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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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Peanut Butter-Carob Energy Balls

 

I think you will really enjoy these peanut butter-carob energy balls-- they are really easy to make, and they taste divine! 

The recipe came about when a friend suggested that they would be a nice recipe addition after she read about the carob-banana cake. These energy balls are treats at our local health store... this is my take-off on that deliciousness.

(Scroll to bottom of this recipe for other carob recipe links)

INGREDIENTS:

1/2 cup carob powder/flour

1 1/2 cups millet* flour (I ground mine up in the Vitamix)

1/2 teaspoon cinnamon

Pinch of salt (optional)

3/4 cups peanut butter

1/2 cup maple syrup

For Icing: A cup of carob chips for icing, along with a teaspoon of coconut oil, and/or 1/2 cup coconut shreds or crushed toasted pecans

METHOD:

Step 1:

Stir together the carob powder, millet flour, pinch of salt (optional) and cinnamon in a medium bowl.  (You could also use oat flour. We like millet because it takes on the flavor of the other ingredients and not the other way around.)

Step 2:

Add the peanut butter and maple syrup to the bowl and stir well to combine. Check the bottom to make sure it has been stirred in. It should be quite thick. If it is runny, add a little more millet flour and carob, in equal proportion. 

Step 3:

Form into golf-size balls in a cake pan. Place in your fridge for several minutes, or until you are planning to glaze them. Makes 10-12 balls.

Step 4:

The easiest glaze/icing is just melting some carob chips and mixing in a bit of coconut oil and dip them into that, or you could roll them in coconut or crushed nuts. You only need to ice the tops of them for them to be a tasty treat. In fact, they are pretty tasty without a glaze or icing.



Other tasty carob treats to try:


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