Happy July 4th Birthday and Nutty Crackers

Infinite Possibilites

My sweet daughter was born at 1 p.m. twenty-six years ago today.. which is why one of my nephews named her “Firkayya”, that’s Lebanese for Firecracker!

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).

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)!

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