![]() If you decide to go this route, there are basically two approaches. But we like using roasted nuts for depth of flavor and extra richness. Now, you could just keep your nuts raw and call it a day. We also like using walnuts, cashews, pecans, hazelnuts, pistachios, macadamias and peanuts (which are technically legumes) as our trail mix base. They have 4 grams of fiber and 6 grams of protein per ounce. One of the healthiest routes is lightly salted, roasted almonds. There are, of course, tons of different nuts to choose from for your homemade trail mix. The only catch: Nuts are calorically rich, so try sticking to quarter-cup servings, or about 200 calories per sitting. Walnuts are rich in folate, vitamin E and alpha-linoleic acid (hello, omega-3). Almonds are packed with calcium and vitamin E. In addition to being high in magnesium, different nuts have their own unique nutrients, according to Harvard Medical School. Nuts are a great source of protein, fiber and healthy fats, making them prime for boosting heart health and energy. Keep in an airtight container in the refrigerator or cool, dry place.It’s no secret that trail mix’s most common main ingredient is one of the healthiest snacks around. Let the mixture cool, then add the dried fruit, mixing thoroughly. Repeat this step twice, once every 10 minutes - or until the mixture is toasted but not brown.Ĥ. Put them back in the oven, switching the top and bottom cookie sheet. Remove the cookie sheets from the oven and move the mixture around so that it cooks evenly. Put the mixture onto two cookie sheets with sides and bake at 300☏ for 30 minutes.ģ. Toss all of the ingredients for the granola base together in a large bowl.Ģ. ‘David’s Favorite Trail Mix’ by Jen Scismġ. Then she builds on top of it, adding different dried fruits like pineapples or yogurt-covered raisins. In this recipe she uses a granola composed of almonds, pumpkin seeds and thick-cut oats tossed with honey and maple syrup. Scism starts with a base of a favorite granola recipe and then builds from there. So I like stuff that won’t be compromised by the weather.” If you set your pack down in the sun, you’re going to find melted chocolate. “You need little things that balance each other out.” Despite Kephart’s chocolate recommendation, you won’t find any cacao in Scism’s recipe. “For me, it’s a combination of sweet and salty,” Scism says. She says trail mix is one of the mainstays in her pack, and she has developed her own recipe over the years. Scism now runs Good To-Go in Kittery, Maine - and she gets out hiking as much as possible. Scism spent years in New York working as a chef in highly acclaimed French restaurants before starting her own praise-worthy restaurant, Annisa. To get something that fits today’s elevated food standards, we tapped Jen Scism, co-founder and chef of Good To-Go, which makes gourmet dehydrated food for camping. Kephart’s recipe is functional, but basic. The man had it right: trail mix provides the perfect combination of carbohydrates, fats, proteins and sugars to keep you energized between more formal meals on the trail. Kephart, who was an outdoorsman, National Park advocate and writer for Field and Stream wrote: “A handful each of shelled nuts and raisins, with a cake of sweet chocolate, will carry a man far on the trail, or when he has lost it.” One of the first recorded appearances of trail mix was published in Horace Kephart’s book, The Book of Camping and Woodcraft. Gorp, trail mix… whatever you call it, some variation of the nuts, fruits and oats mixture has been a mainstay in daypacks and thru-hiking packs since the early 1900s.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |