Whether I’m embarking on a backpacking adventure through India, a road trip to the coast, or living out of a hotel in London, you can just about guarantee I’ve packed a lot of food with me.
Gluten-free, dairy-free foods are sometimes challenging to find when I’m away from home. To lessen the stress of searching for food, I bring pre-packaged goodies along with me like protein powders, bars, nuts, and seeds.
No matter how far I’m traveling, I always leave a little extra room in my bag for something homemade. Even though it’s literally on the other side of the world, India was no exception!
When I was planning what I’d take with me to India, I knew it had to be something that:
- I could share with others if the opportunity presented itself – it had to be free of all common allergens.
- Would stay relatively fresh for my first week of traveling meaning eggs were out.
I ended up making this nut-free, vegan and gluten-free snack bread. 1 slice has 180 calories, over 5 grams of protein and only 5 grams of fat.
…but you’re going to have to head on over to Eat Spin Run Repeat for the recipe!
I am head over heels in LOVE with this recipe. Thank you sooo much.
(Raved about it here: http://www.rawlawyer.com/2012/06/fruit-and-seed-snack-bread-recipe.html)
Love your blog and the posts about your experience in India. Thanks so much for sharing so freely. It’s inspiring.
Hi Faye, thanks for the mention on your blog! Glad you like the recipe, it’s one of my favorites, too!
Hi Leanne! This bread was INCREDIBLE!! I can’t believe it’s gluten-free. It tastes amazing and was so easy to make. I made it 2 days in a row!! My hubby and toddler son loved it, too. Thanks for the great recipe!
That’s so great to hear, Bethany! Hope you’re having a fantastic day :)
Your fruit and seed bread looks INCREDIBLE!!!! <3 <3 <3
This looks so incredible! Nice to have a recipe that travels well, great for sending care-packages too!
Love the photos!!
These look like they would be great as biscotti!
I was thinking the same! I’ll probably make this in the coming weeks and bake it into biscotti for a take-along snack at work. Looks delicious, Leanne!