Rosemary Sourdough Crackers

If you have some sourdough discard that you need to use up then make these rosemary sourdough crackers. They’re made using chickpea flour, fresh rosemary, and nutritional yeast as well as sourdough discard. These crackers are cheesy, salty, and have a beautiful sourdough flavor. Also includes directions for making these crackers without sourdough discard.

Rosemary sourdough crackers on parchment paper with fresh rosemary in the foreground.

Why you’ll love it

I don’t know about you, but after making these crackers, I’m not really sure I ever want to eat store-bought crackers again. Here’s why you need to make these delicious little crackers right now.

  • Quick
  • Simple
  • Cheesy
  • Salty
  • Crunchy
  • Tender
Rosemary sourdough crackers on parchment paper with fresh rosemary and a white dish of sunflower seeds on the sides.

Making Rosemary Sourdough Crackers

Begin by preheating your oven to 350°F.  

In the bowl of your food processor, add the chickpea flour, almond flour, nutritional yeast, sunflower seeds, salt, garlic powder, turmeric, onion powder, and rosemary. Pulse your ingredients until they are combined.

Add the sourdough discard and the olive oil, if using. Pulse the mixture until a ball forms. Place the dough onto a large piece of parchment paper. Using a rubber spatula, scrape out any of the remaining pieces of dough from the food processor. 

Knead the dough a few times just to make sure that the ingredients are well combined then form the dough into a rectangle that is of even thickness. 

Place another piece of parchment paper on top of the dough and roll it out using a rolling pin. Continue rolling the dough until it is thin, about ¼ of an inch or less.

Use a knife or pizza cutter to cut the dough into 1 inch by 1 inch squares. Or make larger crackers. Cut them into rectangles if you’d prefer. It’s totally up to you. 

Whatever size or shape, place the parchment paper onto a baking sheet and bake for 17-20 minutes until the crackers are golden brown. Remove from the oven and allow to cool before breaking apart. They will firm and crisp as they cool.

Serve these crackers with your favorite dip, top with chickpea salad, or just eat them right off the parchment paper like I do. If you have any left, store them on the counter in an air-tight container.

Rosemary sourdough crackers on parchment paper with fresh rosemary in the foreground.

Ingredient Health Benefits

Chickpea flour-

Olive oil- monounsaturated fats, anti-inflammatory, antioxidants

Rosemary- polyphenolic compounds (inhibit oxidation & bacterial growth)

Sunflower seeds- vitamin E, folate, magnesium, selenium, copper, phytosterols

Turmeric- iron, manganese, potassium, vitamin B6, vitamin C, curcumin (cancer fighting and anti-inflammatory)

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Rosemary Sourdough Crackers

Erin
If you have some sourdough discard that you need to use up then make these rosemary sourdough crackers. They're made using chickpea flour, fresh rosemary, nutritional yeast as well as sourdough discard. These crackers are cheesy, salty, and have a beautiful sourdough flavor.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Appetizer, Snack
Cuisine Oil-free, Soy-Free, Vegan
Servings 30 crackers

Equipment

  • Food Processor
  • Rolling Pin

Ingredients
  

  • 1 cup chickpea flour
  • ¼ cup almond flour
  • 2 tbsp nutritional yeast
  • 2 tbsp sunflower seeds
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp turmeric
  • ½ tsp onion powder
  • 2 springs fresh rosemary
  • ¾ cup sourdough discard
  • 1 tbsp olive oil, optional

Instructions
 

  • Preheat the oven to 350°F.
  • In the bowl of your food processor, add the chickpea flour, almond flour, nutritional yeast, sunflower seeds, salt, garlic powder, turmeric, onion powder, and rosemary. Pulse until combined.
  • Add the sourdough discard and the olive oil, if using. Pulse until a ball forms. Place the dough onto a large piece of parchment paper. Using a rubber spatula, scrape out any remaining pieces of dough.
  • Kneed the dough a few times just to make sure that the ingedients are well combined. Form the dough into a rectangle that is of even thickness.
  • Place another piece of parchment paper on top of the dough and roll out using a rolling pin. The dough should be thin, about ¼ of an inch or less.
  • Using a knife or pizza cutter, cut the dough into squares in the size of your choosing.
  • Place on a baking sheet and bake for 17-20 minutes until the crackers are golden brown. Remove from the oven and allow to cool before breaking apart. They will firm and crisp as they cool. Store on the counter in an air-tight container.
Keyword 1 bowl, 10-ingredients, almond flour, cheese, cheesy, chickpea flour, crunchy, easy, food processor, fresh herbs, fresh rosemary, oil-free crackers, quick, salty, simple, turmeric

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