Image:
Sorghum_Breakfast_Bowl_SharonPalmer.jpg
Teaser Image:
Sorghum_Breakfast_Bowl_SharonPalmer.jpg
Ingredients:
3 cups cooked sorghum (prepared according to package directions)
1 ¼ cups unsweetened soy milk
½ teaspoon cinnamon
¼ teaspoon cardamom
1 teaspoon vanilla extract
2 tablespoons maple syrup (optional)
2 cups raspberries
½ cup chopped pistachios
2 tablespoons chia seeds
Nutrition:
Calories: 370, Total Fat: 13g, Saturated Fat: 1.5g, Sodium: 55mg, Carbohydrate: 57g, Fiber: 12g, Total Sugar: 11g (Added Sugar: 6g), Protein: 13g
Diet:
Vegetarian & Vegan Diet
Dietary choice:
Vegetarian Vegan Gluten-free