My sweet daughter was born on the 4th of July. She has lived up to the spirit of that day in both her energy and expression of pure joy. I made these crackers of hthe 4th to go with several dips.

Nutty Crackers - Gluten Free

This recipe will make about 35 - 50 crackers depending on size. I got fifty 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
1/2 tsp. Black Pepper
1/2 tsp. Sea Salt
1 Free Range Egg
3 Tbs. Water

TOPPINGS: anise seeds, sesame seeds, caraway seeds or flaked salt and black pepper

Preheat oven to 360°F.

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.