Mountain magic and a tasty recipe for four seed crackers – GF of course

Practically gone now, these golden gleams in dappled sun rippled through my heart a few weeks back.

IMG_9551

I was visiting the western slope of Colorado, where I once lived, and felt the irresistible pull to a few favorite places.

IMG_9567

Though many views could be soaked in most anywhere in the Rockies

IMG_9523IMG_9525

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.

IMG_9536

It started out frosty and chilly, then warmed enough to fill my soul.

IMG_E9629 (1)

IMG_9640 (1)

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.

IMG_9693

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.

IMG_9691

Pack yourself up a little picnic and enjoy these crackers out in the wild, somewhere, where the leaves rustle and the birdies sing,

IMG_9608

where you can feel One with everything.

4 responses to “Mountain magic and a tasty recipe for four seed crackers – GF of course

  1. THIS is a sweet pamphlet for the Soul!   Thank you, Margaret!I sure understanding going back to the place(s) where you left a piece of your soul!Thank you for sharing it with us!fondly, Sharon

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s