Do you know John Green? He’s a fabulously talented author who hails from our city of Indianapolis (of which we’re pretty proud). You might have heard of his book The Fault in Our Stars, which was widely acclaimed and was just made into a movie that releases this summer.
Many people initially have cold feet about the book because it is about cancer, which seems depressing. In fact, I just had the pleasure of meeting him at a book club where he spoke (!), and almost half of the people admitted to the author himself they initially didn’t want to read his book.
The woman next to me confided in me that her mother passed due to cancer last year, and while in the hospital, her sister read the book by her bedside giggling. It might seem irreverent, but the book has this way of making a story about living with illness funny, uplifting, and completely engaging.
To all you out there struggling or walking alongside someone dealing with this illness; know we’re thinking of you. And read the book! It’s a quick read and charming story, with some intensely thought-provoking undertones.
These crackers? Well, unrelated. But, if I were to bring food to a book club with John Green, this is what I’d bring. They’re easy to make with minimal ingredients, gluten-free, and completely natural. I was considering buying some gluten-free crackers to go with this soup, but found this recipe from Green Kitchen Stories that conveniently used only ingredients in our pantry (the only unusual ingredient is chia seeds, but we’ve got a load of them). We were surprised at how crisp and flavorful the crackers were, with little effort. I know we’ll be making these again and again.
And John Green? Completely engaging, funny, humble, honest, well-spoken, and inspiring.
I guess we could call this a book and recipe pairing? (a la our friends at Turntable Kitchen with their music / recipe pairings)
- 1 cup almonds
- 1 cup cashews
- 1 egg
- 2 tablespoons water
- 1 teaspoon kosher salt
- Seeds to top: pepitas, chia seeds, etc
- Preheat oven at 375°F.
- In a food processor or blender, mix 1 cup almonds and 1 cup cashews until a course flour forms.
- Pour the nut flour into a bowl and add 1 egg, 2 tablespoons water and 1 teaspoon kosher salt (less if using salted nuts). Stir until the mixture comes together into a stiff dough. Separate the dough into two equal parts.
- Place a sheet of parchment paper the size of a standard baking sheet on a flat surface, top with half of the dough and another sheet of parchment paper. With a rolling pin, roll the dough until it is very thin (about 0.1") and covers most of the paper. Peel off the top parchment paper and slide the paper with the dough onto a baking sheet.
- With a sharp knife, cut the dough into squares. Mist the squares finely with water to help the toppings adhere, then top with a few handfuls of seeds (pepitas and chia seeds).
- Roll out, cut, and top the remaining half of the dough.
- Bake the crackers for about 10 minutes, watching so that they do not burn. Remove from the oven and let cool, then break into crackers. Store the crackers in a resealable container.