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Recipe round up: nut and seed crackers

July 5, 2017

 

~ Well-loved and well-tested recipes from around the internet and in my cookbook collection ~ 

 

These crackers are amazing. So incredibly easy, and so darn tasty. The only downside is that they require a food processor, but you don't need much else. In fact, the first three times I made these, I rolled them out with a wine bottle**, and used the lid of a dollar store toothpick container as my cookie cutter.  At some point I suppose I'll get baking supplies, but I figure: if I buy stuff, I'll bake stuff, and subsequently eat that stuff, and that is a slippery slope. 

 

You might be wondering who makes crackers, you might be wondering if I'm aware that they can be purchased, already made. Worry not, these are easy enough to make for a show stopping appetizer, or a weekend treat.  Specifically, with fancy cheese and mango chutney, which is easily one of the tastiest morsels ever (see notes below). 

 

By some miracle, these crackers also happen to be gluten-free and vegan, but seriously, make them even if you aren't specifically avoiding these things. 

 

**It actually happened to be the same wine bottle each time, the first time it was full, then half-full, then empty. That tells you how quickly I repeated the recipe, or how slowly I drink my wine... depending on how much of a lush you think I am. 

Nut and seed crackers

From The Sprouted Kitchen's beautiful first cookbook, by Sara and Hugh Forte.

 

My notes: 

  • Don't skimp on the thyme, go for full 2 tablespoons of the fresh stuff. It makes all the difference.

  • Don't skimp on the salt, I add the whole 3/4 tsp into the processor, and none on top because I find the got more evenly salted.

  • I have tried these with whole flaxseed out of laziness, it's much better if its pre-ground.

  • Though I haven't tried it yet, I imagine pecans or other nuts would be awesome in place of the cashews. 

  • "Almond meal" might also be found as ground almonds or almond flour. 

  • Making ahead:

    • The dough will last a few days in the fridge from my experience, though it may dry out.

    • If you're storing leftovers (good luck), make sure they are in a air tight container. I've tried bags and they go stale too quickly. 

THE BEST WAY TO SERVE THESE, BECAUSE, OMG IT'S SO GOOD:


With mango ginger stilton cheese, which tastes nothing like traditional stilton and is also amazing in salads (I used PC brand from Fortino's) and Major Grey mango chutney (I used Patak's) 

 

Or plain.... or any other way you might use crackers. Also, did I mention I love crackers? 

 

 

 

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