These golden flatbreads were made from leftover sourdough discard and cooked right on the stovetop — no oven needed! They're soft, chewy, and full of tangy sourdough flavor. Perfect for wraps, dipping, or snacking warm with olive oil and herbs. I had a jar of sourdough discard in the fridge and didn’t feel like baking — so I whipped up these easy flatbreads on the stovetop! Just a few pantry ingredients, a hot skillet, and a little olive oil is all it takes to turn your pour-

These lemon poppy seed sourdough scones are light, fluffy, and just the right amount of sweet with a hint of citrus. Whether you make them with coconut oil or vegan butter, they’re a delicious way to use up sourdough discard and treat yourself to something special. Ingredients 2 cups All-Purpose Flour 1/3 cup Organic Cane Sugar 1 Tablespoon Baking Powder 1/2 tsp Baking Soda 1/2 teaspoon Sea Salt 1 Tablespoon Poppy Seeds 1 Tablespoon Fresh Lemon Zest 1/4 cup Solid Coconut Oil

This tall vegan banana walnut bread is soft, moist, and bursting with banana flavor in every bite. Topped with crunchy walnuts and baked...

A vibrant pasta salad bursting with sweet mango, creamy coconut curry dressing, and crunchy veggies — the ultimate tropical twist on a...

Tangy, creamy, and delightfully crunchy — this dill pickle pasta salad is the cool, refreshing lunch you didn’t know you needed....

Juicy grilled peaches, fresh basil pesto, and tender pasta come together in this sweet and smoky summer salad masterpiece. Ingredients 8...