May 24, 2011

Sesame Crackers

I can easily sit down and eat an entire box of crackers in one sitting. They're habit forming. I've never thought to make my own crackers until I started FOLLOWING one of my favorite blogs, All Day I Dream About Food. Carolyn makes it look so easy to make crackers. I wanted to sit down and eat an entire batch of those.

After an impulse buy at the grocery store and too spicy Italian seafood salad I needed something to tame the heat. Crackers. I needed crackers.

In the Flat Belly Diet! Cookbook there was a recipe for Sesame Crackers with a word of encouragement that homemade crackers are much easier to prepare than most people would think and make an impressive statement.

While I had no one to impress since Mr. Sideline Chef had to go out on the road for work I still had that Italian seafood salad that needed to get ate up.

Sure enough homemade crackers are super simple to make. I just need to make sure and roll the dough out thinner next time. My crackers were very crisp on the outside but didn't have that crisp bite through to the middle. No worries though. They were still incredibly tasty and went perfectly with the Italian seafood salad.

Not only does the Flat Belly Diet! Cookbook confirm the ease of making homemade crackers but so do I. Reason enough to give them a try yourself.
Makes 8 Servings

Stars of the Show:
  • 1 cup all-purpose flour
  • 1 cup toasted sesame seeds
  • 1 tsp baking powder
  • 1 tsp salt
  • 2/3 cup low-fat plain yogurt
  • 1/3 cup canola oil
  • 1 tbsp toasted sesame oil
And Action:

Combine the flour, sesame seeds, baking powder, and salt in a large bowl. Whisk together the yogurt, canola oil, and sesame oil in a small bowl. Stir into the flour mixture until a dough forms.

Divide the dough in half and wrap each in plastic wrap. Chill for 30 minutes.

Preheat the oven to 375 degrees.

Roll half of the dough into a 10" square on a lightly floured surface. Rough edges are okay. Cut the dough in half to form two pieces of 10"x5" each. Cut each piece into eight 1 1/4" inch strips forming sixteen strips total. Repeat with remaining dough.

Transfer to a large baking sheet. Bake for 20 minutes or until lightly browned, turning once. Cool on a rack.

Store the cooled crackers in an airtight container at room temperature for up to 1 week.

Nutritional Information Per Serving:
MUFA: Sesame seeds
Calories: 287
Protein: 6 g
Carbohydrates: 17 g
Fat: 20 g
Saturated Fat: 1 g
Cholesterol: 1 mg
Sodium: 355 mg
Fiber: 0.5 g


Carolyn said...

There you go! Aren't crackers remarkably easy to make, whether you make them with flour or with gluten free ingredients? I was astonished at how easy they are. I need to make a flour version for my kids. Yours look great, I am bookmarking them!

Pretend Chef said...

Carolyn - My itty bitty gobbled these up. He actually threw a fit when the last one was gone and unfortunately I used up all of my sesame seeds. Poor lil guy.

Tina said...

I have a whole bag of sesame seeds-glad I stopped by for this recipe. Nice picture of those toasty morsels!

Pretend Chef said...

Tina - I hope you will enjoy these crackers. You will have to tell me how you like them if you do make them. Thank you for the photo compliment!

Mumsfilibaba said...

Mmm looks yummy. And I love sesame seeds.

Pretend Chef said...

Mumsfilibaba - The sesame seeds were fantastic in this. I love the nutty and toasted flavor they add.

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