My staple traveling food
Jun. 13th, 2012 06:03 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
jebbypalOkay, one of them. My other 2 being homemade hamburger buns (basically rolls that dont' smash in luggage) + bag of pecans/sunflower seeds.
Devishly good oatmeal fruit bars from Half-Baked.
They're great with or without the chocolate icing. These are must for traveling as they are much more filling than most granola bars thanks to the yogurt in them.
For corn free, use a whole fat yogurt that is safe for you (this varies regionally. I'm in NJ so I can recommend what I use at whole foods, but I'm pretty sure that's a Jersey/PA restricted brand).
Veggie oil - I've used butter instead, though recently I've started using safe unrefined coconut oil. No noticeable difference in taste
Homemade vanilla is a must. If you've not already figured it out, comment and I'll give you the 2 ingredient recipe (well, 3 if you count time).
Fruit: I'm using raisins from whole foods that are unsulfered etc with good luck, but as always, I'm corn-lite. If in doubt, please ask people at the delphi Avoiding Corn forum or on Facebook for advice on ingredients if you are new and incredibly sensitive.
These are shelf stable for 1+ weeks. Havent' tried 2 weeks, but they're definitely edible with no issues after 1 week. I used to wrap in saran wrap, but that's too time intensive, so now I have several small and middle size tupperware containers that can go in my carry=on or checked luggage. If you are in doubt about whether the containers can hold up in checked luggage, always put it inside a plastic baggie so that if it does crack, you don't lose all your food!
Devishly good oatmeal fruit bars from Half-Baked.
They're great with or without the chocolate icing. These are must for traveling as they are much more filling than most granola bars thanks to the yogurt in them.
For corn free, use a whole fat yogurt that is safe for you (this varies regionally. I'm in NJ so I can recommend what I use at whole foods, but I'm pretty sure that's a Jersey/PA restricted brand).
Veggie oil - I've used butter instead, though recently I've started using safe unrefined coconut oil. No noticeable difference in taste
Homemade vanilla is a must. If you've not already figured it out, comment and I'll give you the 2 ingredient recipe (well, 3 if you count time).
Fruit: I'm using raisins from whole foods that are unsulfered etc with good luck, but as always, I'm corn-lite. If in doubt, please ask people at the delphi Avoiding Corn forum or on Facebook for advice on ingredients if you are new and incredibly sensitive.
These are shelf stable for 1+ weeks. Havent' tried 2 weeks, but they're definitely edible with no issues after 1 week. I used to wrap in saran wrap, but that's too time intensive, so now I have several small and middle size tupperware containers that can go in my carry=on or checked luggage. If you are in doubt about whether the containers can hold up in checked luggage, always put it inside a plastic baggie so that if it does crack, you don't lose all your food!