JUNE GROUP SUPPORT CALL (SNACKS!)
Thanks for a great call yesterday! I really enjoyed sharing our snack ideas – it’s an endless topic and I always learn something!
Below are some things that our members make.
Also be sure to watch and Ruth tells us how she makes French fries from frozen potatoes (perfect every time) and how she makes chocolate pudding/mousse from PARSNIPS! What???!! Gotta give that a whirl!
Stacy passed this recipe on to us:
Sourdough Discard Herb Crackers
100 g discard
60 g all purpose flour
3 g sea salt
2 tablespoons unsalted butter, room temp
1 tablespoons chopped herbs, optional
1-2 tablespoons shredded cheese - optional
Mix everything together in a bowl until you have a sticky cohesive dough. Pat into a disk and refrigerate for 1 hour or up to 24 hours.
Using half the disk of dough, roll out to 1/16 thick on a lightly floured parchment paper. Using a knife, cut into desired shapes. Poke each cracker with a fork several times so they don’t puff in the oven.
Bake at 350 for 20-25 minutes or until golden brown and crispy on the edges.
I actually didn’t use the butter, salt or shredded cheese.
I just used whatever amount of sourdough discard I had and added enough flour (chickpea flour, oat flour, or general flour) along with whatever seasonings I wanted until the dough stuck together. Then I rolled it out, cut it and separated the crackers on the parchment paper. With the everything seasoning, I don’t think you need the pinch of salt. I used a fork to poke holes in the crackers. I baked them at 350 until crispy. I found it helpful to turn the crackers over. I stored the crackers in a mason jar.
Stacy also makes these Protein Buns
Dr. Greger Fudgy No-bake Brownies from Barbara!