Happy Crackers

I had a melt-down last night. 11 p.m., after obsessing that the roof wouldn’t be done for my daughter’s arrival in two weeks. And I wouldn’t have a clean room to stay in while she and her husband stayed in this cottage.                                                                                                                      The tiles hadn’t arrived, the workers were tiling the floor…which is good, but around 11 p.m. I had a serious, crying melt-down and felt so alone. I sat up in bed, finally giving into the tears. “Okay, I need some help, spiritual or otherwise.”                                                                                                                                                                                                                                                                                                                                                                  This morning, while watering, (Hey, do I say that alot?) a reminder came to me. Jose has such-and-such money left over he’d been holding for me for a couple months. Oh, my gosh, I’d completely forgotten about it. Now I can extend the worker’s work another month. Oh….my…gosh. I KNOW that reminder wasn’t from me. What does Jose say?                                                                                                                                                                                                                                          “It’s a quiet mind.”       

Recipe of the Day – Happy Crackers

Happy Crackers –

2 c. cooked or sprouted brown rice
2 c. sprouted quinoa (Soak seeds one day, sprout 1 -1.5 days)
2/3 c. sesame seeds, soaked 40 minutes in water
½ c. flax seeds, soaked at least 20 minutes
2 T. coconut aminos
1 tsp. sea salt
3 T. flax oil

Directions:
1. Soak sesame seeds 40 minutes.
2. Place flax seeds in a bowl and cover with ½ cup water. Let soak for at least 20 minutes. At this time you can prepare everything else.
3. Blend all ingredients in a food processor until a dough is created – it should form a ball in the food processor (add water if too dry, one tablespoon at a time).
4. Spread on parchment paper on dehydrator sheets very thin, without holes in the batter, and score with a knife into crackers shapes: triangles, squares or circles! Flip the sheets at twelve hours. Dehydrate at 105 degrees for 24 hours or until crispy.

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