Using sourdough discard in this homemade cereal recipe is a fantastic way to reduce waste and add a subtle tangy flavor to your cereal. Sourdough discard is packed with natural fermentation benefits, making it easier to digest and potentially more nutritious than traditional flour. By incorporating it into your cereal, you're not only making use of the (endless) supply of discard you will have once you make sourdough your thing, but also creating a unique and delicious breakfast option.
THEN, there is the benefits associated with using coconut oil in this recipe. Coconut oil contains healthy fats that help slow down the digestion of carbohydrates, providing a more sustained release of energy. This can help prevent spikes in blood sugar and keep you feeling fuller for longer, making it a great addition to a carb-based breakfast like this sourdough discard cereal. You can read more about this HERE.
If you haven't joined my Lazy Sourdough Bakery Course yet, then let this be the reason why you do so! Self managed, at your own pace, my sourdough course is full of amazing, yes, bread recipes but so much more. Think ways to use your discard, such as this, but also Lemon Sourdough Cake, Sourdough All in One Steak Sanga, Sourdough Cinnamon Babka, Sourdough Loaded Focaccia, Sourdough Berliners plus loads more. Join me HERE and never have a disappointing loaf of expensive but ordinary sourdough again. No fuss, just lazy the whole way!
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Need
-
The Cinnamon Toast
- 2 cinnamon stick(s)
- 200 Grams bakers or strong flour
- 2 Pinches pink salt flakes BUY
- 1 Teaspoon bicarb soda
- 200 Grams Sourdough Starter Recipe
- 75 Grams coconut oil BUY
- 60 Grams coconut sugar
- 20 Grams honey
- 2 Teaspoons vanilla bean paste BUY
-
The Topping
- 50 Grams coconut oil BUY
- 50 Grams raw sugar
- 2 Teaspoons ground cinnamon
Do
- 1
You will need a strong active (preferably rye) sourdough starter that requires discarding for this recipe.
- 2
Preheat oven to 180°C.
- 3
Place cinnamon sticks and bakers flour into the Thermomix bowl and mill 10 sec/speed 10.
- 4
Add remaining cereal ingredients and blend 6 sec/speed 6.
- 5
Knead 1 min/dough setting/Interval.
- 6
Lay a piece of baking paper on the bench with another piece of the same size to go on top.
- 7
Scrape the dough out of the Thermomix bowl onto a floured surface and divide into 4 equal pieces. Work with one piece at a time. Roll each piece as thinly as possible.
- 8
Score into squares using a pizza cutter and prick each square with a fork a few times. Keeping the dough on the baking paper, transfer to a baking tray.
- 9
Melt the topping coconut oil in a small heat proof bowl, (I used the preheating oven for this.)
- 10
Combine sugar and cinnamon in a small bowl.
- 11
Brush the cereal with the melted oil and sprinkle liberally with the sugar and cinnamon mixture.
- 12
Bake 10-15 minutes until crisp and fragrant. Allow to cool completely.
- 13
Repeat with remaining mixture.
- 14
Store in an airtight jar until use. Serve with cold milk of choice.
Served with
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