She did indeed live up to that name in her energy and expression of pure unadulterated joy. Her gravity-defying hair added to the ‘explosive’ happiness she radiated. My sister said she was a Dr. Seuss character, because she could make the funniest faces.
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 now a creative, positive, caring, talented and sunshine-filled young woman, who graduated with highest honors from UC Berkeley. What more could a Mom ask for? So blessed… that’s me. Both my children are gems, with hearts that reach extend to others.
For her celebration party on Sunday, we’re having a dozen or so family members over, so I threw a menu of appetizers together last night. One of the things I wanted to try to make was flour-less crackers. I found a recipe online that I liked, so this morning 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).
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)! ♥