Date & Nut (Lara) Bars

This homemade version of Lara Bars is another one of our staple hiking snacks. So simple to make, only fruit, nuts and spices, but oh so messy! Be prepared for some very sticky fingers.

I make this in big batches at the beginning of the hiking season and then store them in the freezer. Warning, unless you have an industrial strength food processor, do not more than double the recipe.

The possible combinations of fruits and nuts is endless. You can also add cocoa powder or bittersweet chocolate to the mix.

Makes two bars


1/4 cup dates, pitted and roughly chopped
1/4 cup dried cherries, cranberries, raisins
1/3 cup pecans, almonds, peanuts or walnuts
1/8 teaspoon cinnamon

Add the dates and cherries to a food processor. Pulse until the fruit has formed a paste. Transfer the paste to a bowl and set aside.

Add the nuts to the food processor and pulse until finely chopped.

Add the nuts to the fruit paste along with the cinnamon.

Use your fingers to knead the nuts and fruit until well combined.

Divide the the mixture in half and form into rectangular bars.

Wrap in plastic wrap and store in the refrigerator or freezer.

Amy

Trail Bars

I actually made this recipe at the end of June for our Ribbon Lake hiking trip but the photos ended up in the Yukon with Dave...

These are one of our favorite sweet treats for the trail - they are essentially rice crispy squares on steroids. Feel free to adjust the portions to your taste - we always end up adding more peanut butter!

Makes 24 squares

1/3 cup sesame seeds
1/3 cup sunflower seeds
1/3 cup pecans
1/3 cup almonds, slivered
1/3 cup coconut flakes
3-1/2 cups crisp rice cereal
1 cup dried cranberries
3 tablespoons peanut butter
2 tablespoons butter
7 cups miniature marshmallows
1 cup chocolate chips

In a large skillet over medium heat, combine the seeds, nuts and coconut flakes. Cook until the sesame seeds start to brown, about 3 minutes. Add the cranberries and rice cereal. Transfer to a bowl.

In the skillet over low heat, combine the peanut butter, butter and marshmallows, continuously stirring until melted. Add the cereal mixture and stir until evenly coated.

Press half of the mixture into the bottom of a greased cake pan. Sprinkle with chocolate chips and then press the remaining half of the mixture on top.

Allow to cool completely before removing from the pan and cutting.

Amy

Fruit Leather

You can tell it has been a busy summer when I am only now getting around to posting all of our favourite trail foods...

Fruit leather can be made in any flavour combination you can dream up. This year I made mango-lime-coconut, blueberry-mint and strawberry.

From Backcountry Cooking; From Pack to Plate in 10 Minutes by Dorcas S. Miller

24 ounces applesauce
16 ounces fruit of choice

Prepare the food dehydrator trays or cookie sheets by lining with plastic wrap.

Puree the applesauce and fruit in a blender until smooth. Spread over the prepared trays in 1/8 to 1/4 inch thick layers.

Dry at 135 degrees until the mixture is completely dry and leathery. Drying time will range from 8 to 20 hours. Remove from tray and cut into individual portions.

Package in plastic wrap or sandwich bags. Store in refrigerator.

Amy