[RECIPE] Sourdough Seed Crackers | Fitness Magazine

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

1. 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.
2. Roll or spread the dough onto a parchment paper-lined baking sheet to your desired thickness.
3. 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.
4. Use a fork to prick several holes in each cracker. This helps them bake evenly and crisply.
5. 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.
6. Once baked, let the crackers cool completely on a wire rack. Store in an airtight container for up to 2-3 weeks.