Simple, safe, on the go recipes – your allergy-friendly travel recipe guide Part 1

Out of the frying pan and into your backpack, these travel friendly recipes will get you through holidays, adventures or just everyday life. These super simple recipes are quick, easy, safe and should be able to be made if you only have access to a frying pan and a mug. Whether you’re in an Airbnb, camper van, backpacker hostel or in a tent, these recipes will make sure you can have a safe delicious sweet treat or some super simple bread to spice up your meals.

Finding safe food is one of the biggest issues for travelling with allergies – you never know if you will be able to buy safe provisions or if you can be catered for if eating out.

We always find we need to take food with us, but on longer travels or with less space or capacity to take stuff with you, what can you do? With Little S off travelling for 4 weeks I’ve come up with a few very basic recipes for her to make with limited groceries that should be available in most shops. These recipes require only usual equipment, no real measuring and no specialist items, so hopefully by buying a couple of freely available staple items she can add a bit of interest and variety to her diet. I’m thinking this will also be a great resource for our holiday travels, and hopefully yours too.

For these recipes you will need a standard sized mug for measuring, a tbsp or standard sized spoon and a frying pan.

You will need to buy:

• self-raising flour
• sugar (for the pancakes and Welsh cakes)
• oil
• dairy-free milk
• chocolate (i’d recommend bringing some)
• for the Welsh cakes you will need dairy-free margarine or butter

From just those simple ingredients, which should be available in most parts of the world, you will be able to make Welsh Cakes, pancakes, flatbreads. Not only will this keep your spirits up whilst travelling but it’s also a great way to make friends!

lucylox

Emergency Welsh Cakes 

makes about 8

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Course: Breakfast, cake, Dessert, Snack, teatime

Cuisine: Welsh

Ingredients Equipment Method Notes

Ingredients

  

• ⅔ mug self-raising flour 125g – if no self-raising available use plain flour and add 1 tsp baking powder
• 1 pinch salt
• 3 tbsp dairy-free butter or margarine
• 3 tbsp sugar any type will do plus 1 tbsp extra for sprinkling
• ½ tsp cinnamon, ginger or mixed spice if available
• 3 tbsp milk
• 2 tbsp chopped chocolate or dried fruit (if available)

Equipment

• 1 frying pan
• 1 mug standard sized
• 1 spoon a tablespoon measure or a dessert spoon

Method

 

1. Place the flour and salt in a bowl and using your fingertips, rub the margarine or butter into the flour until the texture resembles breadcrumbs
2. Stir in the sugar, spice if have any and the milk to make a soft and slightly sticky dough. If it’s too sticky add a little more flour.
3. Add the chocolate or dried fruit if using and knead very briefly to incorporate everything
4. Roll into a log shape that is about 8 cm long and slice into 8 pieces. Pat out with your fingers to make a nice disc shape
5. Heat a frying pan to medium high and wipe over a little bit of margarine. Fry the cakes on each side for about 3-4 minutes until golden and on the second side so it doesn’t jiggle when you press the top (this shows it is cooked through).
6. Transfer to a plate and sprinkle with the extra sugar on both side
7. These are fabulous warm or at room temperature, can be reheated or even toasted. If well covered they will keep for up to 3 days

Notes

There are so many variations you can make of Welsh Cakes:

sweet – choc chip, spice, dried fruit, chopped apple and cinnamon, chopped banana

savoury – (leave out the sugar) plus herbs, or onions and garlic

Simple flatbreads

If you can’t find any safe bread, these might just save you. They work brilliantly as a side to a soup or saucy dish like curry, as an impromptu pizza base or just as an emergency breakfast spread with jam or another spread.

lucylox

Simple 3 Ingredient flatbreads

Makes 6 dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Servings: 6

Course: bread

Ingredients Equipment Method Notes

Ingredients

  

• 1 mug plus 3 tbsp self-raising flour 250g
• ½ mug scant of water (150ml)
• 1 tbsp oil any will do
• 1 tsp salt
• Oil for frying

Equipment

• 1 mug
• 1 spoon
• 1 frying pan

Method

 

1. Place the flour and salt into a bowl, stir in the oil and water to make a soft but not very sticky dough. If it is sticky add an extra tbsp flour.
2. Knead briefly to make into a smooth dough and if possible, leave for 10 minutes to rest
3. Cut into six pieces and pat out until they are about 1/2cm thick
4. Heat a frying pan to medium high and add a splash of oil. Cook for a few minutes each side until they have golden patches and a cooked texture

Notes

To mix things up try adding chilli flakes, dried herbs or chopped spring onions

 

 Mug Pancakes

Pancakes always go down a treat and are super simple to make. These are made with just a mug and spoon for measurements and make lovely think American style pancakes that will be great for breakfast, lunch or even as a sweet treat.

lucylox

Mug Pancakes

the perfect breakfast whilst travelling

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Servings: 4

Course: Breakfast, Dessert, lunch

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

• ½ mug self-raising flour if you can't find self-raising use plain flour plus 1 tsp baking powder
• 2 tbsp sugar any will do
• 1 tbsp oil any will do
• ½ mug dairy-free milk

Equipment

• 1 frying pan
• 1 mug
• 1 bowl
• 1 spoon

Method

 

1. Place the flour and sugar into a bowl
2. Stir in the oil and milk and mix until you have a smooth paste
3. If you have time it's good to leave it to sit for half an hour, but you don't have to
4. Heat a frying pan to medium hot and drizzle in a tiny bit of oil
5. Add a large spoonful of pancake batter to the pan and cook on one side until bubbles start to appear on the top and the edges start to look dry. This should take about 1 to 2 minutes.
6. Flip over and cook for a further minute or so until golden on both sides
7. Serve immediately or eat cold! These keep for up to two days if covered well

Notes

If you fancy a change you could add some chocolate chips, a mashed banana or some cinnamon