Posted in Miscellaneous, Tips, tagged backcountry cooking, backpacking cookbook, backpacking food, backpacking recipes, gluten free trail cooking, hiking food, hiking recipes, trail cookbook, trail cooking, trail food, trail recipes, vegetarian trail cooking, wilder, wilderness cooking on July 19, 2012|
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It has been ages since I’ve posted. Life seems to get in the way of blogging. I’ve just signed a contract with a publisher for a third cookbook. I apologize to all of you backpacking enthusiasts because this latest one I’m working on is for an entirely different type of camping.
I thought I’d share a few of my backpacking food related articles and recipes from Seattle Backpackers Magazine in order to give you a few more options to enhance your backpacking menu.
April 2011: Eggs in the Backcountry
May 2011: The No-Cook Trail Lunch
June 2011: Chia—It’s not just a novelty gift
July 2011: Inspiration from the Produce Aisle
August 2011: Bread Getting Squashed in Your Pack? Here are some alternatives…
Sept 2011: It’s Apple Harvest Time
July 2012: Dispelling the Mushroom Myth
And here is one, including a few recipes, that I wrote for Gluten-Free Ontario.
January 2012: Gourmet Gluten-Free Wilderness Camping
P.S. I’ll be signing books and leading a wilderness cooking workshop in Ontario’s beautiful Algonquin Provincial Park during the first full week of August 2012. For details please visit www.aforkinthetrail.com.
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Posted in Tips, tagged backcountry baking, backcountry cooking, backpacking cookbook, backpacking food, backpacking recipes, hiking food, hiking recipes, recipes, trail cooking, trail food, trail recipes, wilderness cooking on July 18, 2010|
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I often get asked about egg replacement for trail recipes.
These two recipes and information are from A Fork in the Trail’s chapter on Recipe Creation. This bit appears on pages 26 and 27.
“You can purchase egg powder that is suitable for baking but not for use as scrambled eggs. If you have an allergy to eggs or you are vegan, you can purchase egg-free egg replacer at your local health food store.
If you prefer, you can make your own egg replacer. It is similar to egg whites and works well in white cakes, muffins, and cookies. The addition of oil mimics a whole egg in baking. To make the equivalent of one egg, mix 1 1/2 teaspoons tapioca starch, 1 1/2 teaspoons potato starch (sometimes found with the Kosher foods), and 1/8 teaspoon baking powder together and store it in a ziplock freezer bag. Then when you’re ready to use it at camp, add 1/4 cup of water and 1 teaspoon of vegetable oil. Beat the mixture with a fork until it becomes a little foamy.
Ground flax seed can be used in muffins, breads, or other baked goods, but it imparts a flavor that might be unpleasant in a cake or cookies. Keep the ground flax seed cool and away from air and light to prevent it from becoming rancid; this recipe is not suitable for use in hot weather or more than two days into a trip. Store the seeds in the refrigerator until you leave for your trip. To make the equivalent of one egg, use 2 tablespoons ground flax seed. If you cannot find ground flax seed, then grind whole flax seed. Pack the powder in a ziplock freezer bag, removing as much air as possible and storing it away from sources of heat and light. When you’re ready to use it, add 3 tablespoons of water to the ground flax seed and let it sit for 3 to 5 minutes. Add to your recipe like you would regular eggs.”
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