Oat and Flax Crackers

Cooking Light
These crunchy crackers are delicious on their own or paired with dips or cheese.
Serves 42 (serving size: 1 cracker)


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3.6 ounces oat flour (about 1 cup)
1 cup certified gluten-free quick-cooking oats
2 tablespoons flaxseed meal
2 teaspoons dried oregano
1/8 teaspoon garlic powder
1/2 teaspoon salt
1/4 cup warm water
2 tablespoons olive oil
1 tablespoon vegan buttery sticks (such as Earth Balance), softened
1 large egg


Hands-on: 8 Minutes
Total: 1 Hour, 8 Minutes

1. Preheat oven to 325°.

2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, oats, and next 4 ingredients (through salt) in a large bowl, stirring to combine. Add 1/4 cup warm water, oil, buttery sticks, and egg; stir with a fork until dough forms.

3. Cover a large baking sheet with parchment paper. Place dough in center of paper; gently press dough into a square. Cover dough with an additional sheet of parchment paper. Roll dough, still covered, into a 12 x 10-inch rectangle. Remove top sheet of paper; cut dough into 42 (1-inch) squares. Separate squares on pan.

4. Bake at 325° for 40 minutes or until crackers are golden brown and crispy. Remove crackers from pan; cool 20 minutes on a wire rack. Store in an airtight container up to 2 weeks.

Created date

October 2014

Nutritional Information

Calories 31
Fat 1.6 g
Satfat 0.3 g
Monofat 0.8 g
Polyfat 0.4 g
Protein 1 g
Carbohydrate 3.2 g
Fiber 0.5 g
Cholesterol 4 mg
Iron 0.3 mg
Sodium 31 mg
Calcium 4 mg