Mine are currently in the freezer. I've not defrosted any yet, but I've habitually frozen all my bread for over 30 years and never had any yet that didn't survive the process, so I expect them to be fine.
What about making some low carb crackers to have with your pate and cheese? I made some recently and they've kept really well in a Tupperware box - 4 weeks ago and still nice and crisp. They'd be great for taking on holiday for picnics
I printed a chickpea flour and olive oil recipe on Friday for some cracker style biscuits to try for potential picnic lunches - I can probably add a whole host of flavourings to them, from garlic, seeds, cheese, herbs etc. - the recipe said that they keep well. I'm struggling a bit with some of the low carb recipes as many use a lot of ground almonds, which I'm fine with in some things in small quantities, but seemingly don't sit well with me as a major ingredient . I've had a couple of funny turns after trying scones and breads made with it. So I'm treading cautiously with new ingredients.
I thought I was okay with the chickpea flour and made some pancakes as pizza bases at the weekend - but got to the end of the bag, so opened another one (a different brand), so the batch was half and half. I went very funny after lunch and then my husband said he felt peculiar too and when I looked at the bag, the second one wasn't chickpeas, but split yellow lentils and chana dal flour, even thought it was called gram/besan - so they're clearly not all the same origin.
So I will try the crackers now I have a bag of the stuff I was previously okay with. Thanks for the tip. What was the base ingredient of your crackers?