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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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Cherry-Apple Pecan Crisp (Vegan, Uber-rich)




Extremely yummy Cherry-Apple Pecan Crisp

This particular recipe is a little too rich with nuts and oil to be considered a "classic" Adventist dessert recipe-- but you could cut the oil and leave out the pecans and have a fairly yummy dessert, but...

Let's just consider this something to set aside to be eaten in small portions at a celebratory meal instead of cake.  I left the skins on the apples, so there is probably more fibre in this delicious pudding than there is in, say, chocolate cake.

But enough of the rationalizing of tastiness...

INGREDIENTS:

2 C.    Dark Sweet Cherries, frozen, from Costco
3         Large Tart Organic Apples, cored, chopped into small pieces
1/3 C. Maple Syrup
2 T.     Tapioca Starch (or 3 T. Corn or other Starch)
Juice of 1/2 organic Lemon
1 tsp.   Pumpkin Pie Spice or just 1/2 tsp. Cinnamon

Topping:

1 C.     G/F Rolled Oats (or regular Rolled Oats if Gluten is not an issue)
1/2 C.   Almond Flour or Meal, firmly-packed (I spun mine up in the Vitamix)
1/2 C.   Pecans, chopped (you could leave these out I guess, but...)
1/2 C.   Coconut Sugar (lower on the Glycemic Index than Brown or regular white sugar)
1/4 tsp. Celtic Sea Salt
3 T.      Coconut Oil, melted in a bowl over hot water

INSTRUCTIONS:

  1. Preheat the oven to 350F/180C
  2. Cover the bottom of a 9x9" pan with parchment paper
  3. Mix the fruit and other ingredients together in a bowl and then pour into the pan
  4. Mix the topping ingredients together and gently cover the fruit mixture (don't have to smooth down, etc.)
  5. Bake for about 50 minutes (depending on how hot your oven is) or just check to see if fruit is cooked and topping is golden-brown
  6. Let sit for about 10+ minutes and then eat with ice cream (if you're not vegan) or cashew cream topping (1 C. cashews blended in 1/2-3/4 C. water or non-dairy milk.  1 tsp. Vanilla or Almond extract, and sweeten as desired.  Spin up in blender until smooth as regular cream)

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