Megan Van Pay, the owner of Grateful Plates, shares easy recipes for back-to-school, September 1, 2023 (WLUK/Emily Deem) GREEN BAY (WLUK) — The new school year mean a new routine for many families. Megan Van Pay, the owner of Grateful Plates , joined FOX 11’s Emily Deem on Good […]
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GREEN BAY (WLUK) -- The new school year mean a new routine for many families.
Megan Van Pay, the owner of Grateful Plates, joined FOX 11's Emily Deem on Good Day Wisconsin to share some easy recipes for the new school year.
Sourdough Granola Bars
1 1/2 cups of rolled oats (quick or regular)
1/2 cup sourdough starter (see notes for alternatives)
2 eggs (see notes for vegan flax eggs option)
1/4 cup sweetener (optional, see notes)
2 Tbsp. coconut oil, melted
1 tsp vanilla
1/2 tsp salt
1 cup mixed nuts, seeds, and dried fruit
Instructions
1. Mix rolled oats and the sourdough starter in a glass bowl. It will be quite dry. If you
want to soak and ferment the oats, cover with a tea towel and leave it on the
kitchen counter for up to 12 hours.
2. When you’re ready to bake, preheat the oven to 300 F.
3. Beat in the eggs, sweetener, oil, vanilla, and salt into the oats and sourdough. If
you fermented the oats, then it will be very tough, so just keep mixing until
everything is evenly distributed. However, it’s fine to make this recipe without
fermenting the oats.
4. Stir in 1 cup total of nuts, seeds, dried fruit, or chocolate chips. Feel free to use
your favorite combination.
5. Grease an 8 inch square baking pan. Spread the granola bar mixture in the pan,
and press so that it is firmly packed into the bottom of the pan.
6. Bake for 50-60 min, until firm and browning around the edges.
7. Remove from the oven and slice right away. Then allow the granola bars to cool
before removing them from the pan.
Notes:
The eggs in this recipe are used as a binder. However, flax is a really great binder
as well. To replace the eggs with flax, use 2 Tbsp. of ground flax mixed in a 1/4 cup
of water. Leave it to sit and gel for 5 minutes, then stir into the granola bars.
This recipe can be made without any sweetener, however, a bit of sweetness is
nice. Feel free to use coconut sugar, honey, or maple syrup. Using a liquid
sweetener will result in longer baking times.
This recipe was made using active sourdough starter but it’s also perfect for using
up sourdough discard. Just make sure the discard isn’t more than a few weeks old.
Otherwise, the granola bars won’t taste very good.
This recipe was tested with a brown rice gluten free starter, but if you maintain
regular flour starter, those work great too!
If you don’t maintain a sourdough starter, mix 1/2 cup of flour with 1/2 cup of a
fermented beverage like kombucha or milk kefir. I’ve tested it, and it works just as
well as sourdough starter.
Red Pepper Basil Egg Cups
10 large eggs
1/2 tsp sea salt
1/4 tsp garlic powder
1/4 tsp pepper
2 roasted red peppers, from a jar (about 3/4 cup), thinly sliced
1 heaping Tbsp. fresh basil, finely chopped
Instructions
1. Line or grease a muffin pan if necessary, and heat oven to 350 F
2. In a large bowl, whisk the eggs, sea salt, garlic powder, and pepper together.
3. Portion egg mixture into prepared muffin pan until each cup is about half-full,
then distribute the roasted red peppers & basil into each cup.
4. Transfer to oven and bake, about 20 minutes, or until the top looks just set (it
may still have a tiny bit of liquid on top.)
5. Cool, remove egg cups from muffins pan, and store in the refrigerator, 3-4 days.
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