Over a year has passed since Oliver was born and if I had known what I know now, I would have prepared myself better. Actually, what am I talking about…there is no way I could have prepared myself for motherhood. This past year has been challenging, no joke, but also so incredibly rewarding.
There have been days where I’ve walked around like a zombie from sleep deprivation, days have gone by without showering (disgusting, I know, but it’s reality) and times where I’ve felt a little overwhelmed. I’ve definitely changed. I never thought, me, as a person, would change so much in one short year.
My priorities have shifted, outlook on life tweaked and I’m really trying to just live in the moment, and enjoy every little idiosyncrasy of Oliver’s littleness, before it’s gone. I hear that the most from strangers, “Enjoy them while they’re little, they grow up so fast.” I have to remind myself of that at times. It’s a slow process but I’m learning, a lot. I’m learning how to time manage life better with a baby in tow. It can be difficult. When you think you’ve got something down, life throws you a curve ball. It’s about excepting it and moving on, re-adjusting your time, running errands before, or after nap time. Making sure you’re fully loaded when you do run those errands; diapers, wipes, sippy-cup, baby snacks, car toys and your coffee – don’t forget your coffee. You have to bring it all for everything to work in harmony. It’s about making things work so life is a little easier.
Kneading out dough for homemade graham crackers is therapeutic to me and it’s something I made time for. Once baked, a treat that would lend a thousand smiles on a little brown-eyed boy I absolutely, whole-heartedly, adore. It’s the little things in life that make it all worth while.
With the scraps leftover from the graham crackers I rolled out enough dough to punch out some mini animals, a horse, a chicken and of course, a teddy bear. Perfect size for a mini-snack or road snack.
Homemade Graham Crackers Recipe
Recipe adapted from Good to the Grain cookbook
1 cup graham flour
1/2 cup quinoa flour or teff flour
3/4 cup whole-wheat pastry flour or all-purpose flour
1/2 cup dark brown sugar
1 teaspoon baking soda
1 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
6 tablespoons unsalted butter (3/4 stick butter), melted
1/4 cup honey
1 tablespoon unsulphured molasses
1/3 cup whole milk
*Optional finishing – a mixture of ground cinnamon and sugar, or plain sugar for dusting
Sift all the dry ingredients together into a large bowl. In a separate bowl whisk together the wet ingredients until well combined.
Pour wet ingredients into the dry ingredients and work together until a uniform dough is formed. Shape dough into a disk and wrap with plastic wrap and chill in the refrigerate for one hour, or up to 3 days.
Preheat oven to 350 degrees Fahrenheit. Lightly grease baking sheet and set aside (You’ll need two baking sheets, unless you bake them in batches).
Sprinkle flour onto a working surface or counter-top and cut the chilled dough in half, leaving the other half refrigerated. Begin to flatten dough out with floured hands until it’s about 1/2 inch thick or less. Dust both sides with more flour and begin to roll out dough with a rolling pin. Roll it out until it is 1/8 inch thick. Using a pastry cutter or sharp knife, cut dough into 5 inch by 2 1/2 inch rectangles. Transfer onto a baking sheet and lightly scour a horizontal and vertical line (just like a traditional graham cracker) and poke holes using a toothpick or fork.
Sprinkle with a cinnamon sugar mixture or regular sugar, or nothing at all.
Bake for 17 minutes, rotating midway. Allow to cool on a rack.
With the remainder dough stamp out little teddy grahams, or whatever you’d like:)