The Big Yum

It didn’t take us long to munch our way through a bag of these no nonsense treats. Each crunchy, chocolate pretzel was so moreish, that one immediately led on to another, and they were gone so quickly, there was no opportunity for a photo (had to borrow one).

Very appropriately named, The Big Yum, have found a gap in the market for those still hankering after Pretzel Flipz – remember those? Big Yum like to call their snacks chocolate swerves, but in common with the aforementioned nibbles, they too are salted pretzels enrobed in (better quality) milk chocolate.

Looking at the thankfully short ingredients list, there is indeed a no nonsense approach – no added nasties, only what’s needed to make this an enjoyable treat.

What more can I say than, I really like them. Salt does combine well with chocolate and if there are any non-believers out there, you should try them for yourself.

For information and where to buy, visit The Big Yum Website: thebigyum.co.uk


Photos: Big Yum website

Seedy Crackers

These crispy seedy crackers are so simple to make, it seems almost insane to go buying something similar from the shops. Plus you can flavour them with almost any seed you like. I put caraway seeds in mine, but you could use, sesame, poppy, fennel or even cumin seeds – it very much depends on what you prefer.
I also added some golden linseed meal too for extra flavour – it's good for you as well. I wonder if that cancels out the naughtiness of the lavish amounts of cheese I like to eat with these crackers?

Makes about 20-24 crackers

Ingredients
200g strong white flour
50g linseed meal
1/2 tsp baking powder
1 tsp caraway seeds
1/2 tsp salt
40ml rapeseed oil (the good stuff! – read)
100ml water

Method
Preheat the oven to 160C / 325F / Gas 3. Lightly oil 2 baking trays.
In a large bowl mix together the flour, linseed meal, baking powder, caraway seeds and salt.
Pour in the oil and rub in using your fingertips until the mixture resembles coarse breadcrumbs.
Add the water a little at a time and using your hand mix in until you have a soft but not sticky dough.
Dust your work surface with flour and roll out the dough until it is about 5mm thick. Using a 5cm cutter, stamp out the dough into discs and set to one side.
Then take each individual disc and roll out very thinly to 1mm, into an oval shape. Place them on the baking trays and pop them into the oven and bake for for 5-6 minutes until dry and crisp, but hardly browned.
When baked remove them from the oven and carefully arrange on to a wire rack to cool.
Store in an airtight container.

To read my review of Flax Farm linseed meal click HERE