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 moist, tender sourdough blueberry muffins use lemon zest and juice for bright flavor! Easy to make and uses leftover sourdough starter.| Heartbeet Kitchen
Use sourdough starter discard to make yummy granola that breaks into giant clusters with nuts and seeds! Naturally sweetened with maple syrup.| Heartbeet Kitchen
These tall and moist banana chocolate chip muffins are made with leftover sourdough starter! Beginner recipe, uses pantry ingredients.| Heartbeet Kitchen
These sourdough discard pumpkin muffins are extra moist, with softest crumb and buttery, nutty streusel top. They have the best warm flavor!| Heartbeet Kitchen
Moist, flavorful sourdough apple cake that tastes like an apple donut! Has a crisp, crackly, cinnamon sugar topping. Uses sourdough discard.| Heartbeet Kitchen
These super moist sourdough discard rhubarb muffins are complimented by orange zest and smooth cream cheese filling! So tender & flavorful.| Heartbeet Kitchen
How to make chewy gluten-free pumpkin cookies, not cakey! Recipe uses an egg yolk and real pumpkin for the perfect soft & chewy texture.| 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
