Today I’m making sourdough crackers, but this time without butter and using Kasandrino’s extra virgin olive oil. I’ve enjoyed the health benefits of the Mediterranean diet, and the flavor of this brand of EVOO (extra virgin olive oil) always has me coming back for more. If you are looking for a vegan sourdough crackers recipe, you’re in the right place. While my super soft sandwich bread loaves were rising, I whipped up some crackers, rolled them out and baked them.
I have been slacking on my fresh milled baking lately. I’m working on upgrading my web site, which involves a complete re-write. It’s taking MUCH longer than anticipated, and all my attention goes to that and homeschooling my six year old. We have been living on the scraps of a crappy loaf I experimentally threw together, and some fresh milled pasta I rolled out from the free digital download recipe.
Today I decided we needed not only some bread, but also a “snickety” (we call snacks “snicketies”. I don’t know how it started, but it’s a thing here. Sometimes I’ll make cookies or muffins, but my go-to is savory every time. I imagine that’s my body’s cry for minerals in the form of celtic sea salt.
These crackers are super easy to make. Just measure all the ingredients in a bowl, mix together with a sturdy silicone spatula, wooden spoon or even your hands. Roll out the dough (it makes about 1 1/2 sheets of crackers), and YES the dough can be refrigerated or even frozen to make later on. These sourdough crackers are VEGAN, for all my vegan friends and they are multi-grain. I baked these at 375 F with convection (air fryer friendly) for 10 minutes for the first batch, but 8 minutes would have been perfect – your mileage will vary depending on your oven.
Vegan Sourdough Crackers, Fresh Milled
Ingredients
- 70 g durum wheat Kamut (Khorasan) can be used 1:1
- 75 g grain, rye spelt, barley or soft wheat could be used 1:1
- 80 g extra virgin olive oil
- 1 tsp sea salt, celtic grey
- 1 tsp baking powder
- 150 g sourdough starter active or discard will work here
Instructions
- Mill the grains into flour.
- Add all ingredients to a mixing bowl.
- Mix together with a sturdy silicone spatula, wooden spoon, or with your hands.
- Roll out from the center toward the outside to fill a large baking sheet of parchment. There will be extra. The thinner the crispier, the thicker, the more sturdy your crackers will be. I did 1/8"
- Cut into desired shapes with either cookie cutters or a pastry roller. Dock the crackers with a fork to prevent puffing up during the bake. I used a Betty Bossi cracker roller.
- Sprinkle with sea salt, pepper or whatever herbs you like. I used rosemary, thyme, fresh ground pepper and coarse salt. Then, I lightly pressed them into the dough before baking.
- Bake in oven. I baked at 375 F convection for 8-10 minutes, until browned to your liking. They will crisp up as they cool.
- For further, and sustained crunch, dehydrate your crackers until as crispy as you like.
- Store in a glass container or baggie to keep outside air from getting in.
