Seeded Sourdough Discard Granola
From nearly-empty grain, nut, and seed containers, with the help of our sourdough starter and a bit of fat and sweetener, comes a crispy, salty-sweet concoction that’s downright craveable.
Ingredients
Instructions
Preheat the oven to 275ºF. Line two sheet pans with parchment paper.
In a large bowl, combine the oats, buckwheat groats, pecans, sunflower seeds, hemp seeds, flaxseed, salt, cardamom, and ginger if using.
In a small bowl, whisk together the sourdough starter discard, maple syrup, and oil until combined.
Fold the sourdough starter discard mixture into the oats mixture until combined.
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Continue Reading at Theperfectloaf →Frequently Asked Questions
Q: Can I use another nut or seed if I don’t like the options listed?
A: Yes! I feel safe saying that just about any nut or seed, from hazelnuts to peanuts to Brazil nuts, will be fantastic in this granola.
Q: Can I use a different sweetener?
A: Yes! Honey has a floral flavor and more pronounced sweetness than maple syrup that will produce a slightly chewier granola, but can easily be swapped in for some or all of the maple syrup. It will take on more color than maple syrup, so the granola make be ready to come out of the oven a bit earlier. Agave syrup can also be swapped in for a more neutral sweetness.
Q: Can I use a different fat?
A: A neutral oil, such as avocado, algae, sunflower, or canola oil can be used in place of olive or coconut oil. Swap in up to 25 grams (2 tablespoons) of a more deeply flavored oil such as toasted sesame or walnut oil. While oil (100% fat) is the best choice for a crispy granola with a long shelf life,
Q: Can I add chocolate?
A: Why not! For a super-chocoately granola, add 30 grams (about ⅓ cup) cocoa powder (natural or Dutch process) and up to 170 grams (1 cup) preferred chocolate chips or chopped chocolate.
Q: Would other preserved fruit be good in this?
A: Yes! Try roughly chopped dates, prunes, dried apricots, or dried mango for more chewy sweetness. Roughly chopped banana chips or dried mulberries add a lovely sweet crunch; while freeze-dried blueberries, raspberries, or strawberries add a soft sweetness. Chopped candied ginger is also phenomenal in granola or spicy-sweet chewiness.
Q: What if I have more than ½ cup of starter discard to use up?
A: Make a double batch of sourdough discard granola! Or try one of my other starter discard recipes.
Q: What's the best way to store granola?
A: Maurizio says: I store my granola in jars (my Weck Jars, of course) and in the freezer where it stays crunchy and keeps nearly indefinitely.
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