Do you keep a running list of things your friends and family won’t or cannot eat? I have found that it makes my life easier if I do, so one day, a long, long time ago, the “Friends’ Likes and Dislikes” list was born. Now I have it in Notes on my iPhone, it is so handy. I also keep a diary of dinner parties so I can avoid feeding friends the same thing!
My list-making started with my “list of books that I’ve read” after buying the same book twice because they changed the cover artwork! Isn’t that annoying! I now refer to the list before I make a book purchase. I have also made lists of movies we’ve seen over the years and television shoes we’ve watched; keeping track of the season and episode help you keep on track if you’re not just using Netflix for streaming. I also have a running list of movies and TV shows I want to watch so that I can reference it on a rainy weekend for entertainment. The list-making didn’t end with the end of the cottage, oh no, dear friend, it continues to live on for a number of purposes! Do you make lists? What type of lists do you make?
By the way, this would be on the No Go list for Mike because he hates nuts and seeds!
Gluten Free Pumpkin Sesame Crackers
Makes about 30 crackers
To print recipe, please click here.
Ingredients:
- 100 g ground pumpkin seeds
- 60 g sesame seeds
- 10 g coconut flour
- 5 g sea salt
- 1 egg
- 2 tsp sesame oil
Directions:
- Pre-heat the oven to 350° F.
- Combine the dry ingredients and mix well.
- Combine the wet ingredients and whisk lightly until well combined.
- Pour the wet ingredients into the dry and stir until evenly mixed. Create a ball with the dough and press flat with the palms of your hands.
- Between two sheets of parchment paper, roll the dough until it is very thin (the best ones are only as thick as a sesame seed!). Using a ruler, cut into squares, rectangles or whatever shape you desire (I find straight-edged shapes easiest). Discard the top parchment.
- Place the parchment with the cut crackers on a baking sheet and bake for 10-14 minutes or until crisp. Allow to cool for a couple of minutes, then break apart using the cut lines.
- Serve with soup or dip.
Notes:
- Use whatever nut flour or seed flour you desire.
- You may add flavourings but the sesame is fairly strong so you may wish to use a different oil.
- I have used both toasted sesame seeds and untoasted, both are very good.
- I find I usually have to remove the edge crackers earlier from the baking sheet and return the rest to bake a bit longer, continue to do so until the desired golden colour is achieved.
I was with you on the lists at first, but then I have to say you out-listed me. I definitely do not keep a To Do list. it serves as nothing but haunting reminder of everything I never do. But enough about. Crackers! I have never made crackers. I’ve always wanted to. So thank you for the recipe.
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Hi Eva, your crackers look so good! I haven’t tried using coconut flour in mine (mostly seeds like you and a little bit of almond flour) the egg is also new to me – I bet they add a nice elasticity – I’ll have to give it a try. Your book moment reminds me of my movie moments…. wait a minute, pretty sure I’ve seen this one before 😉
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Thanks Kelly, the crackers are pretty crunchy, I believe the egg is the binder in the recipe. Ah yes, the movie moments…been there, done that, lol!
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That is really annoying about the book! I find it harder to keep track of books that I’ve read from a favourite author. Friends are a bit easier with allergies but I can’t remember them all in detail (like ones that can eat certain nuts but not others).
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Ah yes, the very picky eaters. I have a friend who’s husband will say he will eat something one minute, then 10 minutes later he won’t feel like it. It is quite frustrating.
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Very seedy coarse crackers remind me of those whole-grain fad things from the 1970s. I guess things go around and around!
best… mae at maefood.blogspot.com
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Thanks for your comment Mae, I’ll pop by your blog and check it out.
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We definitely make lists, particularly when we go to the grocery store. We’ve gone to the store specifically to buy one ingredients for dinner, and then got distracted by other things. You guessed it — forgot to buy the thing we went to the store for in the first place. 😦 So now our motto is, “if it’s not on the list, it doesn’t exist!” Anyway, these crackers look terrific. Tons of flavor. Thanks!
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Thanks so much John, yes it’s definitely the list-making stage of our lives. But then again, even when I was younger and could remember, I would make a list because it took the pressure off.
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I’m impressed by your list making skills almost as much as I am the crackers. GREG
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Thank you kindly Greg.
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I’m with Angie, I love seedy crackers (and seedy bread!). These look wonderful. I used to keep lists of what I served for dinner parties when I was in my 30’s—but I could remember those sorts of details back then so I stopped. I need to do that again—especially for my dinner club!
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The idea came to me when my SIL of that time gave me a dinner party diary one Christmas and I thought what a great idea, but like you, I could remember so I stopped using it. It’s been about 5 years that I’ve been keeping a diary. Thanks for your comment.
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Eva, your crackers look fantastic! I love crackers with different seeds and either have them for breakfast (with fresh goat cheese spread or hummous) or take them on car trips. I have never dared trying to make them on my own… I’m sure mine wouldn’t be as perfect-looking as yours.
I always keep on forgetting what my friends and family-in-law hate (I remember the food my close family won’t eat, luckily!), so I ask every time I invite them!
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Thanks for your comment Sissi, these are so easy to make, the most tedious thing is rolling them out, but everything else is so easy. Once I had asked our neighbours if they had any dislikes and the gentleman hates mushrooms but his wife forgot and guess what I made, creamed mushroom soup! So now I keep a list and ask!
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Seedy crackers are definitely my favourite! Adore pumpkin seeds…actually just had a handful of them as the morning snack :-))
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I just love textured crackers like this too Angie, pumpkin seeds are so tasty.
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