Easy Homemade Sourdough Discard Cinnamon Cereal

over head shot of broken apart sourdough cereal

3 from 4 votes

Easy Homemade Sourdough Discard Cinnamon Cereal

Lightly sweet and crisp, this easy sourdough discard cinnamon cereal will quickly become a family favorite! Perfect for cereal or as a topping for yogurt!

Course Breakfast

Cuisine American

Keyword Cereal, Easy Sourdough Recipe, Homemade Cereal, Sourdough Cereal, Sourdough Discard, Sourdough Recipe, Sourdough Starter

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 157kcal

Author Mary Rose

Equipment

Baking Sheet
Food Processor optional

Ingredients

1 1/2 cups Flour I use fresh milled flour *see water note below*
3 tsp Ground cinnamon
1/2 tsp Salt
1/3 cup Olive oil or melted Coconut oil
1/3 cup Sourdough Discard
Raw Cane Sugar For sprinkling on top for sweetness
2-3 tbsp water if the dough isn't coming together **May need more if using all purpose flour**

Instructions

Preheat the oven to 350 degrees F.
Add flour, salt, and cinnamon to the bowl of a food processor.
Pulse until just combined.
Drizzle in the olive oil and pulse until coarse crumbs form. This dough will be very similar to pie dough.
Add the sourdough starter and pulse until a rough dough forms. If the dough is too dry and not coming together at all, add 2-3 tablespoons of water.
***NOTE: If using all purpose flour, you may need more water to bring the dough together. Use up to 6 tablespoons if needed***
Place a piece of parchment paper on your work station.
Turn the dough onto the parchment paper.
Knead briefly to bring the dough together into a smooth ball.
Place another piece of parchment paper over the dough.
Roll it out into a large rectangle with a rolling pin.
You want to roll it out as thinly as possible.
Take the top piece of paper off.
Using a pizza cutter, score the dough into tiny squares.
Spritz with olive oil or brush with melted butter and generously sprinkle with the sugar. Use as much or as little as you wish.
Bake for 18-20 minutes until lightly golden brown.
Allow cereal to cool for 15-20 minutes before breaking apart and storing to allow it to crisp up.

Notes

Store in an airtight container at room temperature for up to a week.

Nutrition