Ingredients
1 1/3 c. almond flour (138 g.)
4 1/2 tbsp. cassava flour (38 g.)
1 1/2 tsp. baking powder
1 tbsp. granulated sugar
1/4 tsp. kosher salt
3 tbsp. seeds of your choice (such as flax, sesame, and fennel seeds)
2 tbsp. extra-virgin olive oil
1/4 c. sourdough starter discard (60 g.)
Preparation
Step 1In a large bowl, whisk together almond flour, cassava flour, baking powder, sugar, salt, and seeds. Stream in oil and mix together until flour mixture resembles sand. Add in starter and work in with your hands until evenly distributed and a cohesive dough forms when squeezed firmly. Transfer to an airtight container and let rest in the refrigerator until chilled, about 2 hours, up to overnight.Step 2When ready to bake, preheat oven to 350°. Divide dough into four pieces and roll out between parchment or a floured work surface until 1/4" thick. Cut into desired shapes and transfer to a baking sheet, then lightly sprinkle with salt.Step 3Bake until edges turn deeply golden, about 12 minutes.Step 4Let cool 10 minutes before serving.
Well, benefit of the doubt, am I right? Of course you used all of that discard. And if you need further proof that starter doesn’t go bad if you keep it in a clean jar in the fridge, just watch my $100 Christmas feast budget video where I use my very questionable starter discard in these crackers. The best part? These little snacky items turned out to be my partner Aaron’s favorite thing that I cooked. Yes, I cooked for three whole days and he liked these the most. They took…I don’t know, 20 or 30 minutes of hands-on time? Which is to say, simplest is so often the best. So I humbly present to you these multi-seed almond crackers, tinged with barely detectable starter flavor. This dough isn’t an exact science, and that’s honestly what I love most about it. Use butter or oil, use whatever small seeds and grains you’d like. You can experiment with other flours in place of almond and cassava here—I made a version with oat flour and millet seeds and I swear it was better than store-bought Wheat Thins, which I love to no end. Add water teaspoon by teaspoon until your dough comes together—it should be malleable but not sticky at all. Depending on how you cut them, this recipe yields about 20 pieces if you cut them the way that I did, about 1" by 3". If you cut them down to Wheat Thins size, you might end up with 50 or 60 pieces. Do as you’d like! Depending on what flours you use, the size and thickness of your crackers, and the final moisture content of your dough, your bake time will vary. Nut flours, with their higher fat content, bake and toast much faster than, say, all-purpose flour. If you’re using wheat flours in your batch, your crackers might need a longer bake time, between 16 and 18 minutes.
