crispy knäcke made from sourdough discard

Don't throw away your sourdough discard! That leftover "discard" you get when feeding your starter is your ticket to the crispiest knäcke there is. By using da Carla's naturally gluten-free flours, you get an artisan knäcke with deep flavour and just the right amount of bite.

This recipe is also extra kind to your stomach. Your discard contributes a natural fermentation that helps break down phytic acid, maximising your body's nutrient uptake. With a base of fibre-rich da Carla Havremjöl and mineral-rich, easily digestible ancient grains like Teff and Hirs, you create a nutrient-packed snack with a lovely nutty note, without weighing down your digestion.

The result? A bold, hard knäcke that works just as well with your breakfast cheese as with the evening's charcuterie board.

Ingredients:

• 1 dl gluten-free sourdough discard
• 0.5 dl da Carla Havremjöl
• 0.25 dl da Carla Hirsmjöl
• 0.25 dl da Carla Teffmjöl
• 2 msk olive oil (plus a little extra for brushing)
• 2 tsk sunflower seeds
• 1 tsk sesame seeds
• 1 tsk linseeds
• 0.5 tsk salt (plus flaky salt for topping)

Here's how

• Set the oven to 175 °C.
• Mix the sourdough discard with the flour, olive oil, seeds and salt into a smooth dough.
• Place the dough between two sheets of baking paper or two silicone baking mats. Roll it out thinly.
• Remove the top sheet/mat. Cut squares or triangles with a pizza cutter. Brush a thin layer of olive oil over the surface and sprinkle over a little flaky salt.
• Into the oven for 15–20 minutes. Keep an eye on it towards the end; the teff flour makes the knäcke dark, and it can go from done to burnt quickly.
• When the knäcke feels hard, turn off the oven and let it sit inside with the door slightly open for 10 minutes to drive out the last bit of moisture.
• Vary your knäcke
• The great thing about this recipe is that you can use what you already have at home. As long as you stick to a total of 1 dl flour, you can experiment freely:
• Flour suggestions: Swap the hirsmjöl for da Carla Durramjöl for a rustic taste, or da Carla Bovetemjöl for extra nuttiness.
• Seasoning: Add dried thyme, rosemary or fennel seeds directly into the dough or as a topping.
• Seeds: Swap seed varieties to taste, poppy seeds or pumpkin seeds also work brilliantly.