This post is sponsored by Prasada Foods. I’m thrilled to be partnering with such a great company that is deeply invested in sustainable farming, fair trade practices, and providing high-quality food! As always, all opinions expressed are my own.
The Key Ingredient in a Charcuterie Board: Homemade Crackers
Charcuterie boards are all the rage right now, and rightly so! I have seen so many fun combinations from breakfast to dessert charcuteries and everything in between. Yet, nothing beats the classic combination of crackers, meat, cheese, fruit, and maybe a little chocolate (in my opinion!) If you’re wanting to up your charcuterie game and be the talk of the party, these homemade sourdough crackers are the answer!
Baby-Led Weaning and Toddler Snack
I had honestly never had homemade crackers before Brent started making these. But once again, I have come to learn that homemade trumps store bought! The main reason we decided to give these a try was because oftentimes the ingredients in crackers are less than ideal for your body. As parents we are extra cautious about the ingredients that we offer Camila and always read the labels beforehand. Not only do we do this because we don’t want to feed her junk, but also because of her food allergies. This recipe includes 3 simple ingredients: wheat flour, sourdough starter, and coconut oil, in addition to salt and other optional spices. If you would like to make gluten-free crackers please see the recipe notes. Being able to control the amount of salt added is also wonderful when feeding toddlers and babies. We used Prasada Foods whole wheat flour and organic virgin coconut oil and we were so happy with the result! There was neither a strong “wheat” nor “coconut” flavor to the crackers with these products. Feel free to use code “Meg15” to receive 15% off any item at Prasada Foods.
Healthy Whole Wheat Sourdough Crackers
Beyond being healthier than store-bought crackers, these little squares were also tastier! We opted for a simple salt topping on this round, but since then we have also played around with the optional spices and herbs and both ways are delicious. I was also blown away by how easy they were to make! I think I could even make them myself (and that is saying something!) They’re great for adding to soups, as a lunchtime side to a sandwich, or dipped in avocado or hummus as a snack.
If you make these healthy crackers I would love to hear how they turned out! What did you pair them with or did you eat them as they are? Let me know by leaving a comment and rating below. It helps others learn more about the recipe as well!
Whole Wheat Sourdough Crackers
Ingredients
- 1 c whole wheat flour (115g)
- 1 c sourdough starter (230g)
- 1/2 tsp sea salt
- 4 tbsp softened coconut oil (warm in microwave, but do not melt) +an additional 1-2 tbsp of melted coconut oil for brushing
- coarse sea salt for sprinkling on top
Optional Spices & Herbs
- 2 tsp garlic powder
- 2 tsp oregano
- 2 tsp basil
Instructions
- Preheat the oven to 350°F.
- Mix together the flour, sourdough starter, sea salt, coconut oil, and (optional) spices and herbs to make a smooth, cohesive dough.
- Divide the dough in half. Working with one section at a time, roll the dough to about 1/16" thick. The dough will have ragged, uneven edges, which is ok. Just try to make it as even as possible.
- Lightly brush the rolled dough with melted coconut oil and then sprinkle with coarse sea salt.
- Using a pizza cutter wheel, cut the dough into roughly 1" squares. Prick each square with a fork.
- Take a pastry scraper and scrape the crackers off of the counter onto sheet pans lined with parchment paper. Leave roughly 1/2" of space between crackers.
- Bake the crackers. After 15 minutes remove from the oven and flip the crackers over. This helps them bake evenly. Return to the oven for an additional 5-10 minutes, checking every 5 minutes. The crackers on the outer edge will cook quicker, so you will want to remove those as they turn a golden brown. Place these on another pan or in a bowl. Continue baking the remaining crackers and removing them as they brown.
- Store in an airtight container at room temperature for up to a week or freeze for longer storage.
Notes
- We use coconut oil to make these dairy-free, but feel free to replace the oil with butter.
- I haven’t tested it out, but in order to make these gluten-free you could use Prasada Foods Paleo flour and this GF sourdough starter.
- Brent made his own sourdough starter, but if you don’t have one we have heard good things about this San Francisco Style Sourdough Starter.
- Recipe is adapted from the King Arthur Sourdough Cracker recipe.
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