Triscuit Rosemary & Olive Oil crackers contain problematic 'vegetable oil' which is typically a seed oil blend (soybean/canola). This DIY version eliminates inflammatory seed oils entirely, replacing them with heart-healthy avocado oil, while using organic whole grain wheat and clean seasonings for a superior nutritional profile.
Based on: Rosemary & Olive Oil
· Makes approximately 45 servings (270 crackers)
· Serving: 6 crackers (28g)
Why This Recipe is Seed Oil Free
Commercial Rosemary & Olive Oil from Triscuit,Christie-Triscuit 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 Rosemary & Olive Oil may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Replaces modified food starch to improve texture and binding naturally
Filtered water
180ml (about 3/4 cup) · Home filtered or spring water
Activates gluten development and binds ingredients into workable dough
Instructions
Step 1. Preheat oven to 400°F (200°C). In a large mixing bowl, whisk together 680g whole wheat flour, 15g tapioca starch, and 6g sea salt until evenly distributed. The tapioca starch prevents clumping and helps create the characteristic crispy texture - don't skip this step.
Step 2. Create the herb oil by combining 120ml avocado oil, 30ml olive oil, 4g dried rosemary (crush lightly between your palms first to release oils), and 3g onion powder in a small bowl. Whisk vigorously for 30 seconds - the oil should be fragrant and slightly green-tinted from the herbs.
Step 3. Make a well in the center of the flour mixture and pour in the herb oil blend. Using a wooden spoon, gradually incorporate the dry ingredients into the oil, mixing in one direction. The mixture will look crumbly at this stage - this is normal.
Step 4. Slowly add 180ml filtered water while stirring continuously. Start with 150ml, then add remaining water 1 tablespoon at a time until the dough comes together. It should be slightly sticky but manageable - not dry and cracking, not wet and gooey. Knead briefly (30 seconds) in the bowl until smooth.
Step 5. Divide dough into 4 equal portions. On parchment paper dusted with flour, roll each portion to exactly 2mm thickness (about as thin as a nickel). Use a ruler - thicker crackers won't crisp properly, thinner ones will burn. Cut into 2.5-inch squares using a pizza cutter or sharp knife.
Step 6. Transfer parchment with cut crackers directly to baking sheets. Using a fork, pierce each cracker 6-8 times in a decorative pattern - this prevents puffing and creates the characteristic Triscuit texture. Sprinkle lightly with remaining 2g sea salt.
Step 7. Bake for 12-15 minutes, rotating pans halfway through. Crackers are done when golden brown and completely crisp - they should make a sharp snapping sound when broken. Cool completely on wire racks before storing (warm crackers will become soggy in containers).
Step 8. Store in airtight containers with rice packets or silica gel packs to maintain crispness. Properly stored crackers stay fresh for 2-3 weeks at room temperature. For longer storage, freeze in sealed bags for up to 3 months - they'll crisp up again after thawing.
Storage
Store in airtight containers at room temperature for 2-3 weeks, or freeze for up to 3 months. Keep moisture packets in containers to prevent sogginess.
Cost Comparison
Cost per serving (homemade)$0.152
Cost per serving (store-bought)$0.45
Savings66%
Initial investment in organic ingredients is higher but yields significant per-serving savings. Bulk buying organic flour and oils maximizes long-term value while eliminating inflammatory seed oils and artificial additives.