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Traveling and being gluten free can be a hassle. As the summer weather approaches and schools let out we start to travel more. For someone who is gluten free this could be a chance for cross contamination to strike. Here are some tips to prevent this from happening to you.
Pack a dry bag filled with trail mixes, nuts, pretzels and chips
Pack a cooler bag and fill with cheese, yogurt a gluten-free sandwich
Know where the gluten-free stops are- do your research and use apps like find me gluten-free to map out your next road trip
Gluten free granola
3 cups gluten free oats (I used bobs read mill)
¼ cup coconut oil
¼ cup honey
¼ cup pure maple syrup
2 tsp cinnamon
1 tsp vanilla
½ cup dry fruit
½ cup hazelnuts
½ cup walnuts
½ cup almonds
Place honey, oil and maple syrup in a pan. Bring to slow boil, turn off flame and add in vanilla. Next place all dry ingredients in bowl and pour syrup mixture over. Place on a lined parchment paper in a preheated 350 degrees over for 15 minutes. Enjoy!
Kalamata olive Hummus
1 can chickpeas drained
½ cup Tahini
2 cloves garlic
¼ cup kalamata olives
Place all ingredient in bowl and mix with Immersion blender or regular blender. Enjoy with crunchy veggies!
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