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Granola - Soaked option Soaked oats and sourdough. Packed with flavor. ~Overnight soak:
4 oz starter 8 oz milk 4 oz whole wheat pastry flour Stir until smooth In separate bowl soak: 56 oz (16 c) rolled oats 40 oz milk Stir with soft silicone scraper to disperse milk throughout oats. ~After the long soak: In saucepan heat: 20 oz honey OR maple syrup 15 oz (2 c) coconut oil Bring to a barely simmer and whisk to fully combine. Add: 2 t salt Cool (to add to the sourdough) but keep it combined. In very large stainless steel bowl stir together gently until oats are coated well: soaked oats sourdough batter Gently stir in until coated again: coconut oil-sweetener mixture Generously coconut oil TWO large (2/3 size) baking sheets. Spread evenly and bake at convection bake 300* about 60 minutes until dried, and lightly browned. Switch racks half-way through. Disperse edges to middle to ensure an even browning. Cool undisturbed to allow large chunks to form. Store in airtight jars about a week or two.
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