There is much to be said for the joys and pitfalls of social media. We all know that it can involve mummy shaming, invoke mummy guilt and reveal trolls that lurk wherever their horrid keyboard fingers will take them. It can also involve lots of inspiration and uplifting and the making of great friendships. It can be whatever you want it to be I think.
In the past, I have always been of the belief that so long as you are confident (and bullet-proof, although I know no one truly is) then you should let things like the nonsense that can occur on the interwebs roll off your back. Much like in real life.
As I am sure you are well aware, on the internet one can find information concerning anything and everything one could ever wish to know. Facts about honey bees, fiction, gossip, guitar tabs, world news from various slants, tips on how to toilet train a million different ways and people’s suggestions for how to live a happy life – all based on what has worked for them (or possibly what they’re pretending has worked for them).
As a blogger and influencer (though I don’t really like that word and it’s certainly not self-proclaimed) I share and I follow a myriad of social media personalities and accounts. I follow foodies, make up artists, mama’s, comedians, home decorators, interior designers, travellers and friends, and I follow brands encompassing all above mentioned spectrums.
I also share my world with you all. I share things I’ve been sent to try as well as things I’ve discovered all on my own. I share recipes I’ve created and recipes I’ve adapted to suit my taste palate and my needs and think you might enjoy too. I share personal tidbits of life and I share generic round ups of products that you might also like to try. I share experiences. I share me.
Today I’m sharing these cracker recipes with you. I saw these seeded crackers being made time and again on Snapchat by one of the lovely people I follow. Said maker was kind enough to share a screenshot of the recipe with me. It’s a Donna Hay recipe. It is simple, it is delicious and it is 100% adaptable to putting your own spin on it. Which is what I did when I made them for the first time yesterday. Because that is what I do.
As I write this I smell the second variation of my own baking in the oven in my kitchen behind me. I am sharing the recipe for those here in a few days too, because I want to share it. I am a giver. But let me be clear… these are only my variations. My spin on a recipe that Donna published in her magazine and possibly didn’t create herself, but adapted from elsewhere. I’m fairly certain someone’s grandmother was making something similar years before – not identical ingredients I’m sure, but similar all the same.
When attending a private dining function with Josh Emmet two years ago, I recall him preparing a dessert for us that he had adapted from one similar he had recently eaten at a restaurant in Los Angeles. What I’m trying to say is that there is not much that is 100% original today. You can find anything you need/want/desire online. There is no one doing stuff that no one else has never done before. Except possibly Heston Blumenthal!
When I share with you recipes (quantities of ingredients included) of something I have made from scratch, I have absolutely garnered inspiration from somewhere – whether it’s a variation on a cake that my Nan made for me when I was ten years old or my version of the dumplings I tried at Blue Breeze Inn. I would be silly to pretend I created something out of nothing.
That to me is the great thing about the internet! About the world around us! About inspiring people, things and places! About life!
Anyway, here is the recipe for these delicious little crackers – seeded crackers for all, you’re welcome! We ate them all up in one go with our soup last night. So delicious and so easy! I may never buy crackers again! Seriously, that good!
- 1/2 C (80g) sunflower seeds
- 1/4 C (45g) pumpkin seeds
- 1/4 C (45g) linseeds (flaxseeds)
- 1/4 C (40g) sesame seeds
- 2 T chia seeds
- 1 t sea salt flakes (I used Maldon), plus extra for sprinkling
- 1 C (130g) white spelt flour
- 1/2 C (125ml) water
- 1/3 C (80ml) extra virgin olive oil
- Dried rosemary & thyme for sprinkling
- Preheat oven to 180 degrees Celsius. Line two oven trays with non-stick baking paper and set aside.
- Place all seeds, salt and flour into a large bowl, stir to combine.
- Add the water and oil and mix to form a dough.
- Divide the dough in half. Place each half onto the prepared trays and cover with an extra piece of non-stick baking paper. Carefully roll with a rolling pin to a 3mm thickness. Remove the top piece of baking paper and repeat with the other tray.
- Sprinkle with extra sea salt and rosemary or thyme (or any choice of herb).
- Using a pizza cutter or large knife, mark cut lines which will be easy to snap once cooked.
- Bake for 15-20 minutes until golden and crisp.
- Cool on wire racks Store in an airtight container for up to two weeks.
- If you prefer not to cut them, you can break them up once they are cooled into random shaped pieces.
How do you feel about originality in this day and age? Do you think it’s possible to be 100% original anymore?