Photo by Charlotte Klein.
Become a master backcountry baker with these techniques!Read More
Emerging from my sleeping bag on a chilly morning I can think of no better breakfast than a piping hot concoction of butter, four, and sugar.
There’s just one problem: I don’t like gluten and it doesn’t like me back. Gluten intolerance can be tricky, especially in the backcountry.Read More
Topics: NOLS, Expedition Prep, Breakfast, recipe, baking, cooking, Whisperlite, health, cooking in the woods, Educators Notebook, dessert, cooking in the wilderness, "gluten free", the cooker, "cinnamon rolls", backcountry, backcountry recipe
Give me your best backcountry recipe.
Crispy hashbrowns (fried, hydrated and then fried again) with black beans poured over. Topped with cheese and enough spices to send a Rottweiler into spasms. A close second is backcountry-made tortillas filled with a spicy, cheesy mix of bulgar, rice and cous-cous. Line your Fry-Bake with those burritos and slather with re-hydrated red sauce and its a pan o' heaven right in your camp.