Homemade crackers make an impressive statement, but they’re actually much easier to prepare then most people think. Once you master the basic recipe, feel free to add your own signature seasonings.

8 servings II 1 hour, 15 minutes

  • 1 cup all-purpose flour
  • 1 cup sesame seeds, toasted
  • 1 tsp baking powder
  • 1 tsp salt
  • 2/3 cup low-fat plain yogurt
  • 1/3 cup canola oil
  • 1 tbsp toasted sesame oil
  1. 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.
  2. Divide the dough in half and wrap each in plastic wrap. Cover and chill for 30 minutes.
  3. Preheat the oven to 375 F.
  4. Roll half of the dough into a 10-inch square on a lightly floured surface (don’t worry if the sides are a little bit rough). Cut the dough in half to form 2 pieces of 10” x 5” each. Cut each piece into eight 1-1/4 strips, forming forming sixteen 1-1/4” x 5” strips total. Transfer to a large baking sheet. Bake for 20 minutes or until lightly browned, turning once. Cool on a rack. Repeat with the remaining dough.
  5. Store the cooled crackers in an airtight container at room temperature for up to 1 week.

Nutrients per serving

  • 287 calories
  • 6 g protein
  • 17 g carbohydrates
  • 20 g fat
  • 1 g saturated fat
  • 1 mg cholesterol
  • 355 mg sodium
  • 0.5 g fiber

– from the Flat Belly Diet Cookbook, by Liz Vaccariello, editor-in-chief, with Cynthia Sass, MPH, RD. Based on the groundbreaking plan from the editors of Prevention.

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