Can you believe this is my 300th post? Neither can I! Thanks to everyone for reading this far! Now, on to the project post!
I originally made these as part of a recipe for those delectable uni bocadillos, but they also make a great condiment on their own, so I thought I’d post about them separately. For any mustard newbies, you most often find mustard seeds as part of whole-grain mustard, and their unique texture adds to the mustard experience. It’s hard to describe– once they absorb liquid, they transform from a dry, crunchy seed to something a little soft, with a nice little “pop” when you crunch them between your teeth.
Anyway, in addition to having them mixed into whole-grain mustard, you can also pickle them on your own to make a seed-only condiment for extra pop! I used yellow mustard seeds for this application, though you can also use brown if that’s all you can find.
So my daughter started junior kindergarten this fall, and while she’s allowed to bring nuts to school in her lunches (Hallelujah! Peanut butter and jelly sandwiches for the win!), her lunch period is at 11:00 am– making it necessary for her to have a filling, healthy snack for later in the afternoon. Snacks, unfortunately, are required to be completely peanut and tree nut-free due to an allergy in her class, so I’m going to have to get creative this year to find things that will work for a quick pick-me-up.
I immediately thought of homemade granola bars– they’re easy to make, infinitely versatile, and can be tailored to her personal tastes as well as being reasonably healthy. I’d made these thick, chewy granola bars from Smitten Kitchen before with good results, so I decided to adapt the recipe to omit the nuts and substitute seeds and extra dried fruit (and chocolate). I ended up going with pepitas, sunflower seeds, and millet (added a crispy texture to the mix), along with dried blueberries, cranberries, and dates. The combination worked very well, and it was a success with the whole family!