My son loves dogs and has increasingly started loving books in the past year. He is attempting to read some of them entirely on his own. When HarperCollins India sent me the book “The Dog Who Saved the World” by Ross Welford, I was waiting to read it aloud to my son. Let me share at the onset that even for a person like me who does not read sci-fi too much, I loved the way the book is written. Few books have engrossing stories that bring together the emotional perspective of a child, the carefree portrayal of a pet dog and the nuances of futuristic science inventions.
It gave my son his first view of what time travel means juxtaposed with the warmth of enduring friendships. In the world of short-term gratification, the book turns a spotlight on the true meaning of long-term meaningful things in life. As a mother to a son and a daughter, I consciously want to share books which emphasize on gender parity in ways that a child understands it. That is why having Dr Pretorius, a woman, as a brilliant albeit a little crazy scientist makes for great reading. The book has some rollercoaster moments that tend you take you over the edge, but the author’s controlled use of moments at the right time, make the plot a very tight and interesting one.
Overall it is a great read and I would recommend it to all. It is different and modern. And yet emotions are the essence of it.
For me reading is an extremely involved activity and many a times I like to munch on something as I read. And I found the right kind of snack option for myself in these Wholewheat-Oats 5-Seeds Crackers (Vegan).
I loved the way they have turned out and the seeds are truly the star in these thin and super crisp Wholewheat-Oats Seed Crackers.
I kept the spice levels on the higher side because I love spicy food in general and I was baking these for myself ( that’s a rarity , but I truly want to make it a practice to bake for myself more often).
1/2 cup – Mix of chia seeds, melon seeds, sunflower seeds, sesame seeds,nigella seeds ( I used more of the first 4 and a little less of the nigella seeds since they have a distinct flavour already and I didn’t want it to come overpowering. Also chia seeds have a more binding quality than the rest, so do remember to use enough of those)
1 cup – Wholewheat Flour
1/2 cup – Oats flour
Salt, Paprika, Oregano(dried) – As per your flavour preference
2-3 tbsp of flavourless oil
Warm water to bring the dough together
Mix the two flours well. Add the seasoning and mix it thoroughly to allow it to be uniformly spread. Add the seeds and let them be coated well with the flour mix. Add the oil and mix together with a fork or finger tips to create a texture like bread crumbs. Slowly add warm water. Only add as much as is needed to make the dough firm and rollable. Do not allow the dough to become sticky or too wet.
Rest the dough for 30 minutes. Pre-heat the oven for 10 minutes, at 175 degrees C.
Roll the dough and cut it into any shape but make sure to roll and cut thin pieces. The thinner they are the crisper the crackers will be. Place them on a lightly greased baking tray and bake until brown and crisp, for about 12-15 minutes. Keep a watch so that the seeds don’t burn.
Cool off and store.