Keeping all the nutrition balls in the air at all times is a task that is often too large for me (I suspect it’s too large for most modern parents). I mean, hot damn, if there isn’t a bunch of tasks clawing at us from different directions at all times keeping the domestic tension rising. It makes sense that the pressure escapes in the areas where you have the most options. So while skiving off work or dropping the kids to school at 10.15 isn’t an option, dashing into the supermarket and buying something ready-to-eat out of the packet, is.
So I get it, I really do, the fact that keeping a house full of 100% healthy food is a tricky task that is only achievable with consistent motivation and effort. Which is why I try to keep my blog pretty accessible. I’m not asking you to ferment, or make your cheese or activate nuts or only eat organic. Gold stars to all of you who do manage to do all of this – if you could please pop over and let me know all of your time management secrets; I’d be hugely appreciative.
At my place, I cook as much as I can. I consider but don’t obsess over ingredients and I do try to stand back and get an overview of our diet from time to time. Inevitably little areas of slackness have arisen that I can squish back down with some simple changes and easy recipes.
One area I get lazy with is savoury crackers. There are several brands that aren’t full of additives (yes I know, they’re all full of masses of salt), so a packet of them in the pantry can be a lifesaver. BUT, they’re not really full of anything much at all. No rubbish, but also no nutrition. And considering how popular they are with the kids as an after-school snack, it’s worth the 10 minutes it takes to mix and press out this homemade version. Just happens that this recipe is gluten and egg-free, although I like it just because these crackers are seriously tasty.
1 cup besan flour (chickpea flour, available from good fruit markets and health food stores)
1/2 teaspoon salt
1 tsp spice (I like 1/2 tsp garlic powder & 1/2 tsp cumin, but you can try paprika, sumac, coriander or zatar)
1 tbsp fresh herbs (I like rosemary & thyme)
4 tbsp seeds (any combination you like of sesame, flax, poppy, sunflower, pumpkin & chia)
1 tbsp olive oil
1/4 cup water
Preheat oven to 170C.
In a large bowl, mix the flour, salt, spices, herbs & seeds.
Tip in the olive oil, the gradually add enough water until the mix comes together to form a sticky dough.
Roll it out between a couple of sheets of kitchen paper until about 3-5mm thick (if you don’t have a rolling pin, just press it out with your hand). Remove the top sheet. Score with a knife and place on a large baking sheet. Cook for 20-22 minutes until golden.
Cool before breaking into pieces.
Makes about 20 pieces
Did you see that I’ve got 15% off storewide? Use discount code ‘OCTOBER’ at the checkout before midnight tonight, Monday October 20. Visit the shop here…