Wednesday, November 25, 2015

Traveling food- or how to make sure that you don't starve

Oh, the joys of traveling. The excitement of new places, new faces and new experiences.
Creating a list and checking it twice just to make sure that you don't forget anything.
Itinerary, Check
Clothes for all events, Check
Computer, Check
Power cords, Check
Camera and battery, Check
Business Cards, Check
Vitamins and medical kit, Check
Knitting for on the plane, Check,
Book, ditto, Check
Toiletries, in solids to avoid all the TSA folk and that silly one quart bag, Check
Coffee mug, Check
Water Bottle, empty, Check
Lastly, at least for us Gluten-Free folks. FOOD.
Who amongst us doesn't have a tale about being in an airport and finding NOTHING to eat?
Or worse finding something on a menu only to discover they ran out?
After traveling last winter and facing an unexpected delay that kept us in the airport for hours longer than we were meant to, I always pack food.
So, this morning, in preparation for traveling to BlogHer Food 09, I made some of my Almond Butter Granola Bars. This way, no matter how delayed the flight. I will not starve.
And if the food at BlogHer isn't GF for some reason, I will not starve.
I'll let you know all about the event when I get back.
Almond Butter Granola Bars with Tart Cherries and Toasted Hazelnuts- 48 bars
preheat oven to 200. Line 2 cookie sheets (1/2 sheet) with parchment paper
Melt in large pot and then heat till bubbling:
1/2 cup butter
3/4 cup brown sugar
1/2 cup honey of choice (I like the local wildflower honey)
12 oz of Almond butter (but you could substitute peanut butter as well)
Stir in 6 cups of Gluten-Free rolled oats, making sure that all the oats are covered.
Beat together 2 large eggs and 2 teaspoons of baking soda.
Stir into mix.
Add 1 cup of chopped nuts (I chose hazelnuts but a combination is fabulous)
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
1 1/2 cups dried fruit (I used tart cherries, fig nuggets and raisins)
1/2 cup coconut
1/2 or more of M&M's
Stir well to incorporate. Divide the batter in half and dump onto prepared cookie sheets
Spread out to an even thickness without compressing the dough.
It is fine if there are small gaps, they just let the heat into crisp the bars.
Place in 200 degree oven for 2 1/2 hours. This allows slow heating and even toasting.
Rotate the pans on the 1/2 hour.
Cut while warm into 24 bars per pan.

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