All recipes are available to print!
Recipes for traditional seasonal or holiday favorite foods are found in the appropriate category. For information about suitable flours and cereals visit the glossary.
CSA Benefactor Members have contributed a number of recipes to this list. Click here for more information on CSA Benefactor Members.
Sorghum Banana Nut Mini-Muffins
1 1/2 cups gluten-free all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 teaspoon xanthan gum
1 cup mashed ripe banana (about 2 medium)
1/2 cup applesauce
1/3 cup butter, melted
1/2 cup granulated sugar
1/4 cup packed brown sugar
1/2 teaspoon gluten-free vanilla
1/2 cup chopped pecans or walnuts, toasted (optional)
Combine dry ingredients in small bowl; set aside. In separate larger bowl, beat together banana, applesauce and butter until well blended. Whisk in sugars, egg and vanilla until well blended. Add flour mixture; blend. Gently stir in nuts. Use greased mini-muffin tins or use paper liners in wells. Fill each well with about 1 1/2 tablespoon of batter. Bake a 350°F for 10-12 minutes until tester inserted in center comes out clean. Transfer muffins to a wire rack to cool. If using an electric muffin maker, bake for 6-8 minutes until muffins test done.
Recipe Developed by: Barbara Kliment, Executive Director - Nebraska Grain Sorghum Board