Little Sourdough Breads

Little Sourdough Breads

Ready in 1 hour + fermentation time


  • 42g Miso Crystals (~ 1.5 oz)
  • ½ cup coconut sugar
  • ⅔ cups cashews + ⅓ cup water
  • 1 cup sunflower butter
  • 1 cup flour blend of choice
  • 1 cup yogurt


  1. In a blender, make cashew nut pulp with cashews and water. 
  2. In a large bowl, mix together the flour, sugar, cashew pulp, sunflower butter and yogurt. Let ferment for a full 24-hour day or more.
  3. Stir in Miso Crystals. 
  4. Scoop into mini muffin pans and bake for 45 min at 320 degrees F. 


As an alternative to small breads, you can add kefir or water to the batter and make pancakes!

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