Sourdough Dessert Recipes

When I first heard using sourdough starter for other recipes aside from sourdough bread I was abit confused worried things would just taste like sourdough? To my surprise not the case at all, so here are a few dessert recipes to start out with from our friends at http://www.culturesforhealth.com:

https://www.culturesforhealth.com/learn/recipe/sourdough-recipes/sourdough-brownies/

Ingredients:

  • 4 ounces baking chocolate
  • 1/2 cup hot water
  • 1 tsp. baking soda
  • 1 cup butter or coconut oil
  • 2 cups sugar
  • 2 eggs
  • 2 tsp. vanilla extract
  • 1 cup walnuts or pecans, chopped
  • 1 1/2 cups flour, sifted
  • 1/2 tsp. salt
  • 1 1/2 cups fresh sourdough starter

Directions:

  1. Melt chocolate in a double boiler over medium heat. Pour in hot water and combine thoroughly.
  2. Stir in baking soda until the mixture is foamy. Set aside and cool until lukewarm. (It is important the mixture not be too hot.)
  3. Cream together the butter and sugar until fluffy.
  4. Add eggs and mix well; add vanilla, chocolate mixture, and nuts.
  5. Gently add flour and salt.
  6. Add the sourdough starter. Mix to just combine; do not over-mix.
  7. Pour into a greased 9×13-inch pan. Let rise in a warm spot (70°-85°F) for approximately 30 minutes.
  8. Preheat oven to 350°F. Bake brownies 35-40 minutes. Cool and serve.

Ingredients:

  • 3 cups cdiced apples (preferably a firm variety such as granny smith)
  • 1 cup sourdough starter
  • ¼ tsp. sea salt
  • ½ tsp. cinnamon
  • ¼ tsp. baking soda
  • 1-2 cups coconut oil, sunflower oil, for frying

Directions:

  1. Place diced apples in a large bowl. Pour in sourdough starter slowly, mixing it into the diced apples as you go. The starter should envelop the apples but still remain thick. If this hasn’t yet been achieved, add a bit more sourdough starter.
  2. Sprinkle in salt, cinnamon, and baking soda, and mix to combine. Allow mixture to rise a bit while heating the fat in a 10-inch skillet over medium-high heat.
  3. Gently drop large tablespoons of batter into fat. Fry for approximately 3 minutes per side until golden. Flip and fry another 3 minutes or until golden.
  4. Remove to a platter and sprinkle with powdered sugar or drizzle with honey or maple syrup.

Ingredients:

  • 1/2 cup fresh sourdough starter
  • 1/2 cup apple butter recipe below
  • 1/2 cup fresh, whole milk or non-dairy alternative
  • 1/4 cup honey or maple syrup
  • 1 egg or flaxseed
  • 1/4 cup butter or coconut oil, melted
  • 1-1/2 cups sifted whole wheat flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground allspice
  • 1/2 cup chopped walnuts or pecans

Directions:

  1. Line 12 to 14 muffin cups with paper liners. Preheat oven to 375°F.
  2. Mix sourdough starter, apple butter, and milk in a large bowl. Stir in honey, egg, and melted butter.
  3. In a separate bowl stir together flour, baking powder, salt, cinnamon and allspice. Pour over sourdough mixture and stir just until blended. Fold in chopped nuts. Do not over-mix.
  4. Fill prepared muffin cups 2/3 full. Bake 20-25 minutes, until tops are firm and golden brown. Remove from pan and cool on a wire rack.
  5. Serve warm with butter and additional apple butter for spreading. These are best served the same day they are made, but they freeze well for longer storage.

LACTO-FERMENTED DRIED-APPLE BUTTER

Ingredients:

  • 4 cups dried apples
  • 1 tsp. sea salt
  • 1/4 cup whey or water kefir
  • 1/2 cup raw honey

Directions:

  1. In a medium-sized pan over medium-high heat, cook apples in enough water to cover until they are soft. When they have cooked sufficiently, drain and cool.
  2. Process cooled apples in a food processor, along with the remaining ingredients, until smooth.
  3. Pour apple butter into glass jars, leaving 1 inch headspace.
  4. Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
  5. Culture at room temperature (60-70°F is preferred) until desired flavor is achieved, about 1-2 days.
  6. If using a tight lid, burp daily to release excess pressure.
  7. Once the apple butter is finished, put a tight lid on the jar and move to cold storage.

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