Sorghum Sweet potato Cookie

Are you tired of your kids constantly asking for sugary snacks? Instead of giving in and buying cookies loaded with unhealthy ingredients like sugar, corn syrup, and palm oil, why not try making my Sorghum sweet potato cookie? Your kids will love the delicious and nutritious snack, and you'll feel great knowing you're providing them with a healthier alternative. My Sorghum sweet potato cookie recipe is inspired by a traditional fried cookie from my native place, colloquially called Thekua. This is a healthier version, baked instead of deep-fried. The conventional cookie (Thekua) has a crisp exterior and a soft texture inside, which I achieved by adding a magic ingredient, psyllium husk powder, to the dough. This ingredient adds elasticity and structure to the dough, making it easier to handle and producing a more cohesive final product. Psyllium husk powder is known for its high fiber content, making it an excellent source of soluble fiber.

The cookie's base is Sorghum flour, a good source of essential nutrients, including complex carbohydrates, protein, fiber, vitamins, and minerals. It also contains significant amounts of iron, phosphorus, potassium, and B vitamins such as niacin (B3), thiamin (B1), and vitamin B6. To make the dough, I added mashed sweet potato and flaxseed powder. Sweet potato adds natural sweetness to the cookie and creates a softer dough. It is rich in vitamin A (as beta-carotene), fiber, potassium, and various vitamins and minerals essential for vision, skin health, and immune function. Flaxseed flour is an excellent source of omega-3 fatty acids, particularly alpha-linolenic acid (ALA), a beneficial polyunsaturated fat. It also provides protein, dietary fiber, and various minerals.

Try my Sorghum sweet potato cookie recipe and enjoy a delicious and nutritious snack!

Makes- 20

Preparation time -20 mins

Cooking time 30-40 mins

Total time-50-60 mins

Ingredients

Sweet potatoes - 1 boiled (white or orange)

Sorghum flour- 1 cup

Coconut - 1/2 cup freshly grated/ coconut flour

Flax seed powder- 1 Tbsp

Psyllium husk powder- 1 Tbsp

Fennel seeds- 1 tsp (roughly ground in mortar pestle)

Coconut sugar /jaggery powder - 3/4 cup

Baking powder- 1/2 tsp

Cardamom powder -1/2 tsp

Salt- 1 pinch

Water- 1/2 Cup to 1 cup

Directions

1. Mash boiled sweet potato to break all the lumps. Add all the dry ingredients and mashed/grated sweet potato in a bowl.

2. Add 1/2 cup of water and knead it to make a smooth dough. Cover it and rest it for 10 min. After 10 mins, knead some more to make a soft dough. (Add little water if needed).

3. Make a small ball with cookie dough and flatten it. Make a pattern by pressing it with the help of a fork or chopstick. Line the Baking tray with parchment paper and arrange all the cookie.

4. Preheat oven to 350°F. Bake the cookie for 30 to 35 mins. Flip the cookie. After 15 mins to get the crisp exterior on both sides.

5. Take out the cookie, cool it for 10 mins.

6. Enjoy!

References

1. Psyllium: a useful functional ingredient in food systems - PubMed (nih.gov)

2. Biomedical features of flaxseed against different pathologic situations: A narrative review - PubMed (nih.gov)

3. Flaxseed: its bioactive components and their cardiovascular benefits - PubMed (nih.gov)

4. Sweet potato: a review of its past, present, and future role in human nutrition - PubMed (nih.gov)

5. A comprehensive review of sweet potato (Ipomoea batatas [L.] Lam): Revisiting the associated health benefits - ScienceDirect

6. Sorghum for human food--a review - PubMed (nih.gov)

7. Sorghum (Sorghum bicolor L.): Nutrients, bioactive compounds, and potential impact on human health - PubMed (nih.gov)