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Oat and Flax Crackers

Hands-on time 8 mins
Total time 1 hr, 8 mins
Yield Serves 42 (serving size: 1 cracker)
These crunchy crackers are delicious on their own or paired with dips or cheese.


  • 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

Nutrition 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

How to Make It

  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.

Gluten-Free Baking