Gluten Free Maple Cinnamon Discard Granola
Step up your breakfast game with these cozy flavors of fall.
I go to great pains to find the best yogurt and granola.
-Ezra Koenig
Granola is a pantry item that I always want to make, but it sometimes falls to the bottom of my cooking priorities. Once I get into the habit of not making it, then it seems tedious to pick the habit back up. Truth be told. . .it is so incredibly easy! You can double or triple a batch and have granola made in 40-45 minutes for the next couple of weeks, or longer, depending on how much you go through in your household.
The other truth about granola is that most have sub-par, not so clean ingredients. There are a lot of different granolas labeled gluten free, but this doesn’t mean the rest of the ingredients add up to a healthy diet. I have yet to find a brand in the stores that doesn’t include seed oils, usually canola. They are higher in sugar, not organic ingredients and expensive.
The addition of gluten free sourdough discard adds a delightful depth of flavor to this granola. Maple syrup and cinnamon bring forth the flavors of autumn and a warming sweetness. The nuts, seeds and coconut contribute to a great crunch, as well as different textures and flavors. Whether you eat your granola with yogurt, added to fruit crisp topping or just by the handful, this recipe is a worthy addition to your collection!
RECIPE
INGREDIENTS:
50 grams gluten free discard/or active starter
60 grams maple syrup
35 grams melted coconut oil, ghee or butter
125 grams rolled oats (I love to use sprouted oats)
50 grams chopped nuts of choice (I used walnuts)
40 grams seeds of choice (I used pumpkin seeds)
1 teas cinnamon
1/4 teas salt
Method:
Preheat your oven to 320 degrees.
In a small bowl, mix together discard, maple syrup and melted fat of choice (coconut oil, ghee or butter). Mix until thoroughly combined.
In a medium sized bowl, mix together the rest of your ingredients.
Pour your discard mixture over your oat mixture and combine until all oats look wet and evenly coated.
Spread evenly on a baking sheet and place in the preheated oven.
Let bake for 15 minutes. Stir your granola and let bake another 10 minutes, until golden in color and fragrant.
Remove from oven, place on a cooling rack and let mixture completely cool.
Store in an air tight container. I like to store mine in a mason jar.
As we get further into the autumn season, I will be releasing more and more bread and baked goods recipes. From bagels to pizza to cornbread to cinnamon rolls to pie crust. Stay tuned, there are some not to be missed recipes coming your way!
With gratitude,
Idris Craft
