Sourdough Fruit and Nut Gourmet Crackers
Sourdough Gourmet Crackers are the best way to use sourdough discard: they're a great addition for a cheese plate, have that perfect crack and make the perfect gift during holidays.
Servings: 30 crackers
Calories: 63kcal
Equipment
- Loaf Pan
- Baking sheet
Ingredients
- ½ cup milk
- ½ cup sourdough discard
- ½ cup pumpkin puree
- 3 tablespoon brown sugar
- ½ teaspoon cinnamon
- ½ teaspoon salt
- ¼ teaspoon nutmeg
- ⅓ teaspoon ginger
- ¼ teaspoon thyme
- ½ cup pecans chopped
- ½ cup dried cranberries
- ⅓ cup sunflower seeds
- ½ cup whole wheat flour
- ½ cup all-purpose flour
- ½ cup rolled oats
- 1 teaspoon baking soda
Instructions
- Preheat the oven to 350°F.
- Line with parchment paper a 8X4 inches loaf pan. I usually use a 8X4, but it can be done in a 9X5 inches, it will only affect the final size of the cracker.
- In a large bowl, mix the milk, sourdough discard and pumpkin puree.
- Add the brown sugar, cinnamon, ginger, nutmeg, salt and thyme and mix to combine.
- Add the sunflower seeds, chopped pecans and dried cranberries and mix until incorporated into the batter.
- In a medium bowl, mix both the all-purpose and whole wheat flours, rolled oats and baking soda.
- Add the flour mixture on the batter and stir until everything is well combined.
- Distribute the batter evenly into the lined loaf pan.
- Bake for 25 to 30 minutes, or until you insert a toothpick into the middle and it comes out clean.
- Let the loaf cool completely on a rack before wrapping it with plastic wrap. Freeze for 40 minutes. If you freeze it for longer than 2 hours, let it thaw for 40 minutes to 1 hour before cutting. If the middle is totally frozen, it’s harder to slice the crackers.
- Preheat the oven to 250°F.
- Unwrap loaf. With a bread knife or any serrated knife, slice the loaf as thinly as you can. Aim for 2mm slices.
- Line a baking sheet with parchment paper, before placing the slices. Bake sourdough crackers for 50 minutes, flipping each after 25 minutes.
- Let them cool on a cooling rack before serving. They'll get harder as they cool, so don’t worry if they’re still a bit soft when out of the oven.
- Store sourdough crackers in an airtight container for up to 3 weeks.
Video
Notes
Use a sharp bread knife for cutting these crackers. A sharp knife will make cutting these crackers much easier! You can see in the video how I struggle to cut the slices - that bread knife was far from sharp!
The slices must be thin. Aim for about 2mm thick - you can see the thickness in the video and photos below. If you cut them too thick, they won’t get as crispy.
Don’t try cutting a completely frozen loaf. If you freeze the loaf for over 2 hours, let it thaw for at least 1 hour before cutting, or it will be very hard to do so. Don’t skip the freezing process, or it will be harder to get thin slices.
Nutrition
Serving: 1cracker | Calories: 63kcal | Carbohydrates: 10g | Protein: 2g | Fat: 2g | Polyunsaturated Fat: 2g | Sodium: 168mg | Fiber: 1g | Sugar: 3g
