Looking for the Hiking Poster?
JessicaLCHF
Posts: 1,265 Member
Someone posted last week about foods to take hiking? I can find it? The MFP search option is next to useless at least on my phone it searches all the forums. Anyone remember what thread it was or who it was? Wanted to share this http://www.lostways.org/fb/index.php?r=3877&r=6001&tid=main_med_fbk_thelostways&utm_source=facebook&utm_campaign=FL1-LostWays-Direct-WebConv-GP&utm_medium=cpc&utm_term=lookalike_2per_fb_audience_buyers&utm_content=batch1-V5 which came up on my Facebook but looks both easily adaptable to low carb as well as very stable. "Pemmican is a portable, long-lasting, high-energy food which never goes bad..."
0
Replies
-
-
Pemmican and Hardtack (with a good cup of black coffee) can pretty much keep a person going for hours.
I made hardtack with 50/40 teff/gram flour, with added chia seeds and dried parmesan for protein.
Drink plenty of water during the day.
My hardtack biscuit mix makes 9.
Anyone want the recipe....? It does contain carbs, but even half a biscuit with the pemmican will be more than enough to satisfy....
0 -
@AlexandraCarlyle - I'd love the hard tack recipe!0
-
0
-
@KnitOrMiss , your wish is my command....! @baconslave - damn ditto!!
1 and a half cups Teff flour
1 and a half cups white flour
2 tbsps chia seeds
2 level Tsps plain table salt
1 tbsp dried grated parmesan
You will also need a baking sheet, mixing bowl and a thick skewer or something a little slimmer than a colouring pencil.
Turn your oven on to 180 degrees C (375 degrees F) Gas mark 4/5.
Mix all the ingredients except the chia seeds together.
Slowly add the water, until you have a mix that will hold together well, without splitting or crumbling. Keep working it until it's elastic and springs back when you poke it lightly with a finger-tip.
(You can add finely crushed (not ground) almonds or other nuts, but the biscuits may then have a shorter shelf life.)
Lay out a sheet of greaseproof paper.
Form a cube with the dough, then start flattening it out evenly.
At this point, when it's about an inch thick, sprinkle on the chia seeds as evenly as you can.
Keep rolling until the dough is about a half inch thick, or slightly less.
Divide the dough into 9 squares, and perforate each square 9 times with your skewer or 'pencil' tool...
Put all the squares onto a non-stick baking tray.
DO NOT GREASE THE TRAY!!
Bake in the middle of the oven for around 30 minutes or until the tops just begin to 'toast'.
Remove from the oven, and turn them over.
Now bake for another 30 minutes.
(You want them to brown, but not burn. If you watch them, and need to adjust the baking time, that's fine. Every oven is different. My oven is damn temperamental.)
Once baked, allow to cool, completely.
Try a biscuit. If it near damn breaks your jaw, it's good.
You can try eating them as they are, but your stomach may not thank me. Feel free to dip them in your Hiking/Camping morning coffee, or your 'we need a break' midday soup.... and of course, eat a chunk of pemmican with them, and you'll last the whole day!
Please do not send me your dental bill.
Thanks.
ETA:
According to my MFP calculations, this breaks down to 232 calories/biscuit.
4g Fibre
2g Fat
9g protein
521mg Sodium
45g carbs.
I know the carb content is high, but if you're doing plenty of walking, and you're expending energy, maybe one biscuit is permissible.
You judge.
Hey, it's your intake...
(I forgot to add the salt to the recipe. I have revised the nutrient accordingly!)
0 -
I also made them with ground chickpea flour, (also known as Besan or Gram flour):
1.50 cup(s), Teff Flour
1.50 cup, Besan (Gram Flour)
1 tablespoon, Chia seeds
1 teaspoon salt
0.50 teaspoon (1.4 g), Garlic Salt
1 serving (30g), Parmesan Dried
This comes to 209 calories.
4g fibre
3g fat
10g protein
389mg sodium
36g carbs.
make in exactly the same way as the above recipe.0
This discussion has been closed.