Tips and tricks

• 2 eggs
• 1/2 cup olive oil
• 1 cup canned lentils (crushed)
• 1 cup brown sugar
• 1/2 cup whole wheat flour
• 1/2 cup bran flakes
• 2 cups oats
• Almonds, flax seeds, sesame seeds, ground to taste

1. Mix eggs and oil and add crushed lentils
2. Incorporate the rest of the ingredients and mix well. 
3. Pack into an oiled pyrex mold. Bake for 15 minutes at 350F.
4. Let cool then cut into bars.
5. Refrigerate until ready to use.

• 8 ounces cooked carrots
• 8 ounces dehydrated onion
• 1 chopped pepper
• 2 cups couscous
• 0.5 tsp salt
• 2 tbsp brown sugar
• 2 tbsp curry powder
• 2.25 cups water

Total weight: 1 pound for 2 servings

AT HOME:

1. Dehydrate carrots, onion and pepper.
2. Mix ingredients together and package in a small bag. 
3. In another bag, package couscous, sugar and curry powder.

ON THE TRAIL:

1. Add vegetables to water and bring to a boil. 
2. When the ingredients are rehydrated, add the couscous mixture and bring to a boil. 
3. Remove from heat and let it rest a couple minutes, until the couscous is ready. 
4. Add water if necessary. 
5. Var: you can also use store bought dehydrated vegetables.

• 1 cup refined flour
• 1/2 tsp salt
• ½ cup melted butter or margarin
• 1tsp vanilla extract
• 2 eggs
• 1 cup Kellog’s All-Bran 
• 1 cup of raisins

1. Sift together flour and salt.
2. Place butter and sugar in mixing bowl.
3. Add vanilla and eggs and beat well.
4. Incorporate All-Bran and raisins.
5. Add flour mixture, mixing until just combined. 
6. Lay out in a well greased 9 by 9 inch pan.
7. Bake in oven at 350F for about 30 minutes or until fully baked. 
8. Let cool on a rack.

A

• 1 1/2 cups whole wheat flour
• 1/4 cup sugar 
• 2 tsp baking powder
• 1 tsp salt
• 1/4 tsp baking soda
• 1/2 cup chopped nuts

B

• 2 eggs, beaten
• 3 to 4 ripe bananas
• 1/3 cup vegetable oil
• 1/3 cup corn syrup

1. Mix ingredients A in a large bowl.
2. Mix ingredients B in another bowl.
3. Pour B into A and mix until combined.
4. Bake in well greased bread pan for 1 hour at 350F.

Ingredients 1:

• 2 cups flour 
• 1 pinch salt
• 1/2 tbsp baking powder 
• 1/2 tsp baking soda
• 1 cup sugar

Ingredients 2 :

• 1 egg, beaten
• 1/8 cup melted butter
• 1/8 cup warm water
• 1/2 cup orange juice

Ingredients 3 :

• 1 cup fresh cranberries 
• 1/2 cup chopped nuts

1. Mix ingredients 1
2. Add ingredients 2
3. Add ingredients 3
4. Bake at 350F for 1 hour

• 250 ml butter (1 cup)
• 375 ml sugar (1 1/2 cups)
• 3 eggs, beaten
• 500 ml dattes (2 cups)
• 625 ml whole wheat flour (2 1/2 cups)
• 5 ml cinnamon (1 tsp)
• 2 ml mixed spices (1/2 tsp)
• 625 ml mixed walnuts (2 1/2 cups)

1. Beat butter until creamy.
2. Add sugar and mix well. 
3. Add eggs and beat. 
4. Add dattes and mix. 
5. Mix in dry ingredients. 
6. Bake in square pan at 350 for 30 minutes. 
7. Yields : 30 medium cookies

• 1/2 cup boiling water
• 1 cup raisins
• 1 egg, beaten
• 1 cup lightly packed brown sugar
• 1 cup milk
• 1 cup whole wheat flour
• 1 cup oats
• 1 cup high fiber bran flakes (All Bran)
• 1/4 cup whole wheat germ 
• 1 1/2 tsp baking soda
• 1 1/2 tsp salt

1. Pour boiling water over raisins. let cool. 
2. Add eggs, brown sugar and milk. 
3. In a medium bowl, mix flour, oats, bran flakes, wheat germ, baking soda and salt. 
4. Mix in egg mixture. Stir until mixture is homogenous.
5. Pour into 9 by 5 inch (23 x 13 cm) non-stick or lightly  greased bread pan.
6. Bake at 350F (180C) for about 45 minutes or until a toothpick inserted in the center comes out clean.
7. Let cool, remove from pan.

• 1 cup instant mashed potato
• 2 tbsp garlic powder
• 1/4 cup low fat milk powder (or soy)
• 1 packet 1 ounce chicken broth
• 1/4 cup Parmesan Kraft
• 1/4 cup olive oil

1. Mix all ingredients, keeping separate from oil

ON THE TRAIL

1. Boil 2 cups water.
2. Add in all ingredients and remove from heat.
3. Let cool slightly before serving.

• 10 ounces couscous
• 1 cup sundried tomatoes
• 1/2 cup mushrooms
• 1/2 cup pine nuts
• 1 tbsp oregano
• 1 tsp parsley
• 1 tsp basil
• 1 tsp turmeric
• 1 tsp garlic salt
• 1 cup water per portion on the spot

1. Mix all ingredients in a bowl. 
2. Divide into three sealed pouches.

ON THE TRAIL

1. Pour 1 cup boiling water into 1 pouch, let sit for 10 minutes then serve.

• 16 ounces beans (black beans or other)
• 12 ounces Quinoa 
• 26 ounces spaghett saucei
• 1 cup pecans or other 
• 4 garlic cloves or 1/2 tsp garlic powder

1. Cook beans and quinoa. 
2. Dehydrate spag sauce on parchment paper in dehydrator.

• Thick chunky salsa
• 2 cups dried beans
• 2 cups instant rice
• Parmesan
• 1 cup water

AT HOME

1. Dehydrate salsa until leather like consistency. 
2. Mix rice, beans and parmesan.
3. Seal in plastic bag.

ON THE TRAIL

1. Add salsa to water, bring to a boil until rehydrated. Add other ingredients. 
2. Serve as is or with tortillas.