With the launch of our gorgeous Anywhere Essentials Collections last week, conversation at Pai HQ has been covering every aspect of holidays, including how disgusting plane food is!
With this in mind, I caught up with Tess Ward, Grazia’s food columnist and rising super-star chef, to get the low down on her favourite portable (and nutritious) snack which will keep you going even when you’re stuck at the boarding gate!
Over to Tess…
Almonds are a bit of nutritional powerhouse; they’re packed with essential minerals and vitamins and are great for keeping blood sugar stable when you travel.
They’re exceptionally high in Vitamin E, which is a real skin loving food, encouraging collagen production and skin cell renewal, which helps keeps skin plump and healthy.
Another reason to salute the almond is because they’re also high in Essential Fatty Acids (or Omegas). Omegas are such an important part of our diets, and nuts are among of the best sources.
Omegas help do a number of jobs in the body, ranging from regulating blood sugar to supporting the immune system, maintaining muscle mass, increasing energy levels, improving skin radiance and reducing body fat.
If you look at this way, this little almond treat may actually help you lose weight, not gain it!
These are a bit of a travel fail-safe, they take only minutes to make and can be kept at hand for moments when you crave something a little bit naughty and nice.”
Sugar-free Caramel Almonds
- 1/2 cup coconut sugar
- 2 tbs maple syrup
- 1 tbs coconut oil
- 1 tbs water
- 3 packets almonds
- a big pinch of salt
Method
Line a baking tin with parchment paper and grease with a little oil.
In small saucepan, add coconut sugar and maple syrup.
Set the flame on low and slowly melt coconut sugar, water and maple syrup, whisking constantly.
Once it begins to bubble and there are no more grains of sugar, add in coconut oil.
Whisk well until melted.
Allow the caramel to bubble gently keep whisking until thick and glossy and the oil is no longer visible.
Add a pinch of salt to finish.
Remove from the heat and add the almonds.
Toss to combine, then pour out onto the parchment-lined tin.
Set aside to cool.
Divide the almonds into three snack sized potions.
Store each in either in mini tupperware boxes or sealed freezer bags, perfect for travel.
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