Do you remember honey crackles? Those little cups full of sugary, buttery cornflakes, coated in a sickly sweet layer of honey. When I was a child they seemed to make an appearance at every birthday party or kids party calling for “bring a plate to share”. I used to avoid honey crackles, opting for cupcakes or slice instead while the other kids swarmed to the golden honey cups. I don’t know what it was that I didn’t like about them because I did like cornflakes, and honey… What I do know is that the honey seed cluster I made last night reminded of honey crackles. Or maybe they reminded me of being a child. Either way, I made them up and I’ve decided they are completely blog-worthy as an adult friendly version of the traditional kids party favourite, or a better-for-you replacement than the store bought sugar laden cereal version found at many a children’s party the world over (well Australia at least).
The seed-cluster-come-honey-crackle idea came to me as I was pondering what to do with the bulk order of Amaranth grain I picked up a few weeks ago. I’ve tried boiling it like quinoa and it’s OK, but in searching for something more I found that you can actually pop amaranth grains like corn. Ever the stove-top popcorn enthusiast, I decided to give it a go and it wasn’t long before I had amaranth puffs dancing from my skillet and exploding like fire crackers all over my kitchen. (Check out my video on Instagram to see the popping in action). Instead of being annoyed at the extra kitchen clean up these wild amaranth puffs were causing, I reveled in the excitement of mini fire crackers flying from my stove, like a child experiencing the joy of their first mouthful of pop rocks, or witnessing their first fireworks display.
Cooking often brings out my inner child. Whether it’s because I spent a lot of joyful times watching mum bake cakes and slices as a small child; and then as I got older, enthusiastically baking cakes and sweet treats from my Women’s Weekly Kid’s Cookbook on the weekends before meeting my best friend at the park each Saturday. For me, being in the kitchen has, and I hope always will be, associated with fond memories and childlike enthusiasm.
Engaging with our inner child is an important concept, especially when we, as adults, become busier and more stressed. Our lives get more hectic by the day, through stressful high performance jobs, deadlines and assignments, family responsibilities, finances; the list goes on. These are just a few examples that make up some of the many conflicting and varied obstacles that encompass adult lives.
Regardless of what it is that causes stresses in our lives, stress often comes with insecurities. We have an inner voice that questions our every move, and oftentimes talks us out of doing things despite knowing we really should be. I can’t tell you the number of times my inner voice has told me that it’s too cold to get out of bed to go for a run! This negative inner voice is also known as our inner critic, and it’s what sometimes prevents us from growing, moving forward and sometimes from being successful.
There could be any number of reasons our inner critic pops up. It can be based on an experience from our past that has caused an insecurity within ourselves. Regardless of the reason, if we let our inner critic speak too loudly we can get lost in our own negativity. One way I’ve recently learnt about for combating negativity is to engage with our inner child. Engaging our inner child can help us to address our inner critic by pinpointing a time when we experienced something negatively, which lead us to our insecurities. It can also be a great way to stop the negative thoughts, lighten our mood and encourage our inner creativity.
For me, popping amaranth over the stove top brought about this new recipe. Inner child 1 – Inner critic 0.
Honey seed clusters
|Prep time||30 minutes|
|Dietary||Dairy Free, Gluten Free, Vegetarian|
|Meal type||Appetizer, Snack|
|Misc||Child Friendly, Pre-preparable, Serve Cold|
|Occasion||Birthday Party, Casual Party|
- 1 cup puffed amaranth
- 1/4 cup pumpkin seeds
- 1/4 cup sunflower seeds
- 1/4 cup sesame seeds
- 1/4 cup linseeds
- 1-2 tablespoon unsweetened shredded coconut
- 1/2 cup raw honey, melted
- 1/4 cup virgin coconut oil, melted
- 1-2 tablespoon tahini
|In a hot skillet, dry roast the seeds until brown and fragrant. Add these to a bowl with the puffed amaranth and shredded coconut and mix well.|
|Whisk together the honey, coconut oil and tahini. Pour over the seed mix and stir until completely combined.|
|Drop a tablespoon full of the mixture into a patty pan and place in the fridge for at least 3 hours, or overnight to set.|