Bowyn Baird RD, LD, CYT-200

sourdough discard

“Cheesy” Sourdough Discard Crackers

These “cheesy” sourdough discard crackers are not made with cheese. But wait, don’t leave. I love cheese and I buy it in 10lb quantities. There is nothing against cheese here. When I make “cheesy” sourdough crackers I use nutritional yeast because it is an excellent pantry staple, affordable, and it adds great flavor!

“Cheesy” Sourdough Discard Crackers

These "Cheesy" Sourdough Discard Crackers are made with nutritional yeast and so easy to make!
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Ingredients
  

  • 1 cup sourdough discard
  • 1 cup all purpose einkorn flour
  • 1/2 cup nutritional yeast
  • 1/2 tsp salt
  • 4 tbs room temperature, soft butter

Instructions
 

  • First mix all the ingredients thoroughly together. I use my stand mixer to make it easy!
  • Place dough in the fridge for about 30-60 minutes. Just enough time to make it a little firmer and less sticky. If you leave it in too long it will become hard and very difficult to handle.
  • Pre heat oven to 350 degrees.
  • Roll the dough out as thin as you would like.
  • Cut the dough into small squares using a pizza cutter or use a small round cutter to make round shapes
  • Bake for 10 minutes and then check. Time can vary slightly depending on how the crackers have been cut. I look for slight browning on the edges and bottoms before I pull them out.

Pumpkin Sourdough Discard Muffins

In this post I will show you how to make pumpkin sourdough discard muffins. I love this recipe because it utilizes a whole can of pumpkin! No leftover pumpkin to get forgotten in the fridge. It makes about 24 muffins and you can freeze the leftovers.

Sourdough discard muffins have a thick, chewy texture with a pleasantly sour taste to them. We love these so much! They have been a welcome addition to our fall food rotation. I utilize my homemade organic vanilla extract in this recipe to add good flavor.

Muffins are a great quick breakfast or healthy lunch box addition. Pairing muffins with a good protein source like eggs or sausage will round out the breakfast and make if fulfilling.

Pumpkin Sourdough Discard Muffins

Pumpkin sourdough discard muffin recipe utilizing einkorn flour and an entire can of pumpkin!
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Prep Time 20 minutes
Cook Time 30 minutes
Course Breakfast

Ingredients
  

Dry Ingredients

  • 3 cups all purpose einkorn flour
  • 1 cup coconut sugar
  • 1 tsp pumpkin spice blend
  • 1 tsp ceylon cinnamon
  • 2 tsp sea salt
  • 2 tsp baking soda

Wet Ingredients

  • 3/4 cup melted coconut oil
  • 4 eggs
  • 1 can pumpking puree
  • 2 tsp vanilla extract

Sourdough discard

  • 1 cup sourdough discard

Instructions
 

  • In a large bowl, mix all dry ingredients together (listed in groups above).
  • In a small bowl, mix all wet ingredients together (listed in groups above).
  • Fold the sourdough discard in and mix well until combined. (This can be tricky depending on the hydration of the discard. Mix it in as best you can. A stand mixer can help.)
Keyword fall food, pumpkin, sourdough