HIKER HUNGER HANDBOOK – LET’S MAKE A COOKBOOK!
Hello, Trailheaders! We’d like to propose a community-sourced project that will benefit all of us outdoor explorer types–especially those who sometimes work up an appetite in the midst of big adventures. Show of hands–anyone here get hungry backpacking, trail running, paddling, pedaling, what-have-you? That’s what we thought.
Let’s start a big ol’ thread of our favorite recipes to combat rumbly tum-tums outside. We can keep it somewhat organized by labeling each post by one of these categories:
Desperate Lazy Snarfing – Quick and easy food bombs that saved you when you were dyin’ out there, and actually turned out to be tasty enough to make again.
Call a Doctor – Almost complete meals that you fixed up. Start with one Mountain House X, add a Knorr side dish, chop a summer sausage – you get the idea. This is the spot for all of you who can’t leave well enough alone.
Envy of the Shelter – These are the recipes that start before the adventure begins. Those of you with dehydrators and freezer bag mix ‘n match masterpieces or have embraced the REpack lifestyle, this is where to share your creative genius.
Rise ‘N Shine – Breakfast fuel-ups! All your favorite things to fire up the mileage machine in the mornings.
On The Go – Snacks in motion! Bars, mixes – even drinks. Anything to fill in the gaps between bigger meals.
Pictures make everything better, so add those too if you got ‘em!
In the future, after this discussion turns into the triple crown of buffet lines, we’ll look at ways to get it sorted out and organized–maybe a downloadable PDF or something along those lines.
There have been a number of food-related threads already generously shared here in The Trailhead - THANK YOU! – feel free to repost any of those gems in this thread, too.
LET’S EAT!
Comments
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One of my favorite breakfasts/snacks is granola. I make it at home before the trip and store it in a sealed container or vaccuum seal for freshness. I recently enjoyed a ration of granola that had been vaccuum sealed and properly stored for over 3 months and it tasted as fresh as the day I made it. I mix in powdered coconut milk and a bit of water for extra calories and flavor. Below are the ingredients and directions to make my favorite granola!
CHERRY PECAN GRANOLA
Ingredients
-4 cups old-fashioned oats
-1 cup roughly chopped pecan halves
-1/2 cup raw pepitas
-1 teaspoon fine sea salt
-1 teaspoon ground cinnamon
-1/2 cup melted coconut oil or extra virgin olive oil (i like refined coconut oil so it doesn't taste like coconut)
-1/2 cup maple syrup
-1 teaspoon vanilla extract
-1/2 cup dried cherries
Instructions
- Preheat oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.
- In a large mixing bowl, combine the oats, nuts and/or seeds, salt and cinnamon. Stir to blend.
- Pour in the oil, maple syrup and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.
- Bake until lightly golden, about 21 to 24 minutes, stirring halfway (for extra-clumpy granola, press the stirred granola down with your spatula to create a more even layer). The granola will further crisp up as it cools.
- Let the granola cool completely, undisturbed. Top with the dried fruit. Break the granola into pieces with your hands if you want to retain big chunks, or stir it around with a spoon if you don’t want extra-clumpy granola.
- Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months. Can also vacuum seal for backpacking and freeze for longest shelf life.
Recipe adapted from Cookie and Kate.
APRICOT COCONUT GRANOLA
For this variation, add in 1/4-1/3 cup unsweetened coconut flakes before baking and substitute dried chopped apricots for cherries.
Enjoy!
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On the Go
Dehydrated pineapple with teriyaki jerky, great on its own or rolled up in a tortilla with cheese and hot sauce reminiscent of al pastor. Courtesy of Ricky D in Girdwood!
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