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first time making crackers

 proved to be so easy

and they are SO delicious

(no reason to buy crackers again)

Al's Gone Crackers 

I stumbled upon this recipe on the My New Roots food blog and shortly thereafter, gave it a go. Although I strive to make everything I can from scratch, there are still items I have yet to test out. Crackers! These turned out very similar to the store-bought gluten-free "Mary's Gone Crackers" brand. I love this recipe because it is incredible versatile. One can add any combination of ingredients to the basic cracker dough, including nuts, seeds, spices, herbs, fruit, & vegetables. The basic recipe makes quite a bit of dough. I divided it into 3 parts and made 3 different flavored crackers. First batch: pumpkin seed, poppy seed, paprika. Second batch: currant, walnut, rosemary. And third: caraway seed, lemon zest, cayenne. All turned out so delicious, but my personal favorite is the currant-walnut-rosemary. Not only are these ingredients so tasty (and cheese-friendly), but I ended up rolling out this dough a bit thicker than the other batches (around 1/4 inch, versus 1/8 inch). I was worried about the thicker crackers getting crispy enough, but as they cooled, sure enough they did--and I prefer their texture to their thinner, wafier counterparts. The most time consuming part of this recipe is simply cooking the rice and quinoa. If you have pre-cooked rice and quinoa on hand (or cook them the day prior), assembling the dough is a breeze.

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to climb these coming crests

one word to you,

to you and your children:

s t a y  t o g e t h e r

l e a r n  t h e  f l o w e r s

g o  l i g h t

 (gary snyder, turtle island)

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had the best time

facilitating our first

Herbal Body Care

workshop

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>>>

gratitude

letting go

intuition

grace

communication

expression

<<<

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 [ death/rebirth ]

locally foraged

 

chicken of the woods

+

giant puffball

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outdoor steps

card encounter