Lectin-Free Sorghum Bake with Berries
Creamy comfort bake with ORGANIC Sorghum
This lectin-free sorghum bake combines the pleasant chewiness of ORGANIC Sorghum with fruity berries and a creamy consistency. Slow cooking in sheep's milk makes the grain particularly aromatic and wonderfully creamy. Sweetened with allulose, the result is a digestible bake that is perfect as a breakfast, dessert, or sweet main course.
ORGANIC Sorghum brings a subtle, slightly nutty note to the recipe and ensures a particularly pleasant mouthfeel.
Ingredients for 4 servings
- 200 g ORGANIC Sorghum from TOBIO
- 700 ml sheep's milk
- 2 eggs
- 3–4 tbsp allulose
- 1 tsp vanilla
- 1 pinch of salt
- 200 g berries (fresh or frozen)
- Optional: a little cinnamon
- Butter or ghee for the dish
Preparation
1. Cook sorghum in sheep's milk
Wash the ORGANIC Sorghum thoroughly and place it in a pot with the sheep's milk and a pinch of salt. Simmer gently over low to medium heat for about 30–35 minutes until the sorghum is soft and creamy. Stir occasionally.
2. Prepare the cream
Whisk the eggs, allulose, and vanilla, then mix them into the slightly cooled sorghum mixture.
3. Prepare the bake
Grease a baking dish with butter or ghee. Pour in the sorghum mixture and spread the berries evenly over it.
4. Bake
Bake the casserole at 180 °C (top/bottom heat) for about 30–35 minutes, until the surface is lightly golden brown.
5. Serve
Enjoy warm – plain, with additional berries, or refined with a little cinnamon.
Why you will love this sorghum bake
- Lectin-friendly recipe
- Creamy & pleasantly satisfying
- Mildly nutty flavor
- Perfect for breakfast or dessert
- With high-quality ORGANIC Sorghum
- Ideal for meal prepping
Tip
Slow cooking ORGANIC Sorghum in sheep's milk develops a particularly creamy consistency and harmonizes perfectly with fruity berries or warm spices like vanilla and cinnamon.



