By Kat Tancock
Wheat has been getting a bad reputation lately, but at southern-Ontario-based Evelyn’s Crackers, it’s quality that matters. Owners Dawn Woodward and Edmund Rek bake with organic, locally grown and nutrient-rich grains including Ontario heritage crop red fife wheat as well as spelt, rye and buckwheat to create a range of crackers that are as tasty and attractive as they are good for your health (and the local economy).
Flavours include the Slightly Seedy, picked as a favourite at the 2011 Great Canadian Cheese Festival, which blends wheat and oatmeal with flaxseeds, sesame seeds and pumpkin seeds; and Spicy Dal Spelt Sticks, great for dipping in hummus or tapenades, and made with red lentils, Indian spices and a touch of coconut.
You can find the crackers at cheese shops, markets, health-food stores and artisanal and gourmet grocers across southern Ontario and the GTA.