With Miss Grace on a remineralizing, pretty much gluten-free diet, we've had to start our own Sourdough starter (well actually King Arthur started it, back in the 1800s. but they sell starters off of it! How cool, right?), and every week, we have to pull a cup off of it, and feed it with more flour. All well and good, but what if you don't want to make a loaf of bread at that moment?
Hmmmm
Well we tried pancakes- Miss Grace wasn't too enthusiastic. She's not into waffles (I know, weird child), so I kept hunting for ideas, and came across this recipe from GNOWFGLINS, that was posted on Common Sense Homesteading and said "AHA". Then I got to work adapting it some and this was the final result- the perfect solution for what to do with that extra Sourdough starter!
Sourdough Brownies
Ingredients:
4 eggs
1/2 cup sourdough starter (we keep ours in the fridge, so I let mine sit for about an hour on the counter before using)
1/4 cup cocoa + 2 1/2 tablespoons coconut oil +1/4 cup pure cane sugar or honey
1/2 to 1 cup of honey or pure cane sugar
1/4 cup unsalted butter or coconut oil (if use coconut oil above, then use the butter for this)
1/2 teaspoon Madagscar Bourbon vanilla
Two pinches of Himalyan Pink sea salt
1/2 teaspoon baking soda
2 tablespoons PB2 Dried roasted peanut butter, or a handful of nuts (optional- in my pix, I did both)
Directions:
1. Preheat oven to 350 degrees and grease a 9x9 baking dish (I use olive oil)
2. Whisk together (by hand or mixer) all ingredients, except nuts/PB2.
3. Pour batter into your prepared pan, try NOT to lick the entire bowl clean with your tongue/finger.
4. Sprinkle top with nuts, or PB2. You can mix into batter, or leave on top.
5. Bake for 25-30 minutes. The edges should be set, but the center should still look a little soft/feel a little spongy still. Don’t over bake or the brownie will get tough and dry- you want this one still moist!.
6. Let set for 10 minutes and be ready for the oohs and aahs, especially from the adults. Keeps for a week in fridge.
These brownies are VERY reminiscent of a cake made with Guinness beer. Which makes since as the sourdough starter emits off alcohol as it sets. Shhh, we'll keep your secret that you didn't technically add alcohol to these brownies!
Best part?
They FREEZE super well! After 2 days, I cut up the leftovers and put in snack size bags, for when I need a chocolate break!
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