1/2 cup of sourdough

Day 19 out of 40

For me, daily baking and cooking starts with building a bond with my thoughts and intentions.

Sometimes a new recipe floats from list to list for months or even years before it makes to our table because it takes time for me to process how the dish will be part of my life. Some dishes never make. 

As I picture preparation steps, my brain is making a map and deciding if I am surrendering and embracing the plot or letting it go. I want to feel close to the final dish even before I start cooking. That’s the story of many of the foods I haved committed to making at home. Granola is one of them. All parts of the process have been squeezed into my brain and life. The ingredients are in the shopping list that I don’t need to write down anymore. I make a batch of granola every month.

This is my granola recipe I mixed with one cup of sourdough starter to the oats and let it ferment for the day. Then I added the rest of the ingredients and baked. I have made this recipe on a pan on the stovetop as well.
4 cups of oats
1/2 tsp of salt
1 tsp cinnamon
1/2 cup of shredded coconut
1/2 cup of nuts and or seeds of your choice.
Add
1/4 cup of oil, coconut or olive oil 
1/4 cup of maple syrup
1 tsp of vanilla if you would like.
Mix well until oats are well coated
Bake 35-45 minutes in a 300F oven, stirring every 15-20 minutes
Take it out when starts to get golden. It will finish up as the pan still hot. 
When it cools, stir in dried fruits and store at room temperature. I store in a glass jar.

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