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Sesame Wheat Crispbreads Recipe |
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Store-bought crispbreads are okay, but nothing beats these fresh little beauties, just cooled. Whole wheat flour, wheat germ, and yogurt give them more nutritional value to boot.
Ingredients: 1 1/4 cups all-purpose flour 1 cup whole wheat flour 1/4 cup toasted wheat germ 1 tablespoon sugar 1/4 teaspoon garlic powder 1/4 teaspoon salt 1/3 cup stick margarine (or butter), cut into pieces 1 (8-ounce) carton plain nonfat yogurt vegetable cooking spray 2 tablespoons plus 2 teaspoons sesame seeds, lightly toasted
Method Combine dry ingredients in a large bowl; mix well. Cut in margarine with a pastry blender until mixture resembles coarse meal. Make a well in center of mixture; add yogurt and stir just until moistened. Shape into a ball; cover and chill 30 minutes.
Preheat oven to 425o. Divide dough into 4 equals portions. (keep remaining portions chilled while working with one). Roll one portion of dough out on a baking sheet coated with cooking spray into a very thin 12- x 10-inch rectangle; brush lightly with water. Sprinkle with 2 teaspoons sesame seeds, and roll lightly into dough using rolling pin. Bake for 10 to 12 minutes or until edges are lightly browned. Remove from baking sheet and cool on a wire rack. Repeat with remaining portions of dough and sesame seeds. Break crispbread into pieces.
Per serving: 64 g carbohydrates, 120 calories, 5 g fat (1 g saturated), 0 mg cholesterol, 90 mg sodium, 15 g protein |
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