Description

These gluten-free sourdough crackers, made with sorghum flour and packed with hemp hearts, sesame seeds, and Parmigiano, offer nearly 7 grams of protein per 10-cracker serving, making them more filling and nutritious than typical crackers. The fermentation process further enhances digestion and boosts nutrient availability, creating a delicious and gut-friendly snack.

Ingredients

100g sorghum flour
7g psyllium husk powder (or 10g psyllium flakes)
150g sourdough discard
200g water
50g hemp hearts
50g sesame seeds
20g Nigella seeds (black cumin)
1 tsp Herbs de Provence
1/4 tsp salt
30g finely grated Parmigiano Reggiano (or a mix of Parmigiano and Pecorino Romano)

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Instructions

In a mixing bowl, combine the sorghum flour and psyllium husk thoroughly. Add the sourdough discard and water, mixing well until you have a homogenous batter (it will thicken as it rests). Cover the bowl with plastic wrap and let it rest for 30 minutes at room temperature.
After resting, add the hemp hearts, sesame seeds, Nigella seeds, Herbs de Provence, salt, and grated cheese. Mix thoroughly with your hands to form a cohesive dough, shape it into a ball, and let it ferment at room temperature for about 1 hour and 30 minutes. Alternatively, you can refrigerate the dough and use it within 24 hours.
Preheat your oven to 400°F (200°C).
When ready to bake, divide the dough into two equal portions. Take one portion of dough and place it on a piece of parchment paper. Flatten it into a rectangle with your hands, then cover with a second sheet of parchment paper. Using a rolling pin, roll the dough from the center outward until it forms an even, very thin sheet.
Gently peel off the top parchment sheet and slide the bottom sheet (with the dough) onto a baking tray. Using a pizza cutter, score the dough into squares to create cracker shapes. Place the tray on the middle rack and bake for 20 minutes.
After 20 minutes, remove the tray from the oven. Let the crackers cool for a minute, then separate and remove any crispy edges. Separate all the crackers. Return the tray to the oven, turn the oven off, and allow the remaining crackers to crisp up inside with the door closed. This can take up to 30 minutes, depending on their thickness. Check periodically for crispness.
Repeat with the second batch if desired, or refrigerate the dough to use within the next day. Once all crackers are completely cooled, store them in an airtight glass jar on the counter for up to 2-3 days.

Notes

Nigella seeds, also known as black cumin seeds, are highly nutritious and offer impressive health benefits, though they have a strong, cumin-like flavor. If that flavor isn’t to your taste, feel free to omit them or substitute with black or additional white sesame seeds.