Go Back

Healthy Salt and Seed Crackers

Healthy Salt and Seed Crackers are a tasty addition to any homemade cracker platter. This recipe is likely best eaten on its own. The toppings complete it. Of course, it can be used as a dipper, but this is not a cracker recipe created to dip.

Course Crackers
Cuisine Canadian
Servings 140 small crackers
Author Valerie Lugonja via Daring Bakers


  • 3 cups 720 ml, 240 gm, 8½ oz rolled oats
  • 2 cups 480 ml, 280 gm, 10 oz plain (all-purpose) flour (I will use stone ground next time)
  • 1 cup 240 ml, 80 gm, 2¾ oz wheat germ
  • 3 tablespoons 45 ml, 40 gm, 1½ oz sugar
  • 1 teaspoon 5 ml, 6 gm salt
  • ¾ cup 180 ml vegetable oil
  • 1 cup 240 ml water
  • 1 large egg white
  • cracker topping ideas: sesame seeds poppy seeds, nigella (onion) seeds, salt


  1. Mix oats, flour, wheat germ, sugar and salt together in a large bowl
  2. Combine water and oil; stir into oat mixture until a dough forms; my dough was very stiff
  3. Form dough into disk, wrap in plastic: set aside in fridge for 20 minutes or up to a day
  4. Preheat oven to moderate 325°F (160°C/gas mark 3)
  5. Divide dough into quarters, working one piece at a time (remaining pieces in the fridge)
  6. On a lightly floured surface, roll dough to 1/16 inch (1½ mm) and transfer to parchment lined baking sheet by carefully wrapping around rolling pin
  7. Brush dough with egg white mixed with a tablespoon of water; sprinkle with seeds and salt of your choice
  8. Cut dough with pizza wheel; bake for 15-18 minutes until brown
  9. Store in an airtight container and eat within two weeks

Recipe Notes

Crackers that are not crispy once cooled, may be returned to the oven to crisp up