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
- 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.
Recipe and photo courtesy Sharon Palmer
Total Fat: 13g
Saturated Fat: 1.5g
Total Sugar: 11g (Added Sugar: 6g)