Seeded sourdough crackers
by Felina Graetz
Preparation time:10min
Cooking time:30min
Portions:10
Diet:Vegan
Crunchy, tangy sourdough bites packed with toasted seeds, perfect for wholesome snacking or pairing with your favorite plant-based dips.
Ingredients
100ml
water
20g
salt
10g
agave syrup
120g
sourdough
40ml
Olive oil
80g
Spelt flour
120g
Linseed
120g
Sunflower seed
60g
Sesame seed
60g
pumpkin seed
We love these crackers for turning sourdough discard and seeds into a crunchy, gut-friendly snack. Sourdough crackers aid digestion and celebrate European baking traditions.
Felina Graetz
Steps
1.
Preheat the oven at 175°C.
2.
Mix water, salt and agave syrup in a bowl until everything dissolves into the water.
3.
Add sourdough, olive oil and flour to the water, and mix thoroughly.
4.
Add all the seeds and fold carefully into the dough.
5.
Take two baking mats and add parts of the dough onto one of the mats add the other one on top, use a rolling pin to flatten out the dough, remove the baking mat on top and bake the flattened dough for 20 to 25 minutes at 175°C on a baking tray until lightly browned.
6.
Once the dough is baked, let it cool down, and once cooled, break it into bite-sized pieces.
7.
Repeat the process until all the dough has been used up.