This is one of the most creative, inventive, and delicious ways to use sourdough starter. Catherine loves it, and you can personalize your own with your favorite herbs, seeds, syrups, and nuts. You can make it sweeter or savory, spicy or tangy. My version is the base on which you can create your very own signature granola. I was shy on the sugar because I like to snack on it throughout the day, and I don't want to give Catherine too much sugar, but you can absolutely double up the sugar amount.
| Servings | Prep Time |
| 2 cups | 10 minutes |
| Cook Time | Passive Time |
| 35-40 minutes | 10 minutes |
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This is one of the most creative, inventive, and delicious ways to use sourdough starter. Catherine loves it, and you can personalize your own with your favorite herbs, seeds, syrups, and nuts. You can make it sweeter or savory, spicy or tangy. My version is the base on which you can create your very own signature granola. I was shy on the sugar because I like to snack on it throughout the day, and I don't want to give Catherine too much sugar, but you can absolutely double up the sugar amount.
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Ingredients
- 100 gr ripe sourdough starter
- 130-140 gr Swiss muesli or rolled oats I had Muesli to use up
- 30 ml maple sirup or more if you want it sweeter
- 1 tsp Honey
- 1 tsp sesame seeds or your favorite seeds
- 1 tsp chia seeds
- 35-40 ml hazelnut oil that's what I had, but you can also use almond oil, or walnut oil, pumpkin seed oil
- 1/4 tsp Vanilla extract
- 1 pinch Salt
- 1 pinch herbs de Provence I love these because they have lavender and rosemary
- 2 tbsp candied ginger you can add more or less, of course. I love to find the ginger.
- 1/2 tsp lemon zest optional
Servings: cups
Units:
Instructions
- Pre-heat oven to 300F, possibly with convection on.
- Chop the ginger and the nuts (if adding nuts)
- In a mixing bowl, mix all the ingredients.
- Spread the thick mix onto a baking sheet lined with silicon parchment paper.
- Bake for 35-50 minutes until nicely golden and hard. Check on it after 30 minutes, I cooked mine for close to 40 because I wanted it a little darker, but it's really up to your taste (and you oven).
- Allow to cool down, then break into clusters.
- Dust with powdered sugar, if you want, or add salt flakes, or eat it the way it is. I love to snack on it, but you can add this to your yogurt, milk, soup (if savory), etc...
- Buon appetito.
Recipe Notes
You can add more sugar, change the seeds, add chopped dry cranberries or raisins (I used muesli, so there were raisins and nuts already), but you can chop a handful of almonds or walnuts, pecans or hazelnuts, dried apricots, chocolate chips...you name it. You can also make a sweet/spicy/savory version and add smoked paprika and chili flakes...
I really love the addition of the rosemary and lavender!
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