what to pack!?

Heading to the mountains is always a production.  I love it, but it’s also a bit exhausting.  There are so many things to remember and so much food to prepare + pack.  I usually keep things pretty simple, but we’re going up for 2 days this trip and will need a bit more variety.

The easiest and most filling lunch on the mountain is a PB+J.  It’s easy to stick in your pocket and easy to eat while riding a lift.  Since I’m still not eating gluten, I was trying to figure out what I should do instead of PB+J.  I know I can buy gluten-free bread, but didn’t feel like shelling out $5 for a tiny loaf.

Instead, I came up with something better. 

Something better than bread.

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Part socca.

Part buckwheat bake.

All delicious.

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Typically, socca is baked in a round pan.  Today I decided to use a square pan, so I could have nice straight edges to make a sandwich.  The texture is dense and not really like bread at all.  I’m not exactly sure what to compare it too.  Somewhat similar to the density of pound cake.  However this isn’t filled with butter + sugar, but it’s still really delicious! 

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My PB + J problem has been solved and improved.

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Cinnamon Coconut Raisin Bake

  • 3/4c chickpea flour
  • 1/2c raw buckwheat flour [ground from raw buckwheat groats, not Kasha]
  • 1/4t salt
  • 1T sucanat or pure cane sugar
  • 1c water
  • 1.5t cinnamon
  • 2T unrefined coconut oil, melted
  • 1/3c currants or raisins
  • 1/4c unsweetened shredded coconut
  1. Preheat oven to 375*
  2. In a bowl, combine all ingredients and stir well until fully combined.
  3. Grease a 9x9 square pan [or 8-9” round pan].
  4. If using the sq. pan bake for 35min.

*No need to toothpick test.  When done, the bake will be pulled away from the edges, browned and cracked all over the top.

*Feel free to use all chickpea flour, or a mix of oat flour + quinoa flour, buckwheat flour + millet flour, etc. 

*I have no idea what would happen if you use wheat flour, since it contains gluten.  Use at your own risk! ;)

This is seriously a gluten free dream!  Even if you can tolerate gluten, you will love this unique recipe!  I could not stop breaking pieces off of this bake.  Slightly crunchy, slightly sweet, great chew, cinnamon infused, sturdy enough for toppings…and it couldn’t be easier to make!

Slathered with Cocoa-Nut Almond Butter + Crofters Jam.  It was really hard to pack this up and not devour it right then + there.  It’s also delicious plain…as I found out from eating 1/4 of the pan this afternoon!

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I will definitely be looking forward to lunchtime on the mountain with this in my pocket! 

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What other food did I pack?

  • apples [wash at home]
  • oranges
  • nut clusters
  • instant coffee [for the AM]
  • pb+j or ab+j wrapped in foil
  • rice crisp crackers
  • PURE bars
  • overnight oats for Friday breakfast
  • Love Grown Foods granola packs
  • Justin’s nut butters
  • oatmeal raisin granola bars
  • Udi’s mutli-grain gluten free bagel to make morning egg sandwiches on Saturday [These bagels are so good!]
    • hard boiled eggs
    • white cheddar cheese

The only meal we’ll have to “eat out” for is Friday night’s dinner. 

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We’re leaving bright + early at 5:30am Friday morning and will be heading back Saturday evening.  The bro-in-law + sis-in-law are watching the pups and we’re staying at our friends’ condo Friday night, up in the mountains.  Should be a fun time!!

Are you good at packing on the go?  It takes a bit of time + planning, but it’s so worth it….taste + money wise!

Heads up for a Saturday video post!  Catch you back here Saturday night!