Seeded Oat & Honey Discard Crackers
I’ve been adventuring into sourdough breadmaking recently, and quickly discovered that the amount of discard that is generated can add up quickly if you don’t have extra uses for it. This quick cracker recipe is the perfect way to re-purpose this richly flavoured, pre-fermented flour and also reduce waste in the kitchen.
The seeds you use in these crackers can be mixed and matched with dried herbs of your choosing, to suit what you have on hand. Even plain, they are still delicious. The discard adds a distinct savoury tang, backed up with the sweetness of honey and pops of salt.
Perfect as an addition to your cheeseboard, as a stand-alone snack, or accompanying your favourite dip. There are so many variations already listed online, but these have become a firm favourite in our kitchen and it’s deceptively quick and easy to make these at home from pantry staples.
They also make a great hostess gift or quick present and would package nicely in a housewarming hamper.
If you enjoyed this recipe, you can find more snacks in our snack recipe archive.
Seeded Oat & Honey Crackers with Sourdough Discard
Preheat Oven to 180oC.
Combine all ingredients in the bowl of a stand mixer, ideally with a scraper attachment, and mix to combine fully. The mixture should not be sticky and should come together in a dough.
Working with half the dough at a time, roll out between two sheets of baking paper until quite thin - 1-2mm.
Peel off the top sheet of baking paper & use a knife or pastry cutter to score dough into bit-size pieces. Prick evenly with a fork, transfer the paper to a baking tray & repeat with remaining dough
Bake for approx 20mins until deep golden brown. This could be between 15-25 mins depending on your oven and the cracker thickness.
Allow to cool fully on a wire baking rack before breaking up any attached pieces and storing in an air tight container for 2-3 days.
Ingredients
Directions
Preheat Oven to 180oC.
Combine all ingredients in the bowl of a stand mixer, ideally with a scraper attachment, and mix to combine fully. The mixture should not be sticky and should come together in a dough.
Working with half the dough at a time, roll out between two sheets of baking paper until quite thin - 1-2mm.
Peel off the top sheet of baking paper & use a knife or pastry cutter to score dough into bit-size pieces. Prick evenly with a fork, transfer the paper to a baking tray & repeat with remaining dough
Bake for approx 20mins until deep golden brown. This could be between 15-25 mins depending on your oven and the cracker thickness.
Allow to cool fully on a wire baking rack before breaking up any attached pieces and storing in an air tight container for 2-3 days.
Notes
Recipe Notes
You can substitute equal weight flour and water (i.e. 75g flour + 75g water) for the discard, however the crackers will be noticeably missing the tang that fermentation provides.
Yes – you can replace the honey with Rice Malt Syrup or a similar viscosity syrup. Maple syrup may be a bit too runny, though you could add a slight bit more flour to compensate.
If you’d like to exclude the nuts and seeds, you can make these crackers simply with salt. If desired you could add some dried rosemary or other dried herbs that you have on hand.
Key Ingredients
