Some of our fav camping recipes!
The BEST Vegan Chocolate Chip Cookies
Source: veganhousewives.com
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Serves: 12-15 cookies
Ingredients:
½ cup of coconut oil
1 cup brown sugar
¼ cup almond milk
1 tablespoon vanilla extract
2 cups all-purpose flour (please note alternate flours WILL change the outcome of the recipe!)
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup vegan chocolate chips (Trader Joe's chocolate chips are accidentally vegan!)
Instructions
Pre-heat oven to 350 degrees
Cream (aka mix thoroughly) together with the coconut oil & brown sugar, then add the almond milk & vanilla. The mixture may be really "liquidy" but this is OK.
In a separate bowl mix the flour, baking soda, baking powder and salt.
Combine the wet & dry ingredients (it WILL BE crumbly - this is OK), then fold in the chocolate morsels & any other mix-ins of your choosing.
Roll into Tbsp-sized balls & place them on an ungreased cookie sheet (or on a sheet of parchment paper on the baking sheet), then flatten them out a bit with your palm. The dough may be a little crumbly, but just smoosh it together and it will work fine!
Bake for 7-10 minutes. (I did 8 which was perfect)
For the next few recipes - we are featuring Getty Stewart, a Manitoban and Professional Home Economist! She has her own site (linked above) and some incredible recipes!
For more drool-worthy content, follow Getty on Instagram and tag #GetGettys when you try her recipes!
Rhubarb Fruit Leather
A delicious, fun snack. Make it with just rhubarb or mix in other fruit for vibrant colours and great flavour combinations. Rhubarb strawberry is one of our favourites! The pectin in the applesauce helps thicken the puree so it's not too runny. Go ahead and double or triple the recipe!
Visit the site.
Ingredients
2 cups rhubarb, fresh or frozen
2 cups strawberries, fresh or frozen
1/4-1/2 cup honey, to taste
1 tsp vanilla extract
1 tsp cinnamon
1 cup applesauce
Instructions
Combine rhubarb and strawberries in a pot with 1/4 cup water and cook until soft, 8-12 minutes.
Remove from heat, puree until smooth with blender and let cool.
Combine with the remainder of ingredients.
Spread onto lined dehydrator tray about 1/4 inch (6 mm) thick. Place in the dehydrator and dry at 135°F (57°C) for 8-10 hours.
Press leather with flat fingers, if there’s an indentation or any dark, wet spots, it’s not ready. If it comes off easily, it is done. Watch ‘How to tell if fruit leather is dry’ on YouTube.
Roll and cut into strips. Let cool completely then store in a sealed container for up to 1 month or in the freezer for longer. Makes 2-3 cups puree for an 8x6 inch to 8x8 inch sheet of leather
Oven Drying: For oven dehydrating, line a cookie sheet with parchment paper. Turn to 150° F (65°C) with the door slightly ajar. Dry for 8-10 hours.
Oatmeal – How to Make Homemade Instant Oatmeal
Easy to assemble, this mix features large flake oats and makes a healthy, comforting bowl of oatmeal in 3 minutes. Mix in or top with your favourite fresh, frozen or dried fruits, nuts and seeds. This batch will make 18 bowls of oatmeal.
Ingredients
6 cups large flake oats, divided
1/3 cup ground flax
1/3 cup brown sugar
1 Tbsp pie spice
Instructions
Combine 3 cups of oats, flax, sugar and pie spice in the food processor. Pulse to a coarse powder.
Mix with the remaining 3 cups of large flake oats.
Store the mix in a well-sealed container.
If making individual portions, use 1/3 cup of mix per single serving. Add 1-2 tablespoons of fruit, 1 tablespoon of nuts or seeds and/or 1 tsp of powders (dried fruit powder, cocoa, etc.).
To Make Hot Oatmeal in the Microwave
Mix 1/3 cup mix with 1 cup of water in a microwaveable bowl.
Heat on high for 1 minute. Stir and repeat two times. Be careful, the bowl will be hot!
Stir and serve with your favourite toppings.
These are the perfect size for camping!
To Make Hot Oatmeal Using Boiling Water
In a serving bowl, mix 1/3 cup mix with 1 cup of boiling water.
Cover the bowl and let rest for 5 minutes.
Stir and serve with your favourite toppings.
For a full list of flavour combinations - visit gettystewart.com
The OIe’ Camping Breakfast Burrito!
In a large cast-iron pan, cook the sausage until crisp and set aside. Whisk together eggs, salt, and pepper and cook through, place in the same container as the cooked sausage. Spoon the sausage and egg mixture onto the center of each tortilla, and sprinkle with cheese. Roll up tight and wrap in some heavy-duty foil. Add to a plastic zipper bag or portable container until cooking time. These breakfast burritos are not only easy to make but can be made ahead of time for a quick meal around the fire.
Ingredients
4-6 large flour tortillas
4 potatoes peeled, chopped, cooked
1 lb bacon or sausage cooked (and crumbled)
8 eggs scrambled
1-1 1/2 cups cheddar cheese grated
Pinch salt & pepper
green onions sliced
Toppings (Onions, re-fried beans, peppers - the options are endless)
salsa or hot sauce for serving optional
Sour cream
Cilantro
Instructions
Mix all cooked ingredients together.
Fold in a tortilla. Wrap in tin foil.
Store in a plastic zipper bag or portable container. Freeze until ready to eat.
When desired - Cook 10-15 min or until the cheese is melted.
These are super easy to cook over the fire in the tin foil. Make sure you don’t burn them!
Serve and enjoy!