Let’s talk about trail food. For some hikers, food on the trail is only as valuable as the calories it provides. For others, trail food is as important as route choice, and they pack complementary beverages. For me, a baker who loves to hike (a hiker who loves to bake?), I’m in the latter category.
Sometimes the last thing you want to eat on the trail is food that came out of a sealed package. Nothing against convenience, but there’s a limit to the number of bars a person can put away. When I have the time and inspiration, I like to make my own trail food. Sometimes this is an easy, nutritious trail mix. Other times I fire up my oven and get out my measuring cups. Here is one of my favorite recipes for homemade trail goodness.
Sunbutter Carob Chip Blondie Bars
For trips that are planned in advance, I’ll bake a fruit and nut cookie or some sort of bars because a little sweet treat can be nice mid-day. These delicious bars are nut and gluten free.
- 2 large ripe raw plantains
- ¾ cup (or 6oz) of sunbutter (can be substituted with almond butter if you’re ok to consume nuts)
- 2 tablespoons (1oz) of maple syrup or 2.5 tablespoons of agave syrup
- 2 tablespoons (10z) of coconut oil or 2 tablespoons of extra virgin olive oil
- ½ teaspoon (0.08oz) of baking powder
- ½ teaspoon (0.008oz) of baking soda
- 1/8 teaspoon (just a pinch) of sea salt
- ½ cup (4oz) of carob chips (chocolate chips if you’d like)
- Preheat your oven to 350 degrees Fahrenheit (175C)
- Grease an 8in x 8in (square) baking pan
- Peel ripe plantains and slice
- Place plantains into a food processor or blender along with the sunbutter. Blend till smooth.
- Once blended, add the syrup, oil, baking soda, baking powder and salt and blend till smooth.
- Pour batter into a large mixing bowl.
- Fold in carob chips into the batter until evenly mixed in.
- Pour batter into your baking pan and evenly spread.
- Bake for approximately 30 mins (till toothpick comes out clean)
- Let cool
- Cut into slices (tip: when cutting into cake, brownies, etc, use a plastic knife. This will keep you from scratching your pans but also will less likely tear up your cake/brownies/bars as you pull the knife through, vs using a metal knife)
Your bars can be stored in the fridge or frozen if you need to keep them longer. Typically I like to cut the bars and wrap them in a waxed paper and put them in ziplock baggies for hikes so they keep their shape while in my pack.
Clariza Alvarez is an avid traveler who always incorporates hiking into her travels. With a camera always in hand, she’s always searching for beautiful landscapes and new challenges that take her to places that she’d never think she’d see in person! Follow her on Instagram: Instagram.com/helloclariza