Wednesday, 11 June 2014

Awesome vegan snack bites

24 comments:
 

This last few weeks has been pretty busy.  How busy?  So busy that I've been doing pilates at my desk to try and save time at home.  Cause that's how I roll (or roll up, YEAH PILATES!)


You know when you get so stressed you short fuse?  All those connections that make you think rationally and help you make informed decisions just short circuit and blow out.  You're left with a blank screen, and any attempts to reboot make you feel agitated and grumpy.  Or worse, feeling sorry for yourself.  Not a cool place to be.


I hit that stage this week, and whilst it's rare and it sucks, that's life, and I do what I always do.  Make positive changes and awesome the hell out of my life.

But you didn't come here to hear me whine, anymore than I want to write it.  So let's turn this on it's head.



It's easy to feel sorry for yourself, and sometimes that's okay, but it doesn't help me.  The worse thing is when someone says "Look at everything you have, think of others who don't"  I don't tend to guilt trip myself by thinking about all the people in the world worse off than me.  That's:


  1. Another reason to feel sorry for myself.
  2. Counter productive.  Guilt feeds stress and doesn't exactly help the people you're thinking of.
  3. I don't like using other peoples misfortune to feel better about myself.

It's always good to count your blessings, and be positive, but sometimes, it's good to just be.  Chill out.  Don't think.  Let your brain short circuit and do something that makes you happy.

Which for me is cooking.  Duh.


WHICH FINALLY BRINGS ME TO THE FOOD.

Knowing I had a fairly busy week ahead of me, I set about creating a snack I could bring into work that wouldn't have me feeling hungry 10 minutes after I ate it. (Hello crisps, bacon butty and delicious cake.)

So I got to combine three loves:  Snacking, cooking and planning.  Boom.

These were inspired by some snacky bites I had in the office that someone had bought in.  The only difference is I ate those until I felt bloated and sick (damn additives!) yet with these, I was full and content with only a handful and they boast a damn sight better ingredients list.


May a handful of these and a nice cold beer relieve any stress you may be feeling lately.  I wouldn't recommend taking the beer into work though.

YOU WILL NEED:
200g wholemeal Rye flour (I used doves because they are the best in my opinion)
50g coconut oil (if you really can't find any, use 3 tablespoons olive oil instead)
100ml boiling water
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon sea salt
1 tablespoon balsamic vinegar (On the advice of a vegan friend, checking the back of mine, showed that it was a vegan brand, but you'll need to check the back of yours to be sure)
2 tablespoons olive oil



FIRST OF ALL
Preheat your oven to 180°C/ gas mark 4.  Line a baking sheet with greaseproof or baking parchment.  Grease it with a little oil and set to one side.

JUST DOUGH IT
In a bowl mix the flour with the onion & garlic powders.  Melt the coconut oil and add to the mixture, give it a good mix until it is all combined.  Next add the boiling water, bit by bit until it forms a dough.  It shouldn't be too dry or too wet/sticky.  Add more/less water depending on how your dough is in this process.  Once you've bought it all together, knead it for a few minutes, leave in the bowl to one side for 10 minutes.

ROLL IT OUT
Next up, on a floured surface, roll out your dough to about 4mm thick.  It should stretch out to be about 20cm by 20 cm but don't worry too much if it doesn't.  I usually roll mine out to a certain thickness on the counter and then finish it off on top of the baking sheet (held straight by a helper) as the dough is too thin to move once it's rolled out.  This is quite tricky, so do it whatever way is easiest for you.  The only thing to make sure of is that the dough is the same thickness everywhere, or else it won't cook evenly.

SLICE OF LIFE
Using a pizza cutter, cut the dough into squares, keep making a grid of squares before finally splitting them in half to make triangles.  I couldn't explain it very well, so here is an awfully drawn cartoon of what I mean.  Once you've done that, brush a little extra melted coconut oil onto the top.


OH SHEET
Pop the sheet into the oven for about 40-60 minutes, keeping an eye on it the whole time.  Make sure it doesn't burn, and if they are cooking quicker on one side more than the other keep turning the sheet it's on.  It's done once it's darkened.  It still might be a little soft to the touch, but not exceedingly doughy.  Pull it out and let it cool.

BREAK IT UP
Once it's cooled, it should have hardened.  If not, then it's probably not completely cooked, you can pop it back in the oven for a little bit, or just go with it.  A few soft ones can be a nice surprise :)  Carefully break the triangles up.  Keep the oven on, but turn it up to 200°C/gas mark 6.

SEASON
In a large bowl, place the olive oil and balsamic vinegar.  Give it a mix.  Next pour the triangles into and coat the mixture.  Lay out onto the baking sheet, sprinkle with sea salt and bake for another 5-10 minutes in the hotter oven.

Pull out, leave to cool, and serve.  Keep in an airtight container for freshness and stuff.

THE WORLD IS YOUR OYSTER
Experiment with flavourings too.  I also tried using a BBQ seasoning, and I experimented with different oils (peanut oil with a little 5 spice was a winner too).  The opportunities are endless :)



Can we also just take a moment here to appreciate how cool my salt container is?  Found it in a TK maxx.   Score.

Little things make a difference.

If all else fails, and little snacky bites of goodness don't help, I have one more tidbit.

Buy a mini trampoline, or a bouncy castle.  It is bloody impossible to be sad whilst bouncing.  I exercise on my rebounder all the time and I never come off it feeling bad.

See?  This blog is full of useful information and stuff. ;)

Have a great week!










24 comments:

  1. I love your beautiful salt container...that green is just irresistibly beautiful!
    These rye bites look wonderfully delicious, Emma. I wonder if I can make them in my dehydrator...

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    Replies
    1. Thank Angie, I thought it was a bargain! I've always wanted a dehydrator, give it a go and let me know what they turn out like!

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  2. oh my gosh these look so yummy! I am a sucker for savoury snacks, especially crunchy ones, especially ones with sea salt :) So gonna try them! I'm betting these would work sweet too, with coconut palm sugar and cinnamon? x

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    Replies
    1. Ohh what a fab idea! Ahh bet they would taste rate nice :D You'll have to let me know if they make well :)

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  3. A little snack always helps me deal with stress! These look tasty.

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  4. These little snacks looks delicious - a great way to use rye other than just in bread.

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  5. What a yummy little treat! Great job :)

    Happy Blogging!
    Happy Valley Chow

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  6. Hi Emma! Haha yes I love that salt box!

    I am sooo relieved it's finally Friday...what a week! Don't think you're the only person who has ever exercised at your desk ;) desperate times call for desperate measures, aye?? ;)

    Anywho, these snacks sound so good. Love guilt free nibbles.

    Toodles,
    Tammy<3

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    Replies
    1. So true Tammy! I am doing some right now, Time is tight! :)

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  7. Oh my god, yes! These are totally awesome and snack worthy! I'd snack and keep on snacking! Awesome job Emma!

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    1. Cheers Pamela! :) They did seem to go down okay at work!

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  8. Yayyyy TK Maxx :) ha it's so cute, I'm always buying kitchen stuff from there. These are great, i'm going vegan next month for the month so will have to try these.

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    Replies
    1. TK Maxx rocks my world! You'll have to let me know if you find any good vegan recipes!

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  9. Hi Emma, great instructions, this looks very tasty. I can see myself snacking on these!

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  10. These are a great idea, bet they taste lovely.

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