Three Can't Miss Snacks for the Trail
Tired of PBJs, GORP and freeze-dried dinners on trail? Need some culinary inspiration to liven up your trailside snacks and backcountry meals? Try These: Nut butter tortillas, Hiker hummus and Chewy granola bars.
Tired of PBJs, GORP and freeze-dried dinners on trail? Need some culinary inspiration to liven up your trailside snacks and backcountry meals? We've heard from many hikers that they want recipes, so we're bringing back WTA's Backcountry Kitchen. It's starting out in our blog, but if this is something you like, we will look for ways to make it a more permanent feature.
Today we tackle trail snacks, with three can't-miss options to keep you and your companions energized and well-fed.
Nut Butter Tortillas
- Spread favorite nut butter
- Add fun ingredients: sliced fresh or dried fruit; honey; cereal; granola; chopped fig newtons; potato chips; pretzels; pickles
- Roll 'er up and eat!
Make ahead or on the trail, and be creative to give this hiker lunch a new twist. For breakfast, it can also be heated up before serving.
- 1/4 cup dried hummus* per person
- curry or other spices (optional)
- crackers or pita
This is a great lunch option for hikers and backpackers.
Put the hummus and spices in a quart-sized bag before your hike. Redehydrate in the bag on trail with an equal part water (or follow instructions on mix). Dip crackers and sliced cucumber in bag for a nutritious and tasty meal.
*Dried hummus can usually be found in grocery stores with good bulk food departments.
Chewy Granola Bars
- 1 1/2 cups Rice Krispies cereal
- 1 1/2 cups quick-cooking oats
- 1/4 cup raisins
- 1/4 cup shredded coconut
- 1/3 cup chocolate chips (frozen)
- 1/2 cup packed brown sugar
- 1/2 cup pure maple syrup (or honey)
- 1/2 cup peanut or other nut butter
- 1 tsp. vanilla extract
This is a carbo-rich snack to make before you head out on your trip.
Spray an 8x8 inch baking dish with cooking spray. Mix the first five ingredient in a large, heat-safe mixing bowl.
In a medium saucepan, bring the sugar and syrup to a boil. Take off heat and add nut butter and vanilla. Stir until smooth. Quickly add the hot syrup to the dry ingredients, mixing while pouring in.
Once thoroughly coated, dump mixture into the prepared pan. Pack down firmly. Let sit until cool then slice into bars with a thin knife. Wrap tightly for carrying.
Share your modifications
What do you think of these recipes? If you have modifications to suggest, please add them to the comments section below.
Reprinted from Mar+Apr 2013 issue of Washington Trails magazine, by Sarah Kirkonnell. Join WTA to get your one-year subscription.