If you are not baking bread every week, you still need to feed your gluten free (GF) sourdough starter, and there will be some left over that you need to discard. This ‘discard’ can be kept in the fridge for up to a couple of weeks and used to make these delicious healthy seed crackers. They are so simple and a great way to get a range of different seeds into your diet. I generally don’t have a lot of discard but I often have around 3-4 tbsp which is a perfect amount to make a few seed crackers to enjoy with dips.
Serve seeded crackers with dips
3-4 tbsp GF sourdough ‘discard’
~1 tbsp water
pinch of salt
1 tsp olive oil
~1 tbsp seeds (I like a combination of sesame, cumin and fennel; but you can use sunflower and caraway or pumpkin and poppy seed – whatever combination takes your fancy in the moment)
Mix ingredients together in a bowl to get a spreadable consistency. You can add more water or some rice flour if required.
Spread out thinly on a lined baking tray. You may need to experiment to get the right thickness. If it is too thick it won’t get crispy but if it is too thin it can be difficult turn.
Bake at 180C for about 15-20 mins. I have found it best to then cut it into rectangles with a knife and then turn the pieces over. If you leave it too long it will be harder to cut but not long enough and the pieces will be harder to turn over.
Bake for another 15-20 mins until golden brown and crispy.
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- Sourdough discard
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- Mix discard, water and salt
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- Add olive oil and seeds of choice
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- Measuring the seeds doesn’t have to be accurate
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- Mix the ingredients together
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- Spread out onto a lined baking tray
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- Bake 15mins then cut into strips or rectangles
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- Turn pieces over
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- Bake until golden brown and crispy
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