Crispy Seeded Sourdough Discard Crackers
Crunchy whole-grain crackers made from sourdough discard, olive oil, and fiber-rich flaxseed meal. A gut-friendly bulk snack infused with fragrant rosemary and sea salt.
Prep
10 min
Cook
25 min
Total
50 min
Makes
8 servings
Created together. Shared with you.
Made by Megan + Lila
Megan created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthDigestive comfort
A portion that works for you
Fiber and plants can support digestion, but more is not always better overnight. Start with a comfortable portion and build gradually.
Notice: comfort + portion
Steadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
10 min
Cook
25 min
Total
50 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Oven · Sheet pan
Time saver
Prep the vegetables and measure pantry ingredients earlier in the day to shorten cook time.
Do these three things first
- 1Preheat the oven to 350°F (175°C) and line a large rimmed baking sheet with par…
- 2Set out all ingredients before cooking
- 3Measure the pantry ingredients before heating the pan
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 7 steps complete
Next: Preheat the oven to 350°F (175°C) and…
- 01
Preheat the oven to 350°F (175°C) and…
Preheat the oven to 350°F (175°C) and line a large rimmed baking sheet with parchment paper.
Tap card to mark done - 02
Mix the sourdough starter
Mix the sourdough starter, olive oil, flaxseed meal, dried rosemary, and sea salt together in a medium bowl until fully combined into a smooth dough.
Look for: fully combined into a smooth dough
Tap card to mark done - 03
Transfer the dough onto the parchment paper…
Transfer the dough onto the parchment paper and roll it out with a rolling pin until uniformly thin, roughly 0.06 inches (1.5mm) thick.
Look for: uniformly thin
Tap card to mark done - 04
Score the flattened dough gently into square…
Score the flattened dough gently into square crackers using a pizza cutter or sharp knife.
Tap card to mark done - 05
Bake for 20 to 25 minutes until…
Bake for 20 to 25 minutes until the crackers turn light golden brown and feel firm to the touch.
Look for: the crackers turn light golden brown and feel firm to the touch
Tap card to mark done - 06
Cool completely on the baking sheet for…
Cool completely on the baking sheet for 15 minutes so the crackers achieve maximum crispness.
Allow: 15 minutes
Tap card to mark done - 07
Break apart along score lines and store…
Break apart along score lines and store in an airtight container at room temperature for up to 2 weeks.
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