This week I will be traveling to Washington, D.C. for the annual American Political Science Association (APSA) Conference. For those who don't know, I'm a graduate student in political science. I happen to be in my last year of graduate school, and I'm just entering the academic job market. The APSA conference is my first shot at job interviews, so it's a pretty big deal.
However, given my many food sensitives (wheat, dairy, sugar, and eggs), in addition to preparing for my professional activities, I've also been working to make sure I have plenty to eat - especially for breakfast - during my trip. On Thursday morning our flight leaves at 6:30am and we have a two hour layover in Milwaukee, so I'm planning to make a banana and nut butter sandwich out of two buckwheat waffles to eat during our wait. I've packed plenty of my homemade granola to eat Friday, Saturday and Sunday mornings. I've mapped out the route to Whole Foods from my hotel, so I can buy some almond milk to have with my granola. I've gotten lots of nuts and fruit to take for snacks. I've found several gluten free dinner spots and I'm planning on sticking to salads for lunch.
With any luck I'll be doing more job related traveling over the next few months, so I welcome any tips from other gluten-free travelers!
Alfred is making the trip with me, and we'll be pretty pressed for time in the mornings, so I've also baked him some mini-loaves to nosh on for breakfast. They take advantage of the yummy apples beginning to make their way into our farmer's market; they also contain lots of warm autumnal spices and plenty of whole grains. So all of you wheateaters enjoy!
Apple Spice Mini-Loaves*
1 Cup Unbleached All-purpose Flour
1 Cup Whole Wheat Flour
1/2 Cup Sugar (preferably evaporated cane juice)
2 teaspoons Cinnamon
1/2 teaspoon Ginger
1/2 teaspoon Nutmeg
1/2 teaspoon Sea Salt
1/2 teaspoon Baking Soda
2 teaspoons Baking Powder
2 Tablespoons Ground Flax Seed or Wheat Germ (optional)
1 Cup Plain Yogurt
1/4 Cup Unsweetened Applesauce
2 teaspoons Vanilla
2 medium apples, peeled, cored and diced
3 Tablespoons Sugar mixed with 1/2 teaspoon cinnamon
1) Preheat oven to 375 degrees, grease mini-loaf pan or line with paper liners
2) Sift together flours, sugar, spices, leaveners and flax seed/wheat germ (if using).
3)In a large bowl combine the eggs, yogurt, applesauce and vanilla. Add the dry ingredients to the egg and yogurt mixture, gently but thoroughly combine. Fold in the diced apples.
4) Evenly distribute the batter in the mini-loaf molds. Sprinkle the cinnamon sugar topping evenly over the unbaked loaves.
5) Bake loaves for 25-30 minutes, until a toothpick inserted in the center comes out clean.
6) Remove mini-loaves from the pan and allow to cool to room temperature before storing (or in our case, packing them for the journey).
*My mini-loaf pan holds 8 mini loaves. You could also use a muffin pan, just reduce baking time to 18-20 minutes.
As usual, I've also included this post as part of several weekly recipe sharing events: Just Something I Whipped Up, My Meatless Mondays, Just Another Meatless Monday, Slightly Induglent Tuesday, Tempt my Tummy Tuesday, Tasty Tuesdays , Tuesdays at the Table, Real Food Wednesdays, Gluten Free and Healthy, Friday Foodie, and Friday Favorites. Check out all the great recipes other bloggers have contributed!