I'm feeling a sense of slowing down now. I am in my second-to-last month of pregnancy and no matter how many warnings I received, I never expected to feel such an inability to move in my own body. In many ways, it is lovely because I am making room for another life, and in other ways I look forward to having my mobility back in full swing. My husband will need to tie my shoe laces shortly, I have no doubt about that.
Part of slowing down is not only about how many things we do, but with what pace we do them. Having worked in professional kitchens for a number of years, I am used to working quickly and efficiently even in our home kitchen. That is all being thrown out the window now. And I am surprised to say, I'm enjoying it. Taking time to prepare food makes me more present and intentional about what I eat. I know not everyone has that luxury, and I may be eating my words come 2 months time, but for now, i'll soak it up.
This particular recipe can be done slowly or with speed. It requires a fair amount of rolling out so in many ways you will forced to 'tend to the food.' Seeded Crackers are an all-time-favourite in our home. I make a big batch over the weekend, then we nibble away at cheese and crackers for snacks during the week, or use them as pre-dinner nibbles with friends. The best part about making my own crackers is that you know they are free of unnecessary preservatives and sugar. Actually, the best part is seeing them all lined up on the bench once you've taken them out of the oven. I hope you enjoy them as much as we do.
1 cup sunflower seeds
1 cup sesame seeds
1 tsp dried rosemary
1/4 - 1/2 tsp salt
- Pre-heat the oven to 160 degrees.
- In a food processor, blitz the seeds until they are the consistency of a rough crumb. Allow some seeds to stay in large chunks.
- Add the rosemary and salt, blitz to incorporate.
- Add 1 tablespoon of tap water at a time, blitzing in between additions. The dough will slowly come together. It doesn't need to all stick together like a bread dough, just enough so that when it is pressed between two fingers, it holds.
- Place a piece of baking paper on a flat oven tray. Turn the dough out on to the baking paper. Mould into a ball then press down with your hands. Place another piece of baking paper on top and roll the dough out until it is around 4mm thick. Remove the top piece of baking paper.
- Using a knife, score the rolled dough into a grid of 5cm by 4cm squares, or whatever size you would like. Make sure not to cut all the way through the dough.
- Place in the oven and bake for 15 - 20 minutes, until they are slightly golden. Remove from the oven and allow to cool until they are touchable.
- Using your hands, break the crackers into separate squares and allow to cool fully on a wire rack.
- Serve with cheese and tomatoes, smoked salmon and capers, or eat as is!
Feed, nourish, value yourself.