Food & Drinks

6x snacks for during your car journey

I remember them well, the annual car rides to the Côte d'Azur with the family. And that was still quite a chore with four kids (three of whom are adolescent boys and uh, yes, me).

Cool box with greased white dots and packets of Taksi in the back and off I go. Now when I take a long-distance trip by car, that cooler still goes in the back (because no way am I going to queue at the petrol station for a sticky sandwich and a can of cola), but filled with healthy trays and bags.

BREAKFAST

1. Quick oatcakes for coffee

  • 4 overripe bananas
  • 80 grams of sultanas
  • 200 grams of oat flakes
  • 20 grams of chia seeds
  • 2 tbsp linseed
  • 2 tbsp nut paste
  • 2 tbsp maple syrup
  • 6 tbsp almond milk
  • 60 grams of seed mix
  • 20 grams of hemp seeds
  • 2 tbsp cinnamon
  • 2 tsp cardamom
  • 60 grams of chopped pecans
  1. Mash the bananas and add all the ingredients.
  2. Mix well and set aside for at least 10 minutes to allow the banana and chia seeds to absorb the liquid.
  3. Line a baking dish with oven paper and divide the dough into 8 heaps on the plate.
  4. Bake the biscuits for 25 minutes until done.

LUNCH/DINER

2. Savoury bread with lentils and sun-dried tomatoes

  • 1 can of green or black lentils
  • 150 g buckwheat flour
  • 200 g oat/spelt flour
  • 1 tbsp tahini
  • tin of tomato puree
  • 12 sun-dried tomatoes
  • 2 tbsp oregano
  • 1 tsp thyme
  • 2 tbsp rosemary
  • 2 cloves of garlic
  • 1 red onion, finely chopped
  • 1 egg
  • 1 tsp vinegar
  • 1 tsp baking powder
  • salt and pepper

Preheat the oven to 180 degrees.

  1. Heat some olive oil in the pan and fry the onion and garlic until glazy.
  2. Put the lentils together with the tomato puree and egg in a blender. Blend until you get a smooth mass.
  3. Add the flour, tahini, tomatoes and spices and mix well again.
  4. Put the mixture in a large bowl and add the onion mixture. Season with salt and pepper.
  5. Add the baking powder and vinegar and mix well.
  6. Line a cake tin with baking paper and put the dough in the tin.
  7. Bake the bread for 50 minutes.

3. Spicy aubergine spread for on bread

  • 2 aubergines
  • 3 pieces of roasted sweet pepper from a jar
  • 50 g walnuts
  • 5 tbsp olive oil
  • 1 clove of garlic
  • 1 can of tomato puree
  • 1 tbsp harissa
  1. Put the oven on grill setting and prick an aubergine at various points with a fork.
  2. Grease the aubergine with olive oil and grill until blackened.
  3. Let the aubergine cool down.
  4. Put the aubergine, capsicum, olive oil, garlic, tomato puree and harissa in a blender and blend briefly.
  5. Add the walnuts and mix briefly. Note: don't do this for too long so you keep a bite.

4. Watermelon gazpacho

  • 2 kg ripe tomatoes
  • 5 cloves of garlic
  • 6 stalks of celery
  • 1 small red onion
  • 400 grams of watermelon
  • 2 tbsp red wine vinegar
  • 100 ml olive oil
  • handful of basil leaves
  • salt and pepper
  1. Put all the ingredients in the blender and blend until you get a smooth soup.
  2. Fill empty glass bottles with the gazpacho and put some plastic cups in your bag.
  3. Easy gazpacho on the go.

5. Quick carrot cake for coffee stops

Sorry girlfriend, not a real carrot cake, but in the shape of a snack ball.

  • 150 grams of peeled carrots
  • 100 grams of dates
  • 100 grams walnuts
  • 50 grams of sultanas
  • 30 grams of linseed
  • 1 tsp cinnamon
  • 1 cm grated fresh ginger
  • 0.25 tsp nutmeg
  • 1.5 tsp agave syrup
  • grated coconut
  1. Put the dates in boiling water for at least 20 minutes to soften them.
  2. Then put all the ingredients in the blender and blend until you get a creamy mass but still keep bits.
  3. Put the mixture in the fridge for at least 2 hours.
  4. Roll small balls of the dough.
  5. Put some grated coconut on a plate and roll the balls through it.

6. Spicy ‘chickpea nuts’

  • 2 cans of chickpeas, drained and dried
  • 2 tbsp olive oil
  • 1 tsp cumin
  • 1 tsp chipotle pepper
  • 1/2 tsp cayenne pepper
  • 1/2 tsp salt

Preheat the oven to 200 degrees.

  1. Place the chickpeas in a space bowl and add the olive oil. Mix together.
  2. Add the spices and mix together.
  3. Line a baking dish with oven paper and roast the chickpeas for twenty-five minutes.
  4. Stir in the chickpeas with a wooden spoon and return to the oven for another 20 minutes.