This sweet crunchy granola is delicious layered with Greek Yogurt and fruit. There is an added ingredient, sourdough starter, in this granola that helps to bind it together without a large amount of oils.
This recipe can use either fed or unfed sourdough starter. With using sourdough starter you can reduce the amount of oils and honey which is the glue that binds granola together. This recipe used Lankto Monk Fruit Syrup instead of honey or maple syrup. There is 5 grams of fat per serving of granola.
If you do not have a sourdough starter you can either purchase one or make a sourdough starter following these directions. Making a starter.
You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. If you are interested in sourdough baking, the hard cover, spiral bound It’s all About Sourdough has all the instructions you need to have a successful baking day. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now.
Mixing the ingredients:
In a large bowl combine old fashioned rolled oats, puffed brown rice or brown rice crisps, unsweetened coconut, walnut pieces, and pumpkin seeds. Set aside.
In a small bowl mix sourdough starter, Maple flavored Monkfuit Syrup, THM Gentle Sweet, vanilla extract, cinnamon, and salt until well combined. Pour the liquid over the dry ingredients and mix well.
Spread the granola over a parchment covered baking sheet. Spray lightly with Coconut oil Pam Spray.
Bake at 300 degrees for 45 minutes to 1 hour. Remove from the oven and cool on the baking sheet.
This granola is delicious layered with Greek Yogurt and fruit. I prefer the rice crisps for extra crunch in the granola.
Sourdough Granola, THM E, GF, Sf
- 4 cups old fashioned rolled oats
- 2 cups puffed brown rice or brown rice crisps
- 1 cup unsweetened coconut
- 1/4 cup walnut pieces
- 3 tablespoons pumpkin seeds
- 2/3 cup sourdough starter, fed or unfed
- 1/2 cup Maple flavored Monkfuit Syrup
- 1/4 cup THM Gentle Sweet or Brown Sugar Sweetener Substitute
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- Mixing the ingredients: In a large bowl combine old fashioned rolled oats, puffed brown rice or brown rice crisps, unsweetened coconut, walnut pieces, and pumpkin seeds. Set aside. In a small bowl mix sourdough starter, Maple flavored Monkfuit Syrup, THM Gentle Sweet, vanilla extract, cinnamon, and salt until well combined. Pour the liquid over the dry ingredients and mix well.
- Baking: Spread the granola over a parchment covered baking sheet. Spray lightly with Coconut oil Pam Spray. Bake at 300 degrees for 45 minutes to 1 hour. Remove from the oven and cool on the baking sheet. 12 2/3 -cup servings
- Note: If you don’t mind sugar you can replace the Monk Fruit Syrup with pure maple syrup.
You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. If you are interested in sourdough baking, the hard cover, spiral bound It’s all About Sourdough has all the instructions you need to have a successful baking day. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now.
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Sourdough Granola, THM E, SF, GF
Ingredients
- 4 cups old fashioned rolled oats
- 2 cups puffed brown rice or brown rice crisps
- 1 cup unsweetened coconut
- 1/4 cup walnut pieces
- 3 tablespoons pumpkin seeds
- 2/3 cup sourdough starter
- 1/2 cup Maple flavored Monkfuit Syrup
- 1/4 cup THM Gentle Sweet or Brown Sugar Sweetener Substitute
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
Instructions
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Mixing the ingredients: In a large bowl combine old fashioned rolled oats, puffed brown rice or brown rice crisps, unsweetened coconut, walnut pieces, and pumpkin seeds. Set aside. In a small bowl mix sourdough starter, Maple flavored Monkfuit Syrup, THM Gentle Sweet, vanilla extract, cinnamon, and salt until well combined. Pour the liquid over the dry ingredients and mix well.
-
Baking: Spread the granola over a parchment covered baking sheet. Spray lightly with Coconut oil Pam Spray. Bake at 300 degrees for 45 minutes to 1 hour. Remove from the oven and cool on the baking sheet. 12 2/3 -cup servings
I’m confused. If using regular sourdough starter, how is the granola GF (gluten free)?