sourdough discard fancy crackers with nuts, seeds and fruit

½ cup alt milk or water

½ cup / 120 g sourdough starter

½ cup pumpkin puree (can replace with yogurt, apple sauce or a mix of these) 

2 - 3 tablespoon brown sugar

½ teaspoon salt

¼ teaspoon nutmeg - or other dried spice

¼ teaspoon thyme or another dried herb of your choice

½ cup chopped pecans, sliced almonds, hazelnuts, walnuts 

½ cup dried raisins or other dried fruit or oil-cured olives

⅓ cup sunflower seeds or pumpkin, or any other seed 

1-3 tbs ground chia seeds, flax seeds, psyllium husk 

½ cup whole wheat flour

½ cup all-purpose flour

½ cup rolled oats

1 teaspoon baking powder 

INSTRUCTIONS

In a bowl, mix the alt milk, sourdough starter and your choice  puree.

Add the brown sugar, spices and herbs, and salt then mix to combine.

Add the seeds, nuts, dried fruit  and mix until incorporated into the batter.

In a separate bowl, mix both the all-purpose and whole wheat flour, rolled oats, and baking soda.

Add the dry mixture to the wet and stir until everything is well combined.

Prep a lined loaf pan in your choice of size - I've used a regular loaf pan on the batch #1 and only used one pan. But i will try out my smaller pans next time.

Bake 350F for 25 to 30 minutes, or until you insert a toothpick into the middle and it comes out clean, make sure the middle does not look too wet - this will change the baking time for the second bake to crackers. 

Let the loaf completely cool on a rack and then wrap it with plastic wrap.

Freeze for 40 minutes. If you freeze it for longer than 2 hours, let it thaw for 40 minutes to 1 hour before cutting. If the middle is totally frozen, it’s harder to slice the crackers.

Preheat your oven to 250°F.

Now it's time to cut crackers. 

Using a serrated knife, slice the loaf as thinly as you can. 

Try for 1/8" slices.

Using a parchment paper-lined baking sheet or a metal wire baking rack, place the slices closely together and bake the sourdough crackers for 50 minutes, flipping each cracker after 25 minutes (wire rack no need to flip).

Let them cool completely before serving. 

The cracker will harden as they cool, 

Store your sourdough crackers in an airtight container for up to 3 weeks.

BATCH #1

I used hazel nuts and pecans, for the fruit raisins, I added 1 tbs ea of flax, gound chia, and psyllium husk. 

i forgot the baking powder which caused an issue when it came time to slice and second bake.  

Batch #3

This batch I 86’d the pumpkin and used 1/2 cup plain yogurt and 1/2 cup “apple sauce” made by grating 1 apple into a pan with a bit of water and cooked the apple and then put it in a food processor and made it smooth. 

I cooked it off before adding it to the mix. 

Seeds: used sesame seeds - I was out of all other seeds. 

Nuts: hazelnuts, pecans, almonds 

Dried fruit: raisins & dates