Vegan Sourdough Crackers, Fresh Milled
Light crunch, but not break your teeth crunchy
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.
Nutrition
Serving: 3gCalories: 11kcalCarbohydrates: 1gProtein: 0.2gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.5gSodium: 23mgPotassium: 3mgFiber: 0.1gVitamin B1: 0.002mgVitamin B2: 0.001mgVitamin B3: 0.04mgVitamin B5: 0.01mgVitamin B6: 0.002mgVitamin E: 0.1mgVitamin K: 0.4µgCalcium: 2mgIron: 0.1mg
Tried this recipe?Let us know how it was!