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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Posted in Desserts, tagged backcountry baking, backcountry cooking, backpacking food, backpacking recipes, blueberries, hiking recipes, trail cooking, trail food, wilderness cooking on March 22, 2009|
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makes 3 to 4 servings
blueberry-orange tea cake
I’ve always loved the summery taste of blueberries. My family often hikes in areas that have a plethora of wild blueberries, but we like to leave the berries for the wildlife. Buying dried blueberries means that you won’t have to dehydrate anything for this recipe.
1/2 cup all-purpose flour
1/4 cup white sugar
3/4 teaspoon baking powder
1/2 teaspoon salt
1 1/2 tablespoons powdered egg
1/8 cup vegetable oil
1 fresh orange
2 tablespoons water
1/2 cup dried blueberries
1/4 cup white sugar
Combine the flour, sugar, baking powder, and salt. Pour the mixture in a ziplock bag. Put the dried blueberries and sugar for the topping in another ziplock bag and place that in the bag with the dry ingredients. Put the powdered egg in a small ziplock bag, and put that bag in the bag of dry ingredients. Pack an orange and add the oil to what you are taking on your trip.
Rehydrate the blueberries in a little boiling water. Let sit until rehydrated and then drain and set aside. In a small pot or large ziplock freezer bag, mix the powdered egg and 2 tablespoons of water, stirring until all the lumps are gone. Add 1/8 cup oil to the egg mixture. Juice the orange using a fork and add 1/4 cup orange juice to the oil and egg mixture. Stir well.
Slice the orange peel into thin layers, being careful to avoid the pith. Sliver the orange rind and mix it in with the dry ingredients. Add the liquid mix and stir just enough to moisten.
Line the bottom and sides of a pot or pan with parchment paper. Place the blueberries on the parchment paper and sprinkle with sugar. Gently spread the batter on top of the blueberries. Bake for 25 to 35 minutes or until a toothpick or knife inserted in the center comes out clean. Let cool slightly.
From A Fork in the Trail by Laurie Ann March ©2008
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