Ingredients:

  • 1 cup (240g) sourdough discard
  • 1/2 cup (170g) raw honey
  • 1/4 cup (55g) melted unsalted butter
  • 1 large egg
  • 1 tsp (5ml) vanilla extract
  • 1 1/2 cups (190g) whole wheat pastry flour
  • 1 tsp (3g) baking soda
  • 2 tsp (5g) Ceylon cinnamon
  • 1/4 tsp (1.5g) fine sea salt
  • 2 tbsp (28g) melted butter
  • 1 tbsp (20g) raw honey
  • 1/2 tsp (2g) Ceylon cinnamon

Instructions:

  1. Preheat the oven to 350°F (180°C).
  2. Whisk together 1 cup (240g) sourdough discard and 1/2 cup (170g) raw honey in a large bowl until the mixture is completely smooth and slightly frothy.
  3. Stream in 1/4 cup (55g) melted unsalted butter, 1 large egg, and 1 tsp (5ml) vanilla extract, whisking vigorously to ensure the fats are fully emulsified.
  4. Sift 1 1/2 cups (190g) whole wheat pastry flour, 1 tsp (3g) baking soda, 2 tsp (5g) Ceylon cinnamon, and 1/4 tsp (1.5g) fine sea salt directly over the wet base.
  5. Using a silicone spatula, gently fold the ingredients together until no streaks of flour remain, taking care not to overmix.
  6. Pour the batter into an 8x8 inch (20x20cm) baking pan lined with parchment paper.
  7. Bake at 350°F (180°C) for 30-35 minutes, or until the top is mahogany-colored and a toothpick inserted into the center comes out clean.
  8. While the bake is still hot from the oven, whisk together 2 tbsp (28g) melted butter, 1 tbsp (20g) raw honey, and 1/2 tsp (2g) Ceylon cinnamon.
  9. Brush the glaze evenly across the surface of the hot bake.
  10. Allow the treat to cool for 10 minutes before slicing into 12 squares.