Whip up this Sourdough Seed Crackers recipe for the perfect crunchy, savoury, and flavoursome snack for any time of the day.
Made with sourdough discard, mixed seeds, and a sprinkle of nutritional yeast, these crackers will fill your savoury snack craving.
Ingredients
- 100g sourdough discard (100% hydration, active)
- 50g whole wheat, buckwheat, or spelt flour
- 1 cup mixed seeds
- ⅓ cup nutritional yeast flakes
- ¼ tsp kosher salt (plus extra for sprinkling)
- 1 tbsp olive oil (for brushing before baking)
- Grated cheese (for extra flavour)
- 1 tbsp chives
- 1 tbsp herbes de Provence
- 1 tsp garlic powder
- 1 tsp chilli flakes
Mixed seeds offer a versatile blend of flax (linseed), sesame, sunflower, and pumpkin seeds. Packed with protein and fibre, this mix is a wholesome addition to your meals. Seeds bring a nutritional boost to a wide variety of dishes. Elevate your daily meals with this nutritious seed mix!
Method
- In a medium bowl, combine the flour, salt, and sourdough discard. Add 1 cup of mixed seeds, nutritional yeast, and any additional spices or herbs of your choice. Gradually add water to form a smooth dough.
- Roll or spread the dough onto a parchment paper-lined baking sheet to your desired thickness.
- Brush the dough lightly with olive oil, then sprinkle with extra salt and more seeds if desired. Use a pizza cutter or sharp knife to cut the dough into 3×3 cm squares.
- Use a fork to prick several holes in each cracker. This helps them bake evenly and crisply.
- Place the baking sheet in a preheated oven at 180°C (350°F) and bake for 22-25 minutes, or until the edges of the crackers are golden brown. Halfway through, break the crackers into individual pieces to ensure they all get evenly baked and golden.
- Once baked, let the crackers cool completely on a wire rack. Store in an airtight container for up to 2-3 weeks.
Author: Pedro van Gaalen
When he’s not writing about sport or health and fitness, Pedro is probably out training for his next marathon or ultra-marathon. He’s worked as a fitness professional and as a marketing and comms expert. He now combines his passions in his role as managing editor at Fitness magazine.
