Cook Now and Hike Later

by Shannon Cunningham

Does winter’s weather have you stuck indoors and dreaming of the warmth of the summer sun on a mountaintop? Don’t despair. This is the perfect time to start thinking about nutritious provisions for the trail. If you prepare them now, you’ll be ready for adventures all year long. Here are two healthy and flavorful recipes that you can eat even if your diet skews paleo, vegetarian or Whole30.

Whip these up now to have on hand when it’s time to head out the door on your next outdoor expedition.

Stone Age Bread is a great hiking snack to make in advance. Photo by Shannon Cunningham.

Stone Age Bread

Ingredients:

• ½ cup pumpkin seeds
• ½ cup sunflower seeds
• ½ cup almonds
• ½ cup walnuts
• ½ cup sesame seeds
• ½ cup flax meal
• ½ cup olive oil
• 5 eggs
• 1 tsp caraway (or favorite spice or herb of choice)
• 1 tsp sea salt
• 1 tsp black pepper

Directions: Mix all the ingredients together in a mixing bowl. Line a bread pan with parchment paper or grease with coconut oil, and pour in the mixture. Bake at 320 degrees for 60 minutes. You will know it’s done when the center doesn’t wiggle and it cracks a bit. Let cool completely before slicing. Store in an airtight container in the freezer for six months to a year. Makes 10 servings

Horseradish Mushroom Jerky

Ingredients:

• 16 ounces portobello mushrooms
• 3 Tbsp coconut aminos (soy sauce or tamari will also work)
• 2 Tbsp apple cider vinegar
• 4 tsp prepared horseradish
• ½ tsp sea salt
• ½ tsp garlic powder

Directions: Cut the mushrooms into strips about 1/2-inch wide. With the exception of the mushrooms, mix together the ingredients. Then add everything, including the mushrooms, to a gallonsize resealable bag or other sealable container. Let marinate overnight until mushrooms are well saturated. Lay out on open racks in your dehydrator. Set the dehydrator for 110-130 degrees and leave mushroom for 5-6 hours until dry through and chewy. Store in an airtight container at room temperature for up to three months or in the freezer for up to six months. Makes 4 servings

Looking for more recipes? Head over to our Backcountry Kitchen to see our full archive.