Vegan Sourdough Discard Pumpkin Seed and Quinoa Bars
Chewy, nutrient-dense bars made with sourdough discard, pumpkin seeds, and popped quinoa, sweetened with dates and bound together with coconut oil. These vegan bars are perfect for snacking and use up excess sourdough starter you'd otherwise discard. The tangy sourdough undertone balances the natural sweetness of dates, while the crispy quinoa adds texture.
Steps
Before you start
- Have your sourdough discard at room temperature and measure it accurately
- Preheat oven to 350°F (175°C) before mixing the bars
- Pit the dates if they aren't already pitted
- Line your 8×8-inch pan with parchment paper for easy removal
Toast the quinoa
- Heat a small dry skillet over medium heat.
- Add the uncooked quinoa and stir constantly for 3–4 minutes until it becomes fragrant and begins to pop slightly.
- Transfer to a plate and set aside.
- This toasting brings out a nutty flavor and helps the grains stay separate in the bars.
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Ready when: Quinoa is fragrant and a few grains pop
Tip: Don't skip the toasting—it deepens the flavor and prevents the bars from becoming mushy
Blend the date paste
- In a food processor, combine the pitted dates and coconut oil.
- Blend until you have a smooth, thick paste with just a few tiny date pieces visible, about 1–2 minutes.
- If it's too stiff, add water by the tablespoon.
- The paste should be spreadable but not runny.
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Ready when: Mixture is smooth and holds together when squeezed
Tip: Blend just enough to combine—small date pieces add pleasant texture
Combine wet ingredients
- Transfer the date paste to a medium bowl.
- Add the sourdough discard, vanilla extract, cinnamon, nutmeg, and sea salt.
- Stir together with a wooden spoon until fully combined and no streaks of sourdough remain.
- The mixture will be thick and slightly sticky.
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Ready when: No streaks or pockets of sourdough visible; color is even
Tip: Mix gently to avoid overworking the batter
Mix in dry ingredients
- Stir in the rolled oats and baking powder until just combined.
- Fold in the toasted quinoa and pumpkin seeds gently with a spatula until evenly distributed throughout the batter.
- Do not overmix.
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Ready when: Quinoa and seeds are evenly distributed with no dry pockets
Tip: Fold gently so the pumpkin seeds and quinoa stay distinct rather than being crushed into the crumb
Prepare and fill panOven 350°F / 175°C
- Preheat your oven to 350°F (175°C).
- Line an 8×8-inch (20×20 cm) baking pan with parchment paper, leaving a 1-inch overhang on two sides.
- Transfer the batter to the pan and press it evenly into the corners using a damp spatula or the back of a wet spoon.
- Smooth the top.
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Ready when: Batter is level and fills the pan evenly
Tip: Dampen your spatula with water to keep batter from sticking
Bake the barsOven 350°F / 175°C
- Place the pan in the preheated 350°F (175°C) oven and bake for 25–28 minutes.
- The bars are done when the top is lightly golden, the edges are pulling away slightly from the pan sides, and a toothpick inserted in the center comes out with just a few moist crumbs.
- The center should feel firm but still have a slight give.
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Ready when: Top is golden, edges pull away from pan, and toothpick comes out with just a few crumbs
Tip: Overbaking will make them dry; they continue to firm up as they cool
Cool and set
- Remove the pan from the oven and let the bars cool in the pan for 30 minutes at room temperature.
- This resting time allows them to firm up enough to cut cleanly.
- Do not cut until completely cooled.
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Ready when: Bars feel firm but not hard to the touch
Tip: Patience here prevents the bars from falling apart when you cut them
Cut and serve
- Using the parchment overhang, lift the cooled bar slab out of the pan onto a cutting board.
- Using a sharp serrated knife or bench scraper, cut into 12 even bars (3 rows by 4 columns).
- A light scoring before cutting may help guide clean lines.
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Ready when: 12 clean, uniform bars with no large cracks
Tip: Dip your knife in hot water and wipe between cuts for cleaner edges
Good to know
Tips
- Sourdough discard must be active and bubbly (fed within 4 hours of use) for the bars to rise properly and develop the characteristic tang.
- Toasting the quinoa is essential—it prevents the grains from turning mushy and adds a crucial nutty depth that complements the dates.
- Don't overmix once you add the dry ingredients; this keeps the pumpkin seeds and quinoa intact for nice texture contrast.
- If your bars seem dense, your sourdough may have been too cold or too old. Always use freshly fed discard for best results.
Make ahead
Prepare the bars up to 2 days ahead and store in an airtight container at room temperature. You can also freeze the unbaked batter (in the prepared pan) for up to 1 month; bake directly from frozen, adding 3–5 minutes to the bake time.
Storage & reheating
Room temperature: up to 4 days in an airtight container. Refrigerator: up to 1 week in an airtight container (the bars stay moist and soften slightly). Freezer: up to 2 months wrapped individually in plastic wrap and stored in a freezer bag. Thaw at room temperature for 1–2 hours before serving. No reheating needed, but you can warm chilled bars in a 300°F (150°C) oven for 5 minutes if desired.
Substitutions
- Medjool dates, pitted → Dried figs, packed, or unsweetened applesauce. Figs add a different flavor but similar sweetness; use the same weight. Applesauce works but results in a slightly softer, less chewy bar; reduce to ¾ cup and blend with the coconut oil.
- raw pumpkin seeds (pepitas) → Sunflower seeds or walnuts, chopped. Either will add texture and nutrition. Use the same quantity (by weight) for consistency.
- white or tri-color quinoa, uncooked → Millet, amaranth, or buckwheat groats. These small grains pop similarly when toasted and add a nutty flavor. Toast the same way.
- unrefined coconut oil → Vegan butter or neutral oil like sunflower or grapeseed. Vegan butter adds richness; use the same amount. Neutral oil works but may slightly reduce the binding; increase baking powder to ¾ teaspoon.
