It’s amazing how much we take good health for granted. I am so thankful to have had a generally healthy kid up to this point. In addition to his birthday molars – Misty came down with a nasty bout of gastro, and we ended up at hospital as he couldn’t keep anything down. Scary stuff – but he is thankfully on the mend – a few quiet days on the couch with a snuggly pillow and some cartoons should do the trick. Lots of fluids, probiotics and plain food too.
Usually the only crackers I buy are just plain brown rice “cakes.” Misty loves them (I think they taste like cardboard) but I thought I would try my hand at making him some plain(ish) crackers for him to munch on. Also, for some reason I seem to have acquired 3 huge bags of wholemeal flour, so am trying to come up with ways of using the stuff. These crackers are cheap & easy to make – are a great base for many variations (sweet/savoury) – and can be adapted to be made vegan. I added flax seed meal to the mix to bump up the nutrition-value, but if you don’t have this ingredient, simply add the same amount in additional wholemeal flour.
Easy Flax Crackers
- 3/4C wholemeal plain flour (or plain gluten free flour)
- 1/4C flax seed meal
- 2 1/2T soft pure butter (or vegan spread such as Nuttelex/Earth Balance)
- 2t coconut sugar*
- 1/4t sea salt
- 1/8C cold water
**You can leave out the sugar if you want – it’s entirely optional – sprinkle with additional sea salt flakes before baking for a real savoury version.
- In a food processor, pulse together flour, flax, butter, sugar and salt until a crumbly mix has formed.
- Add in cold water – it should now form a soft dough ball.
- On a floured surface, knead a few times.
- Pre heat oven to 200 degrees C.
- Roll out as thin as you can manage with a rolling pin – if you find the dough a little hard to work with, simply place in the fridge for a little while. This will help it firm up and become more manageable.
- Cut out shapes using cookie cutters, or simply cut into squares using a knife. Prick holes with a fork.
- Place on a lined baking tray and bake for 12-15 minutes or until lightly golden.
- Cool on a wire rack.
- Store in an airtight container once cool.
These seem to go down a treat…. Viper approved them too. As long as they stay down, (in the belly) they get approval from me – I don’t think I have experienced the vast quantities of vomit that have occurred in the past few days, EVER. I have a LOT of washing to do, that’s safe to say. At the moment though, I’m hanging with Misty on the couch, as he most generously shared his bug with me. All I want is to drink my own special Chai Tea blend – and it’s staying where it is supposed to so I am happy – I’m not sure whether it’s the spices or what, but my tummy seems to like it (and not much else).
Every time I visit a hospital, I am so blown away by the doctors and nurses – especially in an emergency department – seriously they are just angels. It takes a special kind of person to be able to do such a job with a smile on their face, patience and reassuring words. Bless.