Wholegrain Hazelnut Crackers - Rapid Sourdough Discard Recipes #5

wholegrain flour

🥗Healthier: spelt flour

💰Cheaper: all-purpose flour

Spelt flour is more nutritious than all-purpose flour.

hazelnuts

🥗Healthier: almonds

💰Cheaper: sunflower seeds

Sunflower seeds are less expensive and nut-free.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more budget-friendly option.

honey

🥗Healthier: maple syrup

💰Cheaper: agave syrup

Agave syrup is often cheaper than honey.

Start with 100 g of sourdough starter in a mixing bowl.

Add 50 g of rolled oats to the bowl.

Add 50 g of whole grain eorn flour to the mixture.

Incorporate 40 g of chopped roasted hazelnuts into the bowl.

Pour in 25 g of water from the tap.

Add 30 g of olive oil to the mixture.

Stir in 10 g of honey and a pinch of salt.

Mix all ingredients until a dough forms.

Let the dough sit for 5 minutes or cover and let it sit for up to an hour or overnight for more flavor.

After resting, sprinkle flour on the surface and roll out the dough to about 3 mm thick.

Use a 6 cm (2.5 in) cookie cutter to cut out shapes from the rolled dough.

Place the cut crackers on a baking tray lined with parchment paper.

Prick each cracker with a fork to prevent puffing during baking.

Continue to roll out remaining dough, cutting and placing on the tray until all dough is used.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens