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Sourdough Breakfast Bars

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I have been doing a lot of recipes with my sourdough discard. Feeding your starter once a day produces a lot of discard sourdough starter and I haven’t thrown out any of it.

I have made pizza, pancakes, cast iron bread cakes, biscuits, applesauce pie and a few other things with it.

This post is an idea/recipe of what you can do with you extra starter.

Granola or Cookie bars. I call them Sourdough Cliff Bars.

Vegan, Dairy- Free, Soy Free.

You can make them very low in gluten by feeding your starter with rye. I mostly feed my starter with rye plus some whole wheat flour.

Ingredients:

  1. A mix of nuts. I used about 3/4 of a cup of freshly roasted hazelnuts and pecans plus some cashews.
  2. I used a mixed nut butter. 1-2 tbsp. You can use peanut butter.
  3. Sugar- honey, maple syrup, coconut sugar, etc. To your linking.
  4. I also added dried fruits. I added prunes, mango, cranberries and groundĀ dates.
  5. About 3/4 of a cup of instant oats.
  6. Acup of starter
  7. A pinch of Salt
  8. Vanilla
  9. Chocolate which I blended in the mix but you can add it last and mix it in as chocolate chip.
  10. Chocolate on top.
  11. A bit of nut milk in order to blend everything.
  12. A few extra oatsĀ hand mixed at the end in order to thicken everything up.

 

Note: I only blended all the nuts because I have a toddler who is not supposed to eat whole nuts. Otherwise, you can leave 1/3rd of the nuts not blended. I also chose to blend the fruit but next time I will leave it whole for an extra chewy element.

Blend everything and spread it on parchment paper. I added pieces of chocolate on top.

Bake for 15-20 minutes at 350 F. Spread the melted chocolate over the bars.

Let it cool.

Wrap it individually or store in the fridge.

Blessings

 

 

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