3 simple and delicious ways to use sourdough discard

SOURDOUGH DISCARD BLUEBERY OAT MUFFINS: 4 cups homemade oat flour 1 cup sourdough discard 2 cups plain unsweetened yogurt 1 cup melted coconut oil one cup sweetener of choice (i used honey and sucanat) 5 eggs 1 and half tsps baking powder 1 tsp baking soda 1 and half cup frozen blueberries 4 scoops grass fed collagen (optional) Make oat flour by blending oats in food processor or blender until a flour forms. In large mixing bowl, mix oat flour, sourdough discard, yogurt,coconut oil, and sweetener. Allow to sit on counter covered for 4-8 hrs, or overnight. After oats have fermented, preheat oven to 375 F. add 5 eggs, baking powder, baking soda, and mix well. Add blueberries last and stir gently. Line muffins tins with paper liners and divide batter into muffin pan. Bake at 375 F for 18-24 mins. check after 18 mins. place toothpick in the center of muffin and when it comes out clean and muffins started to get nicely golden brown, they are ready. These muffins are VERY lightly sweetened so if you like things on the sweeter side, I would add a half cup or so more sweetener. Or throw a slab of butter on them and drizzle some honey over top when baked and ready to eat. :) This recipe makes about 30 muffins. You can cut in half and make 15 or freeze half after baked for future use! SOURDOUGH DISCARD GRANOLA: 6 cups organic oats (quick or rolled) 3 cups unsweetened shredded coconut flakes 1 cup sourdough discard 3 tsps vanilla extract 1 cup melted coconut oil 1 cup sweetener of choice (i did honey and sucanat) 1 tbsps ground cinnamon 1 tsp ground clove 2 and half tsps salt Mix all ingredients in large bowl and mix very well until all incorporated with hands. Spread evenly over 2 large lined cookie sheets and bake at 300 F for 20 mins, stir well, then bake an additional 15 to 20 mins or until it starts to crisp up and get golden brown. Allow to cool on cookie sheets and place in air tight container and store at room temperature. This recipe makes about 3 quarts of granola. SOURDOUGH DISCARD PANCAKES: 1 cup sourdough discard eight of a cup melted coconut oil 3 eggs three quarters tsp baking soda three quarters tsp ground cinnamon quarter tsp salt 1 tbsp honey 3 scoops grass fed collagen (optional) Place discard, eggs, and honey and mix well with whisk. Add soda, salt cinnamon, and collagen powder and mix well. Heat a frying pan to medium and melt butter or coconut oil so as to not allow pancaked to stick. Pan fry on both sides until completely cooked in center and nicely golden brown on sides. Serve with butter and maple syrup, eggs and bacon for a delicious breakfast. ;) https://www.perfectsupplements.com/Pe... https://www.amazon.com/gp/product/B00... #sourdough #sourdoughdiscard #simpleliving #faith #homemaker #recipes #granola #fromscratch #minimalist #homemade #fromscratchcooking #eczema #healing #slowliving