January 2021 is sort of over and, sadly, the vacation season has ended.
It’s time for somewhat introspection about wholesome life-style. Within the curiosity of wholesome consuming, I’ve determined that cookies are now not every day staples for me. Neither are they forbidden. The aim in eradicating them from the every day roster is to not punish or deprive myself however to make room for different snacks or, generally, no snacks in any respect.
Selection is likely one of the cornerstones of wholesome consuming, a great way to get the required vitamins and make meals and snacks most pleasing. (Perhaps I might introduce selection by having a distinct form of cookie on daily basis?)
I ponder whether all of the snacks I eat are even obligatory. It’s potential that I’m generally not even hungry at snack time. Bodily starvation is simply one of many causes we eat; there’s additionally sociability, behavior, celebration, urge for food for one thing tasty, the necessity to take a break, fatigue or thirst. I intend to concentrate to what I’m in search of when the urge to snack seems, figuring out that consuming cookies won’t be one of the best ways to fulfill the necessity I’m experiencing.
For the occasions when a snack is so as, I’ve been considering of choices that don’t take lengthy to organize and have a little bit of protein for satiety. Right here’s a brief listing that involves thoughts: hummus with mini pitas, fruit and cheese, crackers with peanut butter, nuts and raisins or different dried fruit, plain yogurt with fruit or mini muffins.
Since I jumped on the sourdough bandwagon, I’ve tried a number of recipes that make use of the discard that’s left when the starter is fed. Right here is likely one of the many variations of sourdough crackers. They’re simple to make, have a tiny little bit of tang and style good with cheese or tuna. I discovered that, when packed in a plastic bag, they keep contemporary for longer than the week said within the recipe.
Notice that the recipe requires white entire wheat flour, which you need to be capable to discover within the pure meals part of the bigger grocery shops. Though it’s white in color, white entire wheat flour is an entire grain product containing the bran, germ and endosperm of the wheat. It’s constituted of white wheat berries, which lack the pink pigment that accounts for the tan color of entire wheat flour made with pink wheat berries. Merchandise made with white entire wheat flour are lighter in color than these made with common entire wheat flour and have a milder flavour.
Tailored from kingarthurbaking.com
- 250 mL/113 g (1 cup) white entire wheat flour
- 2 mL (½ tsp) sea salt
- 250 mL/227 g (1 cup) sourdough starter, unfed/discard
- 60 mL/57 g (4 tbsp) unsalted butter, at room temperature
- 30 mL (2 tbsp) dried herbs of your selection, optionally available
- oil, for brushing
- coarse salt, equivalent to kosher or sea salt, to sprinkle on prime
Combine collectively the flour, salt, sourdough starter, butter and herbs to make a easy (not sticky), cohesive dough.
Divide the dough in half and form every half right into a small rectangular slab. Cowl with plastic wrap and refrigerate for half-hour, or as much as a few hours, till the dough is agency.
Preheat the oven to 180 C (350 F).
Very calmly flour a chunk of parchment, your rolling pin and the highest of the dough.
Working with one piece at a time, roll the dough to about 15 mm (1/16 inch) thick. The dough can have ragged, uneven edges; that’s OK. Attempt to make it as at the same time as potential.
Switch the dough and parchment collectively onto a baking sheet. Frivolously brush with oil and sprinkle the salt over the crackers.
Minimize dough into 3 cm (1¼ inch) squares; a rolling pizza wheel works nicely for this. Prick every sq. with a fork.
Bake the crackers for 20 to 25 minutes till the squares are beginning to brown across the edges. Halfway by way of, reverse the baking sheets, each prime to backside and entrance to again, to assist the crackers brown evenly.
When absolutely browned, take away the crackers from the oven and switch to a cooling rack. Retailer hermetic at room temperature for as much as every week; freeze for longer storage.
Margaret Prouse, a house economist, writes this column for The Guardian each Friday. She could be reached by electronic mail at [email protected].