Why I can’t manage healthy eating all the time

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.

Seed crackers - nut free, so perfect for lunchboxes, too.

Seed crackers – nut free, so perfect for lunchboxes, too.

SEEDY CRACKERS

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

____________________________

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new-book-on-sale

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16 Responses so far »

  1. 1

    Sarah Ellis said,

    Ooh these sound so yummy wendy. My boys love dry crackers so will be trying these for sure. 🙂

  2. 3

    Melissa said,

    They sound fantastic! So easy to vary the flavours too. I can’t wait to try.

  3. 5

    Kristin said,

    These look so yummy!!! How long would they last in a sealed container?

  4. 7

    Jane said,

    These look fantastic! Are they meant to come out crispy or will they be quite soft? Also, Could you prepare these in the thermomix?

    • 8

      wendyblume said,

      Cook them until golden and then if they’re thin, they’ll be crispy. No need to sully the thermy with this – just mix the dry ingredients and add the wet – a single stir and you’ve got the dough. There’s no kneading or anything (and the mix is sticky, so just a bowl is easier to clean).

  5. 9

    Katie said,

    Hi Wendy, thanks for admitting to being human. I try as much as possible to include fresh produce and home cooking but occasionally in order to preserve my sanity I too resort to tinned spaghetti or cheese on toast. I’m not sure that many of us working parents (these w.p’s are also completing their masters) can keep all the balls (vegies) in the air all the time. Thanks for your honesty.

    • 10

      wendyblume said,

      We all do our best. It’s good to admit to being human rather than beating ourselves up over stuff. We eat well about 95% of the time And I refuse to be riddled with anxiety or guilt over the other 5%.

  6. 11

    Kym Petersen said,

    So true all of it, somehow you’ve hit the mark yet again!! Takes a supreme effort to give your family the best all the time, we can only do what we can do!! Then life and the busy-ness of it intervenes hey….
    I’m going to try these for sure, the only crackers I buy are seaweed Sakatas but getting sick of them. Thanks Wendy.
    Oh, and I gifted the extra book you sent me to a very worthy friend. Been waiting for the right moment and she was so grateful so thanks again.

  7. 13

    fourplates35 said,

    They sound great ! Can’t wait to try them.

  8. 14

    Cheesemonkey1 said,

    our deep freeze has been my after-work saviour. some things may not defrost as beautifully as others but a starving 8yo can’t tell the difference. also imagine my joy to read yesterday that reheating pasta reduces the high-GI blood-sugar spike it gives by 50% so leftovers are more healthy. hooray! now if they could only confirm the rumour that all the calories spill out when a cadbury family block is opened…

  9. 15

    Lara said,

    These were delicious, thanks for the recipe! Have been looking for a good savoury cracker recipe for a while now. Cheese and crackers are a favourite snack in our family, and the extensive ingredients list on some store bought crackers just doesn’t sit well with me. I used wholemeal flour as I didn’t have any besan on hand and they worked well (added a few more T of water to compensate). I’ll be trying with besan flour next! Now to save some for when hubby gets home!


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