- 1/2 cup sunflower seeds, shelled
- 1/4 cup hemp seeds
- 1/4 cup flaxseed
- 2 tablespoons chia seeds
- 2 cups sourdough starter (see notes)
- 2 tablespoons salted butter, melted
- 1/2 tsp salt
- Mix everything together in a big mixing bowl until fully combined. It should be kind of like a sticky dough ball, but the texture depends on the thickness of your starter.
- Cover and let ferment in the fridge for 48 hours.
- After fridge fermentation, preheat the oven to 350°F.
- Lightly flour a piece of parchment paper sized to fit your baking pan and the top of the dough. (You may want to split the dough and work in batches. I had to use two sheet pans to fit all the crackers.
- Place the dough onto the floured parchment and roll it about 1/16 inch thick. (should be the thickness of a sunflower seed)
- Transfer the dough and parchment together onto a baking sheet.
- Cut the dough into about 1-inch squares; I suggest using a pizza or cracker cutter.
- Lightly brush with extra-virgin olive oil, then sprinkle the salt over the top of the crackers.
- Bake the crackers for 20 to 25 minutes until they start to crisp and brown around the edges. Midway through, rotate the baking sheets.
- When browned and crisp to your liking, remove the crackers from the oven and let them cool.
- Store crackers in an air-tight container at room temperature for about a week or two. I like to store them in a sealed glass weck jar or a silicone stasher bag.
