… and I’m off, again.

heading up to Portland to attend a course/workshop with my mom. I basically left everything in my suitcase from my trip to Santa Fe, minus the cake stand and food props. I’m lazy. No, I’d just rather cook work than pack.

I’m always hungry, eating every few hours – helps to keep the blood sugar crashes to a minimum. When I travel, I basically need another bag for all my snacks. 1. don’t like airport food; 2. don’t need to be spending extra $$ and 3. have so many sensitivities to food, my options are limited – therefore I just pack my own supplies.

I made this about a month ago and ever since, I make a batch at least once a week. My husband eats it with yogurt for breakfast and I eat it with almond milk (like cereal) or simply toss a few handfuls into a ziplock and then into my handbag. It’s awfully tempting to eat the whole batch the moment it’s cooled – must. practice. better. self control.

It’s light, crunchy and has a nice balance of sweet and salty. Makes me smile.

*Gluten-free | Dairy-free

This almost didn’t make it in the oven, I wanted to pour milk over it and eat it like cereal.

Airplane snack.

Light and Nutty Maple Mix

PRINT Recipe

{Recipe adapted by La Tartine Gourmonde}

Ingredients

• 1 cup puffed millet
• 1 cup puffed brown rice
• 1 cup walnuts
• 1 cup whole blanched almonds
• 1 cup pecans
• 1/4 cup pumpkin seeds
• 1/4 cup flax seeds
• 1/4 cup sunflower seeds
• 1/4  cup millet
• 1/3 cup maple syrup
• 1/4 teaspoon sea salt
• 1 tablespoon pure vanilla extract
• 2 large egg whites

Depending on your preference, feel free to replace any of the nuts or seeds listed above.

Directions:

Preheat oven to 350 F degrees. Line your baking sheet with parchment paper; set aside.

In a large bowl, combine the puffed millet, puffed brown rice, walnuts, almonds, pecans, pumpkin seeds and flax seeds, sunflower seeds, millet; set aside.

In a small bowl, whisk together the egg whites with the maple syrup – mix in salt and vanilla. Add wet ingredients to the dry ingredients and mix well.

Transfer mix to your prepared baking sheet. Bake for 30 minutes. Let completely cool. Best kept in an airtight container – I keep it in the fridge.

*the two puff cereals that I used are technically gluten-free, but since they’re made in the same factory as wheat products, they can’t say it’s gluten-free. I didn’t have any reaction, but I’m also not 100% celiac.

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