The scariest and yet the bravest thing to do when the world around you is so bleak, is to hold onto hope.
Hope that has been shattered so many times that you have lost count.
Hope that has been crushed so many times that you can’t remember.
Hope that has been destroyed so many times that you can’t find it inside your heart.
But it’s also the same hope that is not fragile. It’s strong. Because it makes sure that no matter what the other voices in your head say, you will find the strength to put one foot ahead of the next and continue walking.
And it makes sure that while you sit in your verandah, and listen to the sounds around you, you utter a prayer – no matter what that sound is, that of passing ambulances or birds chirping away.
There is always a tiny shred of hope even when it seems as though there is none. It’s never ever zero.
So in an attempt to hold onto hope, I have started baking again after a gap of some days.
Here are super simple and nutrient-dense seed bites.
15 gms melon seeds
15 gms pumpkin seeds
15 gms flaxseeds
15 gms white sesame seeds
20 gms almond meal
Onion flakes, Himalayan pink salt, paprika – as per taste preference
- Dry roast all the seeds for a few seconds.
- Dry grind them in a mixer.
- Mix the seeds flour with the almond meal
- Add the onion flakes, salt and paprika. You can use any other flavour combination.
- Add water slowly to mix it. The dough should be firm and not soft.
- Shape it into balls.
- Preheat the oven at 180 degrees C.
- Bake in the oven for 20 minutes, at the same temperature.
- Cool and store in air tight container.