Delicately thin and crisp, these little crackers are made almost entirely of seeds. Sunflower, sesame, pumpkin, flax, and chia seeds are known for being high in fiber, protein, and healthy fats.

Whether they're rounding out an elegant charcuterie board, gracing a cheese plate, or kept on hand for a quick snack, crackers are a pantry essential. They add saltiness to sweet foods, provide ...

Combine the flours and cold butter in a food processor; pulse until crumbly. (Alternatively, use a pastry cutter or two knives to cut the butter into the flour.) Stir in the onion flakes, caraway seed ...

Grind the sunflower and pumpkin seeds into a fine powder or flour in a blender or spice grinder. Blend in pulses and be careful not to blend too long, or they'll turn into seed butter. Separately, ...

Makes 5 to 6 dozen. Note: This recipe is from a new cookbook, "Salty Snacks" by Cynthia Nims (Ten Speed Press, $16.99). Nims uses a round cookie cutter, but cut them in any shape you wish. Preheat ...

Makes about 70 to 80 crackers. Note: The baked loaf needs to chill at least an hour before slicing and re-baking the crackers. Don't want 70 crackers at a time? You can freeze one half of the baked ...

Like many, I’ve been spending my weekends baking something different. The best one I have stumbled across was for crispbread. Traditionally a light, crispy cracker made from rye, crispbreads have been ...

The crunch of a cracker is a happy thing, whether it lifts up a gooey blue cheese, floats atop tomato soup or is eaten right out of the box. With the endless varieties competing on store shelves, ...

Diet gurus love crisp breads. They are low-calorie, low-fat and high-fiber. They also are low in taste. Texture is all they have. But that's probably a big reason they are sold. On a low-calorie diet, ...

We’re heading into the days and weeks and weekends of celebrations between now and next year. Whether we gather with fellow fans to watch football, visit around fire pits with out-of-towners or invite ...