Name: Sourdough Granola with Candied Ginger and Herbs de Provence
Prep time: 10 min
Cook time: PT35-40M
Yield: 2 cups
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)

Sourdough Granola with Candied Ginger and Herbs de Provence

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.

Course

Appetizers, Dessert, Snacks

Servings	Prep Time
2cups	10minutes

Cook Time	Passive Time
35-40minutes	10minutes

Servings	Prep Time
2cups	10minutes

Cook Time	Passive Time
35-40minutes	10minutes

Ingredients

100gr ripe sourdough starter
130-140gr Swiss muesli or rolled oatsI had Muesli to use up
30ml maple sirupor more if you want it sweeter
1tsp Honey
1tsp sesame seedsor your favorite seeds
1tsp chia seeds
35-40ml hazelnut oilthat's what I had, but you can also use almond oil, or walnut oil, pumpkin seed oil
1/4tsp Vanilla extract
1pinch Salt
1pinch herbs de ProvenceI love these because they have lavender and rosemary
2tbsp candied gingeryou can add more or less, of course. I love to find the ginger.
1/2 tsp lemon zestoptional

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!