Padkos adds to the joy of any road trip, but finding fresh ideas is not that easy.
Wayne Blake, group Food & Beverage manager at ANEW Hotels & Resorts, shares five creative, fuss-free snacks that taste so good you’ll want to start snacking before you’ve even left the driveway!
Rooibos & Citrus Nut Cluster
A crisp and aromatic snack perfect for long hours in the car.
- • Preheat your oven to 140°C and line a tray with baking paper.
- • In a bowl, mix roughly 375ml mixed nuts such as almonds and cashews, 125ml unsweetened coconut flakes, 60ml strong brewed rooibos tea, 45ml honey, 5ml finely grated orange zest and 2.5ml sea salt.
- • Toss the nuts and coconut in the tea, add the honey and orange zest until evenly coated, spread them onto the lined tray and roast in the oven for 10 to 12 minutes, or 6 to 8 minutes in the air fryer, until golden and dry to the touch.
- • Once roasted, allow to cool completely for at least 30 minutes on the tray, allowing the coating to set. When cooled, break the nut mix into bite-sized clusters roughly 3cm–4cm each. For an added bonus, drizzle with white chocolate and refrigerate for an hour.
- • Store in an airtight container. This snack keeps at room temperature for up to 48 hours and is perfect for crunching on the road.
Biltong & Peppadew Muffins
A fun and distinctly South African savoury bite that is easy to bake, and travels well.
- • Preheat your oven to 180°C and grease a 12-cup muffin tin.
- • In a large bowl, combine 250ml cake flour, 5ml baking powder and a pinch of salt and black pepper.
- • In a separate bowl, whisk 2 eggs with 125ml milk and 60ml melted butter. Fold in 125ml chopped biltong, 60ml diced Peppadews and 50ml grated cheddar cheese.
- • Add the wet mixture to the dry ingredients and stir gently until just combined. Spoon evenly into the muffin cups and bake for 18 to 20 minutes until golden in the oven.
- • Cool completely before packing.
Milk Tart Rusks
The classic South African milk tart flavour transformed into crunchy, travel-friendly rusks.
- • In a large bowl, combine 250ml crushed Tennis biscuits, 100ml rolled oats, 50ml desiccated coconut, 60ml castor sugar and 5ml ground cinnamon.
- •In a pot, heat 400ml full cream milk with 60ml sweetened condensed milk over medium heat until warm but not boiling. Whisk in 2 eggs and 5ml vanilla essence, then pour slowly over the dry mixture, stirring until fully combined into a thick dough.
- • Press the dough firmly into a lined 20cm square tray. Bake in a preheated oven at 160°C for 25 to 30 minutes until set and lightly golden.
- • Remove from the oven and allow to cool slightly. Slice into 18 to 20 bars, each roughly 10cm long.
- • Place the slices on a baking tray and return to the oven at 100°C–110°C for 2 to 2.5 hours to dry completely. Turn the rusks halfway through for even drying. They should be firm, crisp and fully cooled before wrapping.
- • Wrap individually in wax paper and store in an airtight container. These rusks stay crunchy at room temperature for hours, making them perfect for snacking on the road. Pack them for your journey and enjoy with your roadside coffee or tea break.
Dried Fruit & Peanut Butter Samosas
These samosas are crispy, fruity and perfectly portioned for snacking on the move.
- • Preheat the oven to 200°C (or use an air fryer at 180°C).
- • In a bowl, combine 200ml smooth peanut butter, 100ml chopped dates, 100ml raisins or sultanas, 50ml desiccated coconut and 30ml honey. Mix until evenly combined.
- • Lay out spring roll pastry sheets and cut into strips approximately 10cm wide. Place 20ml–25ml of the filling at one end of each strip, fold into triangular pockets and seal the edges with a little water.
- • Bake in the oven for 8–10 minutes (or air fry for 6–8 minutes) until golden and crisp.
- • Cool completely before packing into an airtight container. These samosas keep well for a few days and remain crunchy, making them perfect for the road.
Amarula Popcorn Clusters
A grown-up twist on a classic snack with a South African flair, but still road-trip friendly.
- • Pop 100ml plain popcorn kernels in a large pot or air popper. Once popped and cooled, transfer to a large mixing bowl.
- • In a small saucepan over low heat, melt 25ml butter with 15ml Amarula and 15ml brown sugar until smooth and just combined, about 2–3 minutes. Pour the mixture over the popcorn and stir gently to coat evenly.
- • Spread the popcorn on a lined tray and allow to cool for 15–20 minutes to set slightly.
- • Once cooled, break into clusters and store in an airtight container. Add melted chocolate before cooling for extra indulgence!
Safety note: The Amarula quantity is tiny, so no one will get tipsy on the road. But if you do find yourself dancing with your popcorn at a pit stop, we’ll just assume you are really excited about your upcoming holiday!
Main image credit: Freepik/prostooleh
