I was inspired to create this recipe when I began to consider ways to use sorghum.The process and tradition of making sorghum goes way back in the Southeast. I love the picture above because it shows a family making sorghum together. Even though the process is very labor intensive, the result of all that sweat is sweet. Also, sorghum supposedly was introduced via the slave population from Africa (an unjust and dark part of the South’s history). And, most likely African-Americans were used for labor in this process. However, what survives today are families making sorghum, preserving the technique and knowledge.
Sorghum season is in the early Fall (early September and late October). There are a good number of mills still in operation and I believe most are still horse powered. Basically, in any southern state you can find a mill, watch the process and head home with a gallon of sweet goodness.
Chai Banana Sorghum Muffins
1 cup whole wheat flour
1 cup rolled oats
½ cup oat bran (or wheat bran)
2 ½ teaspoons baking powder
1 ½ teaspoon pwdrd cinnamon
1 teaspoon pwderd ginger
2 tea bags of black tea
1 cup hot water
2 bananas, mashed (can sub part of with applesauce)
1 teaspoon sea salt
½ cup sorghum (or 1/3 cup maple syrup)
1 tablespoon coconut oil (or olive oil)
Preheat oven to 375 degrees and lightly grease muffin tray.
Brew both bags of tea in hot water. Mash bananas.
Mix dry ingredients together in a large mixing bowl (mix well!).
In a separate bowl mix all wet ingredients. Add wet mix to the dry mix and stir lightly.
Spoon into muffin tray. Bake at 375 degrees for 25 minutes or until toothpick comes out clean. Makes 9-10 good sized muffins.