Favorite Recipes

Homemade Crackers
This recipe is based on one in Simple foods for the pack. I played around with using different whole grain flours from the health food store. I found that Bob's Red Mill is a good source though their corn grits weren't instant enough for cooking in camp, so I made crackers out of them. Very tasty, dense crackers.
1 C whole wheat flour
2 C your choice of multi-grain cereal
1/2 C sesame seeds
pinch salt
1/4 C oil
2 tbs honey
1 C water
combine dry ingredients. in another bowl mix wet ingredients then add to dry bowl. Mix with your hands, adding extra water if needed. on a floured surface roll dough to 1/4 inch thick, cut into cracker shapes and bake on a cookie sheet at 350 for 20 minutes or until crisp and lightly browned. cool before packaging.

Fancy Potatoes
instant potatoes
dried milk powder
freeze dried cheddar cheese
your choice of any dehydrated veggies
onion granules
garlic chips
Optional: wasabi powder, sunflower seeds, dried sausage
portion out ingredients, mix, bag.
In camp: boil water, add dry mix to cook pot, stir, cover, wait 15 minutes, salt to taste, ENJOY!

Cheesey Corn Grits
instant polenta/corn grits
freeze dried cheddar cheese (you can make it creamier still with a little dehydrated milk, or coconut oil packaged separately, or coconut cream powder)
dried mushrooms
dehydrated veggies
fried garlic chips
portion out ingredients, mix, bag.
In camp: boil water, add dry mix to cook pot, stir, cover, wait 15 minutes, salt to taste, ENJOY!

Fried Garlic Chips 
The condiment of choice.
Take a whole head of garlic, peel and slice the cloves. For oil I used some natural, unfiltered coconut oil. Heat up oil in pan. It's ok to use a lot of oil, you should have about 1/2 inch deep of oil in the pan. Add garlic slices when the oil is hot. Fry until golden brown. using a mug, or other container that can tolerate heat (no plastic), and a metal strainer, pour the garlic/oil mixture out of the pan through the strainer. Now you will have your hot garlic chips in the strainer and some delicious garlic-infused coconut oil in the cup. Both will keep for a few weeks, though they probably won't last long due to extreme tastiness. Garlic chips should be crispy and not soggy. The chips taste intense on their own but used with other things are wonderful. Use the oil as you would any oil. It's also good on noodles or rice. Use sparingly though, coconut oil is extremely rich, a little goes a long way.

Beans & Rice (are nice)
a delicious dinner! I'm not going to put portions. read the package directions for the instant rice and figure out how much you'll want to eat. I doubled most package portion sizes and we were still barely getting 2,000 calories a day from our total meals.
instant rice
instant bean flakes
freeze dried cheddar cheese
the extras make it special use any of the following:
fried garlic chips
sun dried tomatoes
freeze dried corn kernels
dehydrated tortilla strips
crushed tortilla chips
dehydrated veggies (carrot, kale, celery, etc)
dried onions
dried mushroom
portion out ingredients, mix, bag.
In camp: boil water, add dry mix to cook pot, stir, cover, wait 15 minutes, salt to taste, ENJOY!

Nutty Logs
a high energy snack!
1 cup peanut butter
1/4 cup powdered milk (goat, cow, soy, etc)
1/4 cup oat bran or wheat germ
toasted sesame seeds or toasted coconut
maple syrup, honey or sugar
raisins, dried cranberries or chocolate chips
place peanut butter in a mixing bowl, add powdered milk and oat bran so that the butter is stiff. add honey and raisins. the batter should be pretty stiff and not gooey. if it's too gooey add more oat bran and milk. toast sesame seeds. portion out 1 nutty log and shape into a log and roll it in the sesame seeds or coconut then wrap in wax paper and keep in freezer. Backpacker's variant: package nut mixture in baggie or small vacuum sealed packet for a snack on the trail.
add crisp rice cereal to the mix for some crunch
try almond butter instead or a mix of nut butters

Curry Ramen Noodles Deluxe 
2 cubes curry
enough ramen noodles for 2
dehydrated mushrooms
dehydrated veggies to taste
2 tbs peanut butter (packaged separately)
dried seaweed
fried garlic chips
chile powder to taste
chop up curry cubes (so they will dissolve quickly). Add ramen noodles (without spice mix that they usually come with). Add everything else according to your palate except for peanut butter which should be packaged separately from the dried ingredients.  Package your meal in a baggie or in a vacuum sealer. You may need to crunch down the noodles to fit more compactly. Not the most compact meal.
In camp:
boil water in cook pot. add noodle mixture and peanut butter packet. stir, let stand for 15 minutes. ENJOY!

Anzac Biscuit Ingredients
1 cup plain flour
1 cup sugar
1 cup rolled oats
1 cup desiccated coconut
4 oz butter
2 tablespoons boiling water
1 tablespoon honey or maple syrup
1 teaspoon bicarbonate of soda

Anzac Biscuit Directions
Preheat oven to 375
Grease a muffin tin
In a large bowl, combine all the dry ingredients.
In a small saucepan over a medium heat combine the butter and honey/syrup until the butter has melted.
In a small bowl, combine the boiling water and bicarbonate of soda.
Add the bicarb and water mixture with the melted butter and syrup.
Combine all ingredients in a large bowl.
Mix thoroughly.
Divide mixture into muffin compartments and press down to form a compact biscuit
Bake for 12 minutes, or until golden brown.
Remove from oven.
Allow the Anzac biscuits to cool for a few minutes before removing. Biscuits will be compact and won't puff up like a muffin. Great for hikers. 
******Disclaimer: the muffin tin is my own variation, this recipe is from here, there are many similar recipes all over the web. It's a great basic recipe. I swapped out flour and used buckwheat flour with success. The muffin tin allowed me to make more compact biscuits that fit well in our packs. I recommend reading up on the history of this recipe too. *********

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