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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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Carob-Sweet Potato Fudgesicles

 

Delicious frozen carob-sweet potato treat!

This yummy frozen treat is sweet, fudgey, and checks off all the boxes for satisfying those hot weather craves. Like the other carob desserts on Veggie School site, it really kicks chocolate to the curb-- no bitter taste or theobromides! Find the other carob recipes listed under this recipe.

INGREDIENTS:

*2 large sweet potatoes or 4 smaller ones (enough to make 2.5 cups of cooked sweet potato)
*2 cups unsweetened plant milk (I used soy milk)
*.5 cup carob powder (see Notes below)
*2 tablespoons maple syrup)
*1 teaspoon vanilla (optional)
*8 medjool dates, seed removed 

METHOD:
  1. Peel sweet potatoes and cook until soft
  2. Cool sweet potatoes completely
  3.  Blend all the above ingredients together until smooth and silky in a good food processer or a blender
  4. Spoon into popsicle or fudgesicle molds and put in the freezer for 4 hours (see Notes)
  5. Run warm water over the molds to remove the pops from the molds 

NOTES 

1. Feel free to use raw or roasted carob powder. Roasted carob gives a slightly richer flavor. You can roast your own on low heat in a dry fry pan for a few minutes, then cool, or just buy roasted. Missy Js is a super delicious brand of carob powder but costs a lot to ship to Canada-- Americans get it shipping free with conditions of purchase. MissyJs is organically farmed in Australia. You can see how it is farmed HERE (under Meet our Farmers). .I found it in a local (Canadian) health store, so you might do so as well. If ordering online you qualify for a 10% discount. You can use any other brand of carob powder. It all works!  

2. Spoon the pudding into the popsicle molds-- make sure to tamp it down lightly so as not to have empty zones. I read that metal molds are best to use but I used cheap plastic ones and they worked fine. I took about a minute to run warm water over the one or two that we wanted, and the sicle popped out with no trouble or mess. I personally skipped the vanilla as well. 




                

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