Recipe testing is a challenge when you’re cooking for one! I’m not one of those cooks who eats a bowl of cereal for dinner when no one else is around, but I don’t make lasagna, either.

As you probably know, our kids are grown up and have kitchens of their own. And Bob has been away for 10 days, making this the longest span of time I’ve lived solo in 35 years!

These have been busy work weeks in the dr deb office, and I’m preparing for a wood firing, so lots of studio time. So, I kept my cooking simple. A big pot of turkey soup with lots of veggies kept me well fed for several nights. And on the remaining days, I threw together big bowls of kale with various cooked and raw vegetables, nuts, cheese, and sometimes an egg.

But I wanted a little carb with my soup or salad. Something to nibble alongside. And I wanted that something to be healthy and nourishing. And not go stale after a day or two.

When my beloved friend and tech angel, Mary, came over to play, we discussed the options and decided on Mindfulness Crackers. They were actually the first version of Mindfulness baked good I tested after reading Sarah Briton’s brilliant LCLOB recipes.

Mary and I rolled up our sleeves and got right to work. Well, that’s not exactly true. First, we ran over to her house to get oats. So, these are Mary’s hands you see here in the pictures. Beautiful, right? Mary is beautiful through and through!

These crackers are loaded with healthy grains, seeds, nuts, and fruit. Like my Mindfulness Bread, they are vegan and gluten free. Happy munching!

Mindfulness Crackers

If you’re purely GF, make sure you use gluten free oats. And if you want to go refined sugar free, sub agave, honey, or maple syrup for the sugar; or omit sweetener. I use all organic products for this recipe and hope you will, too.

2 cups oats

¼ cup each:
flax seed meal
sesame seeds
millet
chia seeds
sunflower seeds
walnuts
pepitas
currants

1 tsp sea salt
1 tbs. cane sugar
1 ½ cups water

Combine all ingredients in food processor and pulse to combine. Let mixture stand 5 minutes and pulse a few times to mix. Go away for an hour to let the seeds absorb water and turn this mess into dough.

Preheat the oven to 350°. Give the mixture another few pulses. Cut two pieces of parchment so that they fit inside a half sheet pan: 18 x 13 inches. Place one piece of parchment on the counter and spread the dough out on the parchment. Place the second piece of parchment over the dough and use a rolling pin to form a thin, even rectangle even with the edges of your paper.

Bake the crackers for 30 minutes, then turn the oven off and allow them to sit for an additional 20 minutes to crisp as the oven cools. Let stand for 30 minutes to cool at room temp before breaking into pieces. Store in an airtight container for up to a week.

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