Marfigs' Munchies

Adventures in vegan eats and feats

Crackers for Christmas – and so it begins!

Leave a comment

Well, it’s starting to be that nauseating time of year again when all one’s energies are focused on intense planning and running around for one single day. I love gifting beyond words (though I may not be very good at it), but it always gets my goat that a time of relaxation and togetherness turns into a circus of intensive buying sprees. That’s why this year (and the last) I’ve made it my mission to bake and make goodies from scratch, with the only buying being that for containers, and basic wrapping materials. I’ve learnt some lessons this year about what people like and what makes them clack their tongues disapprovingly when it comes to my eats (still learning!), but that’s why I’m taking Man-thing’s advice and testing out smaller batches of what I eventually want to make. It’s also a good excuse to get my paws on tiny cake tins and loaf pans (on my ever-growing “WANT” list). šŸ˜€

For the female variety of pal that I used to work with and who still do different jobs around campus, I’ve decided to create a mishmash of different goodies – sample snacks, if you will. Most are on some sort of wellness trip or are health conscious, and it is with that in mind that my trolling the internet suddenly was made magical by the discovery of Sophie’s coastal crackers from over at Wholehearted Eats. What better than lovely tiny crackers for the recipients to do with as they please? She offers so many options and my brain whirls with how many more combinations of nuts and fruits one can cram into these delightful treats. NOM!loafres

This thing in it’s first-baked state is so tasty I had to stop myself from “testing” half a loaf.

I decided to only bake half the recipe and make one loaf, but even then my total came out to 60 (!!) crackers! Bite size, nommy, oh yes! I used the date, walnut and thyme combination for this loaf, along with a tiny dash of cinnamon (how else?).closeuploafresFor the flour I used 1 cup nutty wheat flour and 1/4 cup fine rye flour, since I had run out of the former. I love rye in my breads, and it just adds that tiny bit of delicacy that nutty wheat doesn’t bring to the table.slicesprebakeres

Again, 60 crackers! From one loaf! You can guess what is going to be made rather frequently in our home from now on.

I took the loaf out of the freezer this morning after baking it last night, cranked up the heat to 150 and did the final bake-through. Having this delicious smell wafting through the homestead at such an hour? Heavenly! That’s the best part of this recipe, methinks – you can make the loaf at any time and then bake it through in an emergency when there is a lack of treats and munchies in the fridge or cupboard.

bakedslicesresI admit, I ate 4 or 5 crackers this morning. For science. It doesn’t even need a spread (although blitzing these in the microwave and then slathering on some peanut butter may just be beyond decadent!). It already has the sweetness from the dates and the crunch from the nuts.bakednomsresSo there you have it! One part of my prezzie for these wenches. You can bet as soon as I get more nutty wheat I’m making an other batch just for Man-thing and myself. šŸ˜€

Author: Marfigs

Ahoy, Iā€™m Margaux! History teacher and freelance editor; wench to my Man-thing; volunteer at a cat shelter; and handmaiden to our kitsy cats, Gatsby, Freyja and Atlas. This blog is dedicated to vegan food, occasionally overthrown by pictures of foster kittens and other fluffy creatures. I love sharing ideas and recipes, so don't be shy: stop by and say hi!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s