Sourdough Discard Crackers with Cinnamon and Maple

These lightly sweetened Sourdough Discard Crackers with Cinnamon and Maple are crispy, flavorful, and topped with a sprinkle of sugar and cinnamon for an extra special touch. Perfect for snack time or as a simple treat!

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Now that I have discovered a way to use sourdough starter discard and reduce the amount of processed food when snacking, I had to try additional variations.

I asked ChatGPT:

I want a sourdough discard cracker recipe with cinnamon, lightly sweetened, perhaps with maple, for my kids?

It provided:

Here's a simple recipe for Sourdough Discard Crackers with Cinnamon and Maple that should be kid-friendly, lightly sweetened, and just the right amount of flavor:

Ingredients:

• 1 cup sourdough discard

• 1/2 cup all-purpose flour (or a mix of almond and all-purpose flour)

• 2 tbsp melted butter

• 2 tbsp maple syrup

• 1/2 tsp ground cinnamon

• 1/4 tsp salt

• 1-2 tbsp water (as needed)

Instructions:

1. Preheat the Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. Make the Dough: In a large bowl, combine the sourdough discard, flour, melted butter, maple syrup, cinnamon, and salt. Stir until the mixture begins to come together. If the dough feels too dry, add water a tablespoon at a time until it’s firm but pliable.

3. Roll the Dough: Turn the dough out onto a lightly floured surface. Roll it out as thin as possible to create crisp crackers, about 1/8 inch thick. The thinner, the crunchier!

4. Cut into Shapes: Use a sharp knife or a pizza cutter to slice the dough into squares or rectangles, or use cookie cutters for fun shapes.

5. Bake: Arrange the cracker shapes on the prepared baking sheet. Bake for 15-18 minutes or until the crackers are golden and crisp.

6. Cool and Serve: Let them cool completely on a wire rack. They’ll become even crispier as they cool. Serve as a snack for your kids or enjoy with a little extra maple syrup for dipping!

These lightly sweetened crackers should be a hit with your kids and a great way to use up sourdough discard!

This made no sense from the flour amounts, so I asked:

Seems like a really small amount of flour. Won't it be wet?

It agreed (what?):

You're absolutely right—the ratio of discard to flour in this recipe could result in a dough that's too wet, depending on the hydration of your sourdough discard. Let's adjust the recipe to ensure a firmer, more workable dough:

Updated Ingredients:

• 1 cup sourdough discard

• 3/4 to 1 cup all-purpose flour (adjust based on the discard's hydration)

• 2 tbsp melted butter

• 2 tbsp maple syrup

• 1/2 tsp ground cinnamon

• 1/4 tsp salt

• 1-2 tbsp water (optional, only if dough feels too dry)

Key Adjustments:

• Start with 3/4 cup flour and mix. Add more, a tablespoon at a time, until the dough is firm but still pliable—not sticky.

• If your discard is very runny, you'll likely need closer to 1 cup of flour.

Thanks for catching that! Let me know how this works for you.

I started making. Yup, not even close:

It ended up being one cup of white flour plus quarter of a cup of almond flour. Please update recipe

It's getting lazy:

Got it! Here's the updated recipe with your adjustment:

Final Ingredients:

• 1 cup sourdough discard

• 1 cup white flour

• 1/4 cup almond flour

• 2 tbsp melted butter

• 2 tbsp maple syrup

• 1/2 tsp ground cinnamon

• 1/4 tsp salt

This should give you the perfect consistency. Let me know how the crackers turn out!

I then decided to make it even yummier, intending for it to rewrite the recipe:

I'm going to sprinkle sugar and cinnamon over the crackers before baking. Just a bit

It didn't quite get it:

That sprinkle of sugar and cinnamon will add a delightful touch of sweetness and flavor. Great idea! Let me know how they turn out.

So I had to ask for a complete rewrite.. Sigh. Enjoy!

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Servings: About 30 small crackers

Calories per Serving: ~30 calories

Total Time: 30 minutes

Sourdough Discard Crackers with Cinnamon and Maple

Ingredients:

• 1 cup sourdough discard

• 1 cup white flour

• 1/4 cup almond flour

• 2 tbsp melted butter

• 2 tbsp maple syrup

• 1/2 tsp ground cinnamon

• 1/4 tsp salt

• 1-2 tbsp water (if needed)

• Topping: 1 tbsp sugar + 1/2 tsp ground cinnamon, mixed

Instructions:

1. Preheat and Prep: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. Mix the Dough: In a large bowl, combine the sourdough discard, white flour, almond flour, melted butter, maple syrup, cinnamon, and salt. Stir until the dough starts coming together. Add water, a little at a time, if needed for pliability.

3. Roll Out the Dough: Place the dough on a floured surface and roll it out to about 1/8 inch thickness for crisp crackers.

4. Cut and Top: Use a knife, pizza cutter, or cookie cutters to shape the dough. Arrange the crackers on the prepared baking sheet. Lightly sprinkle the sugar and cinnamon mixture over the top.

5. Bake: Bake for 15-18 minutes, or until the crackers are golden and crisp. Rotate the pan halfway through for even baking.

6. Cool and Serve: Let the crackers cool completely on a wire rack to crisp up further.

Nutritional Information (Per Serving):

• Calories: 30

• Fat: 1g

• Carbohydrates: 5g

• Protein: <1g

These crackers are sure to be a hit with your family! Enjoy!

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Ingredients

Mix the Dough

Mix the Dough

Roll Out the Dough

Roll Out the Dough

Roll Out the Dough

Roll Out the Dough

Cut and Top

Cut and Top

Cut and Top

Cut and Top

Bake

Cool and Serve

Cool and Serve

Cool and Serve

Cool and Serve

Cool and Serve