Club Multigrain Crackers contain inflammatory soybean oil with TBHQ preservative, high fructose corn syrup, and soy lecithin. This clean version eliminates all seed oils, using grass-fed butter instead, and swaps processed sweeteners for organic honey. The result is a genuinely wholesome multigrain cracker with superior nutrition and no inflammatory ingredients.
Based on: Multigrain Crackers
· Makes approximately 40 crackers (40 servings)
· Serving: 14g (1 cracker)
Why This Recipe is Seed Oil Free
Commercial Multigrain Crackers from Club often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Multigrain Crackers may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Step 1. Preheat oven to 400°F (200°C). In a large mixing bowl, whisk together 200g organic whole wheat flour, 120g organic all-purpose flour, 25g wheat germ, 30g oat bran, 20g cornmeal, 3g salt, 2g baking soda, and 2g sunflower lecithin. Whisk thoroughly for 2-3 minutes to ensure even distribution - the different grain textures can separate easily. This dry mixture creates the multigrain base that gives these crackers their complex flavor and nutrition.
Step 2. In a small saucepan, gently melt 45g grass-fed butter over low heat until just liquefied but not hot (about 90°F). Remove from heat and whisk in 15g raw honey until completely dissolved - this may take 1-2 minutes of whisking. The honey replaces the high fructose corn syrup from the original and provides natural sweetness plus enzymes. Let this mixture cool to room temperature, about 5 minutes.
Step 3. Create a well in the center of your flour mixture and pour in the cooled butter-honey mixture. Using a fork, gradually incorporate the dry ingredients into the wet, working from the center outward. Add 60-80ml (4-5 tablespoons) of cold water, one tablespoon at a time, mixing after each addition. The dough should come together and feel slightly tacky but not sticky - it should hold together when pressed but not leave residue on your hands. If too dry, add water 1 teaspoon at a time.
Step 4. Turn the dough onto a lightly floured surface and knead gently for 2-3 minutes until smooth and cohesive. The dough should feel firm but pliable. Divide into two equal portions and wrap each in plastic wrap or cover with damp towel. Let rest for 15 minutes - this allows the grains to hydrate fully and makes rolling much easier.
Step 5. Roll each portion between two sheets of parchment paper to 2-3mm thickness (about 1/8 inch) - this ensures even baking and prevents sticking. The dough should be thin enough that you can almost see through it when held up to light. Using a sharp knife or pizza cutter, cut into rectangles approximately 3.5cm x 2.5cm (roughly 1.5 x 1 inch) - this matches the size of commercial Club crackers. Transfer parchment with crackers directly to baking sheets.
Step 6. Using a skewer or toothpick, poke 3-4 holes evenly across each cracker - this prevents puffing during baking and creates the characteristic appearance. Bake for 12-15 minutes until edges are golden brown and crackers feel firm to touch. They should sound hollow when tapped lightly. Cool completely on baking sheets for 10 minutes before transferring to wire racks - they'll continue crisping as they cool.
Storage
Store in airtight container at room temperature for up to 2 weeks. For longer storage, freeze in sealed bags for up to 3 months. These crackers may lose some crispness over time due to lack of preservatives - refresh in 300°F oven for 3-5 minutes if needed.
Cost Comparison
Cost per serving (homemade)$0.096
Cost per serving (store-bought)$0.25
Savings62%
Higher upfront ingredient costs pay off quickly through bulk quantities. Most ingredients will last for 15-30 batches, dramatically reducing per-serving costs over time.