6-Minute Sweet Potato Crumpets

What is a crumpet you ask? Well, I’ve seen it described as a spongier English muffin that is made on the griddle rather than in the oven. But English muffins are also made on the griddle. Another description says that crumpets are spongy whereas English muffins are bready. I think that’s probably the best description. So I decided to refer to these as crumpets even though they are not cooked on the stovetop but are cooked in the microwave, therefore making them very quick and easy to make. They could also be baked in a 350 degree oven for about 10-12 minutes. The recipe makes 1 crumpet although while one was cooking, I began another thereby using the entire can of pureed sweet potato to make a total of 8. For a sweeter crumpet, see variations below.

In a small bowl, about 3-4 cups, mix together:

1 tablespoon ground flax

3 tablespoons warm water

Whisk together and let sit for about 3 minutes until it becomes flax gel (egg substitute). At that point, add:

2 tablespoons pureed sweet potato

Whisk to combine before adding:

2 tablespoons sorghum flour

1/2 teaspoon baking powder

about 1/16 teaspoon sea salt (a generous pinch)

1 tablespoon oat milk

Whisk again to combine before pouring the batter into a 2-cup glass bowl (I used Pyrex storage bowls) sprayed with a non-stick cooking spray. Microwave on high for 2-3 minutes (the 2-cup Pyrex storage bowl took 3 minutes; 1 tried 2 1/2 minutes but the bottom wasn’t cooked). Remove from microwave and flip onto a cooling rack. Let cool for 5-10 minutes before dusting the bottom with a little sorghum flour. Let sit for several hours before toasting or place in small baggies. Can be frozen for several weeks, that is if you have any leftover.

With a little of the sugar-free blackberry jelly I made last week. Delicious!

VARIATIONS:

Use pumpkin puree instead of sweet potato

Use tahini instead of sweet potato (or other seed or nut butter); more milk may be needed if using a thicker butter

Add a pinch of cinnamon or allspice

Add 1 teaspoon of date syrup, maple syrup, agave or coconut nectar for a little sweeter crumpet

Use 2 tablespoons of jelly or jam in place of the sweet potato – you may need to adjust the milk and/or flour depending on the consistency of your jelly or jam

Asian-Style Sorghum Salad

There are so many great grains out there for those of us who can’t digest gluten or potatoes. Here’s one that takes a little longer to make, only because sorghum takes such a long time to cook but is really delicious and quite different from any other grain. As usual, feel free to use variations listed below if a non-Asian type of salad is desired. Enjoy something other than pasta or potatoes!

Cook in 2 quarts of boiling water:

1 cup washed sorghum*

1 teaspoon sea salt

Once water boils, reduce heat to medium high and boil uncovered for 50-60 minutes or until sorghum is soft. Rinse under cold water.

While the sorghum is boiling, prepare:

1/2 to 3/4 cup shredded carrots

2 cups shredded Chinese cabbage

1 cup diced jicama (or diced water chestnuts)

1 cup stringed and sliced pea pods

Combine in a large bowl. Then make the dressing. Pour into a 2-cup jar:

1/4 cup soy sauce substitute (see recipe under sauces/condiments/dressings)

1/2 cup olive oil

1/4 cup sesame seeds

2 teaspoons toasted sesame oil

2 tablespoons rice vinegar

1 teaspoon fish sauce (Optional)

2 tablespoon date syrup

1/2 teaspoon chili paste (or wasabi paste)

1 teaspoon finely minced garlic or ginger (Optional)

Shake vigorously to emulsify although the oil will separate if not used immediately so it will need to be repeated prior to use. Once the sorghum is cooked, rinsed and cooled, pour into the bowl of vegetables and add the dressing. Toss to combine and serve.

*Sorghum has a waxy outer shell that needs to be rinsed off before cooking.

VARIATIONS:

Italian Sorghum salad: Use diced tomatoes, cucumbers, parsley or basil, carrots, peas, etc., with an Italian style dressing.

Sorghum “Potato-style” salad: Add some diced onion, celery, hard-boiled eggs, and a mayonnaise dressing.

Indian Sorghum salad: Use chickpeas, broccoli, carrot, cucumber, spinach, or zucchini along with a curry or tahini-based dressing.