Ever since I stumbled across le pain quotidien’s parmesan and basil muffins. I’ve been searching high and low for a good savoury muffin recipe that I could actually eat! My search didn’t amount to much, so I decided to put it on the back burner. It wasn’t until my cyber jog over to Susan from Food Blogga’s page that I found what I’d been looking for and even better I had all the ingredients sitting in my kitchen just waiting to be turned into something delicious! There was only one thing missing…..it wasn’t gluten-free, so Susan graciously allowed me to ‘gluten-free’ her recipe and this is what I came up with:
Gâteau de sorgho is a tunisian cake made with sorghum flour or droo as it’s known in Tunisia… This cake started out as a gâteau de sorgho but by the time I’d finished messing around with it, it was kind of transformed into an orange and date cake. Sorghum flour is the prime ingredient and it still contains some essential middle eastern ingredients.