Summer-friendly, no-bake gingersnap balls with dried fruits and seeds. No nuts or medjool dates included!
In a few short weeks, I’ll be driving from Calgary to Whistler BC to attend Wanderlust; a 5-day outdoor yoga + music festival in the Canadian Rockies. (Can’t wait to take you along with me!)
I’ll be on the road for over 15 days and have no idea where I’ll be on any given day – a potential nightmare for anyone that has food allergies or a restricted diet.
But there are a bunch of handy tricks I’ve learned along the way that make traveling with food allergies and absolute breeze.
Here are 4 resources for traveling with food allergies or dietary “restrictions”, depending on what you’re up to this summer…
:: What to pack when you go camping (comes with a printable camping packing list!)
And… enjoy the balls!
- Add pumpkin seeds to the bowl of your food processor. Pulse on high for 1 minute, or until seeds have broken down to the size of hemp seeds.
- Add remaining ingredients.
- Set food processor on high for 2-3 minutes, until all dried fruits have broken down and mixture is sticky.
- Meanwhile, set aside a silicon baking mat or parchment paper lined baking sheet.
- Pinch about 1 ½ tablespoon at a time and roll between palms.
- Set completed rolled ball on baking sheet and repeat with remaining mixture.
- Place baking sheet in the freezer for 30 minutes to harden. Store in the freezer in an air-tight container for up to 3-months or in the fridge for 2 weeks.
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Where are you going this summer?
What are you tips and tricks for keeping up with your allergy-free lifestyle when traveling?
Everything that you share here will help thousands of other women; just like you, looking at improving their health one step at a time. Thank you for sharing your wisdom!