Travel food bars
- Recipies
- 26 Jul, 2018
Having food allergies can make it difficult to get appropriate food at times. I can never count on finding fast food at airports or even some chain restaurants so I have learned to take my own food if I want something that tastes good. One of my favorite things to carry with me is a food bar because it is not heat sensitive and is compact. I have been experimenting with ingredients recently and this is my favorite so far.
Travel Food Bars
In a food processor or by hand, very coarsely chop the almonds and place in a bowl. Chop the walnuts a bit finer and then the pecans still more fine for a variety of texture. Coarsely chop the cranberries. Place all in the bowl. Combine the remaining ingredients and stir . Then pour over the bowl of fruit and nuts. Spread on non-stick sheets and press down to compress a bit . I put mine in a food dehydrator at 105 degrees for about 36 hours, compressing the mixture several time to make sure everything adheres ( or maybe I just can’t leave things alone). It could also be done in a very low oven. While warm, it will not feel as formed as it will when it cools. Just don’t let it get too dry. I cut them into bars and wrap each one separately so they are ready to go. I usually refrigerate them, but they freeze well also.
Travel Food Bars
3 cups whole almonds
½ teaspoon cinnamon
2 cups walnuts
1 ¼ cup agave
2 cups pecans
2 teaspoons vanilla
2 cups dried cranberries
1 teaspoon nutmeg
2 cups unsulfured,
unsweetened coconut
unsweetened coconut
1 teaspoon salt
In a food processor or by hand, very coarsely chop the almonds and place in a bowl. Chop the walnuts a bit finer and then the pecans still more fine for a variety of texture. Coarsely chop the cranberries. Place all in the bowl. Combine the remaining ingredients and stir . Then pour over the bowl of fruit and nuts. Spread on non-stick sheets and press down to compress a bit . I put mine in a food dehydrator at 105 degrees for about 36 hours, compressing the mixture several time to make sure everything adheres ( or maybe I just can’t leave things alone). It could also be done in a very low oven. While warm, it will not feel as formed as it will when it cools. Just don’t let it get too dry. I cut them into bars and wrap each one separately so they are ready to go. I usually refrigerate them, but they freeze well also.
