I’ve been making sourdough for a while now, which I am loving btw!  Every time I make a new loaf it just gets better and better, but I hate, like seriously hate waste and what comes with a sourdough starter are lots of discards, which potentially means lots of waste.

I say ‘potentially’ because you can cook this discard so I’ve been playing around in my kitchen on ways to use it up.  Over the weekend I created these most delicious spelt sourdough crackers.  They’re so good I just had to pop the recipe up on the blog.

This recipe was inspired by spelt crackers I sometimes buy at my organic store, but they’re about $8 for only 5 (quite large) crackers.  Super expensive!  But so yummy!  So, I thought I’d give it a crack to create my own recipe and I’m pleased to say I got pretty close to the ‘real thing’.

These are crunchy and terribly moreish.  They are yummy on their own and being nut-free, they are great for lunchboxes, but teamed up with any of our dips is a match made in heaven.

They will stay fresh if stored in an airtight container for up to 3 days and they freeze perfectly.

June 11, 2020
  • 10m
  • 18m
  • 40-ish crackers

Ingredients

  • 60 g butter
  • 200 g spelt flour
  • 100 g sourdough starter
  • 1 tsp. xanthum gum
  • 1 tsp. baking powder
  • 60 g raw honey
  • 1 tsp. salt
  • 3 tbsp. pepita seeds
  • 1 tsp. sesame seeds

Instructions

Thermal Cooking Method

  1. Preheat oven on 175ºC and line a baking tray with baking paper.
  2. Melt butter for approx. 1 minute/ 60ºC/ speed 2 or continue until all the butter is completely melted.
  3. Add all remaining ingredients (except salt, pepitas and sesame seeds) with the melted butter and mix for 10 seconds on speed 5, making sure mixture is well combined.
  4. Empty mixture onto baking paper and form together using your hands. Lay a second sheet of bakers paper onto the mixture and roll out mixture between the two sheets until approx. 3mm thick. Cut the dough with a pizza cutter to form cracker shapes. Any size is fine, but we like ours approx 4x4cm.
  5. Sprinkle with salt, pepitas and some sesame seeds.
  6. Bake in oven for 18 minutes or until golden brown on top. Leave to cool on a wire rack.

Traditional Cooking Method

  1. Preheat oven on 175ºC and line a baking tray with baking paper.
  2. Melt butter in a microwave or on the stovetop. Tip this into a large mixing bowl once done.
  3. Add all remaining ingredients (except salt, pepitas and sesame seeds). Mix until it comes together and forms a ball.
  4. Empty mixture onto baking paper and form together using your hands. Lay a second sheet of bakers paper onto the mixture and roll out mixture between the two sheets until approx. 3mm thick. Cut the dough with a pizza cutter to form cracker shapes. Any size is fine, but we like ours approx 4x4cm.
  5. Sprinkle with salt, pepitas and some sesame seeds.
  6. Bake in oven for 18 minutes or until golden brown on top. Leave to cool on a wire rack.