By Molly Patrick
May 25, 2019,
To get something you’ve never had before, you have to do things you’ve never done before.
Have you ever swooped up your life and declared it YOURS and vowed to always be responsible for your health and happiness?
Have you ever lived your life from a place of love instead of fear?
Have you ever declared yourself worthy and deserving of everything you want in your life?
Have you ever loved yourself so much that warm tears drizzled down your cheeks as you verbally apologized for treating yourself unkindly in the past?
Have you ever taken your healthy habits with you everywhere you go?
Have you ever felt like you are an active and fully present participant in your life?
Have you ever felt light and free in mind, body, and soul?
Have you ever felt deep joy from eating?
All of these delicious things are available to you.
That’s not to say that life will always be easy and happy. Life is painful sometimes and we should never miss out on the lessons these times provide just because they hurt.
Buy even when life is painful, all of these delicious things are still available to you. And they will carry you through the difficult moments in your life with ease, grace, and strength.
You have to get up, take a deep breath, dig deep, and peel back the layers that have been protecting you all these years so you can look at yourself honestly and start making repairs.
You must face the things that you usually shy away from and counter-intuitively walk toward your lessons with wide open arms and a big throbbing heart.
Yes, this is scary.
Yes, this can be really fucking uncomfortable.
And yes, this will likely turn your world upside down.
But hear this, my dear.
This work is the most important work you might ever do simply because:
We repeat what we don’t repair.
And I don’t know about you, but I’m done repeating what no longer serves me. But you must make that call for yourself and decide when enough is enough. And when that time comes, you will know.
There will be a small whisper, maybe a loud shout. There will be a gentle tug, or maybe an urgent push. Whatever it is, when you’re finally ready to dig deep and start making repairs, everything you need will be right in front of you as if it had been there all along.
If you’re ready to try something that you’ve never done before in order to get something you’ve never had before, take our hands.
What do you need to repair? Talk to us in the comments below and let’s keep this convo going.
- 1/2 cup almond flour (50 g)
- 1/2 cup brown rice flour (70 g)
- 1/4 cup water (60 ml)
- 1 teaspoon chia seeds
- 1 teaspoon nutritional yeast
- 1/2 teaspoon salt
- 1/4 teaspoon cracked black pepper (about 10 turns)
- 1/4 teaspoon onion powder
- Preheat oven to 350 °F (175 °C).
- Place all of the ingredients into your food processor and process until well combined and a dough forms, about 30 seconds. You may want to stop the food processor and scrape the sides down once or twice.
- Remove the dough from the food processor and form into a ball with your hands. Press into a flattened disk on a piece of parchment paper (cut to the size of your baking sheet) or silicone baking mat on your counter. Place a sheet of wax paper or parchment paper on top of it.
- Using a rolling pin, roll the dough to about 1/8 inch thick or a little less, between the two sheets. Lift and adjust the top piece of paper as needed to keep it smooth and flat as you roll. Roll the dough out thinner than you think you should. If it isn’t super thin, your crackers won’t be crispy.
- When finished rolling, discard the top piece of paper and carefully transfer the bottom piece of parchment paper (or silicone baking mat) onto a baking sheet.
- Using a pizza cutter or butter knife, lightly cut the dough in a grid pattern to make 1 inch square crackers. You should get about 36 Crackers. Wipe off your knife between cuts if you find that the dough starts sticking. (Running your pizza cutter along a ruler on the dough works well. Just don’t press the ruler onto the dough or it will stick. If using a silicone baking mat, be careful not to cut deep enough to cut the baking mat.)
- Take a fork and poke holes in the top of each cracker to allow for ventilation.
- Bake for 20 minutes, remove from oven and allow to cool, then break into individual crackers before storing at room temperature. Tip: If the outer edges are browning faster than the center crackers, remove those then pop the rest back into the oven for another 3 – 5 minutes, until they’re lightly browned and crispy.
- Note: For a nut-free version, make the recipe exactly as listed, but use oat flour instead of almond flour AND add 1 more tablespoon of water and 1 tablespoon of tahini.
- Check out our Plant Based Charcuterie Board Inspiration post for fun ideas on how to use this recipe
Wishing you a happy week. May it be filled with some much needed repairs.
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