Trail Mix
Easy-to-eat healthy
snacks are at the top of our hiking food list. And the first is probably the
simple "trail mix", sometimes known as GORP - good old raisins and peanuts -
though our mixes are made up of any number of, and often experimental
combinations of, ingredients that are easy to toss into one's mouth
while on the move. There is no one recipe; we each make our own and
probably the only constant for both of us is raisins. The other
ingredients depend on personal preference and a great deal on what is on
hand. Here is a typical mix:
Raisins, slivered almonds, chocolate chips,
a few peanuts, cheerios, cheddar bunnies or fish crackers, sesame
sticks (the skinny ones)
We both like a trail mix container that is
an easy hand size and, particularly in the winter, one that travels
comfortably in a jacket pocket. Many of the ingredients get hard to
eat when frozen so an inner pocket helps. It's also nice to have the
mix handy when stopping for a quick drink or layer change.
Homestead Hiking Cookie
I’d been making my basic Homestead Cookies for
over 40 years, the recipe that is in our "Homesteading Adventures" book,
and they served us well all those years. They were sturdy, hearty,
healthful (I think), and they suited. We liked them. But this past year
I decided I wanted a less firm cookie, easier to eat, a cookie with a
few more ingredients, one that would be good energy on the hiking t rail
even when cold (thus far successfully tested down to the low teens).
And, of course, be good eating every day on the homestead. This is what
I came up with. They appear to be quite popular based on how fast they
disappear. I’d like to blame this on LilliB but to be honest, I’ve never
seen her eat a cookie, though she’ll give it a try and thoroughly lick
one if it’s found un-attended, or the owner’s attention temporarily
averted.
This is a highly adaptable and variable recipe.
What I put in depends on what I have on hand and preferences at the
time. No eggs? Leave the eggs out. Have some shredded coconut? Put some
in. But this is my latest basic recipe:
LIQUID
1 egg
1/2 c vegetable oil or soft/melted butter or combination
1/2 c cooked winter squash or applesauce
1/2 c yoghurt (with squash) or fruit juice (with applesauce)
add water or other liquid to equal 2 cups
mix/stir/beat together
DRY
2-3 c whole grain flour
3/4 c rolled oats
1/4 - 1/2 c sweetening (I use stevia and Sucanet, sometimes honey mixed
with the liquid ingredients)
2 tsp cinnamon
1 tsp ginger
1/2 tsp baking soda
1/8 tsp salt
1/4 c chocolate chips
1/4 - 1/2 c raisins
1/4 c roasted sunflower seeds
1/4 c slivered almonds
Mix dry ingredients.
Then add liquid. It helps to let it set a bit
unless your flour is very fine (mine isn’t).
Adjust by adding water or flour for a moderately
soft & sticky but not too dry dough.
Put spoonfuls on cookie sheet. Flatten somewhat
with a wet fork, more if you want a firmer cookie, less if softer. Bake
till done.
Since I’m mostly using the wood cookstove I
don’t have a temperature or time. It takes longer if the fire isn’t too
hot, quick when it really gets going, and takes a really long time if
you let the fire go out.
Sometimes I use an electric "toaster" oven in
the summer, with a temperature of 350 - 400.
The "Hiking Cookie" has proven itself on the
trail, holding together quite well, unless they migrate to the bottom of
the pack and you’ve vigorously stuffed a jacket or something on top of
them. Leaving a little air in the ziplock bag they are in helps but
mostly they are on top within easy reach for a quick snack. They are
easy eating when it’s cold, especially appreciated when your trail mix
has turned into hard cold bullets. In the heat of summer you may want to
leave out the chocolate chips or substitute mm type candies. But overall
they are suited for and welcome in any weather and at any time.
(note: the spoon in the photo is for lunch, not
for eating the cookies!)
Hot (or at least Warm) Food for Lunch
 For
Christmas we bought ourselves small Thermous food containers - the 10 oz "Funtainer"
(though we passed on the many fancy graphics versions available and went for plain
silver/black (Steve) and teal (me). Last month we had taken warm food in a regular tupperware type container which was nice to have but it didn't stay warm
very long, even buried in our packs. We thought we'd try the insulated
option. This was our first trial [an early January hike] and they worked well with our simple
meal of rice and tuna. Though certainly heavier than a sandwich it was
real nice to have warm food on a cold day, and 10 oz was a good
size - eat half now on the trail (it being a bit cold to sit very long
to eat), then the rest later when back at the car, hungry but a ways
from home and supper. I like that the Thermous Funtainer is simple and
easy to clean.
 Based on our experience with our water bottles I plan to make
neoprene cozies for them which should keep the food even warmer,
especially in colder weather. I had put mine in a simple wool blanket
pouch and my food was a bit warmer than Steve's at lunch. It also helps
to pre-heat the containers with hot water before filling, and make sure
the meal is hot to begin with. How important that is depends on how cold
it is out on the trail. Neither of us are picky about having hot food
but having a warm lunch has turned out to be an appreciated treat.
We take wooden spoons to eat with which are much more comfortable in mouth
and hand in the cold weather. For us it is our normal "silver"-ware (as
is wooden bowls and plates our every-day dishes) but it sure beats a
cold metal spoon.
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Copyright
© 2021 by Susan Robishaw and Stephen Schmeck
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