After converting my white flour sourdough crackers over to an einkorn version, we all agree that we like these even better! I only needed to make a few changes, so there weren’t very many trials to get them just right. We absolutely love these crackers and I try to always have a supply in the house. They easily replace store-bought crackers and are so much healthier. We’ve tried the Jovial brand einkorn sourdough crackers and, in our opinion, they don’t compare to the homemade flavor. I’m super thankful that an einkorn version exists in the store, though. I found them at MOM, along with einkorn pasta! They are pricey and seem a little bit drier without as much flavor, but they’re ok in a pinch.

Because these crackers are soured, they don’t make blood sugar spike (in reasonable serving sizes, obviously!) and a lot of the gluten gets eaten up in the process. Plus, they have no chemicals, artificial dyes, or ingredients we can’t pronounce. They’re a win all around, and they’ll still fit within the dietary changes our family will soon be making (I’ll be sharing in an upcoming post).

Einkorn Sourdough Crackers

May 23, 2018

by Nicole

Category Einkorn RECIPES Sourdough Traditional Cooking Wholesome Nutrition

Ingredients

1 cup einkorn sourdough starter discard
4 tbsp melted grass-fed butter, room temperature
1 - 1 1/2 cups organic einkorn flour (enough to create a sticky dough)
1/2 tsp aluminum-free baking soda
1/4 tsp organic onion powder
1/4 tsp organic dry ground mustard
1/2 tsp sea salt
dash organic paprika

Instructions

For the dough:

In a medium bowl, mix melted butter into the sourdough starter.
Add 1 cup of the flour, 1/2 tsp baking soda, 1/4 tsp onion powder, 1/4 tsp dry mustard, 1/2 tsp sea salt, and dash of paprika. Mix well.
Add enough extra flour to make a dough that's slightly sticky. It should be just enough flour to bring the dough together. I do all of the mixing with a spoon.
Cover the bowl loosely with plastic wrap and let rise for 8-12 hours in a warm spot. I typically rise the dough overnight. The consistency of this dough is different than white flour - it doesn't double in size, but will get slightly bigger. Also, the dough is courser and not as smooth.
I proof my dough in the oven with the light on. Just make sure to remember you have it in there so you don't turn it on and accidentally bake your proofing dough. I've done that a few times, yikes!

To make the crackers:

When you are ready to make the dough, preheat the oven to 350 degrees. If your dough is proofing in the oven, make sure to remove it first!
Next, turn the dough out onto a well-floured work surface and knead for a few minutes, adding flour as needed so the dough doesn't stick to your hands or work surface.
Divide the dough into two even pieces.
Roll out each to about 1/8 inch thickness. I start the dough on my floured surface, but then quickly move it to finish rolling right onto my metal airbake cookie trays so I don't have to transfer the dough.
Use a pizza cutter or pastry cutter to cut the dough into desired shapes, trying to keep similar sizes so the crackers bake evenly.
Bake the crackers at 350 degrees for 15 minutes. Depending on how evenly your oven bakes, you may want to consider switching the trays around halfway through.
After 15 minutes, turn off the oven but leave the crackers in the oven for another 10 minutes.
Pull them out when the crackers are crispy and then let cool.
Store in an airtight container, if they last that long!

https://naturallywholistic.com/2018/05/einkorn-sourdough-crackers.html

These crackers lend themselves to a lot of variety. I think it would be fun to mix up the spices with different combinations, but we usually stick with the same four. It’s a great combination with just enough flavor to not be overpowering. They’re perfect to eat with cheese or dip in hummus or guacamole!