Balanced Green Living

If you bake sourdough bread, you will always have loads of discarded sourdough from weekly feedings. I used to put it in my caddy (food waste bin), but this is no longer the case! These vegan cheese crackers are delicious and take care of your excess sourdough beautify. Actually, these crackers are so nice, that I wish I had more discarded sourdough…

These crackers are crunchy and full of flavours. I love cheese crackers, they have always been my guilty pleasure but it’s not easy to find a vegan option. But now I can make as many of them and as often as I wish (scary!). Or rather as much as the limit of my discarded sourdough allows me to…

Here’s what you need:

• 200g discarded sourdough straight from the fridge
• 60g plain flour
• 60g whole wheat flour
• 2 tbsp rye flour
• 3 tbsp olive oil
• 2 tbsp of nutritional yeast
• 1 tbsp of mixed herbs
• 1/2 tsp of sea salt

Here’s how you make it:

1. In a bowl, combine all ingredients, mix and knead until the dough comes together in a smooth ball.
2. Wrap the dough ball in a beeswax wrap (or leave in a bowl covered with a plate) and refrigerate from half an hour to 24 hours
3. Take the dough out from the fridge, roll half the dough with a roll pin until flat and about 0.5 mm thick
4. Cut into small rectangular shapes (I use a pasta cutter)
5. Place in a baking tray and put in an oven on 180 degrees Celsius for 20-25 min or until golden brown
6. Repeat steps 3-5 for the other half of the dough

Enjoy 🙂