As I have started making Einkorn sourdough bread finding delicious ways to use the daily extra (Known as the discard.) has been one of my favorite parts of the journey. This granola could easily be made without the sourdough but why? Sourdough does so many incredible things inside the body including balancing blood sugar and fortifying the gut health. I would say that the fortification of the world population’s gut is the most important issue regarding the over use of glyphosate , processed food additives and environmental pollutants all which creates a literal crap storm for nutrient absorption and utilization in the human body. This sets up massive inflammation and malabsorption issues with ensuing health degradation.
Our current level of worldwide health is obviously misguided with tragic consequences as we have witnessed over the past few years. In my opinion the most important act to create potential longevity is radical shifts in personal responsibility in health attainment. Creating real food from home is your primary doorway to this ultimate health utopia.
Therefore we make real food with great ingredients. We meet our farmers and grow gardens. We share abundance in yields and create healthy communities. with this communion we bolster our deepest nourishment body, soul and spirit.
Maple Vanilla Sourdough Granola
- 2 c organic oats
- 1 1/2 c shredded coconut
- 1 c sourdough discard
- 1 1/2 c maple/ honey or a mix
- 1 c chopped macadamia nuts
- 1 c chopped pecans
- 1 c raisins (add all dried fruits after roasting)
- 1/2 c pumpkin seeds
- 1/2 c chia seeds
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1 tsp vanilla
- 10 drops cinnamon bark vitality (here is a great kitchen bundle)
(Any nuts, dried fruits or grains can be added or removed as you wish. Just be sure to add dried fruits after roasting.)
Combine all dry ingredients in a bowl and mix well. Combine sourdough, maple, honey, cinnamon, vanilla, salt, essential oil mix well. Mix wet with dry and spread on parchment paper lined sheet pan. Roast at 400° for about 21- 28 minutes. I tossed mine every 7 minutes but depending on humidity and elevation your times may differ. While you are toasting the granola make the Maple Walnuts
- 1 1/2 c walnuts
- 1/4 c maple syrup
- 1/4 tsp salt
- 2 drops cinnamon bark vitality
Toss ingredients in a bowl and roast on parchment lined sheet pan. Toss every 3-4 minutes. Walnuts burn easily do be watchful. Remove just before all moisture is gone. It will harden as they cool. Add walnuts to the granola. Store in air proof container.
This recipe is delicious with yogurt and berries, with raw milk or even just straight from the jar poured in your hand as a quick snack.
Love & Light, C
Find me at the office on Tuesdays and Fridays 757-422-2260 and playing in nature as hard as I can the rest of the time.
And @barefootchiro on Instagram