I’m running short on ideas and had 2 cups of discard to use today. So, this is what came out of that! It’s a dense bread, more like banana bread than a savory bread.
Ingredients 2 cups sourdough starter (or discard) 2 cups all-purpose flour 4 teaspoons baking powder 1/2 cup sugar 1 teaspoon salt 2/3 cups non-dairy milk 1 cup peanut butter 1 ½ cups chocolate chips Brown or natural sugar for sprinkling on top (optional)
Process Mix and spoon into 2 loaf pans. This isn’t a very sweet bread, so if you like more sweet, you can add additional sugar or sprinkle some on top. Bake at 325* for 1 hour (start testing at about 50 minutes).
Yes, I know, I really need to post something besides cookie recipes. But, until I do that, here is another one. They have some decently healthy ingredients, even.
Ingredients 2/3 cup natural peanut butter
1 1/2 cup raw sugar
1/3 cup soymilk
2 tsp. vanilla extract
1 cup unsweetened applesauce
1/2 cup vegan protein powder
2 cups whole wheat pastry flour
1 tsp. baking soda
2 cups quick oats
1 cup vegan chocolate chips
1 cup chopped pecans
1 cup dried cranberries
1 cup coconut shreds
Mix wet ingredients and sugar – 1-5. Mix dry ingredients – 6-9. Combine and fold in extras – 10-13.
Bake at 350* for 15 minutes. Check. When tops begin to crack and edges of bottom are slightly brown, remove from open and allow to cool on cookie sheet.