January 2021 is sort of over and, sadly, the vacation season has ended.
It’s time for slightly introspection about wholesome way of life. Within the curiosity of wholesome consuming, I’ve determined that cookies are now not each day staples for me. Neither are they forbidden. The objective in eradicating them from the each 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 pleasurable. (Perhaps I might introduce selection by having a distinct sort of cookie on daily basis?)
I ponder whether all of the snacks I eat are even vital. It’s doable that I’m generally not even hungry at snack time. Bodily starvation is barely 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 may not be one of the best ways to satisfy the necessity I’m experiencing.
For the occasions 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 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 recent for longer than the week said within the recipe.
Word that the recipe requires white complete wheat flour, which you must 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 produced from white wheat berries, which lack the crimson pigment that accounts for the tan color of complete wheat flour made with crimson 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 alternative, non-compulsory
- oil, for brushing
- coarse salt, corresponding 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 frivolously 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. Flippantly brush with oil and sprinkle the salt over the crackers.
Reduce dough into 3 cm (1¼ inch) squares; a rolling pizza wheel works properly 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 means 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 per 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].