I don’t know about you but whenever I fly, I make my own food. Relying on plane food for sustenance is just too risky. Gone are the days of greeting one’s food tray with anticipation and desirously unwrapping one’s main course to uncover a beautiful meal. Sayonara! Nowadays, the removal of the hot foil happens almost mechanically, without an ounce of emotion involved. People just don’t care and the airlines? They could give a rat’s. Such is everyone’s indifference to food, that the main meal gets served during the middle of a movie and people approach their tray – and consume their food – mindlessly. No one pays attention. No one cares. It’s nameless calories for energy; end of the story. “Beef? Chicken? Pasta? It’s all the same to me…”
Not me though! I care about the food (some would say that I care maybe too much?). But I care about it and plane food breaks my heart. Always the same mysterious brown sauces. Or “cheese” sauces. Always a side of stale-tasting bread in a plastic bag. Sugar-packed yogurts and fruit that looks like fruit but tastes like… water. The only thing I’d give a thumbs up to is the butter (when it’s actually butter, because half the time it’s margarine.)
Anyways, forgive me for rambling here. I’m just trying to explain why it is that I always make my own plane food. It brings the fun back into eating and snacking 30,000+ feet up in the air. So welcome to today’s recipe, created to be consumed en route to New Yoaaahk tomaaarroh!
1 and 1/2 cups almond milk
1/2 cup vanilla pea protein (or unflavored pea protein or vanilla casein?)
8 medjool dates
1/4 cup coconut sugar
1/8 cup coconut flour
1/2 cup gluten-free muesli (or oats)
1/2 cup of liquid egg whites
1 tsp caramel flavoring (see Note below)
(1/2 tsp of baking powder – I TOTALLY forgot to add this in so my cake didn’t rise at ALL so please remember to add it in! Or don’t, if you want a flat cake like mine, hehehe)
2. Bake – at 160 C (320F) for 65-75 mins or until when poked with a knife, your knife comes out clean.
Macros per slice (out of eight): 89kcals, 8g protein, 25g carbs (out of which 11g is fiber so net carbs: 14g), 1g fat.
Note: For the caramel flavor, you can use this or this – you can also just sub it with vanilla essence +/- some orange or lemon zest (mmm!!!) You can also just omit the caramel flavoring completely and your cake will still taste caramely in flavor due to the combo of medjool dates and coconut sugar.