Sorghum flour is the latest addition to my gluten free flour shelf. It’s a soft textured high protein flour which I’m hoping will be a less distinctive flavoured alternative to quinoa flour. After trying out a few recipes, it’s definitely looking promising.
I’ve combined the sorghum flour with rice flour and cornflour in this month’s recipe - chocolate and orange cookies, given an unexpected layer of flavour with the addition of aromatic rosemary. They elicit looks of surprise and delight when you reveal the source of the intriguing but just can’t quite identify it flavour. Oh and did I mention that they’re sandwiched together with a dark chocolate filling? And if there’s one thing better than a chocolate cookie, it’s a chocolate cream cookie …
Here’s the link for the.
Throughout 2014 I'm looking at how I use colour in my photography ...
The obvious route would have been to go with a green, orange and brown colour scheme to highlight the ingredients. However, I didn't want to do that. Instead I wanted to go with a very limited colour palette, not revealing all the flavours. So, it is quite simply chocolate brown and cream.
The dark indian rosewood table is the perfect background. It has just the right chocolately tones which are balanced by the cream coloured enamel cake stand, stoneware plate, paper lined box and sorghum flour.