Camping has a reputation for packaged foods and unhealthy eating. Not when you camp with my group. Recently we loaded our boats and set out for four days of remote camping.Our coolers were filled with marinating meats and foods from our gardens; huge heads of cabbage and cauliflower, arugula, cucumbers, potatoes and beets. Local blueberries topped our pancakes with family maple syrup. Before leaving home I made a batch of my dry pancake mix and maple granola (recipe below). Once camping all I do is add soy milk and blueberries to my pancake mix. The dry mix consists of spelt flour, flaxseed meal, ground organic raw walnuts, baking powder, baking soda, egg replacer, sea salt, fresh ground cinnamon and nutmeg. Ridiculously good. While swimming and playing frisbee, our great northern beans soaked in a bowl of water, covered with foil. The next day I slow-cooked the beans in a large wagner cast iron pan, over our old Coleman stove. The beans cooked in leftover Vermont Smoke & Cure bacon fat, water, onions and oregano from my garden. Three hours, covered, over low heat, checking regularly. During the last hour of cooking I added dijon mustard, maple syrup, BBQ sauce, diced tomatoes, minced jalapeno, and real salt. We ate the beans with Sweet Clover Market's homemade hotdogs, corn on the cob, and a cucumber salad. Divine indeed!
So next time you go camping, eat foods your great grandmother would recognize!
Organic raw nuts are loaded with essential nutrients. When cooked they lose those wonderful properties which is why whenever possible, I add them to a recipe last.
Make about 8 cups
4 1/2 cups rolled oats (not instant)
1/3 cup extra virgin coconut oil
1 1/4 cups real maple syrup
2 tablespoons freshly ground cinnamon
3/4 cup raw pumpkin seeds
1 1/2 cups organic raw whole almonds
1 cup organic raisins
a sprinkle of real salt
1. Position a oven rack in the center of the oven and preheat to 375 degrees. Line a 12 by 17-inch baking sheet with parchment paper.
2. In a large bowl add oats, oil, and maple syrup; mix well. Add cinnamon; mix well. Spread evenly on baking sheet and bake until granola begins to brown, about 25 minutes. Carefully stir. Then continue to bake until lightly golden and fragrant, about 15-20 minutes longer. Stir one more time and watch carefully as it can burn in the last few minutes of baking.
3. Remove from oven and fold in seeds, nuts, and raisins. Sprinkle with a pinch of salt. Cool completely before storing. Keep at room temperature for 1 month or freeze up to 6 months.
(I keep my granola stored in quart ball jars)