These crispy crackers are simple to make and delicious with a bit of cheese. The sourdough starter gives them a pleasant, tart flavor. They are also fairly sturdy, and good to take on any outing.
- 1 cup whole wheat flour (rye flour can be substituted)
- ¼ cup sesame seeds or chia seeds or any other small seeds
- 1 teaspoon salt
- 1 cup sourdough starter
- 2 tablespoons coconut oil
- 1 tablespoon maple syrup
Preheat oven to 300o F.
In a medium bowl, combine the flour, seeds and salt. Add the starter, melted coconut oil and maple syrup. Stir until it comes together into a ball. Add flour or water, if needed to create a moist dough ball.
Turn dough onto a floured work area, and knead briefly to thoroughly mix the ingredients. The dough should be slightly tacky, but not too sticky to roll out.
Divide dough into four balls. Roll the first ball into a rectangle on a floured surface. Roll it as thin as the seeds will allow.
Cut the rolled dough into 1” – 2” squares (this is easiest using a pizza cutter) and transfer to a parchment lined cookie sheet. Continue rolling and cutting until all four dough balls have been rolled and cut. Scraps from cutting can be re-rolled.
Bake for 20 – 30 minutes. Bake until the crackers are crisp. They will curl slightly.
Cool completely and store in an airtight container.
Adapted by Jane Blaisdell. Original recipe from www.culturesforhealth.com
made simply, by jane 