Coronavirus has changed working patterns for many people, in particular, for people like myself who work in digital media. Most employers were hesitant and had only a restrictive working from home policy in place before coronavirus. However, now that they have been forced to allow …
Month: May 2020
At the end of May up until the end of June, you will have seen the elderflower trees flower here in the UK. It is a great opportunity to go foraging and collect some of the scented elderflower sprays. If you ever wondered what you …
One of my rituals every week is baking my own bread with sourdough starter. Now personally I follow the no discard rule as I hate wasting anything and the bread still turns out fine. I’m also a bit lazy and don’t want to feed my starter all the time. However, I know a lot of people produce discard so I want to share a few recipes that can use up the discard. Here is a favourite of mine: sourdough crackers for snacking!
If you want to ensure that your sourdough starter is always fresh and ready to bake you will feed it and produce discard. Personally, I only feed it before I bake so avoid the whole discard issue. If I want to bake something, like my English breakfast muffins, I just produce a bit more of my sourdough starter when I feed my sourdough starter before baking.
Sourdough Discard Recipes
There are quite a few great recipes you can follow if you need to use up discard. You can make English breakfast muffins, these sourdough crackers, normal muffins and so much more! I will share more recipes when I try them.
- 1 cup whole wheat flour
- 1/2 tsp salt
- 1 cup sourdough starter
- 1/4 cup olive oil
- Toppings: coarse salt and rosemary (optional)
- Combine starter and oil then add the dry ingredients.
- Knead the dough a few times to incorporate the flour.
- Cover and let rest for 6 hours.
- Preheat oven to 175°C.
- Flour surface and roll out half the dough on parchment paper. The dough should be about 2mm. Then cut with a knife or I often use a pizza cutter into bite-sized pieces.
- Brush with olive oil and sprinkle with salt and rosemary.
- Bake for 6-8 minutes, turn crackers and bake for 6-8 more minutes
- Transfer to a cooling rack. Store in a glass. They also freeze well.
Amount Per Serving: Calories: 132Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 176mgCarbohydrates: 18gFiber: 2gSugar: 0gProtein: 3g
Have you tried this vegan sourdough crackers recipe? Share it in the comments!
Disclaimer: This post contains affilitate links – I will earn a commission if you buy any item. I love making empanadas and have started recently to make them vegan. My partner is vegan and I just wanted to come up with a few new vegan …
Whenever I tried vegan cheese so far I was not sold. It is expensive and the consistency and taste never seemed quite right. I decided to make my own soft vegan cheese spread to use with my sourdough bread and as an empanadas filling. This …
This vegan sundried tomato spread is full of flavour and so quick to make. It will take you less than 10 minutes in total. The ingredients are easy to find and a food processor is all you need. This simple vegan spread recipe will convince you to make more vegan spreads. It really is that easy!
If you want to swap the cashew nuts of other types of nuts go for it! The beauty of this recipe is how versatile it is if you want to include new flavours or ingredients.
The spread was a great hit it our household. Try it with freshly baked sourdough bread or as a dip!
I have a normal food processor and it was powerful enough to make a wonderful smooth spread in a few minutes. In total it was about 5 minutes. Twice I scraped the sides of the food processor and I added a little bit more olive oil.
It would also go well as a filler with vegan cheese in these delicious empanadas. Get creative and share your ideas how to use this simple vegan spread in the comments.
Vegan Spread Recipe
- 100 g sundried tomatoes
- 70 g cashew nuts
- 1 clove garlic
- 1 tbsp oregano
- 1 tsp salt
- 100 ml olive oil
- Place all ingredients in your food processor and blend until smooth. This will take a few minutes. If needed add some more olive oil.
- Place spread in a jar and keep refrigerated.
Amount Per Serving: Calories: 62Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 120mgCarbohydrates: 3gFiber: 1gSugar: 2gProtein: 1g
Nutrition information isn’t always accurate.
This is what the mixture looked like after about 30 seconds of processing. In all it took about 2 minutes to get to a wonderful creamy consistancy.
Have you tried this simple vegan spread recipe? How did you like it? Leave a comment below.
Disclaimer: This post contains affilitate links – I will earn a commission if you buy any item. For this blog, I wanted to give you a list of books that either focuses on sustainability or had a clever way of incorporating it. Here is my …
For my birthday, I really wanted to make something with chocolate so I tried this vegan chocolate brownies recipe. It has taken me some time to explore baked treats on my journey to eat more vegan foods. I used to bake all the time and there would always be either cookies or a cake waiting at home but recently not so much. I guess I was a bit intimidated by vegan baking. But there is absolutely no need to. It’s fun trying new recipes or find alternatives for milk and butter in recipes.
It came out so fluffy and slightly crumbly which surprised me. It is not too overpowering as it is not as moist as butter-laden brownie recipes. That was a plus for me personally. I also always keep the sugar low so if you have a sweeter tooth than me you could add more sugar. However, I did add some butterfly sugar drops for decoration as I made it for my birthday.
This vegan chocolate brownies recipe won’t take long to prepare. You might take less than ten minutes mixing the ingredients together. It just needs about 20 minutes in the oven and you have your special treat ready. As it was my birthday I added the little colourful butterflies on top.
Leftover Oat Pulp
I make my oat milk at home every week and always look for new recipes where I can add the oat pulp. My go-to recipe is these oat bars as they make an excellent breakfast alternative straight from the freezer. But if I fancy something special these chocolate brownies with walnuts for a bit of a crunch are just perfect. Sweet but not too sweet and prepared so quickly I can have oat milk and the brownies ready in under an hour.
Storing your Vegan Chocolate Brownies
If they survive the day in our house I usually freeze treats like this. I like knowing I have some treats in the freezer (along with my sourdough bread) so if I really don’t feel like cooking or preparing something I have an alternative in the freezer. The brownies defrost pretty quickly as well so just take them out if you happen to have some friends dropping by.
Vegan Chocolate Brownies Recipe
- 170 g flour
- 2 tsp baking powder
- 1 tsp baking soda
- 3 heaped tsp cocoa powder
- 90 g light brown sugar
- 1 tsp vanilla extract
- 50 ml olive oil
- 50 ml oat milk
- oat milk pulp (optional)
- 50 g walnuts (optional)
- Preheat the oven to 180°C/350°F/gas 4.
- Line your baking dish (about 20 cm) with greaseproof paper or grease it.
- Add all dry ingredients in your bowl and mix, then add wet ingredients and walnuts and mix until combined.
- Pour the mixture into your prepared baking dish and spread it out evenly.
- Bake for about 20 minutes.
- Leave to cool for about 5 minutes on a cooling rack.
Have you tried this recipe? How did you like it? Leave a comment and maybe even a picture in the comments.
The travelling industry and associated transportation of travellers produces a large part of the greenhouse gas emissions. You may already be doing quite well and live more sustainably by being more conscious about your life at home. But then you decide to go on holiday …