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Posts Tagged ‘Snacks’

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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