Sourdough
Ballerina Farm Sourdough Skillet Granola
Ingredients
- 2 1/2 cups old-fashioned rolled oats
- 3/4 cup unsweetened coconut flakes
- 1 cup nuts of choice (I used hazelnuts & pistachios
- 1/2 cup raw pepitas
- 1/2 cup hemp seeds
- 1/2 cup golden flax seeds
- 2 cups sourdough discard
- 1 cup butter
- 1/2 cup maple syrup
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- Cacao nibs
Directions
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Add all dry ingredients (except cacao nibs) into a big bowl and mix well.
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Melt butter and add melted butter, maple syrup, and sourdough discard to a bowl and mix well.
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Slowly add wet ingredients to dry ingredients and mix well until all dry ingredients are well-coated. If the mixture feels dry, feel free to add more wet mixture as desired.
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Butter cast iron skillet or cookie sheet and pour mixture onto pan and flatten out. Keep the mixture touching but not more than one layer to allow even baking.
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Bake at 325 degrees for 30-40 minutes checking often to avoid burning.
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Once baked to your liking, let granola cool before breaking up to allow for a more chunky granola. Add cacao nibs and mix well and enjoy.
