How To Take Your Food Allergies on the Road Without Causing Boundless Stress + a recipe for Nut-free Gingersnap Balls
June 22, 2014 by
November 3, 2018
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!)
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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 along with you on a road trip
:: Easy ways to incorporate protein
:: Go on a backpacking trip and eat healthy and allergy-free
:: What to pack when you go camping (comes with a printable camping packing list!)
And… enjoy the balls!
No-bake Nut-free Gingersnap Balls
Author: Leanne Vogel
Recipe type: Vegan, Paleo, Gluten-free, Dairy-free, Sugar-free, Yeast-free, Corn-free, Grain-free, Nut-free, Egg-free
- 1 cup raw shelled pumpkin seeds
- ⅓ cup finely ground flax seed
- 2 cups packed unsweetened raisins
- 12 dried apricots
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla bean powder
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground all spice
- 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.
View nutrition information (once on page, scroll down)
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!
This entry was tagged: pumpkin seeds, raisins