Flaxseed olive cracker recipe

flaxseed olive crackers

Need a little snack in the studio while you’re creating? How about a homemade flaxseed olive cracker right out of the oven?


Here’s my recipe which can be modified in all kinds of ways!


  • 2/3 cup ground flaxseed
  • 1/4 cup ground pumpkin seeds
  • 1/4 cup ground sunflower seeds
  • 1-1/2 cups gluten free flour (you can use regular flour or wheat flour too)
  • 1/2 teaspoon salt
  • 1 tablespoon rice syrup
  • 4 tablespoons coconut oil (you could use olive oil or soy bean butter substitute)
  • 1/2 cup kalamata olives, chopped
  • 1 cup dried dates, chopped (you can use raisins or figs to substitute)
  • 2 tablespoons (more or less) chia seeds
  • 1/2 cup soy or almond milk
  • 2-4 tsp garlic powder
  • 1 tsp thyme
  • 1 tsp basil or rosemary
  • any other spices you may want to experiment with
  • you can sprinkle a little more rosemary, salt and pepper over the top after you roll out the dough if you want

mixed flaxseed cracker dough

  1. Preheat the oven to 325 degrees Fahrenheit.
  2. In a large mixing bowl, combine the flaxseed, sunflower seed, pumpkin seed, flour, salt, rice syrup, chia seeds, and spices.
  3. Using a food processor, beat the coconut oil and flour mixture until big crumbs form.
  4. Fold in the dates, olives and milk.
  5. Add a little water if it’s too dry
  6. Refrigerate the mixture for 20 to 30 minutes.
  7. Divide the dough into 3 balls and roll each one out separately.
  8. On a piece of parchment paper, floured the surface lightly, roll the dough ball out to a 1/8-inch or less thickness. You can use your fingers to press pieces of dough in to fill the whole sheet.
  9. Cut into cracker squares with a knife.

rolled out flaxseed cracker dough

9. Place parchment-lined sheet with rolled dough onto a baking sheet

10. Bake for 25-30 minutes, or until golden-brown

11. Crack the pieces apart and store in an air tight container



Homemade Mosquito Spray Repellent Recipe

Jungle tree

Naturally when you live in the tropics there are going to be insects.

And I’m one of those people that the mosquitoes love to bite. It drives me crazy sometimes.

Especially when Greg doesn’t get a single bite and I get a bunch!

I do not like spraying chemically infested mosquito repellent on daily that isn’t natural. So I decided to make my own.

Sometimes when you are traveling it’s hard to find the ingredients you need. In the small town where we are staying in Mexico, it is equally so.

The hardest thing to find were the essential oils but I found some. I found both at small health food stores.

citronella and lavender oil

Here’s my homemade mosquito repellent recipe:

What you will need: A small spray bottle preferably dark colored to keep the solution away from bright sunlight which helps to preserve it.


2 Tablespoons Boiled Water
2 Tablespoons Vodka
2 Tablespoons Olive Oil
30 drops of Citronella Essential Oil
15 drops of Lavender Essential Oil

Here are the steps:

Gather your tools and ingredients.

mosquito repellant ingredientsBoil some water.

boil water

Add all the ingredients into the bottle one at a time. Shake the bottle between adding each ingredient.

Next, shake, spray on and smell the nice aroma of citronella and lavender.

spray mosquito repellant

I make this in small batches so it doesn’t get rancid.

I’ve read you have to reapply every few hours to keep it active.

So far it’s working great for me!


Delicious Water Bagel Recipe

delicious water bagels

I haven’t posted a recipe in awhile.

So I thought I’d post my yummy Water Bagel Recipe I got from my sister Sherri. I made them the other day and they are so delicious!

Serves 8

1 Pkg Dry Yeast
1 Cup warm Water
2 Tablespoons Sugar
1-1/2 Teaspoons Salt
2-3/4 Cup Flour
2 Quarts Water

For flavor you can add other ingredients.

I added 1/3 cup chopped onion and 1 teaspoon powdered garlic.

water bagel recipe

Here are directions and I’ll add some photos.

Dissolve yeast in 1 Cup warm water.

Stir in sugar, salt and 1-1/4 cups flour.

Beat until smooth. Stir in remaining flour.

Turn dough onto lightly floured surface and kneed until smooth and elastic (about 10 minutes).

Place in greased bowl; turn dough greased side up. Cover and let rise in warm place until double (from 15-45 min depending on how warm of a spot you put it).

dough in bowl

I put mine outside in the sun and it took about 45 min.
covered bowl with dough rising

Dough is ready if an indentation remains when touched.

punch hole in dough

Punch down dough; divide into 8 equal parts.

Roll each into a rope at least 6-8 inches long; moisten the ends and form a ring.

Put all 8 formed bagels on a cookie sheet.

formed bagel dough

Make sure the ends that you joined are tight. As you will see some of mine were not and they started to unravel.

Let rise 20 minutes. I put mine covered with a towel back in the sun.

bagels rising in sun

You can tell they are ready because they will puff up like the below bagel.

formed bagel dough

Heat 2 quarts of water to boiling in large kettle. Reduce heat; add 4 bagels at a time.

You can see where the bagel is starting to unravel because the ends were not closed tight.

I kind of like the swirl effect though.

bagels in water

The bagels will start to expand. Simmer 7 minutes, turning once.

Bagels expanding

Drain on a kitchen towel.

bagels drying on towel

Bake at 375 degrees for 30-35 minutes.

bagels baking

They will smell so good!


And taste so delicious!

delicious water bagels

Enjoy them with cream cheese or toasted in the morning with a scrambled egg to make a breakfast sandwich. Yum!

The Art of Chocolate Chip Banana Muffins

banana chocolate chip muffins
Banana chocolate chip muffins. Photo by Lindy Gaskill

I had a craving for these yummy banana muffins and since it has been a while since I’ve posted a recipe, I thought I would share this one. We had a few bananas sitting around getting ripe so I made this delicious chocolate chip banana muffin recipe (with chopped walnuts) by modifying another recipe I owned. I love making a recipe my own by throwing in other ingredients or modifying it in some way. Must be the artist in me. Hope you like it!

Preheat oven to 425 degrees.

2 C. Flour

1/2 C. Wheat Flour

Pinch salt

1-1/2 tsp. Baking Soda

1 tsp. Baking Powder

1 egg (slightly beaten)

1 tsp. Vanilla

3/4 C. Yogurt (vanilla or plain)

1/4 C. Maple Syrup

1/4 C. Granulated Sugar

2 T. Vegetable Oil

1/2 C. Walnuts – coarsely chopped

1 C. Chocolate Chips

3 Ripe Bananas – mashed

Throw all of above in a bowl. Mix with a large spoon until all ingredients are blended.

Add 3 T. water if it looks a little dry after mixing above ingredients.

Scoop into large greased muffin tin. Makes 6 extra large muffins. Bake 20 minutes or until done in center. Let cool 5 minutes. Enjoy with a slather of butter!

Banana Chocolate Chip Walnut Muffin
Banana Chocolate Chip Walnut Muffin. Photo by Lindy Gaskill



Joyfulness and making art

The  Be Gentle, Be Love e-course I am taking has us exploring “joyfulness”. What I love about this course is you can take whatever you want from it. The course is on day 7 but I’m still back at Day 1. This course may take me much longer than the 30 days to get through. But then one can skip around with it because I’m saving all the emails in a folder and I can choose which one’s I want to work with or even revisit emails.

There is a lot in this course and I could see myself going through the emails 6 mo. from now and getting something totally different from it.

Art brings me joy! Joyfullness. I just love saying that word. Makes me happy just saying it out loud.

I am joyful!

I pulled out my sketchbook and with that on my mind did some random doodles. What makes me smile? That is the question. I just started drawing.

Trees and birdhouses bring me smiles.


Dancing chickens, peace signs, flying kites and spinning mobiles make me smile.


Little birdies and growing things make me happy.


I’m so glad this course has me playing with my sketch book! I needed some inspiration! I’ve already got a few ideas for some new paintings from this exercise.

And all this joyful drawing got me thinking about how baking brings me joy.

I had a craving for banana bread yesterday so got out my recipe box. I combined 3 banana bread recipes and made up my own. I didn’t want to use regular flour so I substituted spelt flour and oat bran instead.

Greg calls it Lindy’s Badass Banana Bread. I think he liked it. 🙂


Here’s the recipe:

3 bananas, mashed

1 egg, slightly beaten

1/3 C. plain yogurt

1/4 C. honey

2 T. Canola oil

1/2 t. salt

1-1/2 t. baking soda

1 t. baking powder

1/2 C. Oat bran

3/4 C. Spelt flour

1/2 C. walnuts

I put all the ingredients in a bowl in order as I listed them above. I stirred it with a wooden spoon just till everything was blended. I didn’t over beat it. Then I poured the batter into a greased loaf pan and baked it at 350 degrees for 45 min. or till you put a knife into it and it comes out clean or till it looks nicely browned. Then I pulled it out and let it cool for 15 or 20 min. before I dumped it out on a cookie rack to cool. Slice and serve with a drizzle of honey. Yum!

Oatmeal, Sunshine and Starting the Day


“The sun is up.

It’s morning now

and I can eat

my oatmeal.”

– Heidi


One of my best friends, Heidi, in Seattle spoke those words in 1986. I can’t remember now what we were doing. Probably camping and tuning in with nature….loving the sunny day and eating oatmeal by the campfire for breakfast.  I do specifically remember that I loved the simplicity of those words and wrote them down so I could scribble them into my empty book when I got home.

I thought of those words the other day when I was making oatmeal in the morning and I could see the mountains with the sun shining a glow across them.

I’m lucky, I didn’t grow up having to eat oatmeal every morning like some friends of mine I know. You’ve probably heard this before, how you can eat something when you’re a kid and then you begin to hate it cause you have to eat it, like every…single…morning. Well, that wasn’t my life…so I love oatmeal for breakfast!

To me, oatmeal is like a treat. But it became even more so when I found the recipe in my new cookbook, The Kind Diet. I’ve been pouring out enthusiasm about this book since I bought it. Everything I’ve made from it is delicious and no less the oatmeal! Can you believe it? Oatmeal? I didn’t think oatmeal could get any better than what it is already but it can!

Here’s the recipe quoted out of the book, The Kind Diet, by Alicia Silverstone. Read Alicia’s blog, The Kind Life, too, if you’re interested in more from her.

Quick Date-Apple-Cinnamon Oatmeal  Makes 1 serving

1 Cup organic rolled oats
2 Tablespoons maple syrup
2 Tablespoons chopped walnuts
1/3 crisp apple, cut in cubes
About 5 dates, pitted and chopped
Fine sea salt to taste
3 shakes of ground cinnamon
Scant 1 teaspoon flaxseed oil

“Bring a kettle of water to boil. Combine the oats, syrup, nuts, apple, and dates in a bowl. Add a pinch or two of salt, then pour on enough hot water to just cover the oats; don’t add too much or it will be watery. Cover the bowl with a plate or pot lid, and let the oatmeal stand until the oats have absorbed the water. Stir, and add a little more water if the oats look too dry. Let the oatmeal cool a little, and then drizzle with the flaxseed oil. Enjoy.”

Yay, you will love this recipe. And make sure you use the real rolled oats and not the quick minute kind! This is essential!  And use real maple syrup…it’s better for you and is oh, so yummy!

My version of this recipe has changed a few times now that I’ve been making it. One morning I didn’t have an apple, so I used a pear! It was delicious! One day I didn’t have 5 dates, so I added 3 and added a handful of raisins. Yum! And one time I didn’t have the flaxseed oil but I did have ground flaxseed so I added that to the mix. Again, it was delicious!

Hope you like the recipe.

Welcome to the morning light!


Artist Interview and Lemon Blueberry Muffins

I love Lemon Blueberry Muffins but I’ll get to that in a moment. First I want to tell you about my Artist Interview. I was asked by Amy Komar, an Alaska artist who I met online, if I would do an Artist Interview for on her blog. I said Yes, I’d love to. It would be fun! We decided to trade interviews (I will be featuring Amy on my blog with her artist interview in the next couple weeks…so check back).

I first learned about Amy from discovering her blog titled Artist in the Arctic. I’ve been interested in Alaska for quite some time as I have relatives who live there and one of my best friends is living in Palmer, Alaska. I was enchanted by Amy’s writing from the start which I find to be very poetic. She talks about living authentically and I think she has keen insight…I found myself charmed and wanting to read more. AND her wonderful art is a source of much inspiration to me. I love looking at her paintings with their gorgeous color, pattern and line. I was lucky enough to do an art trade with her. I received one of her beautiful giclees (which I will talk about more when I post her artist interview)!

You can check out the artist interview she did of me on her blog at http://artistinthearctic.blogspot.com/

One of the things she asked me at the end of the artist interview, was to list (9 ) simple pleasures / delights from my day. Ahh, this to me was a special treat and only a kindred spirit would ask such a question!

I love the idea of stopping and taking notice….of being still and treasuring the Now. It is one of the reason’s why I do my An Artist’s Day Notes on my Blog…to stop and take notice and be present! So I stopped and thought about it….What were the simple delights from my day?

And I ask you reader, What are the simple pleasures from your day? Stop a moment and think about it. Tell me your list in the comments.

Below is my list from the artist interview:

1. watching the snow fall softly outside

2. seeing our two border collies play together and having so much fun in the now!

3. smelling fresh baked lemon blueberry muffins

4. getting a letter in the mail from an old friend

5. finding exactly what I need at the store amongst all the people scrambling with their holiday  shopping

6. planning a coffee date with a friend

7. loving the look of light blue paint next to red

8. a big hug and a smile from my sweetie

9. feeling the house warm up after building a fire in the wood stove

Which brings me to the lemon blueberry muffins I listed in #3. I love this recipe! Sweet, yet tangy. Yummy, warm from the oven! Drizzled with butter and lemon juice, it’s a warm treat on a cold winter day!

My good friend Heidi (another kindred spirit) gave me the recipe a long time ago. I’ve known Heidi since we did our college internship together at the Seattle Art Museum back in 1981. Heidi loves to bake and she passed this recipe on to me which I will share with you below.

Lemon Blueberry Muffin Recipe
Lemon Blueberry Muffin Recipe

Lemon Blueberry Muffins

Preheat oven to 400 degrees.

2 Cups Flour
2/3 Cup  Sugar (plus 1 T. sugar – save for later)
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 Cup Lemon Yogurt
1/4 Cup salted butter or marg., melted and cooled
1 egg lightly beaten
1-2 tsp. grated lemon peel (I use 2 tsp)
1 tsp. vanilla
2 Cups fresh or thawed and drained frozen blueberries

Grease 12 muffins cups
In a large bowl combine flour, 2/3 C. sugar, baking soda, baking powder and salt.
In another bowl combine yogurt, butter, egg, lemon peel and vanilla until blended.

Make a well in the dry ingredients and add yogurt mixture. Stir just to combine,
stir in blueberries.

Spoon into muffin cups, sprinkle with remaining 1 T. of sugar.
Bake 20-25 min. or until cake tester comes out clean.

Cool on rack 5 min., then remove and cool completely, store in air tight
container at room temp. These freeze well. Makes 12 muffins.

And if you make this recipe, let me know how you like it.