Eat. Drink. Read. Think.

Instagram Facebook Linkedin

Delivered to Your Mailbox Each Season. Subscribe Today.

Delivered to Your Mailbox Each Season.
Subscribe Today.

Sorrel Crackers

sorrel-crackers-1.jpg

Sorrel Crackers

The tart, tangy flavor of sorrel pairs well with rich flavors. These crackers beautifully complement an oily smoked salmon or a rich creamy cheese. Goat cheese makes a particularly snappy pairing with some fig spread or pear slices. Crackers store for 6 months in the freezer and 10 days on the counter.
Print Recipe Pin Recipe

Ingredients
  

  • 1â…” cups gluten-free flour (I used ½ cup almond flour, ½ cup quinoa flour, and â…” cup ivory teff flour)
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons olive oil
  • ½ cup water
  • 1 cup packed fresh sorrel leaves (spinach may be substituted for a milder cracker)

Instructions
 

  • Preheat oven to 325° F.
    Blend oil, water, and sorrel in a blender until smooth. Combine dry ingredients in a bowl, whisking together.
    Add the sorrel purée and mix well. Add more flour if the dough is too sticky. Let the dough chill for 30 minutes or as long as overnight.
    Between two lightly floured sheets of parchment, roll out the dough. Slice into desired cracker shape. Sprinkle with more salt if desired.
    Bake at 325° F for 20–30 minutes or until dry and firm, but still green in color. If the crackers retain moisture, finish in a dehydrator at 200° F, or on the warm setting in oven, making sure they do not overbrown.
    Find Hollis's companion recipes for sorrel cake, and frosting, and her list of words for sorrel used in Alaska.
    First published in the Spring 202 issue of Edible Alaska.

Related Stories & Recipes:

sorrel-cake-1.jpg

Sorrel Cake

This showy cake emerges from the oven a bright green color. Complemented by the berry filling and sorrel frosting, this stunner beautifully centers any dinner party table. The cake has a moist crumb and sweet-tangy flavor that is bright and light, perfect for enjoying in Alaska’s long bright and light spring or summer days. You won’t need to worry about leftovers, but in the off chance you have any, leftovers will freeze for up to 2 months, or rest on the counter for 2-3 days. Find Hollis's companion recipes for sorrel frosting and crackers, and her list of words for sorrel used in Alaska. Makes two 8-inch cake layers or eight 4-inch mini-cake layers
sorrell cake and frosting 2.jpg

Sorrel Frosting

Find Hollis's companion recipes for sorrel crackers and cake, and her list of words for sorrel used in Alaska.
spring-greens-2.jpg

Words for Sorrel and Dock

sachet-1.jpg

Wormwood Black Pepper Shortbread

Wormwood’s distinctive scent and flavor are the stars of this simple shortbread with a bite. Goat milk butter, if accessible, has a mild but tangy taste which pairs well with the herbaceous taste of wormwood, though any good quality butter can be used in this delicious treat. Once fully cooled, the shortbread may be frozen to be savored over time.

You May Also Like:

Related posts:

Screenshot 2024-05-18 at 4.56.29 PM.pngLabneh, or Yogurt Cheese alaska-beer-cheese-1.jpgAlaska Beer Cheese Dip brussels-and-bone-1.jpgBrussels and Bone Panna Cotta

Sign up to stay in touch!

View our Digital Edition

cover-alaska-summer-2026

Read Past Issues

Follow Us

Instagram Facebook Linkedin

Member of Edible Communities

Stay in Touch

Subscribe To Our Newsletter

Please don't ask me again