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Seeded Oat & Honey Crackers with Sourdough Discard

Yields10 ServingsPrep Time20 minsCook Time20 minsTotal Time40 mins

A great way to use up leftover sourdough starter, these quick crackers are a real snack treat.

 150 g Discarded Sourdough Starter
 50 g Plain Flour
 60 g Wholemeal Flour
 60 g Rolled Oats
 60 g Mixed Seeds Total Weight (Eg. Sunflower, Black & White Sesame, Pumpkin, Chia, Linseed)
 40 g Honey
 40 g Olive Oil
1

Preheat Oven to 180oC.

2

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.

3

Working with half the dough at a time, roll out between two sheets of baking paper until quite thin - 1-2mm.

4

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

5

Bake for approx 20mins until deep golden brown. This could be between 15-25 mins depending on your oven and the cracker thickness.

6

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.

Nutrition Facts

0 servings

Serving size

1/4 Cup

Amount per serving
Calories158
% Daily Value *
Total Fat 8g11%
Total Carbohydrate 19.1g7%

Dietary Fiber 2.94g11%
Total Sugars 5.31g
Protein 4g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.