Like any thru-hiker, I spend a lot of time thinking about food. Thus, it seems only fitting that I post recipes on this blog every so often, and today seems like a good day to start.
And, while my backpacking recipes get surprisingly sophisticated and elaborate, I though the most appropriate recipe to begin with would be trail mix. Because trail mix.
Trail mix can be simple or complex, ranging from GORP (Good Ol’ Raisins and Peanuts) to classy mixtures of nuts and seeds.
In my mind, to be called trail mix, nuts and/or seeds must simply be combined with either dried fruit or chocolate. (I could probably be convinced otherwise with an inventive recipe.) Other than that, creativity is the name of the game. Just mix one or more items from Group A with one or more items from Group B, and you’re all set!
Group A
- Peanuts
- Cashews
- Walnuts
- Pecans
- Pistachios
- Macadamia nuts, hazel nuts, Brazil nuts, and other fancy fare
- Sunflower seeds
- Pumpkin seeds (pepitas)
- Chia seeds, flaxseeds, and other fancy fare
Group B
- Raisins
- Dried cranberries
- Dried apricots
- Chocolate-covered fruits
- Yogurt-covered fruits
- Pretzels (including those covered in chocolate or yogurt)
- Bite-sized candies
- Chocolate chips
- Peanut butter chips
- Granola
- Breakfast cereal
My favorite trail mix consists of peanuts, sunflower seeds, raisins, and vegan chocolate chips or Reese’s Pieces (which are “almost vegan” and don’t melt, even in the heat of the Mid-Atlantic). It’s simple and cheap, but it tastes great in the woods.
How do you make your trail mix?
Wanderstruck Studio 