Who Needs Cookies?

seedsI found myself craving a very crisp cracker that is healthy but doesn’t make me feel like I’m eating health food. These crackers are gluten-free, loaded with nutritious seeds, can stand up to a spread or dip, but are fabulous on their own. They’re crunchy, salty, seedy and with a hint of sweetness too. I recommend making a double batch. They make an excellent snack and would be excellent for holiday gifting. Don’t rush the oven time and store in an airtight container.

Who Needs Cookies?

Oven 300°

  • 1 tblsp amaranth seeds popped in oil over high heat
  • 1 tblsp chia seeds
  • 1 tblsp hemp seeds
  • 1 tblsp poppy seeds
  • 1 tblsp sesame seeds
  • 1/2 c amaranth flour
  • 1/2 c quinoa flour
  • 1 tsp salt
  • 2 tblsp olive or coconut oil
  • grated rind of 1/2 orange
  • juice of 1/2 orange, plus water to equal 1 1/4 c
  • 1/3 c flax seeds
  • 1/2 c pumpkin seeds
  • 1/2 c sunflower seeds
  • maple syrup or honey
  • coarsely ground sea salt

Mix first five ingredients together in a small bowl. Set aside.

In a large bowl, whisk together flours, salt, oil, orange rind, orange juice and water. Stir in flax, pumpkin and sunflower seeds, plus one tablespoon of the five-seed mixture. Allow to rest at room temperature for ten minutes.

Pour batter (it will look alarmingly thin) onto two parchment-lined baking sheets and spread evenly. Sprinkle one tablespoon of the five-seed mixture on top of each.

Bake for 20 minutes or until the crackers have a bit of a crust. Brush the surface with maple syrup and immediately sprinkle the remaining five-seed mixture and sea salt over the top.

Return pans to oven and bake for another 30 minutes.

Reduce oven to low / warm. Crackers will continue to crisp over the next hour or two. Break each large sheet of crackers into squares or shards and store in an air-tight container for up to two weeks.

Episode 57: Wunderkammer

cover57This episode contains the following segments: Ever-expanding Skill Set, The Back Porch, A Little Bit of Learning, and Yarn Lover at Large.


Ever-expanding Skill Set

spindling1There’s still time to sign up for a spindling course at The Inner Space in Highland Park, NJ. The first workshop was a lot of fun. Next, I’ll be instructing two sessions of Meditative Spindling and a special Spinning the Chakras workshop. Contact Kristy today and sign up for a course or tell someone who might have an interest.


The Back Porch

planorbis2I’m pleased with the completed Planorbis Corneus shawl in Hunter Hammerson’s Knitter’s Curiosity Cabinet, Volume 3. I’ve given the shawl the title of Sinistral because of the left-leaning curve of the spiral. Did you know that only 90% of snails have sinistral spirals? The planorbis corneas, or Ramshorn, as it is commonly known, is a mollusk found among grasses in still or slowly moving pond water with a high calcium content.  For more on curiosity cabinets, you might consult the Heilbrunn Timeline of Art History.


In my opinion, the most ordinary things, the most common and familiar, if we could see them in their true light, would turn out to be the grandest miracles of nature and the most marvelous examples, especially as regards the subject of the action of men.                                                                                      – Montaigne

Apple Oven Pancake

pancakeThis recipe, perfect for tart or sour apples, comes to you from Rise Up Homestead. Jessie served this in the morning so that we would have the energy for a long day of catsup making. Enjoy this oven pancake with some crispy bacon and a strong cup of coffee, or in the evening with tea and spoon of cream drizzled over the top.




Apple Oven Pancake

  • Preheat oven 425 F.
  • Set a kettle of water to boil.
  • Place an 8 x 8″ or 8″ oval baking dish in the oven to warm with 1 tblsp butter.
  • Meanwhile, peel and dice 2 medium apples.
  • Remove baking dish from oven, add apples, spreading evenly.
  • Return baking dish to oven and allow apples cook (about 10 minutes).
  • Meanwhile, make a batter by whisking together 2 eggs, 1/2 c flour, 1/2 c milk, a few drops of vanilla and a pinch salt.
  • Remove baking dish from oven. Sprinkle apples with 1 tblsp brown sugar and 1/4 tsp cinnamon.  Toss to coat. Squeeze the juice of 1/4 lemon over apples, then top with batter.
  • Set baking dish in a large, deep pan, place on oven rack, and pour 1-2″ boiling water into pan to create a bain-marie.
  • Bake until the pancake is puffy and golden (about 15 minutes).
  • Serve immediately.


Episode 56: Mayan for Strength

cover56This episode includes the following segments: A Little Bit of Learning, Ever-expanding Skill Set, The Front Porch, Yarn Lover at Large, Chin Waggin’, and Double Happiness. I draw the winners for the September Bulk Bins Cook-along and a copy of Knockout Knits. You’ll find out about Maggie Jackson’s visit to my local yarn shop, Mountain Knits & Pearls.


Yarn Lover at Large



Chia Seed Breakfast Pudding

chiaChia seeds pack a big punch of protein and fiber. Perhaps that’s what made them a favorite with Aztec warriors. I’ve been making a breakfast pudding with 1/3 c chia seeds and 3/4 c organic vanilla rice milk. I add a bit of honey, maple syrup, or organic sugar to each serving. Place these ingredients in a single serving dish. Shake well, and refrigerate overnight. I make three servings at a time for a quick breakfast that I can eat once I get to work. My favorite topping for this dish is a sprinkling of coconut flakes and dried cranberries. Yum.