Description
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
- 200 grams (2 cups) rolled oats
- 170 grams (1 cup) buckwheat groats (or more oats)
- 114 grams (1 cup) coarsely chopped raw pecans, walnuts, almonds, cashews, or a mix
- 105 grams (¾ cup) raw sunflower seeds or pepitas, or a mix
- 30 grams (¼ cup) shredded or flaked unsweetened coconut (or more oats)
- 27 grams (3 tablespoons) hemp seeds or sesame seeds, or a mix
- 17 grams (2 tablespoons) whole or ground flaxseed, or chia seeds, or a mix
- 3 grams (1 teaspoon Diamond Crystal or ½ teaspoon Morton) kosher salt
- 2 grams (1 teaspoon) ground cardamom or cinnamon
- 2 grams (1 teaspoon) ground ginger or turmeric (optional)
- 156 grams (½ cup) maple syrup
- 110 grams (½ cup) sourdough starter discard (100% hydration)
- 50 grams (¼ cup) olive oil, melted coconut oil, or neutral oil
- 75 grams (½ cup) raisins, dried cranberries, dried cherries, or a mix (optional)
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.
- Divide the granola between the prepared sheet pans in a single layer.
- Bake the granola for 50 to 65 minutes, until it smells nutty, is fairly dry to the touch, and has darkened a bit in color. Sprinkle over the dried fruit if using, then let cool completely on the sheet pan.
- Gently break the granola into large clumps, then store in airtight containers at room temperature for up to 1 month (mine rarely lasts more than 2 weeks).
