This evening at Youth Space we milled our own wholegrain flour and then made gems or crackers, shaping them into leaf patterns. We enjoyed these with various toppings we made, including vegan cream cheese, roast red capsicum strips, sliced baked eggplant, baked tofu strips, courgette slices, and cherry tomatoes.
We were busy chopping pumpkin with enthusiasm before baking it, then blending into soup. There was a positive atmosphere which encouraged focus on the many tasks of the meal preparation. What a yummy meal we shared.