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Sourdough Fruit and Seed Crackers

The Pantry Mama
Gourmet sourdough crackers brimming with delicious dried fruit, nuts and seeds. These beautiful sourdough fruit and seed crackers will take pride of place on any cheese board or platter.
4.85 from 13 votes
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 3 hours 30 minutes
Servings 40 crackers
Calories 44 kcal
Sourdough Fruit and Seed Crackers - Recipe Feature Image
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Equipment

  • 1 Small Loaf Pan I've used a small silicone loaf pan lined with parchment paper - it's 24cm x 10cm x 6cm or 9.5" x 3.9" x 2.4".

Ingredients  

  • 150 g Milk (any milk is fine, dairy or plant based)
  • 50 g Brown Sugar
  • 110 g Sourdough Starter (or sourdough starter discard)
  • 75 g All Purpose Flour
  • 75 g Whole Wheat Flour
  • 70 g Dried Cranberries (or raisins or dried apricots)
  • 18 g Baking Powder (3 tsp)
  • 40 g Rolled Oats
  • 40 g Pecans (roughly broken up)
  • 35 g Seeds (I've used a mix of pepitas, sunflower and chia)
  • ½ teaspoon Cinnamon (ground)
  • ½ teaspoon Nutmeg (ground)
  • 1 teaspoon Rosemary (dried)
  • 5 g Salt
  • 5 g Black Pepper (ground)

Instructions 

  • Preheat your oven to 180C (350F) and line a small loaf pan with parchment paper.
  • In a large mixing bowl, combine milk, brown sugar and sourdough starter and whisk together until it's light and foamy.
  • In a separate bowl add all other dry ingredients and stir through until they are all well distributed.
  • Now, place the dry ingredients on top of the liquid ingredients and bring together to form a thick batter (it will be a bit like a thick muffin batter).
  • Spoon the batter into the loaf pan you've prepared and bake in the oven for around 25 to 30 minutes at 180C (350F), or until a skewer comes out clean.
  • Remove from the loaf pan and allow to cool on a wire rack until cool to the touch.
  • Now, wrap the loaf in parchment paper and aluminum foil and place in the freezer for around 2 to 3 hours. You could leave it in the freezer for up to 3 months (perfect if you're preparing early for the festive season).
  • Once the loaf is frozen through, remove from the freezer and allow to sit at room temp for around 20 minutes or just until the sides aren't rock hard.
  • Now, use a serrated knife to slice the loaf into 2mm thin slices. Be patient, use a good bread knife and you'll be fine.
  • Lay the slices onto a large baking tray lined with parchment paper and bake in the oven for around 1 hour at 120C (250F) or until the sourdough gourmet crackers are dry and crispy and can be broken in half with a "snap".
  • Allow them to cool on the tray before enjoying with your favorite cheese!

Notes

Ingredients Notes - There's really no limit to the nuts, seeds and fruits you can add to these crackers. Here are some ideas to get your creative juices flowing:
  • Pumpkin sees, flax seeds, poppy seeds, sesame seeds, hemp seeds, fennel seeds, cumin seeds, chia seeds
  • Pecans, almonds, hazelnuts, walnuts, pistachios, cashews
  • Raisins, cranberries, dried apricots, dried blueberries, dried figs, dried cherries
  • Black pepper, cinnamon, rosemary, all spice, Everything Bagel Seasoning
I've used a combination of whole wheat flour and all purpose flour. I've also added a teaspoon of dark malt powder for added color (this is totally optional). You can use all whole wheat flour if you prefer. This will give you a more nutty flavor.
 
Loaf Pan Size - I've used a small silicone loaf pan lined with parchment paper - it's 24cm x 10cm x 6cm or 9.5" x 3.9" x 2.4".
 
Fermentation or Fridge Time - you can ferment this cracker batter if you want to. You can mix the batter and then place into the fridge for up to 12 hours before baking. The batter will thicken quite a bit in the fridge, but it will not affect the final baked result.

Nutrition

Calories: 44kcal Carbohydrates: 7g Protein: 1g Fat: 1g Saturated Fat: 0.2g Polyunsaturated Fat: 0.3g Monounsaturated Fat: 0.5g Cholesterol: 0.5mg Sodium: 131mg Potassium: 25mg Fiber: 1g Sugar: 3g Vitamin A: 7IU Vitamin C: 0.02mg Calcium: 26mg Iron: 0.3mg
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