Gluten Free Seeded Sourdough Crackers
These hardy crackers add elegance and texture to your holiday charcuterie board.
“Food is better in November than any other time of the year.”
-Cynthia Rylant
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A good charcuterie board is sometimes better than the meal. . .I said what I said. With specialty cheeses, meats, fruits and fruit spreads, spicy nuts, and elegant crackers; a charcuterie board feels special because it is loaded up with delicacies that you don’t indulge in every day.
An often overlooked aspect of a good board are the crackers, especially when looking for a good, hearty addition. The good news? Crackers are incredibly easy to make yourself and they are an item that can be made days ahead of your celebration. Crackers take very little time, and I always find they are worth the effort.
These crackers have a rich flavor, due to the sourdough discard and a heartiness from the seeds. My family have already requested them for our Thanksgiving gathering. My favorite way to eat these is with some brie and a spicy jam, it’s a combination I’ve been craving since I last ate it!
RECIPE
INGREDIENTS:
200 grams gluten free starter, discard or active
50 grams water
55 grams olive oil, melted butter or melted ghee
70 grams pumpkin seeds
50 grams hemp seeds
40 grams sunflower seeds
40 grams sesame seeds
1 teas psyllium husk powder
1/2 teas salt
coarse salt for sprinkling on top of crackers
Method:
Preheat your oven to 325 degrees.
In a medium sized bowl, combine all ingredients.
Even spread cracker mixture over piece of parchment paper the size of your cookie sheet (you could also use a silicon mat). Place another piece of parchment over your mixture. With a rolling pin, evenly roll out your mixture. You want to make sure your mixture isn’t more thick in the middle than around your edges. Remove the top piece of parchment paper.
If you desire, sprinkle coarse salt on top of the crackers. Some of my seeds were already salted, so I chose not to add more salt to the top of the crackers.
Bake cracker mixture for 10 minutes, then remove from the oven. With a knife or a pizza cutter, cut your crackers to desired size. I like to cut this cracker a bit larger than I cut my normal discard crackers, but you may cut yours as large or small as you like!
Place your crackers back into your oven for 30-40 more minutes. Crackers should be starting to turn golden and they should feel firm and crisp to the touch.
Remove from the oven and let cool on a cooling rack. Crackers store well in an airtight container for up to two weeks!
These crackers would be an excellent addition to any cheese board you create during this holiday season, or for any gathering calling for charcuterie. May these crackers join you in memorable gatherings while love and great joy is shared by those you love.
With gratitude,
Idris Craft
This sounds lovely!!