SEEDED SOURDOUGH CRACKERS

These wee crackers are simple to make and so good! And a great way of using up discarded or past its peak sourdough starter! 

The addition of ground flaxseeds adds extra nutrition with a wee boost of good fats from the olive oil!

Rolling the dough thinly results in lovely crisp crackers, a perfect accompaniment to a vegan cheese board or with a dip or just as they are for a lovely wee healthy snack!

You can easily customise this recipe by adding different herbs or spices. We have tried rosemary and lemon zest, wild garlic and also smoked paprika, all delicious!

This recipe is from The Spruce Eats, and is the simplest and best sourdough cracker recipe I have tried to date!

So without further rambling, here it is!

Seeded Sourdough Crackers

Ingredients
​1/4 cup sourdough starter
3 tablespoons wholewheat flour
1/2 cup ground flaxseed/linseeds
4 teaspoons olive oil or rapeseed oil
1 tablespoon seeds, sesame, poppy, sunflower, chia, nigella all work well

Method
Preheat the oven to 350 F 175 C
Lightly flour a baking tray or use a silicone baking sheet.
Add all the ingredients to a medium sized bowl and mix with a wooden spoon until you have a cohesive dough.
Turn the dough onto your baking tray and roll it thinly into a rectangle shape.
Use a pizza cutter or a sharp knife to score the dough into squares, rectangles or diamond shapes.
Bake in the oven for 15 to 18 minutes until golden brown.
Cool for 10 minutes then break into crackers.
Enjoy!