My sweet daughter was born on the 4th of July. She has lived up to the spirit of that day in her energy and expression of pure unadulterated joy.
In Kindergarten her teachers noted that she often led the other little girls around the playground, acting like a General! She is, after all, born in the Year of the Tiger. She is a creative, positive, caring, talented and sunshine-filled woman. What more could a Mom desire for her child? So blessed that both my children are gems, with hearts that extend to others.
One of the things I wanted to make for our Birthday guests, was flour-less crackers. I found a recipe online that I liked, so I and decided to create my own blend based on the ingredients in the recipe.
I'm happy to say the experiment was a success!
Hoda's Nutty Crackers - Gluten Free
This recipe will make about 35 - 50 crackers depending on how large you cut them. I got about 50 cut into 1-1/2" diamonds.
- 1/2 c. dry roasted Almonds, salted
- 1/2 c. Pecans
- 1/4 c. Walnuts
- 2 Tbs. Chia Seeds
- 2 Tbs. golden Flax Seeds
- 2 Tbs. black or regular Sesame Seeds
- 2 Tbs. Macadamia nut pieces
- 2 Tbs. Sunflower seeds
- 2 Tbs. red Quinoa
- 1 tsp. Anise seeds, crushed (opt.)
- 1/2 tsp. Black Pepper
- 1/2 tsp. Sea Salt
- 1 egg
- 3 Tbs. water
- anise seeds, sesame seeds, caraway seeds or black pepper for topping (optional)
Preheat oven to 360°F (180°C).
Line two large cookie sheets with parchment paper. Place all ingredients (except toppings) in a food processor. Process until mixture has even grains, about 2 minutes.
Divine the dough into two, and place on parchment paper in the pans. Cover with another sheet of parchment paper to prevent rolling-pin from sticking.
Roll each ball out into a rectangle, turning the parchment paper in the pan to accommodate the rolling-pin. Roll quite thin (2 - 3 mm).
Use a sharp knife to cut into desired shape. I made a tray with diamond-shaped crackers and sesame seeds topping, and another that I hand pressed into rounds with anise seeds.
Mist with a little water to help your topping stick. Push the topping into the crackers lightly.
Bake for about 9-10 minutes, watching carefully after 8 minutes so they don't burn. Store in airtight container. Will keep for 3-4 days.
~ Sahtein (double health)! ♥