25+ Easy and Delightful African Sorghum Bread Recipes to Try Today

Sorghum, a resilient grain cultivated in various regions of Africa, has been a staple in many traditional diets for centuries.

Its gluten-free properties and rich nutritional profile make it an excellent choice for those seeking healthier alternatives to wheat-based products.

Among its many culinary applications, sorghum bread stands out for its unique flavor and texture.

Whether you’re looking to explore new baking techniques or simply want to incorporate more nutritious grains into your diet, this collection of 25+ African sorghum bread recipes will inspire your kitchen adventures.

From sweet loaves infused with fruits and spices to savory variations perfect for accompanying hearty stews, there’s a sorghum bread recipe to suit every palate.

Join us on this delightful journey to discover the versatile world of sorghum bread and elevate your baking game with these wholesome recipes.

25+ Easy and Delightful African Sorghum Bread Recipes to Try Today

Incorporating sorghum into your baking repertoire not only enhances the flavor of your breads but also provides numerous health benefits.

With its rich history in African cuisine, sorghum bread reflects the diverse culinary traditions across the continent.

The 25+ recipes we’ve gathered offer a wide array of options for both novice bakers and seasoned chefs alike.

From classic loaves to creative variations, these recipes celebrate the versatility of sorghum and invite you to experiment with this ancient grain.

So, roll up your sleeves, gather your ingredients, and embark on a flavorful journey that honors the heritage of African cooking while introducing a new staple to your table.

Sorghum Flatbreads with Garlic and Herbs

This sorghum flatbread recipe combines the earthy flavor of sorghum flour with aromatic garlic and fresh herbs. Perfect for serving alongside stews, curries, or simply enjoying with a drizzle of olive oil, these flatbreads are gluten-free and packed with wholesome goodness.

Ingredients:

• 2 cups sorghum flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 cloves garlic, minced
• 1 tablespoon fresh rosemary or thyme, finely chopped
• 1/4 cup olive oil
• 3/4 cup warm water

Instructions:

1. In a large mixing bowl, combine the sorghum flour, baking powder, salt, minced garlic, and chopped herbs.
2. Create a well in the center and add the olive oil and warm water. Mix until a dough forms.
3. Knead the dough on a clean surface for about 5 minutes until smooth and pliable. If the dough is sticky, add a little more sorghum flour as needed.
4. Divide the dough into 8 equal portions and shape each portion into a ball. Flatten each ball into a round flatbread about 1/4 inch thick.
5. Heat a non-stick skillet or griddle over medium heat. Cook each flatbread for about 3-4 minutes on each side, or until lightly browned and cooked through.
6. Serve warm, drizzled with olive oil or accompanied by dips.

These sorghum flatbreads are incredibly versatile and can be used as a wrap, served as a side, or enjoyed on their own. The addition of garlic and herbs enhances the flavor, making them a delightful addition to any meal. Plus, they are easy to prepare and make for a perfect gluten-free alternative to traditional bread.

Sweet Sorghum Bread with Honey and Cinnamon

This sweet sorghum bread is a delightful treat, perfect for breakfast or a snack. Infused with honey and cinnamon, this recipe creates a moist and flavorful bread that’s great on its own or toasted with a little butter.

Ingredients:

• 2 cups sorghum flour
• 1/2 cup honey
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup milk (or dairy-free alternative)
• 1/4 cup vegetable oil
• 2 large eggs

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a mixing bowl, whisk together the sorghum flour, baking soda, baking powder, ground cinnamon, and salt.
3. In a separate bowl, beat the eggs, then add the honey, milk, and vegetable oil, mixing until well combined.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
7. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This sweet sorghum bread is a wonderful addition to your breakfast table or as an afternoon snack. Its light sweetness from honey and warm spice from cinnamon creates a comforting flavor that’s sure to please everyone. Enjoy it plain, or spread some cream cheese or nut butter on top for a delicious treat.

Savory Sorghum and Vegetable Bread

Packed with nutritious vegetables, this savory sorghum bread makes for a hearty and healthy option. The combination of spinach and bell peppers brings vibrant color and flavor, making it an excellent choice for sandwiches or as a side to soups and salads.

Ingredients:

• 2 cups sorghum flour
• 1 cup cooked spinach, chopped (or any leafy green)
• 1/2 cup bell pepper, finely chopped
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup olive oil
• 1 cup warm water
• 1 tablespoon apple cider vinegar

Instructions:

1. Preheat your oven to 375°F (190°C) and lightly grease a loaf pan.
2. In a large bowl, mix together the sorghum flour, baking powder, salt, and black pepper.
3. In a separate bowl, combine the olive oil, warm water, and apple cider vinegar.
4. Gradually add the wet ingredients to the dry ingredients, stirring until well incorporated.
5. Fold in the chopped spinach and bell pepper, mixing until evenly distributed.
6. Pour the mixture into the prepared loaf pan, smoothing the top.
7. Bake for 35-40 minutes or until the bread is golden brown and a toothpick inserted into the center comes out clean.
8. Allow to cool in the pan for about 10 minutes before transferring to a wire rack.

This savory sorghum and vegetable bread is not only nutritious but also packed with flavor. The addition of greens and peppers gives it a lovely texture and taste, making it ideal for sandwiches, toasting, or simply enjoying with a spread. It’s a delightful way to incorporate more vegetables into your diet while enjoying the wholesome benefits of sorghum.

Sorghum Banana Bread

This moist and flavorful sorghum banana bread is a wonderful way to use overripe bananas. With its natural sweetness and nutty flavor from the sorghum flour, it makes for a perfect breakfast treat or a satisfying snack.

Ingredients:

• 1 ½ cups sorghum flour
• 3 ripe bananas, mashed
• 1/2 cup honey or maple syrup
• 1/4 cup vegetable oil or melted coconut oil
• 2 large eggs
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• Optional: 1/2 cup chopped walnuts or chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, mash the ripe bananas until smooth. Add the honey (or maple syrup), oil, eggs, and vanilla extract, mixing until well combined.
3. In a separate bowl, whisk together the sorghum flour, baking soda, baking powder, and salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. If desired, fold in the walnuts or chocolate chips.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Sorghum banana bread is not only a delicious way to enjoy the flavors of ripe bananas but also a healthier option due to the use of sorghum flour. Its moist texture and natural sweetness make it a favorite among both kids and adults. Enjoy a slice on its own or with a spread of nut butter for added richness!

Sorghum Pita Bread

This recipe for sorghum pita bread results in soft and fluffy pockets that are perfect for stuffing with your favorite fillings. Gluten-free and simple to make, these pitas are ideal for sandwiches or dipping into hummus.

Ingredients:

• 2 cups sorghum flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 tablespoon olive oil
• 3/4 cup warm water

Instructions:

1. In a large mixing bowl, combine the sorghum flour, baking powder, and salt.
2. Create a well in the center and add the olive oil and warm water. Mix until a dough forms.
3. Knead the dough on a floured surface for about 5 minutes until smooth and pliable.
4. Divide the dough into 8 equal portions and roll each portion into a ball. Flatten each ball into a circle about 1/4 inch thick.
5. Preheat a skillet or griddle over medium-high heat. Cook each pita for about 2-3 minutes on each side, or until puffed and lightly browned.
6. Transfer to a towel to keep warm and soft.

Sorghum pita bread offers a wonderful base for wraps and sandwiches while providing a gluten-free option for those with dietary restrictions. Their delightful texture allows for easy stuffing, making them versatile for various fillings, from grilled veggies to savory meats. Serve them fresh and warm for the best taste and experience!

Sorghum Cornbread

This sorghum cornbread recipe features the classic flavors of traditional cornbread with a gluten-free twist. The combination of sorghum flour and cornmeal creates a hearty, slightly sweet bread that pairs beautifully with soups, stews, or as a standalone snack.

Ingredients:

• 1 cup sorghum flour
• 1 cup cornmeal
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 cup sugar (optional)
• 1 cup milk (or dairy-free alternative)
• 1/4 cup vegetable oil
• 2 large eggs

Instructions:

1. Preheat your oven to 400°F (200°C) and grease an 8-inch square baking dish or skillet.
2. In a large bowl, mix together the sorghum flour, cornmeal, baking powder, salt, and sugar.
3. In a separate bowl, whisk together the milk, vegetable oil, and eggs until well combined.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
5. Pour the batter into the prepared baking dish and spread evenly.
6. Bake for 20-25 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
7. Allow to cool for a few minutes before slicing and serving.

Sorghum cornbread is a delightful addition to any meal, especially during colder months when hearty foods are in demand. Its slightly sweet flavor, combined with the corny texture, makes it a comfort food favorite. Enjoy it warm, slathered with butter or alongside a bowl of chili for a satisfying and wholesome meal.

Sorghum Herb and Cheese Bread

This savory sorghum herb and cheese bread is a deliciously cheesy and aromatic addition to any meal. Packed with fresh herbs and cheese, it’s perfect for serving alongside soups or salads or enjoying as a snack on its own.

Ingredients:

• 2 cups sorghum flour
• 1 cup grated cheese (cheddar or your choice)
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1 tablespoon fresh herbs (such as rosemary, thyme, or parsley), finely chopped
• 1/4 cup olive oil
• 1 cup warm water

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a loaf pan.
2. In a large bowl, combine the sorghum flour, baking powder, salt, garlic powder, and chopped herbs.
3. Create a well in the center and add the olive oil and warm water. Mix until a dough forms.
4. Fold in the grated cheese until evenly distributed.
5. Pour the mixture into the prepared loaf pan, smoothing the top.
6. Bake for 35-40 minutes or until the bread is golden brown and a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack.

Sorghum herb and cheese bread is a delightful way to enjoy the flavors of herbs and cheese in a gluten-free loaf. Its rich and savory profile makes it an excellent pairing for meals or a perfect snack. Serve it warm for the best experience, and consider pairing it with a simple salad or soup for a wholesome meal.

Spicy Sorghum Jalapeño Cornbread

This spicy sorghum jalapeño cornbread is a zesty twist on traditional cornbread. Infused with fresh jalapeños and a hint of cheese, it’s perfect for those who enjoy a little kick in their bread. Serve it as a side dish or enjoy it as a flavorful snack.

Ingredients:

• 1 cup sorghum flour
• 1 cup cornmeal
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 cup sugar (optional)
• 1 cup milk (or dairy-free alternative)
• 1/4 cup vegetable oil
• 2 large eggs
• 1/2 cup fresh jalapeños, finely chopped (seeds removed for less heat)
• 1/2 cup shredded cheese (cheddar or pepper jack)

Instructions:

1. Preheat your oven to 400°F (200°C) and grease an 8-inch square baking dish or skillet.
2. In a large bowl, mix together the sorghum flour, cornmeal, baking powder, salt, and sugar.
3. In a separate bowl, whisk together the milk, vegetable oil, and eggs until well combined.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
5. Fold in the chopped jalapeños and shredded cheese until evenly distributed.
6. Pour the batter into the prepared baking dish and spread evenly.
7. Bake for 20-25 minutes or until golden brown and a toothpick inserted in the center comes out clean.
8. Allow to cool for a few minutes before slicing and serving.

This spicy sorghum jalapeño cornbread is an exciting addition to any table, especially for those who love bold flavors. The combination of the heat from the jalapeños and the richness of the cheese creates a delightful taste sensation. Enjoy it with chili, as a side to grilled meats, or simply on its own for a flavorful treat!

Sorghum Chocolate Chip Muffins

These delightful sorghum chocolate chip muffins are a treat for anyone with a sweet tooth. Moist and flavorful, they are perfect for breakfast or as a snack. The use of sorghum flour makes them gluten-free, allowing everyone to indulge in a delicious treat.

Ingredients:

• 1 ½ cups sorghum flour
• 1/2 cup sugar (or coconut sugar)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup vegetable oil
• 1 cup milk (or dairy-free alternative)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together the sorghum flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, combine the vegetable oil, milk, eggs, and vanilla extract, mixing until well combined.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
5. Gently fold in the chocolate chips.
6. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
7. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
8. Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

These sorghum chocolate chip muffins are a fantastic way to enjoy a sweet treat while keeping it gluten-free. The rich chocolate flavor combined with the slight nuttiness of the sorghum creates a delightful contrast. Perfect for breakfast on-the-go, an afternoon snack, or even as a dessert, these muffins are sure to satisfy any chocolate lover’s cravings!

Sorghum Zucchini Bread

This moist and flavorful sorghum zucchini bread is a fantastic way to use up those garden zucchinis. With its subtle sweetness and spices, it makes for a delicious snack or breakfast option, offering a wholesome treat that’s both nutritious and satisfying.

Ingredients:

• 2 cups grated zucchini (about 1 medium zucchini)
• 1 ½ cups sorghum flour
• 1/2 cup sugar or maple syrup
• 1/4 cup vegetable oil
• 2 large eggs
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon vanilla extract
• Optional: 1/2 cup chopped nuts (such as walnuts or pecans)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, combine the grated zucchini, sugar (or maple syrup), oil, eggs, and vanilla extract, mixing until well combined.
3. In a separate bowl, whisk together the sorghum flour, baking powder, baking soda, salt, and cinnamon.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. If desired, fold in the chopped nuts.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Sorghum zucchini bread is not only delicious but also a great way to sneak in some extra vegetables into your diet. The zucchini keeps the bread moist, while the sorghum flour provides a nutty flavor and added nutrition. Enjoy a slice warm or at room temperature, and consider pairing it with a spread of cream cheese or nut butter for an extra treat!

Sorghum Chia Seed Bread

This nutritious sorghum chia seed bread is a wholesome option for those seeking a gluten-free alternative to traditional bread. The chia seeds add a pleasant crunch and are packed with fiber, omega-3 fatty acids, and protein, making this bread both healthy and delicious.

Ingredients:

• 1 ½ cups sorghum flour
• 1/4 cup chia seeds
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup honey or maple syrup
• 1/4 cup olive oil
• 1 1/2 cups water
• Optional: 1 tablespoon apple cider vinegar

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a loaf pan.
2. In a large bowl, combine the sorghum flour, chia seeds, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the honey (or maple syrup), olive oil, water, and apple cider vinegar (if using).
4. Gradually add the wet ingredients to the dry ingredients, mixing until a thick batter forms.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 40-45 minutes or until the bread is golden brown and a toothpick inserted into the center comes out clean.
7. Allow to cool in the pan for 10 minutes before transferring to a wire rack.

Sorghum chia seed bread is a versatile and nutritious option that can be enjoyed as toast, sandwiches, or even alongside soups and salads. Its hearty texture and nutty flavor make it a satisfying choice, and it can easily be customized with herbs or spices to suit your taste. Enjoy it fresh out of the oven or toasted with your favorite spreads!

Sorghum Apple Cinnamon Muffins

These delightful sorghum apple cinnamon muffins are perfect for breakfast or a snack, combining the sweetness of apples with the warm flavors of cinnamon. They are moist, fluffy, and a fantastic way to incorporate more fruit into your diet while enjoying a gluten-free treat.

Ingredients:

• 1 ½ cups sorghum flour
• 1/2 cup sugar or maple syrup
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 cup unsweetened applesauce
• 1/4 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup diced apples (peeled and cored)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together the sorghum flour, sugar (or maple syrup), baking powder, baking soda, salt, and cinnamon.
3. In a separate bowl, mix the applesauce, vegetable oil, eggs, and vanilla extract until well combined.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Gently fold in the diced apples.
5. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
6. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
7. Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Sorghum apple cinnamon muffins offer a delightful balance of flavors and textures, making them a hit among both kids and adults. The combination of juicy apples and fragrant cinnamon creates a comforting treat that can be enjoyed any time of the day. Serve them warm with a smear of butter or enjoy them as is for a deliciously wholesome snack!

Sorghum Banana Bread

Sorghum banana bread is a delightful, gluten-free option that captures the rich flavor of ripe bananas. Moist and fragrant, it makes for an excellent breakfast or snack, bringing a touch of sweetness and warmth to your day. This easy-to-make recipe is perfect for using up overripe bananas.

Ingredients:

• 3 ripe bananas, mashed
• 1 ½ cups sorghum flour
• 1/2 cup sugar or honey
• 1/4 cup vegetable oil or melted coconut oil
• 2 large eggs
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• Optional: 1/2 cup chopped walnuts or pecans

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, combine the mashed bananas, sugar (or honey), oil, eggs, and vanilla extract, mixing well until smooth.
3. In a separate bowl, whisk together the sorghum flour, baking powder, baking soda, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. If desired, fold in the chopped nuts.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
7. Allow to cool in the pan for 10 minutes before transferring to a wire rack.

Sorghum banana bread is a wonderful way to enjoy a classic treat while benefiting from the nutritional advantages of sorghum. The natural sweetness from the bananas allows you to use less added sugar, making it a healthier choice. Enjoy it warm with a spread of nut butter or simply on its own!

Sorghum Pumpkin Bread

This moist and flavorful sorghum pumpkin bread is a seasonal favorite, perfect for autumn gatherings or simply enjoying any time of year. Infused with the rich taste of pumpkin and warm spices, it’s a gluten-free treat that is sure to delight your taste buds.

Ingredients:

• 1 ½ cups sorghum flour
• 1 cup pumpkin puree (canned or fresh)
• 1/2 cup sugar or maple syrup
• 1/4 cup vegetable oil
• 2 large eggs
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• Optional: 1/2 cup chopped walnuts or chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, combine the pumpkin puree, sugar (or maple syrup), oil, and eggs, mixing until smooth.
3. In a separate bowl, whisk together the sorghum flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. If desired, fold in the chopped nuts or chocolate chips.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
7. Allow to cool in the pan for 10 minutes before transferring to a wire rack.

Sorghum pumpkin bread is not only delicious but also packed with nutrients from the pumpkin, making it a wholesome treat. Its moist texture and warm spices create a comforting experience, perfect for enjoying with a cup of tea or coffee. Slice it warm or at room temperature and savor the flavors of fall!

Sorghum Seed Bread

Sorghum seed bread is a hearty and nutritious option that incorporates whole sorghum seeds for added texture and flavor. This rustic bread is perfect for sandwiches or as an accompaniment to soups and salads, providing a filling and satisfying addition to your meals.

Ingredients:

• 1 ½ cups sorghum flour
• 1/2 cup whole sorghum seeds (soaked in water for 8 hours)
• 1/2 cup warm water
• 1/4 cup honey or maple syrup
• 1/4 cup vegetable oil
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon active dry yeast
• Optional: 1 tablespoon mixed seeds (sunflower, sesame, or pumpkin) for topping

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a loaf pan.
2. In a large bowl, mix the sorghum flour, baking powder, and salt.
3. In a separate bowl, combine the warm water, honey (or maple syrup), oil, and active dry yeast. Allow it to sit for 5-10 minutes until bubbly.
4. Gradually add the wet mixture to the dry ingredients, stirring until a dough forms. Fold in the soaked whole sorghum seeds.
5. Transfer the dough to the prepared loaf pan and smooth the top. If desired, sprinkle mixed seeds on top for added crunch.
6. Bake for 45-50 minutes or until the bread is golden brown and sounds hollow when tapped.
7. Allow to cool in the pan for 10 minutes before transferring to a wire rack.

Sorghum seed bread is a robust and nutritious option that highlights the unique qualities of sorghum. The whole seeds provide a delightful crunch, while the soft interior makes it versatile for various meals. Enjoy it sliced with your favorite spreads, as part of a sandwich, or toasted with a drizzle of honey for a sweet touch!

Note: More recipes​ are coming soon!