Whenever Justin and I go on trips, homemade snacks are a must. The more portable, the better. If I don’t know where my next meal is coming from, I get very stressed and it’s quite difficult for me to enjoy myself. As such, I generally bring a selection of homemade bars, granola, dried fruits, nuts, and some sturdy veggies, like carrots, to keep us going. I decided to change up the routine this time and go with a muffin. They’re portable, come in their own bite sized portions, and are small enough to throw in my purse on the go. I had some apples in the fridge that had seen better days, so into the batter they went. Nobody will be able to tell the difference once they’re baked into these enticing muffins. A big tub of cooked quinoa sat in the fridge, as well, just threatening to go off before I returned, so into the batter it went, too. The quinoa provided great texture and kept the muffins from drying out. As an added bonus, our muffins now have a nice dose of protein to help you through long days spent on your feet. A handful of nuts for texture, and a healthy dose of cinnamon for good measure round out this satisfying snack….
Growing up, I was never the greatest fan of nut butters. While all of my friends gladly ate peanut butter and jelly sandwiches for lunch, ants on a log for snacks (one of Justin’s favorites), and spoonfuls of peanut butter straight from the spoon, I preferred other things. Things like hummus, olives, and mustard, usually with pretzels or pita, for every meal and snack (besides breakfast). I just didn’t get peanut butter. Things have changed over the years, and I slowly began to realize the greatness not just of peanut butter, but of all nut butters. In fact, it wasn’t until I became vegan that nut butters became a regular part of my diet (not out of necessity, but because I truly began to enjoy them)….
We are big fans of bars here, as they are easy to make, and convenient to grab on the run. Work and school make it difficult to have “real” lunches sometimes, and bars usually do the trick, or at least work well at holding us over until we can eat something more substantial. I haven’t yet come up with one bar recipe that I make every time, but I have quite a few that always produce satisfying results. This recipe uses a combination of whole wheat and brown rice flour, as well as rolled oats and millet puffs for texture. A bit of candied ginger adds an extra treat, and makes these bars quite seasonally appropriate. I’ve used ground ginger and cinnamon here to produce a gingerbread-like flavor, but any number of other spice mixtures would work nicely….