nature is my guru: recipes for camping
Not sure what to bring for a camping trip that fuels your energy, is easily accessible, and non-perishable? This post is in conjunction with our Nature is my Guru post about camping in the fall.
Here are a few recipes to think about for your next camping trip! *Not added in here - S'mores! Don't forget the blessed ingredients to make s'mores for your campfire, its bound to make the campfire that much better*
Autumn Guru Granola
Makes: 4-5 servings Time: 30 minutes Preheat: 350 degrees
2 ½ - 3 cups Oats (of your choice)
3 tbsp chia seeds
3 tbsp flax seeds
¼ cup crushed pecans
¼ cup crushed almonds
¼ cup shredded or flaked coconut
¼ cup dried cranberries
¼ cup coconut oil (melted)
1 tbsp maple syrup
1 tbsp pumpkin pie spice
1 tsp vanilla extract
Directions: Toss all ingredients into a bowl and mix well with the oil, syrup, and spices. Spread evenly on a jellyroll or cookie pan and toast in oven for 15-20 minutes or until coconut flakes and oats are just golden in color.
*Once cooled, portion into baggies for your hiking adventures! Easy to eat as you hike around, or to eat with a bowl of almond milk in the morning.
Brussel sprout and Broccoli slaw
Makes: 6-7 servings Time: 30 minutes
1 lb brussel sprouts (~20 medium size sprouts)
1 crown of broccoli
1 can garbanzo beans
1 red pepper, diced
½ red onion, diced
½ cup chopped/shredded carrots
½ cup raisins
½ cup mayonnaise (or vegan nayo-naise)
¼ cup apple cider vinegar
Shred brussel sprouts either by hand (cutting off stem and finely slicing), or using a food processor with a shredding attachment. Chop broccoli, florets only, into small pieces, almost shredding. Place both shredded sprouts and broccoli into bowl.
Drain and rinse chickpeas. Add to slaw base.
Add remaining ingredients to the slaw and toss well with mayonnaise and vinegar.
Let sit in fridge overnight for best flavor
*this recipe is great because of the durability of the ingredients to not become soggy. The slaw will last for 4-5 days in cool environment.
Makes 8-10 servings Time: 1 hour Preheat: 350 degrees
2 cans Navy beans (if using dried Navy beans, presoak overnight in crockpot)
2 cans crushed tomatoes
2 tbsp tomato paste
½ cup molasses
¼ cup brown sugar
¼ cup apple cider vinegar
1 tbsp sea salt
1 yellow onion, finely diced
1 tbsp chili powder
2 tsp garlic powder
1 tsp paprika
Drain and rinse Navy beans and place into oven safe dish or crockpot. If using dried beans, soak overnight in low temperature crockpot, discard most of the bean liquid before beginning.
Whisk together all ingredients, pour into oven safe dish with beans. Stir and make sure all beans are covered by sauce. Add a little water if needed.
Bake for 45minutes – 1 hour, stirring occasionally, until beans are bubbling.
*Great campfire dinner option that is full of fiber and protein to help replenish after a long day, as well as store energy for the next days adventures.
Pumpkin and Banana energy cookies
Makes: 12-16 cookies Time: 1 hour Preheat: 350 degrees
½ cup pumpkin puree (try baking the pie pumpkin instead of a can!)
2 ripe bananas
¼ cup almond butter
½ cup coconut sugar
1 tbsp molasses
1 tsp vanilla
2 flax eggs (1 egg: 1 tbsp ground flax, 3 tbsp water)
½ cup oat flour
3/4 cup rolled oats
½ tsp baking soda
½ tsp cinnamon
½ tsp nutmeg
pinch of seasalt
½ cup vegan chocolate chips (optional)
Place all wet ingredients into mixer (pumpkin, banana, almond butter, flax eggs) and mix until combined. Add sugar, molasses, and vanilla; blend.
In a separate bowl, mix dry ingredients together.
With mixer on low, slowly add dry to wet ingredients. Add chocolate chips and mix until just combined.
Drop cookies onto parchment paper or silpat, leaving an inch between each cookie.
Bake for 20-25 minutes, until golden and faintly soft.
Cool on baking rack, store in airtight container.
*What makes these great for camping are the ingredients are all vegan, prolonging the length it can be kept. Quick to grab while on the go and perfect fuel for a morning hike.
Crushed mint leaves
1 oz orange simple syrup
2 oz vodka
*premake simple syrup at home – 1 cup water to 1 cup sugar and orange rinds, boiled until sugar is dissolved.
Add all ingredients into copper mug (you can always eyeball the amount to make it stronger/weaker). Fill with soda water, grab your Mexican blanket, and take a seat by the fire.