Home » Seedy Wholemeal Crackers

Seedy Wholemeal Crackers

I could not let the new school year start without developing a new cracker recipe. I have been getting a few requests for dairy free versions of my crackers, but the previous flavours were not really suitable for substitutions so I wanted to develop something specifically dairy free. And these Seedy Wholemeal Crackers fit the brief. Not only are they dairy free but they are also egg free so they perfect for those with allergies or who are vegan. Like most of my lunchbox recipes these are nut free too so they are a great option for the lunchbox.

Seedy Wholemeal Crackers, healthy nut free and vegan cracker. Delicious in the lunchbox or on a share platter

As the name suggests, these Seedy Wholemeal Crackers are full of seeds. Four different kinds of seeds to be precise. Did you know that seeds are really good for you? The Australian Heart Foundation recommends including seeds in a healthy diet. They are a great source of protein, fibre, vitamins and minerals. And this makes these Seedy Wholemeal Crackers a fantastic option for the lunchbox. But my Seedy Wholemeal Crackers are not just good for you – they taste really good too. The crackers are very crispy and have a really delicious flavour. They are slightly creamy and the flavour of the sesame really shines through.

And they are a fantastic food to include in the lunchbox.

My Seedy Wholemeal Crackers are a little trickier to make than my other cracker recipes so if you are just starting out on your baking journey I would recommend trying some of my other recipes first, like these Sour Cream & Chives Crackers (saaah good) or these Healthier BBQ Shapes (BBQ Crackers) (I get lots of positive feedback on these ones!) to get a feel for making crackers and what consistency you are looking for. I find that the dough tends to get overworked quickly as there is little fat used in this recipe. So you need to take care when rolling and cutting as you really only get one chance before the dough toughens and becomes much more difficult to work.

The texture these Seedy Wholemeal Crackers is not suitable for cookie cutters. Instead I used a pizza cutter to cut my crackers (time saver!) or you could use a sharp knife if you don’t own a pizza cutter. I liked making these as longer strips (10cm long by 2cm wide) for some batches. I thought this shape would be great for dippers and I love how they look in the lunchbox.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Seedy Wholemeal Crackers are a delicious dairy, egg and nut free cracker perfect for the lunchbox

Seedy Wholemeal Crackers

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Bernadette
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 60 crackers 1x
  • Category: Baking


  • 2 cups plain wholemeal flour
  • 1/2 cup rolled oats
  • 1 tsp baking powder
  • 1 tbsp sesame seeds
  • 2 tsp flaxseed/linseed
  • 2 tsp chia seeds
  • 2 tsp poppy seeds
  • 1 tsp salt
  • 1/2 cup olive oil 
  • 80mls of water


  1. Preheat your oven to 180c 
  2. In a food processor add all of the ingredients with the exception of the water and blitz until well combined (around two-three minutes)
  3. Slowly pulse in the water until the mixture forms a dough and comes together (see note one)
  4. When the dough is ready, turn the mixture out onto a baking paper and halve the mixture
  5. Roll out each half separately onto baking paper (each half should make around a rectangle of 20cm x 30cm). The dough should be rolled to around 0.25cm thick
  6. Cut into your desired shapes then place your baking paper on a baking tray and separate the crackers slightly
  7. Bake for around 10 minutes until lightly golden (check while baking as this could be a little more or less depending on the thickness of your dough and shape of the cracker)
  8. When baked transfer onto a baking rack to cool before storing in the freezer


  1. The mixture will not ball around the blade so you may need to check the texture by pressing a small amount between your fingers, if the mixture comes together and forms a solid then it is ready. If it is crumbly pulse a little more water in to the mix. Take care not to make the mixture too wet
  2. When not working with the dough you should refrigerate it to ensure it does not get too dry making it difficult to work with
  3. These crackers can be frozen but they are a little delicate so I recommend placing in an airtight container to freeze rather than in bags

So there you go – a perfectly delicious dairy and egg free cracker for the lunchbox. I hope you enjoy making these. Also, if you have just joined me here and you are new to packing lunches, or even if you are a long time lunchbox packer but you need some inspiration be sure to check out my School Lunch Guide for a great reference guide!

Happy baking

Bernadette x


  1. Very tasty! I was looking for something healthy and low in calories and they are perfect! Thank you 🙂

  2. I made the seedy wholemeal crackers for my daughter tonight (left out the sesame since she’s allergic and also didn’t have poppy seeds). The crackers came out amazing! Thank you for an easy and tasty cracker recipe!

  3. Nicky Kamien

    Yum and surprisingly easy!

  4. Just to let you know, I ‘veganised’ the BBQ shapes,by using a chia egg and oil and they come out great. 100g butter equates to 80ml oil, I used veg oil.

    • Thank you for letting me know – I was actually thinking of re-testing that recipe without an egg so great minds! Bernadette x

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star