Sourdough Discard Sugar Free Granola
When I begged Brodie to start making sourdough again — it was 1000000% selfish. I mean, the bread alone (amazing) is reason enough. But I was also really equally excited for the discard recipes. If you’re not familiar with Sourdough — it’s a process of making bread in which you use a slow fermentation process to collect natural yeast from the air in order to create your leaven. And honestly, before the world wars, that’s how all bread was made (Brodie and I once watched a documentary where the chef supposed that most celiac and gluten intolerances began when globally the world began using fast-acting yeast. And honestly, it kind of makes sense as you consider that the breaking down of wheat and other legumes are what make them easier to digest. Plus fermentation is always HUGELY beneficial to your gut).
Anyways, I’ve already posted about my Sourdough Discard Pie Crust recipe which was honestly, one of the best pie crusts I’ve made here in South Asia. This recipe is a further attempt to get our family out of the breakfast rut in which we find ourselves. So here we are — granola!
Sourdough Discard Sugar Free Granola
50 minutes - 4-6 servings
225 grams rolled oats
75 grams sourdough discard
1/4 cup melted ghee (or coconut oil/sunflower — do not use olive oil/mustard/or soybean)
1/4 cup honey/date syrup/maple syrup
1 tbs vanilla extract
2 tsp ground cinnamon
1/2 tsp salt
1 tbs ground flax seed
1/2 cup roughly chopped cashews
1/2 cup roughly chopped almonds
Preheat oven to 175 degrees Celsius convection with both the top and bottom elements on. Pour oats onto your pan and roast for 5-7 minutes until you start to smell the toasted oats.
Meanwhile, in a small mixing bowl, mix together the melted ghee, honey, vanilla, cinnamon, salt and sourdough discard, stirring until all ingredients are incorporated.
Remove the oats from the oven and reduce the heat to 140 degrees. In a large bowl, mix together your chopped nuts, flax seed, and toasted oats. Pour the wet ingredients over the dried ones and stir.
Pour the granola onto the pan and spread throughout the pan. Bake at 140 degrees Celsius for an hour, stirring halfway through baking time.
Serve with your favorite smoothie, with milk, a dollap of yogurt, or enjoy it by itself!
Check out more Sourdough Recipes!
Sourdough Discard Lemon Blueberry Muffins