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Seedy Wholemeal Crackers are a delicious dairy, egg and nut free cracker perfect for the lunchbox

Seedy Wholemeal Crackers

  • 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