During the day, and especially in winter, I like to snack. Small, frequent morsels of deliciousness keep me happy. Also, I am lazy during the week and can see no reason for elaborate breakfasts and lunches. In my drawer at work there is always an easy to eat snack of some sort. I keep dried fruit rolls and seed and nut bars. In our office kitchen I have matzah and peanut butter. A firm favourite of mine. Made even better when topped with cheese. And add Bovril to that it becomes the perfect bite. Don’t mock it until you have tried it. And take it to the next level with pickled cucumber. Weird, I know, but yummy to me. On the odd occasion I will buy salami sticks to nibble. But I have very little self control when it comes to them so I don’t purchase them often.
Today’s inspirational recipe from Lavender and Lime ♥ Sourdough Flatbreads ♥ #LavenderAndLime Click To Tweet
I also steer away from crisps which is a huge weakness of mine. I am always on the lookout for new snacks and I tend to buy them without reading the ingredient list. Especially when they are savoury treats. But I should know better as I have had to give away pretzels that were sugar laden and too sweet to be enjoyable. Yesterday I bought two packs of coconut crisps. I opened one this morning and grabbed a few to snack on while I was replying to emails. They were so tasty, but surprisingly sweet. And then I flipped the packet over and read the ingredients – coconut, salt and sugar. The ‘blurb’ on the front mentions high in fibre and preservative free. But upon looking at the nutritional information it should say high in sugar. The sugar levels per serving are 11.55g and the fibre is only 2.8g!
Click on the links for conversions and notes.
- 150 g flour
- 7.5 mls fructose
- 2.5 mls fine salt
- 1.25 mls bicarbonate of soda
- 60 g sourdough starter
- 30 g thick yoghurt
- 30 mls canola oil
- 15 mls warm water
- 3 g fresh chives, snipped
- 20 g butter, melted
- Place the flour, fructose, salt and bicarbonate of soda into a mixing bowl
- Whisk to mix then add the starter, yoghurt, oil, water and chives
- Mix to form a dough then knead for 2 minutes
- Cover and rest for an hour
- Divide the dough into balls weighing 72g
- Roll each one out on a silpat to be 2mm thick
- Heat a non stick frying pan over a high temperature
- Place a piece of dough into the pan and cook until the dough puffs up
- Flip and brush the cooked side with some of the melted butter
- When the second side is cooked, flip and brush with some of the melted butter
- Remove from the pan and set aside
- Repeat with all the dough until they are all cooked
- Serve with a dip or curry
Inspiration published on Lavender and Lime August 31:
Do you snack during the day, and what is your weirdest combination of ingredients?