The Imperfect Backpacker

Backpacking Tips and Stories

camping recipes

Trail Angel Cake

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I thought it was time for a dessert. This is another one from Chef Glen’s Recipes for Adventure (ISBN 9781484861349) that I tried for the first time a couple of weeks ago in Great Basin National Park.

Ingredients for 1 Large Serving (537 Calories):

3/4 Cup Dried Strawberries

1 1/2 Cups Dried Angel Food Cake (in pieces)

5 Tbsp Sweetened Cocoa Mix

3/4 Cup Water to Rehydrate

At Home: Pack dehydrated strawberries and sweetened cocoa mix in separate small ziptop bags. Chocolate milk powder works well (I used Nesquik). Enclose in a larger ziptop bag with the dried angel food cake.

On the Trail: Combine strawberries with water in a pot. Light stove and warm for ten minutes over low flame to slowly warm and rehydrate the strawberries and create juice.

Rehydrating the strawberries for three large servings.

Combine cocoa powder with four teaspoons of water in a second pot, or move strawberries to a cup or bowl if only one pot is available. Stir continuously over low flame, adding more water slowly until the chocolate sauce reaches a desired consistency.

In your bowl, cover the strawberries with cake. Push the cake down into the strawberry juice but don’t stir. This allows some cake to absorb the juices and some to remain crunchy. Drizzle chocolate sauce over the top. Too much sauce can overpower the other flavors. Enjoy.

Wet strawberries.
Dried strawberries.

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Backcountry Flapjacks

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I tried this trail-stable pancake recipe at home before I trail tested it at Voyageurs National Park. If it takes good at home, it will likely taste really good on the trail. And it did. It comes from the May/June issue of Backpacker magazine (p63) with only one alteration; I added the Butter Buds which I thought gave it a little richer flavor.

Ingredients for 2 servings (makes five 4″ diameter pancakes):

3/4 cup whole-wheat flour

1 teaspoon baking powder

1/2 teaspoon salt

2 Tablespoons coconut milk powder

2 teaspoons sugar

1 1/2 teaspoons oil

1/2 teaspoon vanilla

3/4 cup water

1 Tablespoon Butter Buds

Ingredients (for 3 servings) packed and ready to go.

At Home:

Combine the flour, baking powder, salt, coconut milk powder, sugar, and Butter Buds in a zip-top bag. Put oil and vanilla in a leak-proof container.

In Camp:

Empty the dry mix into a bowl. Add the oil, vanilla, and water and stir to combine. The batter should be loose but not runny, like muffin batter. Don’t overmix; some lumps are okay. Heat your non-stick skillet over medium heat and scoop a 1/4 cup of the batter into the pan at a time. Cook until the edges begin to dry out and the pancake easily slides off the pan, about 3-4 minutes, then flip and cook the other side until cooked through, about 2-3 more minutes. In other words, cook it like it’s a pancake. Eat as is or add your favorite topping. We used pure maple syrup and/or peanut butter.

Stats:

Weight – 3.4 ounces

Protein – 8 grams

Calories – 412

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Unstuffed Peppers

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If you like stuffed peppers, then you should try this backpackers version from Recipes For Adventure by Chef Glenn Mcallister. I’ve added the mushrooms and a touch more black pepper.

Ingredients for 1 regular serving (approx. 377 calories):

1/2 Cup Dried or Instant Rice

1/4 Cup Dried Ground Beef

1/4 Cup Dried Bell Peppers

1/4 Cup Dried Mushrooms (I added this ingredient)

1/4 Tomato Sauce Leather, tightly packed

2 Tablespoons Parmesan Cheese

Pinch of Salt (or to taste)

Pinch + of Pepper (or to taste)

1 1/4 Cups Water to Rehydrate

At Home:

Cook and dehydrate white or brown rice or use instant rice.

Pack tomato sauce leather and parmesan cheese separately in small plastic bags. I used leftover cheese packets from Pizza Hut. Enclose small bags with all ingredients in a plastic bag.

On the Trail:

Combine all ingredients except parmesan cheese with water in a pot and soak for five minutes. I recommend cooking with the salt and pepper, rather than adding it later to individual bowls, but dietary restrictions may apply. Light stove, bring to boil, and cook for one more minute. Insulate pot and wait ten minutes. Garnish with parmesan cheese.

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