Pop this gluten-free ancient grain on the stove top to create a snack just like popcorn. This granola can be added to cereal or groceries to add a new twist to an ordinary breakfast.
Tip: Sorghum can be used in pilafs, salads, or any other recipe involving grains.
Recipe courtesy of McCormick.
- 1/2 cup agave nectar
- 1 tablespoon oil
- 2 teaspoons pure vanilla extract, preferably McCormick
- 2 teaspoons cinnamon, preferably McCormick Organic Cinnamon, Ground Saigon
- 1 1/2 teaspoons cardamom, preferably McCormick Gourmet Organic Cardamom, Ground
- 1/2 teaspoon turmeric, preferably McCormick Gourmet Turmeric, Ground
- 1/2 teaspoon sea salt, preferably McCormick Gourmet Sicilian Sea Salt
- 8 to 10 tablespoons sorghum grain
- 1/2 cup slivered almonds
- 1/2 cup chopped pecans
- 1/2 cup shredded coconut
- 1/3 cup pepitas (shelled pumpkin seeds)
Preheat oven to 250 degrees F.
Mix agave nectar, oil, vanilla, spices, and sea salt in small bowl until well blended. Set aside.
In a large skillet, pop sorghum grain on medium-high heat. Add 2 tablespoons of the sorghum; cover and cook 30 seconds, shaking pan constantly until most of the grains have popped. When there is more than 10 seconds between pops, remove pan from heat and transfer popped sorghum to large bowl. Repeat with remaining sorghum. (8 to 10 tablespoons sorghum yields about 3 cups popped sorghum.)
In a large bowl, place popped sorghum, almonds, pecans, coconut, and pepitas. Add agave mixture; toss until evenly coated.
Spread in single layer on foil-lined 15-by-10-by-1-inch baking pan.
Bake 1 hour, stirring halfway through cook time. Cool completely on wire rack.