Easy sourdough discard crackers with flaxseed for toddlers & kids with no added salt or sugar. A healthier snack that is a great way to re-purpose discard or over-proofed dough.
As a mom to a baby toddler, I am always looking for healthy snacks for my daughter, Bibi. Personally, I found the best way to control the amount of salt and sugar in kid’s snacks is to make it yourself. Many of you appreciated the nutritious elements in Banana Oat Muffins for Baby so I wanted to share another easy nutritious homemade snack with you today.
It is an adapted version of my Sourdough Cranberry Crackers that I originally posted over at Indulge With Mimi but without the salt and honey along with a substitute for the latter (honey is not recommended for infants under one years old).
Why You’ll Love This Recipe
- Healthy kid’s snack with no added sugar
- Delicious crackers with a hint of tang using natural ingredients
- Easy to put together
- Great way to re-purpose sourdough discard
- Keeps well at room temperature
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Ingredients & Substitutions
- Flour: I like to use wholewheat in mine for the nutritional value, I prefer Flourist’s stone-milled organic Einkorn. I’ve also tried it successfully with a variety of different flours like regular unbleached white AP, sifted red fife, and a 60/40 blend (white/whole grain sprouted wheat, spelt, rye). How much flour you need will depend on the hydration of your starter. As you mix the ingredients together, gradually add more flour until you can make a smooth pliable dough ball that you can eventually roll out. For reference, I am using a 70% hydration starter in this recipe.
- Starter: The starter should be mature and can be fed or unfed. It should ideally be at room temperature to better incorporate with the other room temperature ingredients but I have tried it straight from the fridge will no ill effects after some additional kneading. If you don’t have a starter, you can make your own with this starter tutorial from The Clever Carrot or ask your local bakery. Many will be happy to give you some starter to help you get started on your sourdough baking. My local bakery sells theirs in a jar for under $4.
- Over-proofed dough can also be used instead of the starter. Depending on how long it has been proofing for, the taste will become more sour.
- Butter (unsalted): The butter adds a rich buttery flavor and gives a flakey texture that makes this cracker so good, I prefer it over using oil. Butter should be at room temperature so that it can incorporate readily with the rest of the ingredients. It can be substituted with 20 grams avocado oil.
- Flaxeed: Use the whole seed kind, it gives the cracker an interesting texture and is just more nutritious. You can leave it out as well.
- (Optional) Dried Cranberry: I usually use the sweetened kind from Ocean Spray with 50% less sugar. A bit of tang is what we’re looking for, not necessarily the sweetness. If you have concerns about using dried fruit (due to it sticking to teeth), then try maple syrup.
- (Optional) Maple Syrup: Instead of dried cranberries, maple syrup can be used to give the cracker a bit of sweetness.
How to Make Sourdough Cranberry Crackers
Pre-heat oven to 350F. In a medium mixing bowl, mix together starter, flour, room temperature butter, cranberries (optional) and flaxseed.
Use enough flour to form a pliable dough ball.
Knead it together until it becomes a smooth ball. Optional: Let sit for 6-8 hours if a more sour taste is desired.
On a lightly floured surface, roll it out to a 3 mm thickness. (If it is too soft for rolling, refrigerate it for a minimum of 30 minutes.)
Use a cookie cutter to cut out desired shape or use a knife to cut dough into squares. Transfer to silicone baking mat or parchment paper.
Prick each cracker a few times with a fork. Optional: Put maple syrup into a small bowl, microwave it for 7-10 seconds until it’s runny. With a pastry brush, brush the tops of the crackers with the maple syrup mixture.
Bake for 12-14 minutes until the edges becomes golden. Once cooled, transfer to a cooling rack.
Easy Ratio for Different Types Sourdough Crackers
Here’s an easy ratio for making this sourdough cracker recipe with varying amounts of sourdough discard you have on hand. You can also modify it by adding other ingredients to make different flavored crackers.
- Flour – 50% of the starter and increase as you mix all the ingredients together to make a smooth pliable dough ball.
- Butter – 25% of the starter
- Flavor Idea: 1 Tbsp of dried herbs or seeds for every 50 grams of starter
- Topping Idea: Parmesan Cheese
The best way to keep these crackers crisp and fresh is to keep it in an airtight container at room temperature. They are very hardy and easy to transport making them a great snack on-the-go.
Yes, you can make the dough in advance and then freeze it. Flatten out the dough ball so it will defrost more readily. Wrap it with some plastic wrap, once you’re ready to bake, take it out and let it defrost in the fridge. Then you can follow the instructions as usual.
These crackers have a very nice crispy texture that is more suited for older toddlers who have teeth and are used to chewing foods with more texture. If you’re looking for a softer textured snack, try this Baby Led Weaning Banana Muffin Recipe.
- 100 Grams sourdough starter (note 1)
- 50 Grams wholewheat flour (see note 2 on how much flour needed)*
- 25 Grams unsalted butter, room temperature
- 1 Tbsp flaxeed
- Optional: 1 Tbsp dried cranberry, measured then finely chopped
- Optional: 1 Tbsp maple syrup
- Pre-heat oven to 350F
- In a medium mixing bowl, mix together starter, flour, butter, flaxseed and cranberries (optional). Use enough flour to form a pliable dough ball. Knead it together until it becomes a smooth ball.
- Optional: Let sit for 6-8 hours if a more sour taste is desired.
- On a lightly floured surface, roll out dough to a 3 mm thickness. (If it is too soft to roll, place it in the fridge for a minimum of 30 minutes.)
- Use a cookie cutter to cut out desired shape or use a knife to cut dough into cracker shapes.
- Transfer to silicone baking mat or parchment paper.
- Prick each cracker a few times with a fork.
- Optional: Put maple syrup into a small bowl, microwave for 5-7 seconds until it becomes runny. With a pastry brush, brush the tops of the crackers with the maple syrup.
- Bake for 12-14 minutes until the edges becomes golden. Once cooled, transfer to a cooling rack. Store at room temperature in an air tight container for up to one week. Enjoy!
1. Starter should be mature and can be either fed or unfed.
2. Flour needed will be between 50-70 grams, depending on the hydration of the starter. Add flour gradually until a pliable dough ball can be formed. Whole wheat or white can be used. For reference, a 70% hydration starter was used in this recipe.
3. For the adult version with added salt and honey: Sourdough Cranberry Cracker.
Recipe consulted for the writing of this recipe: https://livingbreadbaker.com/sourdough-discard-crackers/
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving: Calories: 8Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 1mgSodium: 0mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 0g