LYRA MAG.

Crackers and snacks...nix the standard wheat flour in favor of gluten-free rice- or wholesome ancient grains -often jazzed up with bold ethnic flavors- now fully embraced by Americans. Part 4 via GIPHY source imgur.com Kameda Crisps - came out with frosted rice cakes a few years back...now adds spicy crunch and an unexpected sweet touch to traditional gluten/cholesterol free baked rice snacks....with chili cumin heat and roasted peanuts. Also in other hot flavors-wasabi, black pepper with hints of garlic/paprika/basil for sophisticated bites,  Wholesome-featherweight  USDA Organic SUZIE'S Kamut Puffed Cakes made from puffed wheat kernels-are a good cracker substitute fro dips/cheese/honey imo. In lightly salted. agave sweetened or plain versions-cholesterol/preservative free. When we crave carbs after a tough workout but want to keep the calorie count DOWN-we have these on their own. Widely available. In Season Rice Bites Seaweed -crunchy salty/sweet...

Fancy Food Show/NYC Our childhood cracker 'experience' was pretty limited to saltines, oyster crackers for chowders, Triscuits (or Wheat Thins), mom's Melba Toast and an occasional plain ole' English imported water cracker-which was considered rather posh eats back then. NOW-crackers are its own gourmet category-not an accessory to the main gigs of cheese, canapés, and things to crunch up in soups. via GIPHY source imgur.com Some highlights from the most recent Fancy Foods Show we grabbed a sample of these on our way out-the O.T.C.(Original Trenton Cracker) Oyster&Soup crackers are so much better than the standard grocery outlet ones hard to explain why- but apparently the dough is given hours to rise naturally, and kneaded/layered over and over before being shaped. Def.these 'artisan style' bites have more flavor, airy texture, super crisp and the shape allows for it to float better in soups without getting soggy. Us-we devoured without anythi...