Description
Customize your homemade sourdough crackers with ingredients you have at home and that your family loves! These easy to make no-junk crackers are great for picnic season! Enjoy this perfect little snack!
This recipe along with the sourdough cereal snack and the discard crackers are featured in this video!
Tools needed:
- Medium mixing bowl
- Liquid measuring cups
- Kitchen scale
- Dry ingredients measuring cups and spoons
- Mixing spoon/soft spatula
- Baking sheet(s)
- Unbleached parchment paper
- Rolling pin (very useful)
- Large chef knife, pizza cutter, round 2-in cookie cutter
Ingredients
- 1/2 cup GF sourdough starter (125g)*
- 1 cup GF flour combo (approx. 125g)**
- 3 tablespoons olive oil***
- 2 tablespoons golden flaxseed meal
- 2 tablespoons seeds (sesame, hemp, sunflower, pumpkin, poppy seeds, etc.)
- 1 tablespoon nutritional yeast (optional)****
- 1 tablespoon GF baking powder
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon fresh thyme (stems removed)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika (or just a dash)
- 1/8 teaspoon cayenne pepper (or just a dash)
- 1/8 teaspoon red pepper flakes (or just a dash)
- 4–6 tablespoons plant milk (soy, coconut, hemp, almond, rice)*****
Plus more sea salt, seeds and herbs for decorating and extra flavour.
Instructions
Before you begin, watch the How-To Video YouTube. It will help you make these Easy Sourdough Crackers!
Step 1
Preheat your oven to 350° F and get some unbleached parchment paper (2 sheets approx. 18 x 13 inches), rolling pin, large knife or pizza cutter ready.
Step 2
In a medium bowl, combine and mix all the ingredients until the dough comes together without dry bits. TIP: Add the plant milk in increments until you get the right consistency. You want enough liquids to help you stick everything together without making everything mushy and wet.
Step 3
Place the dough in between two sheets of parchment paper. With a rolling pin, press down and roll out the dough until very thin, 1/8-in is excellent! The thinner you roll the dough, the crispier the crackers will be. TIP: You can divide the dough into two smaller portions if it makes it easier for you to roll out. Carefully peel off the top sheet and sprinkle extra seeds, sea salt, and fresh or dry herbs. Place the second sheet back overtop the rolled out dough to help you press in the toppings. Again, carefully peel off the top sheet but keep the bottom one for baking.
Step 4
With a large chef knife, pizza, or cookie-cutter score, your dough to your preferred cracker shape. Scoring/slicing your crackers into squares or rectangles is easy to maximize every inch of the dough.
Step 5
Transfer the cut dough (with bottom parchment paper) to your baking sheet. Bake in preheated oven on the middle rack for 30-35 minutes until the crackers baked throughout and the edges are crisp. Cool on a wire rack, break them apart and enjoy!
Notes
Store the crackers in a sealed container or the freezer for maximum freshness!
*Any GF starter will work (buckwheat, sorghum, brown rice, oat). Try to use GF starter that has a little life to it. If it’s been fed and is active, that’s even better. Straight from the fridge is fine too. Read the recipe post for more details. SUB OPTION: To replace the 1/2 cup GF sourdough starter, try combining 6 tablespoons of GF flour, 1/4 cup water with 2 teaspoons (up to 1 tablespoon) fresh lemon juice. Please note that I haven’t tried it yet.
**Combine 3 of the following flours for a total of 1 cup (approx. 125g): light buckwheat, brown rice, millet, white rice, oat, sorghum, cassava, seed flour, almond meal/flour, tiger nut flour.
***Substitutions: vegan butter, coconut oil or avocado oil.
****Adds cheesy flavour.
*****Add plant milk in increments as you might not need all 6 tablespoons.
