Woohoo! I’ve officially made it past a quarter century . This past year has been quite the adventure, and I am – as always – filled with gratitude for everything that has manifested in my life over the past year, including starting my master’s program, recognizing my passion for writing, starting my blog, and even learning to make jewelry.
Ben has the day off! He got up early to surprise me with gorgeous bright yellow flowers and an amazing breakfast. There is no doubt in my mind that he is my absolute ultimate .
He just gets me. Who else would make me a goat cheese yogurt parfait with homemade granola (recipe coming soon) and eggs in a nest? The perfectly balanced protein, carb, fruit and veggie breakfast!
We’re off to start our day with an adjustment at Dr. Tracey’s and then find ourselves an adventure!
But before we go, I have another great recipe for you to try!
I made these homemade wheat thins the other day with the best of intentions. I don’t like to mess with a recipe when it comes to bread, so I had planned on following a certain recipe exactly, but I wound up putting in 5x as much water as I was supposed to [eek!], so I needed to adjust everything as best as I could and essentially making about 3 times the amount of crackers I should have. Don’t worry, they came out so well that Ben took down almost half of them on the first day, and they’ve been the perfect hummus cracker for afternoon snacks since .
Homemade Wheat Thins
[Ingredients –scaled back down to the basic two-sheet recipe]
- 1 1/4 c 100% whole wheat flour
- 3/4 Tbsp sugar
- 1/2 tsp salt + extra for sprinkling
- 1/4 tsp paprika
- 2 Tbsp Earth Balance or butter
- 1/4 c [not 1 1/4 c!] water + extra if the dough is too dry
- 1/4 tsp vanilla
Preheat oven to 400 F.
Prep two baking sheets with parchment paper or non-stick mats.
Whisk all dry ingredients together in a large bowl.
Cut the cold Earth Balance or butter into the flour mixture until crumbly [I used a fork to do this].
Mix together water and vanilla and then add them into the flour mixture [I used my hands] until it comes together – you want the dough to come together in a ball, but you don’t want it sticky.
Roll out half the dough very thin (about 1/16’’), then – using a pizza cutter – cut into desired shape.
Top with a sprinkle of sea salt.
Bake for 8-10 minutes, rotating half way through [watch them carefully as they burn easily].
Cool completely [if you have the will-power]. Store in an air-tight container.
Enjoy! Makes about 64 crackers.
Enjoy your day, everyone!
What’s your favorite thing to do on your birthday?
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