January 2021 is nearly over and, sadly, the vacation season has ended.
It’s time for a bit of introspection about wholesome way of life. Within the curiosity of wholesome consuming, I’ve determined that cookies are now not day by day staples for me. Neither are they forbidden. The purpose in eradicating them from the day by 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 gratifying. (Possibly I may introduce selection by having a unique type of cookie on daily basis?)
I wonder if all of the snacks I eat are even crucial. It’s doable 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 on the lookout for when the urge to snack seems, understanding that consuming cookies won’t be one of the simplest ways to satisfy the necessity I’m experiencing.
For the instances when a snack is so as, I’ve been pondering of choices that don’t take lengthy to arrange and have a little bit of protein for satiety. Right here’s a brief record 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.
Word that the recipe requires white complete wheat flour, which it is best to be capable of discover within the pure meals part of the bigger grocery shops. Though it’s white in color, white complete wheat flour is an entire grain product containing the bran, germ and endosperm of the wheat. It’s comprised of white wheat berries, which lack the purple pigment that accounts for the tan color of complete wheat flour made with purple wheat berries. Merchandise made with white complete wheat flour are lighter in color than these made with common complete wheat flour and have a milder flavour.
Tailored from kingarthurbaking.com
- 250 mL/113 g (1 cup) white complete 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, non-compulsory
- 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 clean (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 evenly 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 could have ragged, uneven edges; that’s OK. Attempt to make it as whilst doable.
Switch the dough and parchment collectively onto a baking sheet. Evenly brush with oil and sprinkle the salt over the crackers.
Minimize dough into 3 cm (1¼ inch) squares; a rolling pizza wheel works effectively 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 via, reverse the baking sheets, each prime to backside and entrance to again, to assist the crackers brown evenly.
When totally 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 might be reached by e-mail at [email protected].