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Archive for the ‘Snacks’ Category

My second book, Another Fork in the Trail, was finally released just over a month ago and I’ve been busy chasing after my toddler, cycling with my 10-year old, and redoing www.aforkinthetrail.com as well as a slew of other things. I’m also gearing up to lead another wilderness cooking workshop in Algonquin Provincial Park for their Experience Algonquin series. I’ll be in the park for three events between August 3rd and 7th, 2011 including a book signing in the Visitors Centre on the 3rd. If you are in the area the day of the signing, please stop by and say hello.

Here is a recipe from the new book that you make at home before your trip. It makes for a refreshing trail snack with a great hit of lime. It almost reminds me of my of Key Lime Pie.

tropical kiwi trail cookies

vegan and gluten-free

dehydration time: 5–8 hours
makes about 18–20 cookies

Kiwi is a favorite around here. I first made these because we were going day hiking with a friend who is a raw foodie and I volunteered to make the snacks. I’m still torn as to whether these should be considered a snack or dessert.

1 cup dates such as Medjool or honey dates
1/2 cup almonds
1/2 cup cashews
2 kiwi fruit, peeled and quartered
3 tablespoons fresh lime juice
1/4 teaspoon lime zest
1/2 cup shredded coconut

At Home
Pulse the dates in a food processor until ground to a thick paste. Toast the almonds, if desired, in a dry non-stick frying pan over medium heat just until they start to become fragrant. Be careful that you do not burn them. Add the almonds and cashews to the dates and pulse to chop the nuts. Add the kiwi fruit, lime juice, and lime zest, then pulse again until well combined. Remove the container from the food processor and take out the blade. Toast the coconut, if desired, in a dry frying pan until golden and then stir into the date and kiwi mixture.

Line your food dehydrator with fruit leather trays, plastic wrap, or parchment paper. Drop the fruit cookie mixture by heaping tablespoons and press flat until about 1/4 inch thick. If your unit has a temperature control, set it for 104°F and dry for 5 to 8 hours or until the cookies are dry and firmed up. Wrap the cookies in waxed paper and store in ziplock bags. Theses cookies will keep in the freezer for up to 3 months.

From Another Fork in the Trail by Laurie Ann March ©2010/2011

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This isn’t exactly a recipe but more of a technique. I was going to write about how to make popcorn on the trail but Hiram Cook has made a video on it. As they say, a picture is worth a thousand words. I’ll post some good popcorn recipes soon, maybe even with photos.

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We often go on day hikes at this time of year and I like to make a variety of  trail bars just to mix things up a bit. For the most part I make my own bars but I really like this recipe for Crunchy Fruit ‘n Peanut Butter Bars. The recipe was given to me by a friend with Celiac disease and I believe it originally comes from Nature’s Path. I love their products and this no-bake recipe is a keeper.

crunchy fruit ‘n peanut butter bars

makes 16 bars

3 cups Nature’s Path Mesa Sunrise, crushed
2 cups Nature’s Path Fruit Juice Cornflakes, crushed
1/2 cup dried apricots, cut into 1/4” pieces
1/2 cup sunflower seeds
1/2 cup coconut
1/4 cup chocolate chips
3/4 cup honey
1 1/2 cups crunchy peanut butter
1 tsp vanilla

Mix all ingredients together.  Press into 9 x 9 pan and chill for 2 hours.

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As anyone who has read my book knows, I love quinoa (pronounced keen-wa). A while ago I was checking out the availability of the grain at Bob’s Red Mill (the online store) and I noticed some recipes including one for a power bar that I thought would be a great addition to one’s trail food. Here is the recipe from the Bob’s Red Mill website. There are lots of great recipes on the site so you should go check it out.

whole grain power bars from Bob’s Red Mill

makes 15 bars

2 cups oats, rolled, quick cooking
1/2 cup quinoa organic grain
1/4 cup flaxseed meal
3/4 cup soy protein powder
1 teaspoon baking soda
1/2 teaspoon sea salt
1/2 cup walnuts-baker’s pieces
1/2 cup sunflower seeds (raw shelled)
1/2 cup cranberries
1/2 cup coconut, shredded
1/2 cup evaporated cane juice
1/2 cup whole wheat pastry flour
1/4 cup oil
2 teaspoons vanilla
1 cup water

Cook dry quinoa according to directions. While this is cooking, combine oats, flax, protein powder, baking soda, evaporated cane juice, flour, walnuts, seeds, cranberries, coconut and sea salt in a large bowl.

Once quinoa is cooked, add to the pan the oil, vanilla and water. Add wet ingredients into dry ingredients and mix together.

Spread mixture into greased 9 x 13-inch pan, pressing down with hands to fit into pan. Dough may seem slightly dry, but this is okay. Bake for 20 minutes at 350ºF. Allow to cool and cut into pieces.

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makes 20 Bars

This is a make-ahead backpacking recipe that is a pretty decadent addition to your trail food. 

chocolate almond cappucino bars

chocolate almond cappucino bars

3 large eggs
1 cup white sugar
1/2 cup lightly packed brown sugar
1/3 cup butter, melted
1 teaspoon almond extract
2 cups all purpose flour
1/2 teaspoon salt
2 tablespoons instant coffee
1/4 cup heavy cream
1/2 to 3/4 cup slivered almonds, toasted
1/2 cup semi-sweet chocolate chips or chunks

Preheat oven to 325ºF and butter a 9 x 13 inch baking pan. In a dry nonstick frying pan toast the almonds until they start to take on some color and are fragrant. Set aside.

With an electric mixer beat the eggs. Add the sugars, melted butter and almond extract and beat until the color lightens — about 1 minute. Mix the flour and salt together then add the dry ingredients to the egg, sugar and butter mixture stirring with a wooden spoon until combined.

Dissolve the instant coffee in the cream and set aside. Reserve 1/2 of batter and set aside. Add the toasted almonds and semi-sweet chocolate pieces to the remaining batter. Spread the mixture evenly into the prepared baking pan. The mixture will be quite thick.

Stir the heavy cream and coffee mixture into the reserved batter until well combined. Pour the second batter over the batter already in your baking pan and then drag a knife through both batters to create a marbled effect.

Bake at 325ºF for 25 minutes or until the edges are set and dry and the centre is firm but still glossy. Allow to cool before cutting into bars.

Variation: replace 1/4 cup of the semi-sweet chocolate pieces with 1/4 cup white chocolate chips and replace 1 teaspoon of almond extract with a 1/2 teaspoon of orange extract.

created by Laurie Ann March ©2007
recipe courtesy of www.wildernesscooking.com

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