These granola bars are uber versatile, super healthy, and another great way of using up your discard sourdough starter. Win.Win.Win.

 

247g sourdough starter (preferably discard)
149g honey
2t vanilla extract
124g barley flakes (or large flake oats, or any other grain flakes for that matter!)
152g spelt flour
142g sunflower seeds
73g pumpkin seeds
144g dried cranberries
90g pitted dates
14g flax seeds
19g hemp seeds
28g quinoa, raw
75g chocolate chips, dark
2g ground cinnamon
3g sea salt
1 banana

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Preheat oven to 325F. Line a baking sheet with parchment.

Combine sunflower seeds, pumpkin seeds, flax, hemp, and quinoa. Pour out in an even layer on your prepared baking sheet and pop into the preheated oven. Bake for 10-15 minutes, until there is a warm, toasty aroma coming from the oven. Remove to a cooling rack to cool slightly.

Meanwhile, in a bowl, combine the sourdough starter, honey, vanilla and banana. Mash together to form a smooth paste. 
Roughly chop the dates and cranberries. Add to the banana mixture, along with all the other ingredients, including the toasted seeds.

 

Using a spatula, mix everything together. Pour out onto a 9x12" baking tray lined with parchment and smooth out as even as possible. You may need to wet your hands a bit to squish it down without sticking all over you! Bake at 325F for 25-30 minutes, or until it starts to get golden around the edges. 

Cool on a cooling rack, then cut into bars of desired size.  
These granola bars will keep on the counter for 3 days -- otherwise, they freeze well for up to 3 weeks in an airtight container.