Lately my daughter & I have been obsessed with these sourdough crackers. Perfectly crunchy and a little salty, they are amazing on their own, paired with your favorite dips & toppings, or added to a charcuterie board. They’re also a healthier snack option than store bought crackers because they contain only whole food ingredients with no preservatives and no added sugars.
Better yet, these crackers are fairly quick and easy to make. You’ll just need a sourdough starter, dried moringa leaf, and a few other ingredients you likely already have on hand.
If you don’t already have a sourdough starter, you can easily make one in about a week. For detailed instructions of how to do so, click here.
Moringa (Moringa oleifera) adds health boosting benefits. It’s leaves are rich in antioxidants and essential nutrients, including vitamins A, B2, B6 & C as well as iron & magnesium (Arnarson). If you can’t find moringa, check out my recipe for nettle crackers.
- 1 cup whole wheat flour
- 1 cup sourdough starter
- 4 Tbsp ghee
- 1/2 tsp salt
- 5 Tbsp dried moringa leaf
This recipe is adapted from King Arthur Baking Company.
Note: I usually crush the moringa leaves a bit with a mortar and pestle so the pieces are smaller. You can also put them in a blender and whir them up a bit.
Add the ingredients to a bowl and knead to combine until the dough is smooth. Form a ball out of the dough and cover the bowl with plastic wrap or a silicone bowl cover. Let it sit for an hour or two before proceeding.
Very lightly dust a sheet of parchment paper and your rolling pin with flour. Smush the dough into a rough rectangular shape, then roll out with a rolling pin until it’s about 1/16 inch thick. It’s fine if the edges are a little rough and uneven.
Gently move the parchment paper onto a large baking sheet. Use a knife to slice the crackers into desired shapes. Sprinkle with sea salt and gently press the salt into the dough. Use a fork to prick little holes into each cracker.
Bake crackers at 350°F for about 20-25 minutes or until the crackers are lightly browned.
When crackers have finished baking, remove them from the oven and let them cool. Store them in an air-tight container for a week or so, if they last that long.
Arnarson, Atli. “6 Science-Based Health Benefits of Moringa oleifera.” Healthline. May 4, 2018.
Katz, Sandor. The Art of Fermentation. Chelsea Green Publishing, 2012.
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