YOUR SOLIN GENERATED RECIPE
Crispy Herb-Seasoned Sourdough Crackers
These artisanal sourdough crackers offer a satisfying crunch accented by a medley of aromatic herbs. Infused with the nutty flavors of chickpea and whole wheat flours, a touch of nutritional yeast, and sprinkled with pumpkin seeds, each bite is a perfect balance of savory, light, and wholesome goodness ideal for any meal of the day.
INGREDIENTS
0.5 cup Chickpea Flour (60g)
0.33 cup Whole Wheat Flour (40g)
2 tbsp Nutritional Yeast (16g)
2 tbsp Pumpkin Seeds (16g)
0.125 cup Sourdough Discard (30g)
1 tsp Olive Oil (4.5g)
1 tsp Mixed Dried Herbs
0.5 tsp Salt
60 ml Water
PREPARATION
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, whisk together chickpea flour, whole wheat flour, nutritional yeast, pumpkin seeds, dried herbs, and salt.
Add the sourdough discard and water along with olive oil. Stir until a uniform dough forms. If the mixture is too dry, add a splash more water; if too wet, sprinkle in a bit more whole wheat flour.
Turn the dough onto a lightly floured surface and roll it out to about 1/8 inch thickness for maximum crispiness.
Transfer the rolled dough onto the prepared baking sheet. Score the dough into cracker-sized squares or desired shapes using a sharp knife or pizza cutter.
Bake in the preheated oven for 18-22 minutes, or until the edges are golden and the crackers appear crisp. Keep an eye on them to prevent over-browning.
Remove from the oven and let cool completely on a rack. Once cooled, break into individual crackers along the scored lines.
Serve as a light, crunchy snack or pair with your favorite toppings for a well-rounded meal.