The Herbs De Provence were making this recipe pop!!

crisp and flavourful; these crunchy rice crackers are the best snack any time of the day! Make this only with rice flour/ combine with gram flour for a gluten free version.

While looking for new recipes that are healthy(that I can use during my dieting) and that I can use my sourdough starter for, I came across a website called "kitchen stewardship"It has some very good recipes and blog entries so I had to give this one a try. I really wanted to give credit to the author of it however no matter how hard I tried, the only name I could come up with is Sarah.So Sarah, I apologize that I am only crediting your first name but I am adding the website link for others to see: http://www.kitchenstewardship.com/2010/03/08/sourdough-recipes-galore-whole-wheat-crackers/Thank you for the wonderful use of my sourdough starter.

Looking for the best thin cracker to snack on our homemade cured salmon, jams, pate, cheese, caviar, spreads, and reading about the amount of salt and other preservatives and coloring chemicals in store bought crackers, we decided to make our own. These stay crisp and taste fresh in a closed cookie jar after air drying in your oven.

The liverwrust was the best.

I wanted to make an easy-to-make snack that was packed with healthy sesame seeds, and tried out many things before creating this recipe. The 'hidden' ginger flavor really adds a great accent.Please adjust the amount of ginger and cinnamon powder to taste. Please adjust the baking temperature to your oven. If you make these with kinako (toasted soybean flour) the crackers will be soft rather than crispy, so if you don't have any hattai flour, use 2 tablespoons of egg and substitute wheat flour for the hattai flour. Recipe by miyuki12

I love "Gomagashi" (sesame snacks) from Okinawa, but they're too expensive to buy... so I made them myself. They came out with a softer texture than the original snacks and are tastier too! Total success! Recommended as a snack for those with food allergies, such as wheat.Don't forget the honey! Be sure to keep your eye on the pot while it's simmering, since the syrup's consistency is key. White sesame seeds gives a crispier finish, while black sesame seeds make them a bit softer. While it's a sticky job, it's best to cut them before they cool down completely. After they chill down, they will lose the stickiness. Recipe by wayan nao

This is a homemade cheez-it recipe basically. They are really tasty. Recipe adapted from: Sallysbakingaddiction.com

This is one easy-prep snack item that I came up with.If the patties seem a bit thick when poured into the pan, flatten them by pressing them down with a spatula while flipping them! They will break apart if you press down too firmly, so be careful. For 2-3 servings. Recipe by Momijiy