When I travel, which as the book launches next month officially will be quite a bit, I travel with food. Even if it’s just a short trip, I pack a little homemade granola or a yogurt, a piece of fresh fruit or dried fruit or all. The last few years, I’ve used a variation of Mark Bittman’s New York Times granola recipe which you can find here. But recently on Twitter, @sarahhandel talked about making granola and I asked her for the recipe. Turns out it was an Orangette recipe, that was adapted from Nigella Lawson.
I read it through and thought: ground ginger? Yes. What about some ground cloves or all spice. Brown rice syrup, yes with some brown sugar: yum. I made two separate versions. One spiced, one applesauce cinnamon based – both are beyond with Redwood Hills goat yogurt (which is lower lactose naturally and I have no issues digesting). The idea here is to play. I made two versions in about an hour, both are differently delicious and both will serve as a shelf staple snack fro traveling. Next up Bittman’s fruit and oat bars (minus the tree nuts). Or these, or maybe try Dan’s.
What do you bring with you on the road that is allergen-free (homemade or store-bought) when you travel?