In the kitchen today. I have already baked a loaf of bread, make some split pea soup for lunch, pureed a batch of cinnamon apple sauce, prepped for tonight’s dinner (hearty yang casserole), and baked a batch of biscuits. My poor little man has some kind of a tummy bug and has no appetite whatsoever. No matter how many times as a Mother you watch your child go through a few days of self-starvation, and you know it’s what his little body is telling him to do, you just can’t help but feel stressed about their lack of calories and nutrition. This is the third day (and counting) North will only eat and drink- a small amount of porridge, frozen blueberries, chamomile tea sweetened with honey, homemade soy babycinos (as I have cut dairy until he is well again), digestive biscuits, mandarines and avocado. This does not mean I have given up hope- I plan every meal around him hoping his hunger will come back and he’ll voraciously scarf down a plate of vegetables, legumes and tofu, but so far only Brad and I have been reaping the benefits of my immunity boosting soups and stews.
In the meantime, these homemade digestive biscuits are at least providing a bit of sustenance. I plan on serving them with some apple sauce- chances are slim he’ll it but I can’t help trying.
Mama’s Wholewheat Digestive Biscuits
3/4 cup wholewheat flour
1/4 cup instant oats
1/2 cup oat bran
1 teaspoon bi-carb soda
1/4 cup packed brown sugar or muscado
100gr salted organic butter, room temperature
2 tablespoons organic milk
Mix dry ingredients together in a bowl
Add butter and mix with hands until a dough starts to form.
Add milk and mix well until you have a soft dough.
Wrap with plastic or place on a plate in a ball and leave it in the fridge for 30 minutes to harden.
Preheat oven to 180˚ C
Remove from fridge and roll out to about 3mm thickness.
Use circular cookie cutters.
Line or grease a baking pan and place biscuits 2-3 cm apart.
Bake for 12-15 minutes until golden.
Let them cool before placing on a rack.