Oat flour?>

Peppery Corn Crackers

by Berkeley Wellness  

In addition to cornmeal, these crisp and spicy corn crackers contain oat flour in place of wheat flour. Eat them on their own or top them with a little avocado, bean dip, or other tasty tidbit.


  • 1 cup yellow cornmeal
  • ? cup oat flour
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • ¼ teaspoon cayenne pepper
  • ¼ cup plain fat-free yogurt
  • 3 tablespoons milk
  • 2 tablespoons extra-light olive oil


1. Preheat the oven to 350°F. Spray a baking sheet with nonstick cooking spray.

2. In a medium bowl, combine the cornmeal, oat flour, salt, baking soda, and cayenne. In a small bowl, combine the yogurt, milk, and oil. Add the yogurt mixture to the cornmeal mixture and stir until a soft dough forms.

3. Place the dough on the prepared baking sheet and pat into a square shape. Place a sheet of wax paper over the dough. Roll into a 10-inch square, a scant ¼ inch thick. Make sure the center is as thin as the edges. Remove the wax paper. If necessary, trim the dough to form a square. Cut the dough into 2½ x 2-inch rectangles (but leave the crackers just where they are, on the baking sheet).

4. Bake for 20 minutes, or until golden brown and crisp. Cool the crackers for 5 minutes on the baking sheet before transferring to a wire rack to cool completely. Store in an airtight container.

Makes 20 crackers.

Nutrition per cracker: 50 calories, 2g total fat (0g saturated), 1g dietary fiber, 7g carbohydrate, 1g protein, 120mg sodium.

Also see 10 Healthy and Tasty Bread Recipes.