Sourdough Einkorn Goldfish Crackers

These crackers taste just like CheezIts and hold a beautiful shape of whatever fun critter you want them to become. Slightly puffy, crunchy and nutritious – why even bother stuffing ourselves and our kids with highly processed, Yellow#5 and MSG junk?

Einkorn is my favorite flour to use because of its sweeter taste that’s hard to compare to anything else. Well, that’s besides some of the other reasons:

• Einkorn is significantly higher in vitamins, proteins and minerals than modern grains (source, source). 
• Einkorn is a lot easier to digest because of its genetically pristine makeup, unadulterated by modern chemistry. It is acceptable for consumption by folks with gluten sensitivity (source), and was even shown to milder on the digestive system than rice! (source)   
• Adding lacto fermentation on top of that takes einkorn to a whole new level of nutrition (source).

Gouda cheese is perfect not only because if its amazing taste but the fact that it is one of the higher natural sources of Vitamin K2, and important anti-inflammatory nutrient that we can only get from food (and as Westerners don’t get enough of).  It is crucial in preventing heart disease, osteoporosis and cancer.

HOW TO MAKE SOURDOUGH EINKORN CRACKERS

INGREDIENTS

• 1/2 cup active sourdough starter (I love this San Francisco starter from Cultures for Health)
• 1 cup all purpose einkorn (Jovial brand is the best deal, with free shipping)
• 2 tablespoons of filtered water
• 1/3 cup softened ghee (how to make ghee; or buy at Indian or health food stores)
• 1 cup of shredded gouda cheese (look for imported from Holland; I get this brand at local ethnic store, also Trader Joe’s might have it)
• 1/2 teaspoon salt
• 1 teaspoon turmeric
• 1 teaspoon paprika

EQUIPMENT

• KitchenAid mixer with dough hook, or food processor with dough blade attachment
• Medium glass bowl with lid or a cover like this
• Flat clean surface for rolling dough; I use a large cutting board line with parchment paper
• Rolling pin
• Goldfish cutout shapes (I bought these after not finding them at any local stores); OR any shapes you like; OR just a knife/pizza cutter for make square crackers)

INSTRUCTIONS

Place all ingredients together in a mixer with dough hook, or food processor with dough blade.
Mix until a ball forms. Add a touch more water or flour, if needed. The mixture will be crumbly at first, but will take shape within a few minutes. I let my mixer knead it for 3-5 minutes after a ball forms.
Place the dough ball in a glass bowl and cover tightly. Allow ferment 8 to 12 hours. 8 hours is often enough to get it really nice and sour because there is something about einkorn the starter really likes, and it ferments faster than any other flour I tried.
Your dough ball will be bubbly and increase in size some, but not dramatically. The presence of cheese and ghee will keep it from raising too much, which is good for making crackers – no surprises.
When the dough is done fermenting, knead it back into a tight ball with your hands.
Roll it thinly with a rolling pin (about 1/8 inch).
Preheat oven to 350ºF.
Cut into shapes you like, put on parchment lined cookie sheet, and bake for 12-15 minutes, or until puffed up and golden.
Cool, and enjoy!

Print Recipe

5 from 1 vote

Sourdough einkorn goldfish crackers

Crispy and flavorful sourdough einkorn goldfish crackers are a great nutritious snack.

Prep Time30 minutes mins

Cook Time15 minutes mins

Fermentation12 hours hrs

Servings: 6

Calories: 226kcal

Ingredients

• 1/2 cup active sourdough starter I use 100% hydration
• 1 cup all-purpose einkorn flour
• 2 tablespoons water
• 1/3 cup softened ghee or butter
• 1 cup shedded gouda cheese
• 1/2 teaspoon salt
• 1 teaspoon powdered turmeric
• 1 teaspoon paprika

Instructions

• Place all ingredients together in a mixer with dough hook, or food processor with dough blade.
• Mix until a ball forms. Add a touch more water or flour, if needed. The mixture will be crumbly at first, but will take shape within a few minutes. I let my mixer knead it for 3-5 minutes after a ball forms.
• Place the dough ball in a glass bowl and cover tightly. Allow ferment 8 to 12 hours.
• Your dough ball will look cracked and increase in size some, but not dramatically. The presence of cheese and ghee will keep it from raising too much, which is good for making crackers - no surprises.
• When the dough is done fermenting, knead it back into a tight ball with your hands.
• Roll it thinly with a rolling pin (about 1/8 inch).
• Preheat oven to 350ºF.
• Cut into shapes you like, put on parchment lined cookie sheet, and bake for 15 minutes, or until puffed up and golden.
• Cool, and enjoy!

Nutrition

Calories: 226kcal | Carbohydrates: 5g | Protein: 9g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 63mg | Sodium: 465mg | Potassium: 56mg | Fiber: 1g | Sugar: 1g | Vitamin A: 350IU | Calcium: 231mg | Iron: 1mg

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