Easy sourdough discard crackers packed with seeds
Let's make the discard great again! With this easy recipe for sourdough discard crackers with seeds, you'll never be throwing the discharge again! In only half an hour you've got yourself a bunch of delicious crackers to join your soups or salads. Enjoy!
Equipment
- kitchen scale
- mixing bowl
- silicone spatula
- oven tray
Ingredients
- 200 g sourdough discard
- 3 tbsp quinoa flakes can be substituted with oat flakes or bran
- 1 tbsp linseeds
- 1 tbsp sunflower seeds
- 1 tbsp sesame seeds
- 1 tsp salt
- 4 tsp olive oil extra virgin
- more seeds and salt flakes for sprinkling on top
Instructions
- Preheat oven to 180C, no fan.
- In a medium mixing bowl add the discard, the quinoa (oats) flakes, seeds, salt and olive oil and stir until everything is combined.
- Line an oven tray with baking paper and pour the ‘batter’ on it. With a spatula distribute it in a thin even layer, in the shape of square/rectangle. Sprinkle extra seeds and/or salt flakes on top.
- Bake in the preheated oven, on the middle rack, for 25-30 min, or until browned on top. Let cool then break into pieces and serve as a side for salads, soups, cheeses, hummus, or as a snack. Enjoy!