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Nut-Seed Bread
2 tablespoons active dry yeast
1 cup Grape Nuts®
½ cup warm water
1½ cups nuts and seed combination (sesame or poppy seeds, and ground walnut or pecan)
1 cup quick-cooking rolled oats
2¾ cups water
2 teaspoons salt
½ cup blackstrap molasses
4 tablespoons vegetable oil
1 cup rye flour
5 cups all-purpose flour
1 cup whole wheat flour
- Stir yeast into the ½ cup warm water until dissolved and allow the mixture to sit until foamy; 5 to 10 minutes
- Place oats in the 2¾ cups water and bring to a boil, stirring once, allow it to cool; 5 minutes
- Place salt, molasses, and oil in a bowl. Add oats and stir well. Add yeast mixture to the molasses mixture and stir.
- Stir in rye flour, whole wheat flour and Grape Nuts®, stirring well. Add nuts and seeds and beat until smooth.
- Gradually add all-purpose flour, a cup at a time, until a soft, workable dough results. Place dough on a floured board and kneed 8 to 10 minutes. Place in an oiled bowl, turn once, cover with a damp cloth and set in a warm place until doubled in bulk.
- Divide the dough in half and place in two well-oiled 9"x5" loaf pans. Brush tops with oil and allow to rise until doubled.
- Bake at 375degs F for 35 to 40 minutes. When loaves are done, turn out immediately onto racks and cool thoroughly. Wrap in heavy plastic food wrap and store in a self-sealable plastic bag.
- The loaves may be frozen until the beginning of the hike. Place in a plastic container to prevent crushing in your pack.
- Makes 2 loaves
Peanut Bread
2 tablespoons dry yeast
¼ cup nonfat dry milk
1¾ cups warm water
½ cup peanut butter
3 tablespoons honey
4 to 4½ cups whole wheat flour
½ teaspoon salt
- In a large bowl, dissolve yeast in water. Stir in honey. Let proof for 5 minutes.
- Mix in salt, nonfat milk, peanut butter and enough flour to make a stiff dough.
- Knead on a floured surface until dough is smooth and elastic, about 10 minutes.
- Place in an oiled bowl, turn once, cover with a damp cloth and set in a warm place until doubled in bulk; 60 minutes
- Punch down dough and form into a loaf.
- Place formed loaf into a greased 9"x5" loaf pan.
- Cover with towel and let rise until doubled in bulk; 30 minutes.
- Bake in 350degs F oven for 40 minutes.
- Makes 1 loaf
Prune Apple Butter
¼ cup pitted prunes
¼ teaspoon ground cinnamon
1½ cups apple cider
¼ teaspoon ground allspice
2 cups chopped apples
dash of ground cloves
½ teaspoon salt
- Place the prunes and cider in a small saucepan. Bring to a boil, then reduce heat and simmer, uncovered for 30 minutes or until prunes are completely soft.
- Be careful to simmer, or the cider may boil away, there should be some liquid remaining with the prunes.
- Place the prunes and liquid in a blender with the apples and spices. Process on medium speed until smooth, stopping to scrape down the sides as necessary.
- Place the blended mixture into a small saucepan.
- Bring to a simmer and cook over low heat, stirring frequently, until quite thick, 20 to 30 minutes.
- Place in sturdy airtight container and serve on bread and crackers.
- Yields 1½ cups
Peanut Butter Spread
1 medium, very ripe banana
½ cup peanut butter
1 teaspoon lemon juice
½ cup finely chopped celery
- Mash the banana with a fork in a small bowl.
- Sprinkle with lemon juice and stir to combine.
- Add the peanut butter and stir the mixture together with a fork until combined.
- Fold in celery.
- Yields 1¾ cups
Walnut Cheese Log
1/3 cup unsweetened crushed pineapple
8 ounces cream cheese
1/3 cup pineapple juice
1 pound Monterrey Jack cheese
1/2 cup chopped dried apricots
2/3 cup chopped walnuts
1/3 cup chopped dates
- Combine pineapple, pineapple juice, apricots and dates in a small bowl.
- Set aside until juice has been absorbed by fruits.
- In a larger bowl, blend together cream cheese and Monterrey Jack cheese, then blend fruits in mixture.
- Chill in refrigerator for several hours or overnight.
- When thoroughly chilled, form into log.
- Sprinkle walnuts on a sheet of wax paper and carefully roll log in walnuts until all surfaces are covered.
- Wrap in plastic and store in plastic container.
- Makes 1 log
Walnut Cheese Spread
7 ounces Gouda cheese - finely grated
1 teaspoon minced garlic
1 cup finely chopped walnuts
1 tablespoon chopped fresh coriander or parsley
1 tablespoon butter
- Combine cheese, nuts, butter, garlic and coriander or parsley in a small bowl and beat until smooth.
- Pack in airtight container.
- Serve on crackers or bread.
- Yields 2 cups
Chewy Fruit bars
2 eggs separated
1 cup nuts chopped
1/2 cup honey
1/2 cup ground sunflower seeds
1/3 cup whole wheat flour
1/3 cup coconut
- Preheat oven 350degs F
- Beat egg yolks until thick and blend in honey.
- Combine with flour, nuts, seeds and coconut.
- Beat egg whites until stiff.
- Fold in the egg whites.
- Turn mixture into an oiled 8"x8" pan.
- Bake 25 minutes or until lightly browned.
- Let cool and cut into squares.
- Warp individually in plastic wrap and store in sealable plastic bag.
- Makes 9 squares
Fruit Nut bars
2 cups nuts
2 eggs beaten
1 cup dates or pitted prunes, raisins
1/3 cup honey or dried apricots
- Preheat oven to 375degs F.
- Grind nuts and fruits, and blend with eggs and honey.
- Place in lightly oiled 9"x9" pan.
- Bake 20 minutes or until firm.
- Let cool and cut into squares.
- Warp individually in plastic wrap and store in sealable plastic bag.
- Makes 27 bars
Date bars
1 tablespoon oil
1 teaspoon grated lemon rind
½ cup honey
½ cup whole wheat flour
3 eggs
1 cup chopped dates
1 teaspoon lemon juice
1 cup chopped nuts
- Preheat oven to 350degs F.
- Combine oil, honey,eggs, lemon juice and rind in a mixing bowl and blend well.
- Stir in flour, add dates and nuts and mix thoroughly.
- Turn into 8"x8" pan.
- Bake 30 minutes.
- Let cool and cut into squares.
- Warp individually in plastic wrap and store in sealable plastic bag.
- Makes 16 bars
Maple Granola
6 cups rolled oats
½ cup water
½ cup sunflower seeds
¼ cup oil
½ cup wheat germ
¼ cup maple syrup
2 tablespoons sesame seeds
½ teaspoon vanilla extract
- Preheat oven to 375degs F.
- Combine oats, seeds and wheat germ in a large bowl.
- Stir together the water, oil, maple syrup and vanilla.
- Combine two mixtures and spread over cookie sheet.
- Bake 30 minutes or until crisp and golden.
- Let cool and cut into squares.
- Warp individually in plastic wrap and store in sealable plastic bag.
- Makes 12 servings
Muesli
2½ cups rolled oats
¼ cup sesame seeds
½ cup wheat germ
¼ cup raisins
¼ cup bran
¼ cup chopped dried dates
¼ cup sunflower seeds
¼ cup chopped walnuts
- Combine all ingredients into sealable plastic bag.
- Serve plain or as cereal.
- Makes 10 servings
Trail Mix #1
3 cups Corn Chex
3 cups wheat chex
6 ounces M&Ms
½ cup peanuts
1 cup raisins
1 cup dried fruit
- Combine all ingredients into sealable plastic bags.
- Makes 10 servings
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