Sourdough Breakfast Treats (Printable Version)
Tasty breakfast cookies combining oats, seeds, spelt flour, and sourdough discard. Simple enough for busy mornings or prepping ahead.
# Ingredients:
01 -
100g starter made from sourdough
02 -
200g quick oats, rolled
03 -
½ tablespoon of baking powder
04 -
80g freshly ground spelt flour (whole grain)
05 -
40g natural honey
06 -
100g butter (or a plant-based alternative)
07 -
100g soft, brown sugar
08 -
1 tsp ground cinnamon
09 -
25g ground flaxseed
10 -
25g toasted sesame seeds
11 -
25g sunflower seeds
12 -
chocolate chips, use if wanted
# Steps:
01 -
Set your oven temperature to 350°F (or 180°C) and wait for it to heat up.
02 -
In a big bowl, combine oats, flour, sugar, cinnamon, baking powder, and seeds.
03 -
Cube the butter, then stir it and the sourdough starter into the dry mix. Blend everything until smooth.
04 -
Roll the dough into about 22 small balls. Put them on a baking sheet, leaving space in between. Press each ball down gently with your hand.
05 -
If you're using chocolate chips, sprinkle some on top now.
06 -
Let them bake for 12 minutes or so, until the edges turn lightly golden. Once the cookies look crispy, they're done!
# Notes:
01 -
Dough spreading? Chill it in the fridge for half an hour before shaping.
02 -
Great for using up refrigerated sourdough scraps.
03 -
Regular butter can be swapped with vegan butter.
04 -
They'll stay fresh for about 5 days if you keep them in a sealed container.