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Gluten Free Sourdough Ashwagandha and Thyme Crackers

Updated: Jan 11




Dough Ingredients:

1 cup + 2 Tbsp warm water

1 Tbsp brown sugar

2 tsp salt

1 1/4 tsp active dry yeast

3/4 cup sourdough discard

3 cup gf flour

4 Tbsp butter - melted

3 Tbsp Ashwagandha

2 tsp Thyme



Directions:

  • Combine 1 cup + 2 Tbsp warm water with the brown sugar and sprinkle dry yeast. Let sit 5 minutes or until yeast begins to foam.

  • Add sourdough discard, gf flour, salt, melted butter, ashwagandha, and thyme. Mix until the dough forms a ball and then knead until it forms a soft ball.

  • Oil another bowl and place the ball of dough into the bowl and allow it to rise. Cover with plastic wrap and put in the fridge for 2-3 hours or overnight.

  • Take the dough out of the fridge and unwrap. Cut it into four pieces. Let the dough sit at room temperature for about 15 minutes before rolling.

  • Place parchment paper on the counter and roll the dough evenly thin. Cut the dough into strips and then again to make smaller squares. Sprinkle with salt and place in oven.

  • Place tray in the oven and bake for 35 minutes, flipping the crackers about 15-18 minutes later and then baking for the remainder of the time. *While the first tray is in the oven, start rolling out the next dough and seasoning it.

  • Once the crackers are done baking, immediately remove from the oven and allow to cool on the baking sheet for about 5 minutes before putting in a bowl.

  • Store in an air tight container up to a week.


Herbal fun facts:

Ashwagandha reduces stress, improves sleep, reduces inflammation, manages blood sugar, and boosts athletic perfomance.

Thyme is rich in antioxidants, vitamins, minerals, and posesses anti-inflammatory & antimicrobrial properties, as well as helpd with gastric issues.

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