Lemon Rhubarb Sourdough Discard Cake • Heartbeet Kitchen
This delicious sourdough discard cake is filled with rhubarb and lemon zest, and has an incredibly moist and airy crumb. Easy to make!| Heartbeet Kitchen
This delicious sourdough discard cake is filled with rhubarb and lemon zest, and has an incredibly moist and airy crumb. Easy to make!| Heartbeet Kitchen
These tall and moist banana chocolate chip muffins are made with leftover sourdough starter! Beginner recipe, uses pantry ingredients.| Heartbeet Kitchen
This delicious sourdough pumpkin bread is so easy to make & extra moist! Uses sourdough discard, plus cinnamon & ginger for lovely flavor.| Heartbeet Kitchen
Soft and moist gluten-free pumpkin muffins with a crisp cinnamon sugar top! Easy to make, no mixer needed. Tender crumb with a lofty rise.| Heartbeet Kitchen
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Amanda Paa is a food writer, recipe developer and photographer. She writes the gluten free food blog Heartbeet Kitchen.| Heartbeet Kitchen
The best sourdough discard chocolate chip cookies, with chewy middles, puddles of chocolate, and brown butter. Easy to make, no stand mixer!| Heartbeet Kitchen
These are the most perfect, moist blueberry muffins, packed with juicy berries and lemon. Almond flour keeps the crumb tender and light.| The Vanilla Bean Blog
