Tomorrow morning we will be flying off to San Francisco to visit some friends and today is therefore filled with preparations. I’m making filled crepes for myself, a banana smoothie each for the two of us as well as chewy bars/bites.
I started following this recipe from Paleo Mum and realised I had some other things I also needed to use up. My modifications turned it into this:
2 very ripe bananas
1 tbsp vanilla extract
1 tsp ish of cinnamon
a bit of sea salt
1/2 cup unsweetened desiccated coconut
1/2 cup chopped pepitas/pumpkin seeds
1/3 cup sunflower seeds
2 tbsp chia seeds
1/3 cup chopped dried apricots
2 tbsp chopped dried currants
1/3 cup chopped pecans
1/3 cup chopped hazelnuts
5 slices of unsweetened freeze dried mango, chopped/crushed into small pieces
Set the oven to 350F/175c.
Mixed the first five ingredients smooth in a blender. Mix all the other ingredients in a bowl before stirring it all together. Grease up a 23x23cm/9×9″pan and pour in. I used both a mini cupcake pan (12) and a 20x15cm/8×6″ glass pan.
After 10 minutes, the house smelled of banana bread and yumminess and I took out the golden mini bites, still leaving the bigger glass pan. After almost another 10 min, I took out the glass pan which was now golden around the edges. I cut them before letting cool.
From this batch, I got 12 mini muffins and 12 smaller bars.
These bars turned out to like a mix between a muffin and a bar, the banana and dried fruit sweetening it up enough without adding any sugar or honey. They are easy to cut into pieces and take a couple with you and we will thoroughly enjoy them tomorrow on the flight!
We’re off to Spain in a couple of days and I have started to prepare. Not only by packing all my clothes (ehm… haven’t quite started yet with the actual packing, but I have made a list thought!) but with what snacks to bring. I know what you’re going to say now – I know Spain has plenty of food and so does the airport. But being economical and not eating bread makes it slightly tricky – therefore, I’m preparing food.
My usual on-plane-snack is small omelette rolls which are easy to make the night/day before and doesn’t require that many ingredients or advanced cooking skills. I got the idea from one of Jamie Oliver’s food magazines which I modify depending on what leftovers there are in the fridge.
Cheese, ham and herbs are common items in my kitchen along with the obligatory eggs. I whisk up three eggs with some salt, pepper and garlic powder/granules. These are my favourite spices that go in most of my cooking but I’m sure some curry powder or chilli also can spice up these small rolls.
I have a slight issue in my kitchen with good pans as we share the house with several others and many pans have previously been ruined by being soaked in cold water straight from the hob (I almost cried when I came home to that…). Making the omelette wraps in a even heated small pan would be ideal (15cm or so) but if you feel it’s a bit fiddly with making many small rolls, just make one or two large ones that you roll up like a spring roll and slice in smaller pieces. I love small nibbly food that I can pick and graze from, my tummy doesn’t – but that’s not what we’re talking about now.
Slice all your filling in smaller pieces, chop up your herbs and grate the cheese. Put them on a plate next to the hob as this would make the rolling up bit smoother and have a good spatula on the ready. Heat up the pan so it is warm, I usually put a bit of butter in the pan for a nicer colour on the omelettes, but it’s completely up to your taste. If find that if I take too much butter my hands get a bit too greasy when nibbling them, but hey – some people like the grease!
When your pan is hot, add a spoonful of the whisked egg, enough to coat the pan and keep swirling it ‘round in the pan to make it set evenly. Sprinkle the grated cheese on the uncooked side and place the rest of the filling on a straight line in the middle of the omelette. The egg should have set enough to be able to fold up the sides without breaking (do it slowly and if it shows signs of tearing, leave it a bit longer) so start with the end sides of the filling. Next, fold up one of the other sides and roll the filling bit onto the last bit, turning it into a small roll with the edges folded in. Fry the roll a couple of minutes on each side to ensure the cheese has melted and the egg is solid (wobbly egg whites makes me feel uneasy….). When you’re done, out it on a plate to go cold and continue until you have got plenty of small egg rolls and no more eggs + filling. After they’ve been in the fridge for a couple of hours, I put them in a small plastic box (usually a clean yoghurt pot) that I don’t mind throwing away (not my finest Tupperware!) and take with me to the airport!
There are also times when I’ve brought small sachets of ketchup which can be nice to dip them in. People might look at your funny when taking out your yoghurt pot and ketchup sachets, but I know it is a nicer snacks than a store bought sandwich and just smile back at them. 😉