Add 3/4 cup oats, 1/2 cup nuts, 1/3 cup peanut butter, 2 tablespoons honey (or maple syrup), and 1 1/2 cup dates into a food processor and blitz until a ball begins to form.

Pour the mixture into a baking pan.

Sprinkle the 1 tablespoon of bee bread on top and use your hands to mix the bee bread into the mixture.

Press the mixture flat in the pan with your fingers.

Use a knife to cut out the bars - this recipe should yield 8 bars.

Pop the tray into the freezer for about an hour to firm up the mixture.

Remove from the freezer and break the bars apart.

These bars will last about 2 weeks in the fridge or 3 months in the freezer. They can be left at room temperature but will become soft and more difficult to eat.

Preheat the oven to 350 degrees Fahrenheit or 180 degrees Celsius.

Add 6 cups oats, 1 cup maple syrup or honey, and 1 cup coconut oil to a large stockpot.

Heat on low until the oats are completely covered in melted coconut oil and maple syrup or honey, and turn off the heat.

To the stock pot, pour in 1/2 cup sourdough discard or mature starter, 1 cup nuts and seeds of your choice. Use a spoon to stir everything together.

Line a baking tray with parchment paper and pour a thin layer of granola onto one or many large baking tray(s). Use multiple baking trays to avoid overcrowding.

Put the baking tray(s) into the oven for 35-40 minutes. I like to stir the granola every 20 minutes or so, to ensure it’s baked evenly on all sides.

Once it’s golden brown, remove the granola and allow it to cool completely.

Use a spoon to break it apart. Sprinkle 1/2 cup bee bread over top of the baked granola.

Store in a glass container.

Add 1/2 cup medjool dates to your food processor and blitz until they come together.

Add 1/2 cup nuts and 1/3 cup peanut butter into the food processor with the dates and blitz until the mixture holds together.

Sprinkle in 1 tablespoon of bee bread and use a wooden spoon to mix them in.

Using your hands or a spoon, roll the balls together.

Put the balls onto a plate and into the fridge for an hour or so to firm up. Enjoy!