We are fond of wondering the backroads of Wisconsin, particularly the unglaciated southwestern part of the state. One of our fall forays brought us to Oakwood Orchard on a hilltop in Richland County. Aside from 15 pounds of various varieties of fresh apples, I carried out a pint of sorghum (sometimes called sorghum molasses) and a recipe book entitled "Sorghum Treasures" published by Jumbo Jack's Cookbooks, Audubon Media Corp., Audubon, IA from which I've adapted this recipe. It came out slightly crumbly, but not unpleasantly so. Serve hot with butter and warm maple syrup.
1-1/2 cup quinoa flour
1-1/4 tsp baking powder
1/4 tsp nutmeg
1/2 tsp cinnamon
1/4 tsp ground cloves
1/2 cup sugar
3/4 cup salad oil
1/4 cup sorghum molasses
1 egg
1/2 cup chopped pecans
2 large apples, peeled and chopped
Heat oven to 350F. Stir together the quinoa flour, baking powder, nutmeg, cinnamon, cloves and sugar in a bowl. In another bowl, whisk together the egg, sorghum and oil. Stir nuts and apples into the egg mixture. Add dry ingredients to the egg mixture and stir thoroughly. Pour into 9-inch cast iron skillet and bake for 30 to 35 minutes. This seems to come out less crumbly if cooked more to the well-done side. Makes 4 to 6 servings.
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