sourdough kale crackers

Sourdough Kale Crackers

These simple sourdough crackers are a delicious way to use your sourdough starter “discard”*. You can use whatever sourdough starter discard you have in your house, gluten-free or non-gluten-free.


1 cup all-purpose gluten-free flour blend (I recommend a whole grain/artisan blend) or, if not gluten-free, use an artisan flour blend or all-purpose flour of your choice
1/2 tsp baking powder
1 tbsp coconut sugar 
1 tsp sea salt
8 tbsp coconut oil (NOT liquid coconut oil)
3/4 cup gluten-free sourdough “discard”* or non-gluten-free sourdough “discard.”


Step 1. Preheat over to 400 F. 
Step 2. Mix the flour, baking powder, sugar, and sea salt in a medium bowl. Stir in kale powder and mix.
Step 3. Add coconut oil and use your fingers or a pastry blender/cutter to blend the oil into the dry ingredients until the oil is the size of small peas.
Step 4. Use a fork to stir sourdough into the dry ingredients until it forms a soft dough. Gently work the dough with your hands until you have a smooth dough. If it is still sticky, add some more flour. If it is too dry, add a little more sourdough discard or water.
Step 5. Divide dough into four balls. Dust a large piece of parchment paper with flour. Take one dough ball at a time, and using a rolling pin, roll it evenly into a rectangle about 1/8 inch or thinner in thickness. Use a pizza, ravioli cutter, or a sharp knife to cut the crackers into even rows and squares. Gently prick the crackers with a fork to prevent them from puffing up too much in the oven. Do not break into squares; make sure you leave the dough in the rectangle shape. 
Step 6. Transfer the entire dough rectangle on the parchment paper to a large baking sheet and bake in the center of the oven for 7 minutes. Rotate the tray and carefully separate the partially cooked crackers into the pre-cut squares. Bake crackers for approximately another 5-8 minutes. Watch the crackers carefully to ensure they do not burn. Next, remove fully cooked crackers (usually, it’s cracked on the edges) and continue baking the rest of the crackers for another minute or so or until light and crispy.
Repeat the process with the remaining dough balls. Store in an airtight container for up to a week.

*” discard” is a portion of the fermented sourdough starter, which is often scraped away before refreshing and feeding again with flour and water. Instead of tossing it, you can use it in baking. It adds a gentle tang to your baked goods.

Yield: about 60-75 crackers

Recipe created by Kimberley of The Rocks & Dirt Bakery

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