Photo credit: Paleo Kitchen Lab
My family and I are headed south later this evening and I couldn’t be more thrilled. An old fashioned road trip where the journey there is just as important as the final destination. We plan to hotel along the way, sight-see, and just enjoy each others company. . I for one am looking forward to unwinding, unplugging, relaxing, reading, and catching up with family.
If you’re new to the blog then you might not know about the Gluten Free On the Go series. If you’re a regular then you should remember that I’m all about healthy and tummy happy snacking; when you’re on the road. Gluten free while traveling can be as easy as pie so as long as you put in a little time, forethought, and planning.
In addition to a few Pop Up Bakery orders before I head out I’m also baking up a few additional treats to keep me on track with my new diet (more on that later) and my gluten free restrictions. When charting unknown interstates you can never know what if any gluten free options will be available along the way. Snacks like homemade granola, dried fruit, muffins, nuts, and seeds are options that can be portioned and stashed away in your truck or under your seat.
When traveling by air it’s prudent to call the airport ahead of time or visit online to know what restaurant options are available. I believe that a medical note will allow you to circumvent the TSA no food rules and regulations. Other snack great brands include:
- Vita Coconut Water
- 100% Cranberry Juice boxes
- Kind Bars,
- Lemon Seltzer Water
- and Organic gummy candy
As far as I’m concerned the more options the better. Thankfully, this year’s Christmas forecast looks balmy and clear making for a (hopefully) smooth drive. Check out my granola recipe below, a past snack attack post from the Celiac Mom here and let me know in the comments:
What are your favorite gluten free snacks to pack when you travel?
Peanut Butter Coconut Granola
4 cups gluten free rolled oats
1/3 cup unsweetened coconut flakes
3/4 cups peanut butter
1 tablespoon earth balance
1/4 cup pure honey
1/3 cup almond milk
2 tablespoons pure maple syrup
1 teaspoon pure vanilla extract
1/4 cup organic brown sugar
1 tablespoon flaxseed meal
1/3 cup golden raisins
1/3 cup dried cranberries
- Pre-heat oven to 200 degree. In a small saucepan on low heat, melt earth balance, peanut butter, brown sugar, maple syrup, honey, and vanilla stirring constantly. Stir in almond milk until smooth. Set mixture aside
- In a large bowl combine oats, coconut flakes, and flaxseed meal. Combine peanut butter to dry mixture making sure to coat well. Stir in raisins and cranberries. Spread the moistened mixture on a olive oil sprayed cookie sheet.
- Bake granola for 60-65 minutes or until golden and crisp. Remove granola from oven and allow to cool on a baking rack for 15-20 minutes, cut granola into squares.
