EVOO Wholewheat Crackers with Seeds

Makes 60+ crackers Prep Time 20 minutes   Cook Time 12 minutes   Rated:

I think when it comes to crackers I am the winner. (You know I am crackers already right?) I seriously love a good cracker topped with cheese, and often that is my lunch with a few tomatoes or slices of cucumber. So when we were looking at the Heal Your Pantry Challenge, a cracker was a natural fit. Less than a sandwich, more than a piece of cheese, the delivery system for all sorts of yummy-ness. You can make these bigger and use as crispbread, they are so tasty and crispy. You will love them. I'm sure!

If you are afraid of carbs, switch these out for the Keto Nutty Seeded Crackers. They too are delicious delivery systems for anything you fancy!

Then check out our huge range of cracker recipes and go crackers for crackers:

Oyster Crackers

Sourdough Discard Crackers

Za'atar Chickpea Crackers

Gluten Free Nut Crackers

Cacao Nib Crackers

Macadamia Parmesan Crackers

If you enjoyed this recipe, we invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit

Are you on Instagram, Facebook, Pinterest? Never miss another thing in the test kitchen when you follow us.

Please join our mailing list HERE to have recipe updates delivered to your inbox weekly and don't forget we are on YouTube.

Our newest course, (FREE to Insiders) Shelf Control helps you sort out your pantry and fridge!

We have an amazing Lazy Sourdough Bakery course available to do at your own pace online.

Our delicious frosty course, The Whole Scoop Ice Cream course is churning now!




Place flours, water, EVOO and salt into the Thermomix bowl and blend 6 sec/speed 6. Knead 4 min/Interval.


Turn dough out onto floured silpat mat and form a tight ball. Wrap and refrigerate for at least 6 hours. Up to 3 days is fine.


When ready to roll and bake, line 2-4 baking trays with paper and preheat the oven to 180°C.


Divide dough into 4 pieces and work with one piece of dough at a time. Keep the rest wrapped.


Roll the dough out as thinly as possible without tearing the dough. Place it onto a lined tray and brush generously with EVOO on both sides of the dough. Sprinkle with salt and seeds of choice. Score into cracker shapes with a pizza cutter or knife.


Bake 6 minutes, turn and bake further 6 minutes. Repeat with all remaining dough.


Store in airtight bag in the fridge for best crispness.


With cheeses or dips or pates or hummus of choice! They are also very good plain.

Served with

More Bakery

That's all the recipes!

No more recipes to load