Ingredients
- 200g sourdough discard (or active starter)
- 2 tbsp butter, melted
- 1/4 tsp salt, plus more for sprinkling on top
- 2 tbsp flaxseed meal
- 2 tbsp chia seeds
Instructions
- Preheat the oven to 325°F. While it’s preheating, prepare a baking sheet by lining it with parchment paper.
- Heat the butter until just melted (we don’t want it piping hot), then mix in the sourdough discard, salt, flaxseed meal, and chia seeds.
- Spread the batter in a thin, even layer on the parchment paper on the baking sheet with a spatula, then sprinkle with salt.
- Bake for 10 minutes, then remove from the oven and score the crackers with a pizza cutter or knife.
- Bake the crackers for an additional 20-50 minutes, until the crackers are golden brown. Watch carefully to make sure that they do not burn – it can happen quickly.
- Allow the crackers to cool completely before breaking apart and storing in an airtight container for up to one week.