Back to Nature's crackers contain safflower oil, an inflammatory seed oil that contributes to oxidative stress. This DIY version replaces it with cold-pressed avocado oil for healthy monounsaturated fats while maintaining the same crispy texture and neutral flavor.
Based on: HARVEST WHOLE WHEAT CRACKERS
· Makes approximately 60 crackers (12 servings)
· Serving: 5 crackers (30g)
Why This Recipe is Seed Oil Free
Commercial HARVEST WHOLE WHEAT CRACKERS from BACK TO NATURE 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 HARVEST WHOLE WHEAT CRACKERS may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Replaces inflammatory safflower oil with heart-healthy monounsaturated fats for crispiness and binding
Sea salt
2g (about 1/2 teaspoon) · Redmond Real Salt Fine Sea Salt
Provides mineral content and enhances flavor without artificial additives
Water
60-80g (about 4-5 tablespoons) · Filtered water
Binds the dough together for proper rolling and cutting consistency
Instructions
Step 1. Preheat your oven to 375°F (190°C) and line two large baking sheets with parchment paper. In a large mixing bowl, whisk together 300g whole wheat flour and 2g sea salt until evenly distributed - whole wheat flour can have denser pockets that need thorough mixing.
Step 2. Create a well in the center of the flour mixture and pour in 60g avocado oil. Using your fingertips or a pastry cutter, work the oil into the flour until the mixture resembles coarse breadcrumbs with no large oil pockets remaining - this should take 2-3 minutes of consistent mixing.
Step 3. Gradually add 60g filtered water, starting with 4 tablespoons and mixing with a fork. The dough should come together when pressed but not be sticky. Add the remaining water 1 tablespoon at a time only if needed - whole wheat flour absorption varies by brand and humidity.
Step 4. Turn the dough onto a lightly floured surface and knead gently 8-10 times until smooth. Divide the dough in half for easier handling. Roll each portion between two sheets of parchment paper to 1/8-inch thickness (about 3mm) - thinner than you might expect, as these will puff slightly during baking.
Step 5. Remove the top parchment and use a knife or pizza cutter to score the dough into 1.5-inch squares (about 30 squares per half). Transfer the bottom parchment with scored dough directly to your prepared baking sheet. Gently separate the squares slightly - they should just barely touch.
Step 6. Bake for 12-15 minutes until the edges are golden brown and the crackers sound hollow when tapped. Rotate the pans halfway through for even browning. Remove from oven and immediately transfer crackers to wire racks - they'll continue crisping as they cool.
Step 7. Cool completely before storing, about 20-30 minutes. Store in an airtight container at room temperature for up to 2 weeks. For maximum crispness, include a small packet of food-safe silica gel or a few grains of raw rice to absorb moisture. Serve with cheese, hummus, or enjoy plain as a healthy snack.
Storage
Store in airtight container at room temperature for up to 2 weeks. For longer storage, freeze for up to 3 months in freezer-safe bags. No refrigeration needed.
Cost Comparison
Cost per serving (homemade)$0.15
Cost per serving (store-bought)$0.45
Savings67%
Higher upfront ingredient cost pays off quickly with bulk preparation. Organic, seed oil-free ingredients cost more initially but eliminate inflammatory compounds and artificial processing aids found in commercial versions.