Backpacking Food Bars 2.0

Step 6: Flavor

This time around I tried to pay more attention to flavor and palatability, so here are a few of my observations in that regard:

I used vanilla protein powder instead of the chocolate flavored and got rid of the baking chocolate, both of which contributed to a burnt taste in the previous version.

I found that the peanut butter is absolutely critical for a decent flavor as it covers up the slightly off taste of the protein powder. 

Where the previous bars were dry and crumbly, the glutinous rice flour helps the new version bind together with a more pleasant, moist texture that makes them easier to eat without large amounts of water.

I tried using dried cherries in the recipe but they turned the whole batter pink and gave it a strong flavor of bad cherry candy.  Not recommended.

Overall the bars taste a lot better, but now I find them to be too sweet.  I tried adding a few seasonings like cinnamon, and even salt and vinegar to mellow it out (it actually helped more than you would think).  The prime culprit is the sweetened condensed milk.  I may have to look for a substitute in a later version.

Comments

[baldmosher]

I would always add electrolytes (table salt is a pretty good alternative) - effective rehydration should be part of the whole process. You could consider adding Diaoralyte powder, or similar? But that might add yet more sweetness and fruit flavour. I guess there must be a non-flavoured alternative.

[Grand Wanderer]

Once again, something that never occurred to me, but probably should have. The theme of this instructable seems to be "dietary supplements as cooking ingredients." I'll have to look into picking something up and seeing how it contributes to the nutrition and affects the flavor.

I'm all or experimentation, but at some point a line does need to be drawn between what goes into the bars and what you pack in the food pouch next to the bars. I'll know that we've crossed that line when someone suggests putting a pocket knife and tent pegs in the recipe.

Or maybe a spin-off instructable for custom packpacking beverage recipe is in order.

[srilyk]

Great, now I want an energy bar with a pocket knife in it >.>

[wpople]

I would recommend doing the wheat germ instead of the flour for the fiber content as it would add much of the same binding consistency as the flour.

If you wanted to do the chocolate try doing it on the stove instead of the oven that would get rid of the burnt taste so you would start with the chocolate once melted add the peanut butter and other wet ingredients and then add all the dry stuff and mix quickly as it will start to clump together then spread over a pan that is lined with greased wax paper. The wax paper will get it out of the pan the the grease will help the paper peel off. This i very similar to a recipe and technique I have for another recipe.

Another way to do the chocolate would be to drizzle some on the top while cooling.

I like seeing people create recipes and look forward to trying this one.

[Grand Wanderer]

You would be hard pressed to compete with glutenous rice flour for binding capacity. It's the pectin or gelatin of the flour world. Still, I'm willing to try anything. Wheat germ provides a lot more healthy nutrition too. I always feel guilty eating glutenous rice flour (usually in the form of mochi) because its a lot of empty calories and carbs.

In the first version of the bars I did something very similar to what you're describing (melted chocolate, caramel, peanut butter, and SC milk together in a double boiler). I made several batches, and somehow it all came out tasting burnt. I blamed the chocolate, but it could have been my boiler technique, my baking time/temp, or a host of other factors. The chocolate on top is a very good idea I hadn't considered though. It would just have to be pretty dark chocolate to survive my 100F 98% humidity test scenario.

The wax paper (someone also suggested foil) is a very good idea for eliminating the sticking problem, and simplifying cleanup.

[wpople]

I made a batch once that didn't have any Carmel or condensed sugar. So maybe that is the difference. I want to try a recipe that uses honey that may be another idea to consider.

[rgbarnes]

Use Brewers Yeast or Primary Grown Yeast for for the nutrition booster. It contains all of the "B" vitamins in proper balance. It also contains all of the amino acids in proper balance. Most of the necessary minerals are also present in proper balance. Use less of this than the other ingredients. An eighth of a cup would be plenty and not overpower your other flavors. I personally like the taste of Brewers Yeast in water, but many people do like the taste and it must be disguised. (Brewers Yeast is not the same as baking yeast)

Vitamins "A", "D", and "E" are not present in the yeast, but should be well represented by your other ingredients. "A" can be obtained from prunes in place of or in addition to the raisins. "D" in the milk products, "E" in the grains, If you find them lacking adding Flax seed and Oats will improve the "E" and provide other benefits..

Using Xanthan Gum will help to bind the ingredients together without resorting to gluten, which you say some of your friends cannot eat. Oats will also help as a binder.

Consider using virgin coconut oil as your only oil, search Google for benifitsl

[Grand Wanderer]

This is fantastic info. I've never looked for brewers yeast, or xanthan gum. Where do you find them? Do any standard brick-and-mortar stores carry them, or is it more of an internet order thing?

[serena3]

Have you tried dried cranberries for a fruit filler.

[Grand Wanderer]

I used cranberries in my previous version and they worked quite well. I was in hurry when I put these together so I just used the raisins I had on hand.

[ANGELPF]

Thank you for the addition.
How long do you think this bar would be edible?

[Grand Wanderer]

I experimented a bit with my previous version and never reached a point that I could specifically point to as "spoiled." Even after about three weeks it never molded, it just got too dry to be appetizing. Even at this point though, if you've got a camp stove and water just boil it up into something like malt-o-meal.

Tests on the current version are still underway. In a week or two I'll take a bite out of the bar sitting on my counter and see how it's doing.