If you have a cup of sourdough discard to use, try it in a basic dough that you can turn into two different treats--each very different from the other. The first is a German-style onion pie or bread, which is filled with a savory custard that includes cottage cheese and bacon as well as onions. A sourdough crust--similar to a pizza crust--forms the shell for the pie. I think the pie is actually easier to assemble than a "regular" pie, as the sourdough crust is quite forgiving as well as tasty. The remainder of the basic dough goes to make easy pumpkin date buns. The buns are soft, filled with a mixture of pumpkin, date puree, and sweet spices, and just a bit sweet. If you're on a diabetic diet the onion pie bread and date buns are acceptable (as always, in moderation), thanks to their combination of whole-grains, protein, and fiber and their low sugar content. The onion bread is great with pork and other meats, and we like the pumpkin buns for a breakfast treat that's reasonably nutritious. Enjoy!
Use Your Sourdough Discard Two Ways: Onion Pie Bread and Pumpkin Date Buns (Diabetic Friendly)
Basic Dough
1 cup of sourdough starter/discard
1/4 cup of canola oil
1/2 cup of milk
1 large egg
1 cup of white whole-wheat flour
In a large bowl mix together well the starter/discard, oil, milk, and egg. Stir in the flour until completely combined. Loosely cover the mixture and let it sit for at least an hour. I usually mix everything up in the morning, let it sit until lunch time (3-4 hours), then proceed with the mixing/kneading/etc.. When you're ready, add:
1 cup of white whole-wheat flour
1 teaspoon of salt
Mix the flour and salt into the first mixture, then knead the mixture for 3-5 minutes, adding an additional 1/2-3/4 cup of white whole-wheat flour as you knead to prevent the dough from being too sticky. Divide the dough in half.
For the Onion Pie Bread
Line a 7- or 8-inch round spring form pan with baking parchment and spritz it with non-stick cooking spray. Roll out the dough (half from the basic dough recipe above) to about 1/3-1/2-inch thick. Cut a circle of dough to fit the bottom of the pan and put it in the pan. Cut long rectangles of dough to fit the inside sides of the pan and fit them into the pan, joining them to the bottom circle of dough. Set the dough-lined pan aside and make the filling.
To a large, microwave-safe bowl add:
1 large, chopped onion (about 1 1/2 cups)
1/2 teaspoon of dried thyme
1/2 teaspoon of dried parsley flakes
1 tablespoon of water
Microwave the onion mixture for 3-5 minutes or until the onions have softened. Let the mixture cool a bit and then add:
1/4 cup of cooked bacon crumbles
1/2 cup of plain Greek yogurt (non-fat is fine)
1 cup of low-fat cottage cheese
1/4 teaspoon of salt
1/4 teaspoon of pepper
2 large eggs
Mix everything well until completely combined and then pour the onion/cheese mixture into the dough shell. If you'd like you can sprinkle on top:
1/4-1/3 cup of shredded Swiss/Gruyere cheese.
Air Fryer: Air fry the pie at 320 degrees for 45 minutes, then turn down the temperature to 300 degrees and air fry it for another 15 minutes or until the filling is set and the top a deep, dark brown. Let the pie cool for at least 10 minutes before removing the collar of the spring form pan.
Oven: Preheat the oven to 350 degrees. Bake the pie for 60-75 minutes or until the filling is set and the top a deep, dark brown. Let the pie cool for at least 10 minutes before removing the collar of the spring form pan.
Serve the pie while it's still warm.
Pumpkin Date Buns -- Makes 6-7
Spritz an 8-inch square pan with non-stick cooking spray. Roll out the dough (half from the basic dough recipe above) to a rectangle about 1/3-1/2-inch thick. In a medium bowl/measure mix together well:
1/2 cup of pumpkin puree (canned is fine)
1/4 cup of date puree (cover 1/4 cup of pitted dates with hot water, let them cool, then
mash the dates/water together for a puree)
1/2 teaspoon of pumpkin pie spice
1/2 teaspoon of cinnamon
1/2 teaspoon of vanilla
Spread the mixture evenly on top of the rolled out dough, leaving an edge on each side of about 1/2-inch with no topping. If you'd like sprinkle on top of the topping:
1/4-1/3 cup of chopped pecans or walnuts
2 tablespoons of raisins
Starting at one end of the rectangle, roll up the dough, jelly-roll style. Cut the dough cylinder/log into 6-7 pieces and place the pieces in the prepared pan, touching a bit. Let the buns rise until they have increased in volume by about 1/3. This usually takes about an hour or two in my kitchen.
Air fryer: Air fry the buns at 320 degrees for 15-18 minutes or until golden brown and mostly firm to the touch.
Oven: Preheat the oven to 350 degrees and bake the buns for about 20 minutes or until golden brown and mostly firm to the touch.
Let the buns cool a bit before serving them while still warm.
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