Nutritional Info

Nutrition Facts

Serving Size 1 (30g)

Calories 85
Calories from Fat 14 (16%)
Amount Per Serving %DIV
Total Fat 1.5g 2%
Saturated Fat 0.3g 2%
Monounsaturated Fat 0.4g
Polyunsaturated Fat 0.9g
Trans Fat 0.0g
Cholesterol 9.2mg 3%
Sodium 33.9mg 1%
Potassium 78mg 2%
Total Carbohydrate 14.4g 5%
Dietary Fiber 1.3g 5%
Sugars 0.7g
Protein 3.5g 7%

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Recipe Description
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.
Prep time
45 min
Cook time
48 min
Ready In
1 hr 33 min


Serves Tool

Serves To:USMetric
1 1/4 Cup(c)  all purpose flour
1 Cup(c)  whole wheat flour
1/4 Cup(c)  wheat germ, toasted
1 Tablespoon(T)  sugar
1/4 Teaspoon(t)  garlic powder
1/4 Teaspoon(t)  salt
1/3 Cup(c)  margarine, cut into pieces
8 Ounce(oz)  plain non fat yogurt
2 Tablespoon(T)  sesame seeds, lightly toasted
2 Tablespoon(T)  sesame seeds, lightly toasted


Combine dry ingredients in a large bowl and 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 425° F. Divide dough into 4 equal portions. (Keep remaining portions chilled while working with one.) Roll one portion of dough out on a baking sheet coated with non stick cooking spray into a very thin 12 by 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.

Additional notes

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Sesame Wheat Crispbreads
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