This delicious breakfast recipe is gluten free, dairy free, and sugar free and is shared with us today by The Low Histamine Chef. These sorghum blueberry breakfast tartlets make a tasty weekend breakfast treat. The tartlet sorghum flour crust tastes like graham crackers and the black sorghum has anti-inflammatory properties, as well as being gluten free. These are delicious with pretty much any fruit so feel free to substitute your favorite in place of the blueberries. If you are looking for a recipe that uses sorghum flour, you really must try this scrumptious healthy treat!
What is sorghum flour and why use it?
First, you may be unfamiliar with sorghum flour so I will give you a quick run down on what it is and where to find it. Sorghum flour is made from grounding the sorghum kernel which is an ancient cereal grain from Africa. You can find sorghum flour at your local health food store. Sorghum flour is gaining in popularity because it is a gluten free flour choice. This makes the cereal grain sorghum safe food for those with celiac disease.
Some people may be more familiar with sorghum syrup which is another product that can be made from this ancient grain. It is especially popular in the southern part of the United States. Sorghum products can be found at most health food stores. Or you can order Bob’s Red Mill Sorghum Flour through my affiliate Amazon link.
Sorghum Flour Blueberry Tartlets- Gluten Free Breakfast Recipe
Prep Time: 10mins
Cook Time: 15mins
Servings: 2 – 4
Blueberry Sorghum Flour Tartlet Ingredients:
Gluten Free Tart Crust
- ¾ cup of sorghum flour (you may substitute other gluten-free flours such as oat flour or brown rice flour)
- ¼ cup almond, rice or oat flour
- ¼ cup coconut oil or almond oil
- 2 eggs (or two to three tbsp ground flax/chia seeds if you prefer a vegan recipe version)
- ½ to ¾ cup water
Blueberry Compote For Breakfast Tartlet
- ½ cup blackberries
- ½ cup blueberries
- 1 apple, grated
- ½ tsp ginger
How To Make Sorghum Flour Tartlets
In a large mixing bowl, mix the dry ingredients. In this case it is the two types of gluten-free baking flours are used to create the gluten-free flour blend.
Scoop out a well in the middle and crack in the eggs (room temperature is best). If using Flax or chia seeds, soak in a little water, then blend into the dough.
Fold it all together. Pour in the oil and knead into the dough till mixed. Add in the water, bit by bit, till you have a workable dough.
Cover and put in the fridge while in a small pot you mash up the berries with the apple and ginger.
Retrieve your dough and divide it into 2 – 4 equal balls. Use a rolling pin to lightly roll out the dough and then use the bottom of a small cup or jar to make a depression of between ½ to 1 inch.
Spoon some berry mix into it. Don’t heap up the berry mix or it’ll spill out over the sides when you bake.
Transfer to an oiled or non-stick tray and bake at 200C/390F for 10-20 minutes, depending on your oven, until just starting to brown.
Serve and enjoy the delicious flavor and excellent nutrients!
75% of your RDA Vitamin C
50% of your RDA Vitamin K
Anti-inflammatory Ingredients: almonds, coconut, mango, black sorghum.
Antihistaminic Ingredients: coconut, mango, ginger.
Antibacterial Ingredient: coconut.
Printable Sorghum Tartlet Recipe Card
Gluten Free Sorghum Flour Recipe: Blueberry Breakfast Tartlets
Notes
Oat or almond flour can easily be substituted for sorghum flour on a 1:1 basis. They are also gluten free and may be easier to find.
Ingredients
- ¾ cup sorghum flour
- ¼ cup almond, rice or oat flour
- ¼ cup coconut butter or almond oil
- 2 eggs (or two to three tbsp ground flax/chia seeds)
- ½ to ¾ cup water
- ½ cup blackberries
- ½ cup blueberries
- 1 apple, grated
- ½ tsp ginger
Instructions
- Mix the flours.
- Scoop out a well in the middle and crack in the eggs. If using Flax or chia seeds, soak in a little water, then blend into the dough.
- Fold it all together. Pour in the oil and knead into the dough till mixed. Add in the water, bit by bit, till you have a workable dough.
- Cover and put in the fridge while in a small pot you mash up the berries with the apple and ginger.
- Retrieve your dough and divide it into 2 – 4 equal balls. Use a
- rolling pin to lightly roll out the dough and then use the bottom
- of a small cup or jar to make a depression of between ½ to 1
- inch.
- Spoon some berry mix into it. Not too much or it’ll spill out
- over the sides when you bake.
- Transfer to an oiled or non-stick tray and bake at 200C/390F for 10-20 minutes, depending on your oven.
Nutrition Facts
Gluten Free Sorghum Flour Recipe: Blueberry Breakfast Tartlets
Serves: 4
| Amount Per Serving: | ||
|---|---|---|
| Calories | 306.92 kcal | |
| % Daily Value* | ||
| Total Fat 12.24 g | 18.5% | |
| Saturated Fat 0.89 g | 0% | |
| Trans Fat 0.01 g | ||
| Cholesterol 79.98 mg | 26.3% | |
| Sodium 41.95 mg | 1.7% | |
| Total Carbohydrate 41.86 g | 13.7% | |
| Dietary Fiber 4.99 g | 16% | |
| Sugars 7.58 g | ||
| Protein 8.04 g | ||
| Vitamin A 4.26 % | Vitamin C 8.73 % | |
| Calcium 2.76 % | Iron 8.38 % | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Family Focus Blog
These Sorghum Blueberry Breakfast Tartlets are gluten free, tasty and full of great ingredients. Thanks again to, Yasmina Ykelenstam, The Low Histamine Chef for sharing this sorghum flour recipe with us.
To me they are sort of like shortbread with a mildly sweet flavor and a blueberry filling. Sorghum flour blueberry tartlets can be a delicious and nutritious treat for several reasons. Sorghum flour is naturally gluten-free, making it a great alternative for those with gluten sensitivities or celiac disease. Furthermore, sorghum flour is rich in nutrients like fiber, protein, and antioxidants, which can support digestive health and overall well-being. Tartlets are relatively easy to prepare, and using sorghum flour adds a unique twist to the traditional tartlet recipe.
More Sorghum Flour Recipes:
With many sorghum flour recipes you will see xanthan gum as an ingredient. This is because sorghum has no gluten and so an alternate binder is needed in some recipes. This is the case with cakes for instance, where you need to mix one-half teaspoon xanthan gum per cup of sorghum flour.
Banana Muffins With Peanut Butter (uses a mixture of slightly sweet sorghum flour and brown rice flour)
Gluten Free Sourdough Pancakes (uses sorghum flour and discarded sourdough starter)
Are you trying a gluten-free diet? Or do you just enjoy sorghum flour recipes for the flavor?
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