crispy sourdough discard crispbread

Don't throw away your sourdough discard! That little "discard" left over from feeding is your ticket to the crispiest crispbread of all. By using da Carla's naturally gluten-free flours you get an artisan-style crispbread with deep flavour and the perfect crunch.

This recipe is also extra gentle on the stomach. Your discard adds a natural fermentation that helps break down phytic acid, maximising your body's nutrient absorption. With a base of fibre-rich da Carla Oat Flour and mineral-rich, easily digested ancient grains like Teff and Millet, you create a nutrient-packed snack with a lovely nutty note that never weighs your digestion down.

The result? A bold, crunchy crispbread that works just as well with your breakfast cheese as on the evening charcuterie board.

Ingredients:

• 100 grams butter50 grams dark muscovado sugar
• 50 grams coconut sugar 1 pinch of vanilla powder1 large egg, cold straight from the fridge200 grams da Carla organic sorghum flour1 teaspoon da Carla organic tapioca flour½ teaspoon baking powder½ teaspoon saltapprox. 100 grams dark chocolate, roughly choppedFlaky salt for topping (optional)

Here's how

• Start by browning the butter in a saucepan. Once it is nicely browned, stir well and then let it cool while you weigh out the flour and prepare the other ingredients.
• In a bowl, mix the sugars and vanilla powder. Once the butter has cooled, pour it over the sugar mixture and stir until well combined. Make sure the butter-sugar mixture is cool enough that the egg won't curdle when you add it. Then gently stir in the egg.
• In another bowl, mix the sorghum flour, tapioca flour, baking powder and salt. Stir the flour mixture into the egg mixture to form a soft dough.
• Mix in the chocolate pieces. Shape the dough into 8-10 balls and flatten them slightly so they get a nice shape. Sprinkle a little flaky salt over the cookies for an extra touch if you like. Place them on baking parchment, a few centimetres apart, and put them in the fridge for an hour, or until firm.
• When it's time to bake, preheat the oven to 175°C.
• Bake in the middle of the oven for 15-20 minutes. Timing can vary from oven to oven, so start checking the cookies after 15 minutes.
• Store the cookies in the fridge