Practically gone now, these golden gleams in dappled sun rippled through my heart a few weeks back.
I was visiting the western slope of Colorado, where I once lived, and felt the irresistible pull to a few favorite places.
Though many views could be soaked in most anywhere in the Rockies
Here I was on the Dark Canyon Trail near Erickson Springs and Kebler Pass, and then beyond, nearly winging south towards the San Juan mountains.
It started out frosty and chilly, then warmed enough to fill my soul.
Perfect days for crackers and cheeses and apples and pears. Pickles and smoked oysters and a little nip of wine.
I’ve made crackers before, but I have to say these are just wonderful – flaky and light, with four kinds of seeds in every bite: pepita, sunflower, sesame and hemp. I have the Minimalist Baker to thank for inspiring me – her rosemary flax cracker recipe was my jumping off point.
Four Seed Gluten Free Crackers
Makes a bunch! Depending on size and shape, likely at least 80-90. You could halve the recipe if you wanted, but my thoughts are let’s make it worth my while!
- 1 1/2 cups Pamela’s Gluten Free artisan flour blend
- 1 1/3 cups almond flour
- 1/2 c. roasted pepita (pumpkin seeds)
- 1/2 c. roasted sunflower seeds
- 1/4 c. hemp seeds
- 1/4 c. sesame seeds
- 1/2 tsp baking powder
- 1 tsp Himalayan pink (or other) salt, plus a little extra to sprinkle …
- 7 tbsp walnut (or other lightly flavored) oil
- 6-10 tbsp cold waterPreheat oven to 325 degrees and line 2 large (1/2 sheet pan sized) baking sheets with parchment paper.Whisk dry ingredients. Drizzle in oil and combine thoroughly with fork or pastry cutter.Add water one tablespoon at a time, mixing until it forms a rough dough that holds together well without being sticky. Form ball and cut dough in half. Shape each piece into oval/rectangle. Roll out dough between two pieces of parchment paper, making sure it is an even thickness, as thin as possible – 1/8 inch or so.Use a knife or pizza cutter cut the dough into desired shapes. Carefully transfer to the parchment-lined baking sheets with a thin spatula, allowing a bit of space in between each cracker. Sprinkle with a sprinkle more salt if desired, then lightly score each cracker with the tines of a fork. Bake for 15-23 minutes or until barely golden brown – watch closely towards the end! Pull from oven and let cool slightly before you choose your first slice of cheese to almost melt upon contact – and relish thoroughly. Store lightly wrapped but NOT in an airtight container to maintain maximum crispness.
Pack yourself up a little picnic and enjoy these crackers out in the wild, somewhere, where the leaves rustle and the birdies sing,
where you can feel One with everything.