We are getting ready to celebrate the longest night of the year - solstice. We've made some favourite foods (cookies of course, but also these hearty wintery crackers cut into stars, acorns and hearts), dipped lots of candles to light up the house, and in time for Dec 22 are attempting to create our first ever chocolate yule log (Buche de Noel) with this delicious flourless recipe!
Instead of a tree we've brought in pine and cedar branches, rosehip branches, yellow and red osier dogwood branches, and pinecones - all from the yard - to decorate the doors and tables. The wild rosehips have started to sprout leaves after about a week in a jar of water, which is a lovely reminder of the spring to come. We also have our gratitude tree, a large collection of yellow dogwood branches in a vase where we've hung felted acorns and bird oranments. We added our thoughts of gratitude written on slips of leaf-shaped paper, remembering all we are thankful for at this time of year and hopes we have for the new year ahead. Wishing you all well for the holidays and new year!
Hearty Wintery Crackers
2 cups flour (organic whole spelt)
3/4 cup pumpkin seeds, ground finely
1/4 cup each hemp seeds, sesame seeds
1-2 Tbsp millet
1 tsp sea salt
1/2 cup olive oil
1/2 cup water
Mix ingredients well, and form into a ball. Roll out dough on lightly floured surface. Cut into shapes.
Bake for about 15-20 minutes on ungreased baking sheets, in 350 F oven. Serve with cheese, apple butter, jams, or soups! Or package into containers to give as holiday gifts.