Weekly Recipe Planner: Snacks for plane travel
Got a great holiday planned but a long flight stuck in the way? Snacks are your saviours. Get through the journey and arrive at your destination with kids satisfied and sated using these tasty morsels. They’re healthy enough to prevent a sugar overload in a confined space (not fun) but packed with flavour and novelty factor (very fun). No need to wait for the food trolley to come down the aisle – get started on these now.
Crispy Roasted Chickpeas
The ingredients list for this crunchy snack is short and simple, with just four ingredients needed – chickpeas, olive oil, salt, and seasoning (optional). Rinse the chickpeas then thoroughly pat dry with a towel. You’ll notice that the thin layer of skin on the chickpeas will easily fall off. Toss the chickpeas in olive oil and pop the tray into the oven for 30 minutes. Season the roasted chickpeas with a sprinkle of salt and any other seasoning of your choice – that’s all there is to it!
Dried Fruit Energy Nuggets
This no-cook recipe, which only requires 10 minutes of preparation time, is practically heaven sent. Whizz a mix of dried apricots, dates, and cherries until well blended, and then use your hands to work the mixture into bite-size nuggets. Two teaspoons of coconut oil will come in handy here. Once you’ve shaped the energy nuggets, roll them in sesame seeds and pack in airtight containers.
Baked Banana Chips
Pop-in-the-mouth snacks are the way to go and these banana chips, which are high in fiber and vitamin B, make a great choice. The best part? You won’t need any high-tech dehydrators for this. Start off by thinly slicing fresh bananas and brush them with lemon juice. Spread out the banana slices on a cookie sheet and let them bake in the oven on the lowest setting for two to three hours, flipping them over halfway through.
Cinnamon and Chocolate Covered Nuts
Put the little ones in a good mood with a pack of homemade cinnamon and chocolate covered nuts. You can choose to use almonds, hazelnuts, walnuts, or even a mix of all three. Bake the nuts for 15 to 20 minutes until the skin cracks and the nuts inside can be easily removed. In the meantime, melt chocolate over the stove and stir until the melted chocolate mixture is smooth. Coat the baked nuts in chocolate and place a tray of them in the fridge to set. Mix cinnamon and cocoa powder in a plastic bag, then add the nuts and shake until the nuts are thoroughly covered.
Whole Grain Zucchini Cheddar Muffins
If you’re looking to include something savoury, try these zucchini cheddar muffins. Not only are they delish, these snacks register high on the health-o-meter too. Beat together eggs and milk and set aside. In a separate bowl, mix in flour, baking powder, and salt to get your flour mixture. Prepare the batter by combining the milk mixture, flour mixture, coconut oil, along with the shredded vegetables and cheddar. Scoop the batter into lined muffin tins and bake for 20 to 25 minutes.