Preheat oven to 350° Fahrenheit. Oil a 9 x 13-inch baking pan and line with parchment paper.
Heat a heavy pot with a tight-fitting lid over medium-high heat. Pour in ¼ cup sorghum at a time and cover pot. When sorghum begins to pop (you will hear it), shake pot until popping stops. Most of the grains will pop but some will not. Transfer popped grain to bowl and continue with remaining sorghum. Pick through popped sorghum and remove un-popped grains. Measure off 2 cups popped sorghum.
Combine sorghum in bowl with oats, salt, sumac, sesame seeds, and thyme.
In a separate bowl, whisk together tahini and maple syrup.
Pour tahini-maple mixture into popped sorghum mixture. Stir with spatula until well mixed.
Press granola into pan. Bake 25 minutes or until golden at the edges. Cool bars in pan. When cool, invert pan onto cutting board and cut granola into 16 bars. Enjoy!
Ingredients
Directions
Preheat oven to 350° Fahrenheit. Oil a 9 x 13-inch baking pan and line with parchment paper.
Heat a heavy pot with a tight-fitting lid over medium-high heat. Pour in ¼ cup sorghum at a time and cover pot. When sorghum begins to pop (you will hear it), shake pot until popping stops. Most of the grains will pop but some will not. Transfer popped grain to bowl and continue with remaining sorghum. Pick through popped sorghum and remove un-popped grains. Measure off 2 cups popped sorghum.
Combine sorghum in bowl with oats, salt, sumac, sesame seeds, and thyme.
In a separate bowl, whisk together tahini and maple syrup.
Pour tahini-maple mixture into popped sorghum mixture. Stir with spatula until well mixed.
Press granola into pan. Bake 25 minutes or until golden at the edges. Cool bars in pan. When cool, invert pan onto cutting board and cut granola into 16 bars. Enjoy!
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