Like me, she doesn’t like to eat straight after she gets up in the morning. We both only develop an appetite about an hour or two after getting out of bed. When she comes home from school she is hungry, but too tired to eat. Especially a proper lunch. A vicious cycle starts. If she starts snacking, she will do so the whole afternoon: a slice of apple here, some grapes or a little chunk of cheese there. Half a cup of milk here, a carrot there. Any finger food will do, as long as she doesn’t have to sit down in front of a plate of food (that may possibly include a piece of broccoli or cauliflower). The problem is, it doesn’t fill her up. She actually needs a whole plate of food.
My daughter only started school in January, and the first weeks were all about adjustment. Quite difficult for everyone involved, to say the least. As I was the first person she would see after school, I was the outlet for all the new impressions and emotions that had piled up during her mornings in school: I was confronted with tantrums like I hadn’t seen in ages, she would be incredibly impatient and just shout at me, or simply not talk at all.
By now, I can get her to eat some lunch on most days. For the other days, I have no choice than to keep wholesome and filling snacks ready. Crackers and hummus are some of her all-time favorites. These Feta Quinoa Crackers have a lovely hearty flavor. Due to the quinoa flakes, feta and eggs, they are a good source of protein too. Good for any school lunchbox, BBQ, potluck or cranky school children after a long day.
HERBED FETA QUINOA CRACKERS
1 cup fine quinoa flakes (or fine oat flakes for a non-GF version)
1/4 cup chickpea flour
1/2 teaspoon salt
2 tablespoons dried oregano (or thyme, za’atar, rosemary)
1/4 cup olive oil
3oz/75g feta cheese
Yields ca. 20 depending on size
Preheat oven to 180C/375F.
In a bowl, combine quinoa/oat flakes, chickpea flour, salt and dried herbs. Mix well.
In another bowl lightly beat the eggs. Blend in the olive oil and feta cheese.
Combine wet and dry ingredients. Knead the dough until well combined.
Between two sheets of parchment paper, roll out the dough evenly and as thin as possible, to 1/8-1/4 inch thickness. Remove top paper. With a knife or cookie cutter, cut the dough into desired shapes. Transfer onto baking sheet (with bottom parchment paper).
Bake for 20-25 minutes (depending on thickness of the crackers) or until edges turn golden brown. Remove from the oven and let cool. Break crackers at pre-cut edges. Serve immediately or keep in open bowl.