Notes about Recipes in this book

• Soda water crackers with alder smoked salt

  • okcook on February 15, 2018

    These did not work for us. Followed the instructions to a T. Baked as instructed to a max of eight minutes. They were raw in the centre. Baked and baked and baked in all 12 more minutes. Still seemed under done in centre and light brown all over. Cooled on racks. Put back in a 130f oven for 40 min and still soft in the centre. A bust.

• Swedish caraway rye crisps

  • moppe on March 09, 2015

    Delicious! They were a bit sweet though, if that's not your thing, or maybe use a little bit less sugar.

• Paper-thin semolina cracker sheets (Carte di musica)

  • krista_jo on May 24, 2020

    Easy to make if you are experienced with fresh pasta, and a very satisfactory crunch. Highly customizable too. A new go-to recipe.

• Flax seed pizza crackers

  • moppe on March 09, 2015

    Very nice pizza "junk food" flavor for such a healthy cracker! I had to substitute chickpea flour, because all I had was gari. I don't think it matters what kind of flour you use, it worked just fine.

• Spicy red lentil dip

  • BethNH on March 09, 2019

    Made to take to an impromptu beer tasting. Once the lentils are cooked the entire dip comes together in a few minutes. I doubled the harissa because I felt like it needed more kick. This is quite good and my husband plans to bring some for his work lunches. As the recipe states, this is easier and smoother than hummus.

• Baking Bites

  It may take a little bit of practice before your crackers look as good as the store-bought ones, but they will still taste great even if a few take on rather unusual shapes as you master your...skills

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• Food in Jars

  I’ve had the opportunity to taste a variety of the crackers this book contains over the last few years and I can tell you with certainty that they universally fantastic...

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• Messy Baker

  ...when she brought out the basket of simple homemade crackers? The response was “You’re a genius!” Whether Ivy Cracker-Maker Manning likes to hear it or not, I agree with the Cracker Lovers...

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• Notes From a Gluten-Free Kitchen

  Ivy clearly thought outside the box by experimenting with alternative and whole grain flours and carefully choosing the ingredients in the dips, she has created a book that addresses everyone’s needs.

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• Robin Asbell's Real Food Digest

  I was completely won over by her approach, as she points out that most crackers have plenty of questionable additives, and then proceeds to make your favorite flavors using whole, natural ingredients.

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• 5 second rule

  If you're a fan of crispy, crunchy snacks, learn how to bake up the classics. Prepare to experiment with some unusual flours and intriguing flavor combinations as well.

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