Tuesday, December 14, 2010

On the Go

One thing I am learning about gluten, the very substance I am supposed to avoid, is that it's in everything easy. Seriously. When you're out and about and you need a quick bite, what do you reach for? A sandwich? A bagel? A slice of pizza? A roll and a slice of turkey? Right now it seems like everything quick and tasty involves gluten.

And so....more planning--a thing which I already fail to do well but perhaps with more practice? I can dream, no? Anyway, I have always been quite lackadaisical about our frequent running around days, figuring I can always munch on a scone, right? Wrong. And so I need to be prepared. Prepared with healthy, tasty, satisfying food I can pack with me and eat on the run. Some things that work: Lara bars, nuts, hard boiled eggs, Nut Thins with cheese, and recently discovered quinoa-fruit bars.

They aren't very pretty, I know. But they are satisfying, nutritious, and just sweet enough. They are sturdy but not nearly as tough as they look and I have found a ziplock bag of them to be just the thing to ward of hunger-induced panic attacks.

I found the recipe in Quinoa 365: The Everyday Superfood which is a fantastic book full of great ideas for making the most of this amazing little seed. I find quinoa really tasty but I haven't really done much with it past my favorite quinoa dish. This book has page after page of fantastic-looking recipes, most of which are gluten free. Oddly enough, this recipe wasn't written gluten free but I've made them so using first Bob's Red Mill Gluten Free All Purpose Baking Flour and Gluten Free Mama's Almond Flour Blend. I found the latter flour a bit lighter and tastier but the first wasn't bad at all.

If you'd like to give these a try, my recipe is here. Let me know what you think.

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