Low Sodium Whole Grain Crackers
Elevate your snacking game with these wholesome, homemade Low Sodium Whole Grain Crackers—crispy, crunchy, and packed with heart-healthy ingredients. Made with nutrient-rich whole wheat flour and ground flaxseed, these crackers deliver a satisfying crunch without the added salt, making them perfect for those watching their sodium intake. A touch of olive oil ensures a buttery texture, while optional seasonings like garlic powder, onion powder, and black pepper add a customizable flavor boost. With just 15 minutes of prep time and a quick bake, these crackers come together effortlessly, making them an ideal healthy snack or base for your favorite dips and spreads. Perfectly fresh and preservative-free, they’re a delightful addition to any pantry!
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Recipe Information
Ingredients
- 1 cup Whole wheat flour
- 2 tablespoons Ground flaxseed
- 2 tablespoons Olive oil
- 4 tablespoons Water
- 0.5 teaspoon Garlic powder (optional, for flavor)
- 0.5 teaspoon Onion powder (optional, for flavor)
- 0.25 teaspoon Ground black pepper (optional, for flavor)
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a mixing bowl, combine whole wheat flour and ground flaxseed. Add garlic powder, onion powder, and ground black pepper if using, and mix well to distribute the seasonings.
Drizzle the olive oil over the dry ingredients and mix until the mixture resembles coarse crumbs.
Add the water, one tablespoon at a time, mixing until the dough comes together into a firm, non-sticky ball.
On a lightly floured work surface, roll out the dough as thin as possible (about 1/16 inch) to ensure the crackers are crisp.
Using a pizza cutter or sharp knife, cut the dough into small squares or rectangles. Transfer the pieces to the prepared baking sheet, leaving a small amount of space between each cracker.
Prick each cracker with a fork to prevent puffing during baking.
Bake in the preheated oven for 18-20 minutes, or until the crackers are golden brown and crispy. Keep an eye on them to avoid burning, especially toward the end of baking.
Remove the crackers from the oven and let them cool completely on the baking sheet. They will crisp up further as they cool.
Store the crackers in an airtight container at room temperature for up to 1 week.
Nutrition Facts
Calories |
742 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.2 g | 46% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 13 mg | 1% | |
| Total Carbohydrate | 93.0 g | 34% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 0.9 g | ||
| Protein | 18.9 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 89 mg | 7% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 633 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
