Tonight we are heading off on a much anticipated three week holiday, firstly visiting family in Perth, and then heading over to meet up with some friends in Lombok, Indonesia. I absolutely love going on holiday (who doesn’t!?) and have been looking forward to it for months. Does anyone else ever feel that sometimes the anticipation and lead up to a holiday, or other important event, is almost - almost – more exciting than the actual event itself. I definitely fall into the camp of travellers who like to organise and plan for their holiday for months in advance, and love this lead-up period and all the excitement it brings with it.
So it probably comes as no surprise that when travelling, I like to pack food for my flight. This is mainly so that I’m not limited to buying food on the plane or at the airport. Airplane food is usually processed, packed full of sugar and preservatives, and usually not fresh. I always find airport food to be a bit hit and miss as well, not to mention grossly overpriced. With a little preparation though its quite easy to prepare meals and/or snacks for travelling. Some of my favorite foods to take are
- Fresh fruit (a no-brainer!)
- Cut up vegetable sticks stored in dip
- Bliss balls (berry or chocolate flavoured)
- Chia pudding
- Coconut water
- Mixed nuts/seeds
- Banana oat bars
- Swedish crackers
As our two flights are split up over two days, and we’ll be spending the night in an airport hotel, I’ve packaged up some dry chia pudding mix to take – chia seeds, coconut milk powder, cinnamon, coconut sugar, spirulina, cacao – so the night before I can mix it with a mashed banana and some water and then take it with me in the morning. The last airport breakfast I had was $25 worth of scrambled eggs that were both rubbery and runny at the same time, cold mushrooms, burnt tomato and canned “baked” beans. It was bad enough to put me off airport breakfasts for life!
I was planning on making my usual recipe for Swedish Crackers, but decided it might be more fun to mix it up a bit. I removed the flour and replaced it with some ground seeds. I also added in some thinly shredded vegetables for extra flavour and nutrients, plus added some Japanese flavourings – tamari, ginger, and seaweed (nori). The end product turned out wonderfully – they’re crunchy bit also quite soft and almost crumbly when you bite into them. And the flavour is perfect – subtle and yet noticable enough that they are distinguishable from other plain crackers.
Paleo Veggie Crackers
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1/2 cup sesame seeds
1/3 cup shredded coconut
1/2 heaped cup finely grated zucchini
1/2 heaped cup finely grated carrot
1 Tbsp finely grated fresh ginger
2 Tbsp tamari
1 toasted nori sheet, crumbled
4 Tbsp oil (coconut, olive, sesame)
Preheat oven to 155 C || 310 F
Combine the top 5 ingredients in a bowl and then divide into two. Add one half to a food processer and blend into a fine crumb. add back into the bowl with the unprocessed ingredients.
Finely grate the zucchini and carrot (I used the smallest grating blade on my food processor to do this), and then squeeze out some of the excess moisture. Add half to the food processor and mix until it forms a paste.
Comine all ingredients in a mixing bowl with 4 Tbsp oil (I used 2 parts coconut, 1 part olive, 1 part sesame).
Place dough on a lined baking sheet and line with some greasproof baking paper. Use a rolling pin to evenly and thinly roll it out, then use a sharp knife to mark the dough so that it will easily break into crackers when cooked.
Bake in oven 30 – 35 minutes (note that the cooking time will vary depending on how thin the cracker dough is rolled).
Cool on a wire rack and then break into smaller pieces. Store in an airtight container.