Golden Crackers

Source:   |  Category: Appetizer, Baking, Diabetic Friendly, Heart Healthy, Ground Flaxseed

Brown flaxseed may be substituted for golden flaxseed.


  • 1 1/2 cup (375 mL) whole wheat flour 
  • 1/2 cup (125 mL) oat bran 
  • 1/4 cup (60 mL) ground golden flax 
  • 2 Tbsp (30 mL) whole golden flaxseed 
  • 1/2 tsp (2 mL) baking soda 
  • 1/4 tsp (1 mL) salt
  • 1/4 cup (60 mL) canola oil
  • 1/2 cup (125 mL) 1% buttermilk 
  • 1 large egg
1 1/2 cup whole wheat flour 1/2 cup oat bran 1/4 cup ground golden flax 2 Tbsp whole golden flaxseed 1/2 tsp baking soda 1/4 tsp salt1/4 cup canola oil1/2 cup 1% buttermilk 1 large egg


  1. Preheat oven to 400°F (200°C).
  2. In a bowl, combine flour, oat bran, ground flaxseed, flaxseed, baking soda and salt. Drizzle with canola oil; mix well. Then work with hands as for pie dough to a crumbly texture.
  3. In another bowl whisk together buttermilk and egg. Add to dry mixture. Mix to form a ball of dough.* Knead about 20 times.
  4. On a lightly floured countertop, roll dough to 12 x 18 inch (30  x 45 cm) rectangle. Cut into 2 x 2 inch (5 x 5 cm) squares for a total of 54. Place squares on large baking sheet that has been sprayed with a non stick cooking spray. Prick tops a few times with a fork. Bake 12 minutes or until lightly browned. After cooling, store in an airtight container.

Yield: 54 – 2 x 2 inch (5 x 5 cm) squares.

Serving Size: 2 squares. Each serving contains 1/2 tsp (2 mL) of flax.

Cook's Notes:

  • Dough should be soft but not stick to your fingers. If dough is too wet, work in flour 1 Tbsp (15 mL) at a time. If dough is too dry, add buttermilk 1 Tbsp (15 mL) at a time. Crackers can be stored in an airtight container for up to 3 days or frozen for up to 3 months.

Nutritional Analysis

Total Fat0 g
Cholesterol7 mg
Carbohydrates7 g
Fiber1 g
Sugars0 g
Protein2 g
Sodium45 mg
Potassium39 mg

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