One cannot think well, love well, sleep well, if one has not dined well.
When I first made these backpacking essentials, I called them vegetarian pemmican which simply confused everyone. The fact is, they’re similar at least in principle. Vegan, but not gluten-free, these babies are packed with vitamins, protein, fiber and fat, and the best part is they taste oh, so good. You might find your bars double as currency if you’re in a jam on the trail.
Here’s what you’ll need:
1/2 cup raisins
1/2 cup dates
1/2 cup dried figs (remove stems)
1/2 cup unsalted raw almonds
1/2 cup unsalted cashews
1/2 cup walnut pieces
1/2 cup pecan pieces
1/2 cup wheat germ
1/2 cup wheat bran
1/2 cup ground flax seeds
1/2 cup whole wheat flour
1/2 cup honey or agave syrup
Here’s what you do:
1. Preheat oven to 375 degrees.
2. Chop fruit and nuts in a food processor. I like to get the nuts really buttery.
3. Mix together with dry ingredients and slowly add honey. Add enough water to moisten, 1/2 to a full cup.
4. Press into a greased 6×6 pan.
5. Bake for 30 minutes.
6. Let cool on wire rack.
7. Cut into squares and immediately store in vacuum sealed bags. They can be frozen until ready to bring on your backpacking trip.
- For best results, keep the batter moist before baking.
- The bars are not light, but they pack a punch of nutrition and much-needed calories.
- Once you open the vacuum seal, repack bars in ziploc bags.
- Bars taste best with a hot drink.