Snacks 🤖 AI Generated

Sourdough Discard Crackers – Crispy & Seeded

Transform your sourdough starter into addictively crunchy, herb-flecked crackers that rival bakery versions. Our Fat Switch cuts 35% of calories by replacing butter with aquafaba and using whole grains, so you can enjoy guilt-free handfuls without the oil slick.

20m

Prep Time

30m

Cook Time

Servings

338

Calories

16g

Protein

🛒 Ingredients

✓ 1 cup active sourdough discard (fed 4-8 hours prior)
✓ 3/4 cup all-purpose flour
✓ 1/4 cup whole wheat flour
✓ 3 tbsp aquafaba (liquid from canned chickpeas)
✓ 1 tsp olive oil
✓ 1 tsp fine sea salt
✓ 1/2 tsp garlic powder
✓ 1/4 tsp black pepper
✓ 2 tsp fresh rosemary (chopped) or dried herbs de Provence

👨‍🍳 Instructions

1. Prepare the Dough: In a medium bowl, whisk together sourdough discard, aquafaba, and olive oil until well combined. The mixture should be smooth with no lumps.

2. Mix Dry Ingredients: In another bowl, whisk together all-purpose flour, whole wheat flour, sea salt, garlic powder, black pepper, and fresh rosemary. Create a small well in the center.

3. Combine Wet & Dry: Pour the wet mixture into the dry ingredients and stir with a wooden spoon for 1–2 minutes until a shaggy dough forms. Do not overwork; the dough should hold together but remain slightly loose.

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4. Prepare Baking Sheets: Line two baking sheets with parchment paper. Lightly brush parchment with 1/4 tsp olive oil per sheet to prevent sticking.

5. Roll & Shape: Divide dough in half. Place one portion on a parchment-lined sheet. Cover with a second piece of parchment and roll as thin as possible (1/8-inch) using a rolling pin. Remove top parchment. Repeat with second half on second sheet.

6. Score & Season: Using a sharp knife or pizza cutter, score dough into 1.5-inch squares or rectangles (do not fully separate). Sprinkle evenly with nutritional yeast, sea salt flakes, mixed seeds, and paprika if using. Press toppings gently to adhere.

7. Bake First Batch: Preheat oven to 375°F (190°C). Bake the first sheet for 12–15 minutes until edges are golden brown and centers are crisp. Rotate tray halfway through for even baking.

8. Bake Second Batch: Remove first sheet and immediately transfer second sheet into oven. Bake for 12–15 minutes until equally golden. Both sheets should finish around the same time if your oven heats evenly.

9. Cool & Crisp: Let crackers cool on baking sheets for 5 minutes, then transfer to a wire rack or plate. They will continue to harden as they cool; this is normal and desired.

10. Store & Serve: Once fully cooled, break along score lines and store in an airtight container for up to 5 days. Serve with hummus, cheese, or simply as a standalone snack.

📊 Nutrition per Serving

Calories338 kcal

Protein16g

Carbohydrates52g

Fat8.5g

🏷️ Tags

#sourdough discard recipes#whole grain crackers healthy#vegan plant-based snacks

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