Happy New Year everyone, hope you managing to keep your spirits up despite continued, pandemic-related doom and gloom. UK hopes of things returning slowly to a semblance of normality after the introduction of the vaccine have been dimmed by another, at least 7 weeks long, country-wide lockdown. Oh and don’t even get me started on Brexit…
I’m trying my hardest not to dwell on the state of the world but channel my energy into things I enjoy and which are good for me: cooking, yoga, running, meditation and true crime podcasts! Yes, that last one should probably not be on the ‘good for me’ list at all but I’m addicted and I cannot stop listening to them. Recipe-wise, our household is abstaining from sweet stuff so I’m plotting savoury and mostly healthy recipes this month. Today’s recipe is very January suitable. I’ve been after some quality seed crackers and so I have decided to have a go at making them myself and they were an instant hit in my house, so I hope you’ll love them too. These multiseed crackers are a breeze to put together, they can be oil-free if you wish (although I like to add a bit of oil as it improves their texture), they are delightfully savoury, slightly cheesy and totally addictive. They make for perfect hummus (or any dip for that matter) eating devices, but they are also delicious on their own. Or with a glass of wine and some quality vegan cheese. They make for a great post-running snack but not so much a pre-running one – I stuffed my face with the offcuts while procrastinating my run the other day and I paid for it with feeling slow and sluggish… If your self control mechanism works better than mine though, store them in an airtight jar on the counter and they will remain crispy and will amuse your bouche for a number of days 😉 . Oh, I almost forgot to add that the crumbs make a great salad or pasta topper!
