Low Fat Sourdough Crackers
Discover a guilt-free snack with these crisp and flavorful Low Fat Sourdough Crackers, a delightful way to give your sourdough discard a second life! This easy homemade cracker recipe combines all-purpose and whole wheat flours for a wholesome base, enhanced by just a teaspoon of olive oil for a light crunch. Customize your crackers with herbs like rosemary or thyme, or your favorite seasonings for a personalized touch. Ready in just 35 minutes from start to finish, these golden-baked snacks are perfect for dipping, topping, or enjoying on their own. Whether you're looking for a healthy nibble or a creative use for sourdough discard, these low-fat crackers are sure to satisfy.
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Ingredients
- 120 grams Sourdough discard
- 120 grams All-purpose flour
- 30 grams Whole wheat flour
- 0.5 teaspoons Salt
- 1 teaspoons Olive oil
- 30 milliliters Water
- 1 teaspoons Herbs (e.g. rosemary, thyme) or seasoning of choice (optional)
Directions
Step 1
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2
In a large bowl, combine the sourdough discard, all-purpose flour, whole wheat flour, and salt. Mix well.
Step 3
Add the olive oil and water to the dry ingredients and stir until a dough forms. If the dough is too dry, add a few more drops of water, one at a time.
Step 4
Optional: Mix in herbs or your seasoning of choice for added flavor.
Step 5
Turn the dough onto a floured surface and knead lightly until it comes together into a cohesive ball.
Step 6
Divide the dough into two sections to make it easier to roll out. Roll one section at a time into a very thin sheet (approximately 1 millimeter thick).
Step 7
Using a sharp knife or pizza cutter, cut the rolled dough into cracker-sized squares or rectangles. Alternatively, use a cookie cutter for fun shapes.
Step 8
Transfer the cut crackers to the prepared baking sheet, making sure they don’t overlap.
Step 9
Prick each cracker with a fork to prevent puffing during baking.
Step 10
Bake for 18-20 minutes, or until the crackers are golden and crisp. Keep an eye on them in the last few minutes of baking as they can burn quickly.
Step 11
Remove the crackers from the oven and let them cool completely on the baking sheet. They will continue to crisp up as they cool.
Step 12
Store the cooled crackers in an airtight container at room temperature for up to a week.
Nutrition Facts
| Serving size | (317.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 905.0 |
| Total Fat 16.9g | 0% |
| Saturated Fat 2.5g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 0mg | 0% |
| Sodium 1664.7mg | 0% |
| Total Carbohydrate 163.8g | 0% |
| Dietary Fiber 9.4g | 0% |
| Total Sugars 1.6g | |
| Protein 23.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 53.0mg | 0% |
| Iron 9.2mg | 0% |
| Potassium 372.8mg | 0% |
Source of Calories