In the last post, I shared a sourdough cracker recipe, so I thought, why not try a Sourdough Cereal Snack this time! This sweet version includes cinnamon and coconut sugar, and I sprinkled extra maple sugar before baking. If you prefer your cereal or cookies sweeter, go ahead and add a little more. Enjoy this treat!
This cereal snack is an example of another great way to add some of your gluten-free sourdough starter to a recipe! Here are a few more recipes that include wild yeast sourdough starter!
How-To YouTube Video
Gluten-Free Sourdough Starter
How should the starter be for this recipe? I know this will be the top question. Should I use the discard of a brand new starter? A well-established starter that’s been fed and is active and bubbly? Or can I use my refrigerated gluten-free sourdough starter that is a little flat? Great questions!
To begin, let me tell you why I don’t use the discarded starter one might get when initially creating a new gluten-free sourdough starter. The first few days, you typically don’t have have to discard. Once you do around day 3 or 4, the mixture can be very strong in flavour. The starter is converting into wild yeast so it doesn’t always have the sweet and yeasty aroma yet. And, if you think it smells strong, you might not necessarily want to add it to a recipe. Trust your nose, as my dad always says!
Towards the end of making a new starter, I would feel better using discard in recipes, as the starter is often lighter in texture and smells much better. At this point, it will hopefully taste better even though it might not be ready to use in a bread recipe yet.
Once you get baking regularly, like me, you might have your jar of wild yeast on your counter. Having it at room temperature most likely means that you are using some daily and feeding it fresh flour and water to replenish it. And, if that is the case, it’s easy to add some to a recipe when you are baking something. This option is perfect!
When we can’t bake as often as we want, most of us will keep our gluten-free sourdough starter in the fridge. If yours was recently transferred to the cold and it still has a little life to it, you can use it as is in recipes like these Easy Sourdough Crackers, the Cereal Snack or the Discard Crackers/Chips. If it’s been a little neglected and hasn’t been fed in over two weeks, I would suggest refreshing first then using some.
Gluten-Free Flour Combo
In the video, I mention using a gluten-free flour combo. In this case, I mean make a homemade flour mix. You could probably use only one flour but I find that including at least 2 to 3 of the following creates the best cereal snack!
I often use light buckwheat, sorghum, oat and brown rice. I haven’t tried this recipe with a store-bought mix, but for one cup, I’m sure most brands could work.
- Brown rice
- White rice
- Light buckwheat
- Seed flour (you can mill seeds into a finer flour)
- Almond meal/flour (not allergy-free)
- Tiger nut flour (not an actual nut)
And remember that if you try this recipe with only one flour for example white rice flour, your cereal snack might not turn out. But if you include some white rice flour with two other flours for the list above such as oat and sorghum, the texture will be much better. Some ingredients like oat flour contain more starch and will help to stick things together.
The recipe also includes golden flaxseed meal which will also help to bind the ingredients. For more information about GF and vegan baking ingredients have a look at this allergen-friendly FLOUR GUIDE!
To make this recipe, you will need a few handy tools! The top ones being the unbleached parchment paper and a rolling pin!
- Medium mixing bowl
- Liquid measuring cups
- Kitchen scale
- Dry ingredients measuring cups and spoons
- Mixing spoon/soft spatula
- Baking sheet(s)
- Unbleached parchment paper
- Rolling pin (very useful)
- Large chef knife, pizza cutter, round 2-in cookie cutter
How to Make Sourdough Cereal Snack/Cookies
This Sourdough Cereal Snack/Cookies recipe is simple to prepare! It’s as easy as mixing the few ingredients in a bowl. Spreading/rolling the dough mixture thinly in between two sheets of unbleached parchment paper. Sprinkling some extra cinnamon and sugar is optional but highly recommended. Then score your dough into your preferred cereal/cookie shape and bake!
Once ready, let them cool for a few minutes, break them apart and enjoy!
Previously on FiR
If you try this cereal snack recipe, don’t forget to also bake the Easy Sourdough Crackers! And if you love crackers you might also like the Discard Crackers that are more like chips and even simpler to make!
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A simple homemade recipe that creates a healthier alternative to store-bought cereal. It’s quick to make and easy to grab and eat, that you might end up eating it all as a snack! You can also bake the dough as larger rectangular or round cookies!
- 1/2 cup GF sourdough starter (125g)*
- 1 cup GF flour combo (approx. 125g)**
- 1/4 cup coconut palm sugar (40g)
- 2 tablespoons golden flaxseed meal
- 2 tablespoons coconut oil***
- 1 tablespoon GF baking powder
- 1/4 teaspoon fine sea salt
- 1 teaspoon cinnamon powder
- 1 teaspoon pure vanilla extract (or 1/4 teaspoon pure vanilla powder)
- 1/4 cup plant milk (soy, coconut, hemp, almond, rice)****
Before you begin, watch the How-To Video YouTube. It will help you make this Sourdough Cereal Snack!
Preheat your oven to 350° F and get some unbleached parchment paper (2 sheets approx. 18 x 13 inches), rolling pin, large knife, pizza cutter or cookie cutter ready.
In a medium bowl, combine and mix all the ingredients until the dough comes together without dry bits. TIP: Add the plant milk in increments until you get the right consistency. You want enough liquids to help you stick everything together without making everything mushy and wet.
Place the dough in between two sheets of parchment paper. With a rolling pin, press down and roll out the dough until very thin, 1/8-in is great! The thinner you roll the dough the crispier the cereal will be. TIP: You can divide the dough into two smaller portions if it makes it easier for you to roll out. Carefully peel off the top sheet.
With a large chef knife, pizza cutter or cookie cutter score your dough to your preferred cereal or crispy cookie shape. If making cereal just make sure that each piece is bite-size. See post pictures and or watch the video to help you with this step. Sprinkle your dough with more cinnamon, coconut palm sugar or maple sugar if you wish—it makes it extra yummy!
Transfer the cut dough (with bottom parchment paper) to your baking sheet. Bake in preheated oven on the middle rack for 30-35 minutes until the cereal (or cookies) is baked throughout and the edges are crisp. Keep on eye on the cereal. Because there’s sugar it could burn if over-baked. Cool on a wire rack, break pieces apart and enjoy!
Store the cereal in a sealed container or the freezer for maximum freshness!
*Any GF starter will work (buckwheat, sorghum, brown rice, oat). Try to use GF starter that has a little life to it. If it’s been fed and is active, that’s even better. Straight from the fridge is fine too. Read the recipe post for more details. SUB OPTION: To replace the 1/2 cup GF sourdough starter, try combining 6 tablespoons of GF flour, 1/4 cup water with 2 teaspoons (up to 1 tablespoon) fresh lemon juice. Please note that I haven’t tried it yet.
**Combine 3 of the following flours for a total of 1 cup (approx. 125g): light buckwheat, brown rice, millet, white rice, oat, sorghum, cassava, seed flour, almond meal/flour, tiger nut flour.
***Substitutions: vegan butter, coconut oil or avocado oil.
****Add plant milk in increments as you might not the whole amount.
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