- ½ cup milk (dairy or plant based work)
- ½ cup sourdough starter or discard
- ½ cup apple sauce
- ½ cup organic whole grain wheat flour
- ½ cup organic red fife multi-purpose flour
- ½ cup rolled oats
- 1 tsp baking soda
- ½ teaspoon salt
- 3 Tbsp brown sugar
Add ¼-½ tsp each based on your flavour preference & the season!
- ½ tsp cinnamon
- ¼ tsp ginger
- ¼ tsp thyme
Could also add: turmeric, nutmeg, cumin, or more herb-y flavours such as basil, marjoram, oregano, rosemary, lavender, etc.
There are many options here so customize based on what you have available!
- ¾ cup chopped nuts &/or seeds in total (pecans/almonds/hazelnuts/pistachios, sunflower seeds/sesame/poppy seeds)
- ½ cup dried fruit/berries (dried apricots, cranberries or cherries work great)
Preheat your oven to 350°F & line a standard loaf pan with parchment paper.
Mix the wet ingredients in a medium sized bowl.
Mix the dry ingredients together and then fold into the wet mixture.
Roughly chop the add-ins and add into the mixture.
Spread the batter to fill the loaf pan and bake for 25 to 30 minutes, until it’s lightly browned on top and a toothpick comes out clean.
Let it cool until room temp, and then wrap and place it in the freezer. Let freeze for at least an hour or more before slicing, and then let it warm up slightly on the counter if its too solidly frozen to cut.
To bake the crackers, prepare a baking sheet (I needed two for this many crackers) with parchment or a baking mat and preheat the oven to 250°F.
Use a sharp serrated knife or ideally a bread knife to cut the loaf into approximately 2mm thick slices, then make one long cut vertically down the middle of the loaf to separate each slice into 2 more regular sized crackers!
Lay them flat and side by side on the tray(s) and bake for 50min-1 hour, taking them out halfway through to flip each cracker over for even browning. Take them out when they feel solid and crisp in the middle, and have a nice dark golden brown to them.
Lay on a wire rack to cool and then store in an airtight jar or container!
Photo Credit: @handful.of.flour