Collection of recipes for snacks and drinks while backpacking
and for all your backpacking food items, check out the Wilderness Dining!
Original Hot Chocolate
2 cups nonfat dry milk powder
3/4 cups sugar
1/2 cup Hershey’s cocoa
1/2 cup powdered non-dairy creamer
At home: combine all ingredients into a quart size ziplock bag. Makes 16 servings.
In camp: to make a single serving, combine a 1/4 cup of mix to 3/4 cup boiling water.
No-Bake Peanut Butter Energy Bars
1 cup natural-style peanut butter
3 cups dry uncooked oatmeal
5/8 cup honey
Protein powder (optional)
At home: combine the peanut butter and honey in a large nonstick pot and warm over low heat until runny and mixed. Mix in the oatmeal and protein powder. Do not bake, but heat enough to mix nicely. Press into a 9×9 inch pan and let cool. Makes 16 bars.
Note: Because these no-bake energy bars are natural, there is no need to refrigerate them.
Hummus
2 12-ounce cans of chickpeas
2 Tbsp. olive oil
6 Tbsp. sesame tahini
4 garlic cloves, minced
Juice of three lemons
At home: mash the chickpeas with a fork. Add the olive oil, tahini, and lemon juice. If the mix is too thick, add a tablespoon or two of water. Add the garlic. Mix until smooth. Store it in a ziplock bag.
In camp: serve with slices of pita bread. Makes 6 servings.
Note: This is a great energy food as a snack of for lunch. IT is full of protein and calories, and can last more than a week. If you want to carry less weight, you can bring dry hummus, which can be mixed with water on the trail.
Lemon Ginger Granola
2 cups rolled oats
1/4 cup wheat germ
1/2 cup walnuts, chopped
3 Tbsp brown sugar
1/4 cup honey
1 Tbsp vegetable oil
Juice and zest of 1 lemon
1 Tbsp grated fresh ginger
1/4 cup golden raisins
1/4 cup candied ginger, chopped
At home: preheat oven to 250°. In a large bowl, combine the oats, wheat germ, nuts and brown sugar. In a separate bowl, combine the honey, lemon zest and juice and grated ginger. Combine both mixtures, tossing very well to combine. Pour onto a cookie sheet and spread out evenly. Bake, stirring every 15 minutes until the mixture is as dark as you'd like it to be. Allow to cool. Store in a air-tight container.
