Sour dough discard crackers

 

Discard in the sour dough process seems like such a waste. These crackers are not only simple, they are delicious.

I use a variety of toppings...everything but the bagel seasoning, poppy seeds, sesame seeds, parmesan cheese grated

They take a while to cook, but its worth it.

Ingredients:

for 100 g of sour dough discard

add

1 tbs of melted butter (cool)

Oven to 150 degrees

Mix together discard and butter.

Spread over lined baking tray. 

Sprinkle with flaky salt.

Bake for 10 minutes , then use pizza cutter to cut into cracker sized pieces.

Continue baking until totally cooked through.

If the layer is too thick it might need to be flipped over to cook the underside.

KETO CRACKERS WITH ROSEMARY AND PARMESAN

 

Ingredients

• 2 cups sunflower seed flour
• ¾ cup finely grated Parmesan
• 2 tablespoon chopped fresh rosemary
• ½ teaspoon garlic powder
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 large egg
• 2 tablespoon melted butter
• Coarse sea sAlt

Instructions

• Preheat the oven to 300F.
• In a large bowl, combine the sunflower seed flour, Parmesan, rosemary, garlic powder, baking powder and salt.
  
• Stir in the egg and butter until dough comes together.
  
• Turn the dough out onto a large silicone baking mat and pat into a rough rectangle. Top with a large piece of parchment paper. Roll out to about a ¼ to ⅛-inch thickness, as evenly as you can. Remove the parchment
  
• Use a sharp knife or pizza cutter to score into 2 inch squares. Sprinkle with coarse sea salt. Transfer to a large baking sheet.
  
• Bake 40 to 45 minutes, or until the edges are golden brown and the crackers are firm to the touch. Remove and let cool completely before breaking apart. They will continue to crisp up as they cool.
  
• Recipe makes about 40 crackers, depending on how thinly you roll the dough.

Seed Crackers - Keto

These crackers have been a favourite. I have been making them since very early on in my keto journey.
They are great fresh and freeze really well. 1 standard recipe covers 1 baking tray.

Ingredients

½ cup	Sunflower seeds
½ cup	Pumpkin seeds
¼ cup	Sesame seeds
¼ cup	Poppy seeds
¼ cup	Linseed / flaxseed
¼ cup	Chia seeds
½ tsp	Salt
1 cup	Water
1 serving	Flaky sea salt, to sprinkle

Directions

1. Heat oven to 170C. Place all the seeds and the salt in a bowl, pour in water and mix to combine. Leave for 15 minutes for the chia and flax seeds to soften and bind everything together.

2. Tip out on to a baking paper-lined oven tray and spread out as thin as possible (around 4mm thick) and sprinkle with some flaky sea salt. Bake for 30 minutes.

3. Remove from the oven and slice into crackers, then return to the oven to cook for another 20-30 minutes until crisp and golden. Remove to a rack to cool then store in an airtight container.

Seed crackers (gluten and dairy free)

Someone I worked with made a linseed cracker for morning tea and they were delicious. I found this recipe which had a number of different seeds in it and gave it a try.
They are really quick and easy to make.
I double the recipe and it spread easily over two oven trays. They could have been thinner - some were still a bit soft in the thick middle. I'd try a single recipe over one - one and a half trays.

I used baking paper over the top of the mixture to flatten it out.

The finished cracker is really nice on its own and even better with cheese and chutney.

Rather than using both chia and flax seeds you could use just half a cup of one. It is important to include one or the other because they are what break down and bind everything together.

Ingredients

½ cup	Sunflower seeds
½ cup	Pumpkin seeds
¼ cup	Sesame seeds
¼ cup	Poppy seeds
¼ cup	Linseed / flaxseed
¼ cup	Chia seeds
½ tsp	Salt
1 cup	Water
1 serving	Flaky sea salt, to sprinkle

Directions

1. Heat oven to 170C. Place all the seeds and the salt in a bowl, pour in water and mix to combine. Leave for 15 minutes for the chia and flax seeds to soften and bind everything together.
   
2. Tip out on to a baking paper-lined oven tray and spread out as thin as possible (around 4mm thick) and sprinkle with some flaky sea salt. Bake for 30 minutes.

1. Remove from the oven and slice into crackers, then return to the oven to cook for another 20-30 minutes until crisp and golden. Remove to a rack to cool then store in an airtight container.

Ketogenic low carb

one piece

Net carbs: 3 % (1 g)

Fibre: 1 g

Fat: 85 % (6 g)

Protein: 11 % (2 g)

kcal: 61