Sourdough Discard Crackers
These vegan sourdough crackers make the perfect crispy, flavorful snack! They are super easy to make and are a great way to use up excess sourdough discard. I included two different ways you can flavor these crackers, a vegan cheddar sourdough cracker or an extra crunchy seeded sourdough cracker!
Print Recipe
Ingredients
Sourdough Cracker Base
- 200 grams Sourdough Discard 3/4 cup roughly
- 28 grams Butter 2 tbs, or use a infused oil to flavor these crackers
Cheesy Seasoning Powder*
- 2 tbs Nutritional Yeast Flakes
- 1 tsp Red Pepper Flakes
- ½ tsp Black Salt
- ½ tsp Sea Salt
- ½ tsp Smoked Paprika
Seeded Crackers*
- 1 tbs Sesame Seeds
- 1 tbs Hemp Seeds
- 1 tbs Chia Seeds
- 1 tbs Nut Meal This is a great way to use up your nut meal if you make homemade plant milk at home
Instructions
- Mix the cracker base in a bowlEither add in the Cheesey Seasoning Powder or the Seeded Cracker Mix, or your favorite herbs and spices to the cracker base. then pour onto parchment paper
- Pour onto parchment paper and using a spatula, spread the mixture thinly and evenly Bake at 325F for 10 minutes
- Take the crackers out and score themPut back in the oven for another 20- 30 minutesCheck on them after 20 minutes to determine if they need longer- they can brown fast due to their thinness
Video
@jess.flowers For every 100 grams of sourdough discard add 14 grams oil/ butter. Or about 3/4 cup sourdough with about 2 tbs of butter. Then add seasonings! To make these sourdough cheddar flavored crackers do: 3/4 cup sourdough discard 2 tbs butter 2 tbs nutritional yeast flakes 1 tsp red pepper flakes 1/2 tsp black salt 1/2 tsp sea salt 1/2 tsp smoked paprika Bake at 325f for 10 minutes Cut the crackers Bake for 10 minutes Flip Bake another 10 minutes or until crispy #homemadefood #sourdoughcrackers #sourdoughdiscard #vegancheesecrackers #recessionrecipes #cheaprecipes ♬ Beautiful - Soft boy
Notes
Tips for Sucess:
Do any seasoning you prefer to flavor these crackers! The vegan cheesy blend is totally optional! Consider sprinkling over herbs, spices, flavored salts- whatever you think will be great!
Try cinnamon sugar, or Rosemary, Black Pepper, kimchi salt, truffle salt, or flavor with an infused oil! Because these crackers are so thin, in some ovens they can brown quite quickly. I recommend checking them at the 20 minute mark the first time you bake them to make sure they do not over bake and burn. Adjust your baking time accordingly!
Try cinnamon sugar, or Rosemary, Black Pepper, kimchi salt, truffle salt, or flavor with an infused oil! Because these crackers are so thin, in some ovens they can brown quite quickly. I recommend checking them at the 20 minute mark the first time you bake them to make sure they do not over bake and burn. Adjust your baking time accordingly!
- The discard can be used either, cold, right out of the fridge or at room temperature.
- Store in an air-tight container for up to one week at room temperature.
- Fresh herbs and grated hard cheeses can be added to create different flavors.
- Scoring the crackers is optional. The sheet can easily be broken into pieces after baking and cooling off.
Nutrition
Calories: 148kcal | Carbohydrates: 5g | Protein: 5g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 637mg | Potassium: 122mg | Fiber: 3g | Sugar: 0.2g | Vitamin A: 470IU | Vitamin C: 0.4mg | Calcium: 39mg | Iron: 1mg