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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