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3 Recipes for Gluten-Free Sourdough Discard

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3 yummy recipes made from gluten-free sourdough discard and 2 other gluten-free flours. Sourdough bread has a number of healthy attributes, as we likely all know from our experimentation during the Pandemic Pause.  This time around we are working with a gluten-free starter (1/4 cup of brown rice and 2 tablespoons of filtered water--tap water has chemicals that can slow down the starter).  I take out 1/2 of the starter each morning, and then feed it again. I also feed it in the evening before going to bed. The portion of starter I remove-- the "discard"-- I either put into the fridge or I use it to make something.  GLUTEN FREE SOURDOUGH FOR EVERYONE Amazon Associate The following three recipes are a great way to use up the day's discard in a delicious, gluten-free, vegan way.  Gluten-free, vegan, Lemon-Ginger Pancakes (Firefly generated)   1. Lemon-Ginger Pancakes (4 servings) Ingredients: ½ cup gluten-free sourdough discard ½ cup oat flour* ¼ cup millet flour* ½...
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Pecan Fiber Fruit Cookies Recipe (Dairy-free, Egg-free)



These delicious Pccan Fiber-Fruit cookies are the best treat food that also works to keep you healthy. When you bake these beauties, you know exactly what you are getting.

Pecans are particularly tasty in cookies! And did you know that pecans are at the top of the health chart with walnuts in working to prevent some cancers? I was so thrilled to find this out, because pecans are my favourite nut-- well, next to my health nut husband. Watch this short video where Dr. Michael Greger of NutritionFacts.org explains what scientific studies show to be the health benefits of the pecan in staving off cancer! 

SOAK overnight:
1 C steel-cut Oats in 1/2 C. warm Water
(use gluten-free oats if you are sensitive to gluten)

BLEND together the following:
1 large Apple with peeled and quartered
1/4 C. Water
1/4 C. Lemon Juice
1/2 C.  Seed Oil

DRY INGREDIENTS:

MIX in large bowl:

1 C. ground Pecans 
2 T. Egg Replacer
1/2 C. Whole Wheat Flour
2-4 T. Brown Sugar or 1/4 cup Coconut Sugar
1 T. Cinnamon
Pinch Coriander, 
Pinch Nutmeg or Allspice

ADD:
2 C. assorted pre-soaked dry fruit pieces such as Dates, Raisins, Apricots, Prunes, Figs, chopped

ADD:
Pre-soaked Oats and Wet Mixture

MIX WELL and 

DROP by the teaspoonful onto well-greased cookie sheet

BAKE at 375F for 20 minutes on top rack in oven

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