Treats for the Trip

Tomorrow morning we are leaving for a small road trip to visit family in New Jersey and Pennsylvania. We have taken our toddler out there 3 times already, but he was either only breastfeeding or eating baby food purees so we didn't have to think too hard about his allergies. Here's what I've learned today -- planning a trip with a child with food allergies takes packing and preparing to a whole new level! I know it will be fine keeping his allergies under control once we're there because we'll just be eating at my family's houses and I can either check packages, labels, etc or make him something separate. What I was most worried about was the car trip since I don't trust most fast food restaurants to be completely allergy free and I also didn't want to have so many restrictions on where everyone else could eat.  I have two great recipes here that I made for Caleb to eat in the car that are filling and healthy enough for lunch. I will use the banana bread to make a cream cheese sandwich and I am also bringing applesauce, plenty of allergy friendly cookies, cheerios,  "happy tot" fruit and veggie mix pouch and fruit leather.  I think we'll be good to go :)

Egg and Nut Free Banana Bread
2 1/4 cups white whole wheat flour
1 3/4 t. baking soda
1/4 t. salt
3 ripe bananas, mashed
1/2 cup plain yogurt
1/4 cup honey
1/3 cup coconut oil
1 t. vanilla
2 T. water

Preheat oven to 350 and grease a loaf pan. Whisk together the flour, baking soda and salt in a medium mixing bowl. In a separate bowl, mix the mashed bananas, yogurt, honey, oil and vanilla. Fold the banana mixture into the flour mixture and mix until blended. Add the water to moisten and be careful not to over mix. Pour batter into prepared pan and bake for 40-50 minutes.

Sweet Potato Muffins
1 cup white whole wheat flour
1 cup rolled oats
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 t. cinnamon
1/2 cup unsweetened applesauce
1/4 cup honey
1 cup sweet potato puree *
1/2 cup milk
1/4 cup coconut oil
1 t. vanilla

* For the sweet potato puree, cook about 3 medium sized potatoes on 350 for about 1 1/2 hrs. Let cool and then slice and scoop out the sweet potato. It should be soft enough to mix into a puree. Measure to 1 cup before using.

Preheat oven to 350 and grease a muffin tin. Place 1st 6 ingredients in a medium bowl and whisk together. In a separate bowl, mix together the remaining wet ingredients. Add the wet ingredients to the dry and mix until combined, but do not over mix. Bake for 15 minutes or until a toothpick inserted comes out clean.