This recipe is a great way to use up some of your discard! I found it online a while back on the Food52 website and have made my own adjustments!
Ingredients:
- 170g sourdough discard
- 2 eggs
- 160g sourdough discard
- 80g peanut butter
- 100g organic sprouted oats
- 200g organic wheat AP flour
- 2 tbsp grass fed butter
Directions:
- mix you wet ingredients together.
- mix in your oats and then mix in your flour.
- form into a smooth dough. add more flour if necessary. it should not be sticky.
- roll out into 1/4 in thickness and cut into desired shapes.
- add to cookie sheet, brush with melted butter and bake at 350 for 20 min or until golden brown.
(*if using an heirloom flour you may need more flour. I used about 20g more)
Store these in an airtight container. They are good on the counter about 2 or 3 days, in the fridge up to 2 weeks, or in the freezer for 6 to 12 months!
Find a video tutorial here