Five GF Recipes with Seven Ingredients Or Less that are PERFECT for your Spring Travels

By: Kathrin Hecht

When traveling or when being on the road constantly, eating healthy and sticking to your personal feel-good diet can be a challenge.

Trust me, I’ve been there. Many times. Over the past seven years I’ve shared a kitchen in a guesthouse for several months each season. I’ve lived at friends’ places and traveled back and forth between my several homes. I’ve dealt with limited kitchen space, a limited variety of foods at hand, and special dietary requirements like eating gluten-free and dairy-free.

 

TIME FOR EASY TRAVEL RECIPES

Time to share easy recipes, because especially when traveling it can be a hassle to keep up your diet.

Today is for gluten-free, because living gluten-free is a matter of the heart for me <3 I need my wholesome gf diet to feel good, and I believe there are many of you out there that do, too.

That said, one of the things that really annoys me is that a lot of gluten-free recipes require a ton of fancy ingredients – but when you’re on the road that’s simply not working. It’s unrealistic and too expensive. Realistically, you have a stack of four, maybe five core ingredients you can rely on and that you could even take with you.

So I looked for EASY gluten-free recipes, and by ‘easy’ I mean REALLY EASY. And here they are, my go-to recipes, the easiest gluten-free recipes I’ve come across over the past years. They are in fact so easy AND good, that I make them even at home. (And, by the way, even if you’re not gluten-free, keep on reading, because I know a lot of “regular” eaters who enjoy the following creations, too!)

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The easiest gluten-free recipes, no more than 6 ingredients

All recipes require no more than six ingredients, minus water, which everyone should have at hand.

1-INGREDIENT BUCKWHEAT PANCAKES

These pancakes are my go-to breakfast when I don’t have any bread options at hand, am simply in a mood for something else or when I am soooo hungry that it has to go super quick. They are probably the simplest it can get, because you only need buckwheat flour and water. Since they are neutral in flavour – not sweet, not salty – you can put pretty much anything on top. I like them with peanut butter, banana or apple and cinnamon or turned into a veggie-hummus wrap for a late breakfast or lunch.

note: no special equipment needed

How to make:
Mix flour with water (I simply take a fork to do that) until you have a thick liquid. You can easily adjust with more flour or more water if it doesn’t turn out the way you want. Pour in a buttered/greased pan. Usually one of them takes about 5 minutes to cook, turning included.

 

3-INGREDIENT ENERGY BALLS

Energy balls!!! These little energizers are a super snack for a long hike or just a quick energy boost before your workout. You can also have them with your coffee, of course, just because they are so yummy :) Another advantage when traveling in the heat: they can’t melt because they don’t contain any chocolate.

note: requires a blender or kitchen aid (check your guesthouse kitchen before starting ;) )

How to make:

This is my own recipe following the simple rule ‘2-1-1’:

– 2 parts dates – 1 cup
– 1 part salted peanuts – 1/2 cup
– 1 part dessicated coconut – 1/2 cup

I take one cup (literally a coffee cup) full of dates and half a cup of each peanuts and coconut. A cup of 250 ml makes about 12-14 balls. Put all ingredients in a blender and blend until you get a sticky mass (little pieces are okay). Form little balls and roll in extra coconut if you like. And voilà!

Side note: I take roasted and salted peanuts because this makes for a nice mix of sweet and salty and gives you some extra electrolytes when needed.

 

5-INGREDIENT PIZZA DOUGH

Pizza!! Who doesn’t long for a good pizza every now and then? I’ve tried several gluten and even yeast free pizza doughs over the past years, some with more, some with less success. This following one is simply the easiest and my latest favourite:

note: no special equipment needed

 

Have a look at the recipe here (thanks to Gluten Free Grocer) and proceed like this: turn the oven on fan-bake 200-220° C. I like to pre-bake the crust for about 10 minutes (makes it crispier, but you can also skip this step), and then bake it for about another 20 minutes with all toppings on top.

I use a simple (admittedly very white and starchy) gf flour mix from the supermarket. If you’re looking for an easy wholefood option, though, go for this one:

 

6-INGREDIENT BUCKWHEAT BUNS

note: no special equipment needed

 

When you are gluten-free you, most of the bread you can buy (and afford) are actually starchy “junk” options–the gluten-free equivalent to a white sandwich bread so to speak. Wholesome options are rare and most of the times out of reach when you are traveling. So I am super thankful I found this recipe a few years ago. These buns are my absolute favourites and I usually make them even one ingredient “more” easy.

The original recipe by Diana from ‘Einfach Glutenfrei’is in German, here is my adapted version in English:

What you need:

  • 300 g buckwheat flour
  • 3-4 g yeast (I always take dry yeast, but you could take fresh yeast as well)
  • 1 tsp of honey or sugar
  • 1 tsp of salt
  • 250 ml of lukewarm water
  • 20 g linseed/flaxseed soaked in 6 tbsp of water
  • 50 g buckwheat kernels soaked in water (just put enough water to cover the kernels) – According to the author of the recipe, you could also skip buckwheat kernels and linseed – I never tried, but it makes the recipe for sure super easy.
  • optional: chopped nuts, some more buckwheat kernels, pumpkin seeds. I also love to add a handful of millet flakes (especially if the dough is a bit too liquid).

How to make:
– Put flour and salt in a bowl. In a little bowl or cup mix yeast, honey and water so that the yeast dissolves. Pour onto the flour and mix well to get a smooth dough.
– Cover bowl and put into the fridge for 6-9 hours to let the dough rise.
– Prepare buckwheat kernels and linseed: Put each in a little cup and cover with water. Put them in the fridge as well.
– After resting time get everything out of the fridge. Pour away the liquid of the buckwheat kernels, but don’t rinse. It’s okay that they are a bit ‘slimy’.
– Mix buckwheat kernels and linseed (with the water) with the dough. Add nuts or millet flakes if you like.
– Prepare a baking tray with baking paper.
– With wet hands form buns. You should get about 8 pieces. Let rise again for another 15-20 minutes.
– Bake at 220° C top-bottom heat in the middle of the oven for about 25 minutes.

If you have easy, healthy recipes (don’t have to be gluten-free) that worked for you like nothing else while traveling please share them! To my mind, being able to follow your own feel good diet empowers you and is part of the freedom you can achieve for yourself. 

I am also working on a follow-up post on travel-kitchen hacks, how to save time and cooking space and nonetheless preparing nutritious meals. Any input on this is very welcome and will be credited of course!

Much love, Kat

“Kathrin Hecht is a freelance writer and blogger living a freedom lifestyle split between Europe and New Zealand. A more conscious approach to food has been a positive driving force behind many things for her, and keeping up her personal “diet” despite lots of traveling is one of her keys to feeling good and energized. To Kathrin, eating what’s right for you is a way of empowering yourself and part of the journey of becoming the best version of YOURSELF. ”

Blog: www.katsofa.com

IG: @katsofa

Email: hecht.kathrin@gmail.com

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