This week I’ll be hoping on a 17 hour flight. I love to travel, but I don’t love airplane food and I don’t love what long haul flights do to my skin- that is, my unprepared skin.
When I travel one of the most important parts of my packing is food for the flight (along side a series of oils, creams and travel-sized spritzers). Whether it’s snacks and full meals, I plan ahead to ensure that I’m feeling nourished and balanced regardless of where in the world I end up. One of the nutrients I make sure I’m getting on these long flights is the “good fats”. Eating omega-3 rich foods are great for helping your skin retain its own moisture. Think of it as eating natural moisturizer… (ew? haha)
This week I baked these beautifully sweet gluten-free & vegan energy biscuits. They’re perfect for on-the-go snacking and for a good kick of energy. The omega-3 rich (chia seeds galore) and protein packed “biscuit” will keep you feeling satiated for a while.
This recipe made 8 small biscuits. I used a paper-lined muffin tin to hold their shape.
- 1/2 cup of quinoa flour
- 1/4 cup of coconut flour
- 1.5 tsp of baking powder
- 1/3 tsp cinnamon
- 1/3 tsp of powdered vanilla or 1 tsp of pure vanilla extract
- 1/4 tsp pink himalayan salt
- 1/2 cup of chia seeds
- 1/3 cup nut mylk (you might need slightly more as the coconut flour absorbs water)
- 1/3 cup of pure maple syrup (Canadian preferred – hehe)
- Preheat the oven 150 C (300 F)
- Line a muffin tin with papers
- Combine dry ingredients in a large bowl (flour, chia seeds, baking powder, salt, vanilla (if powdered) and cinnamon)
- Add mylk & maple syrup and stir until it’s combined – use your judgement for how dense you want them, I left the batter thick and sticky to make small dense energy bites :)
- Fill the muffin tins
- Bake on convection for 20 minutes (check with a toothpick to see if they’re done)
- Cool & enjoy!
Happy munching, beautiful souls!
*This recipe was adapted from a donut recipe from the Oh She Glows Cookbook <3