Backpacking Food Bars 2.0
Intro: Backpacking Food Bars 2.0
Even though it was posted over a year ago, I’m still receiving a surprising amount of interest in my Backpacking Food Bars. I’ve refined the recipe a bit and taken it on another trip, so I thought I’d share an update. This new version is significantly more nutritious and tastier than the previous iteration.
The purpose of these bars is to provide a concentrated form of nutrition (specifically calories, carbohydrates, and protein) in a low weight, low volume package that’s easy to carry and stable across a wide range of temperature and moisture conditions. The overall cost is lower than most commercially available food bars, and the recipe is infinitely customizable, allowing you to create bars that suite your own palate and nutritional requirements.
The purpose of these bars is to provide a concentrated form of nutrition (specifically calories, carbohydrates, and protein) in a low weight, low volume package that’s easy to carry and stable across a wide range of temperature and moisture conditions. The overall cost is lower than most commercially available food bars, and the recipe is infinitely customizable, allowing you to create bars that suite your own palate and nutritional requirements.
STEP 1: Tools and Ingredients
Tools:
• Half cup measuring cup
• Food processor or cutting board and knife
• Bowl
• Spatula
• Jellyroll pan
• Grease for pan
• Oven
Ingredients:
• Protein Powder
• Glutinous Rice Flour (may have to hunt through local Asian grocery to find)
• Dried fruit (I used raisins)
• Nuts (I used walnuts)
• Peanut butter
• Sweetened condensed milk
• Water
• Half cup measuring cup
• Food processor or cutting board and knife
• Bowl
• Spatula
• Jellyroll pan
• Grease for pan
• Oven
Ingredients:
• Protein Powder
• Glutinous Rice Flour (may have to hunt through local Asian grocery to find)
• Dried fruit (I used raisins)
• Nuts (I used walnuts)
• Peanut butter
• Sweetened condensed milk
• Water
STEP 2: Prep and Mix Ingredients
All ingredients are in half cup measurements.
Chop dried fruit and nuts. You want fairly small pieces so they spread more thoroughly through the bars
Mix a half cup of each ingredient into a large bowl and stir until everything is mixed evenly into a smooth batter.
Chop dried fruit and nuts. You want fairly small pieces so they spread more thoroughly through the bars
Mix a half cup of each ingredient into a large bowl and stir until everything is mixed evenly into a smooth batter.
STEP 3: Baking
Preheat oven to 250F
Spread batter on to a thoroughly greased jellyroll pan (I used vegetable oil) and bake for one hour. This baking time is for bars that have been spread out to 1 inch thick.
Spread batter on to a thoroughly greased jellyroll pan (I used vegetable oil) and bake for one hour. This baking time is for bars that have been spread out to 1 inch thick.
STEP 4: Packaging
Remove pan from oven and allow to cool completely. Bars should be an even golden brown color and be firm to the touch
Once cooled, carefully lift the bars out of the pan. No matter how well you greased things the bars will stick a little.
Cut the bars into the desired serving size, and wrap individually in plastic wrap. This prevents the bars from grinding against each other and creating crumbs, which was a significant problem with my previous version.
Now you're ready to go out hiking. I used a double batch of these bars as about one-third of the total food volume I packed. They make an excellent quick breakfast or snack and are easy to eat while you walk.
Once cooled, carefully lift the bars out of the pan. No matter how well you greased things the bars will stick a little.
Cut the bars into the desired serving size, and wrap individually in plastic wrap. This prevents the bars from grinding against each other and creating crumbs, which was a significant problem with my previous version.
Now you're ready to go out hiking. I used a double batch of these bars as about one-third of the total food volume I packed. They make an excellent quick breakfast or snack and are easy to eat while you walk.
STEP 5: Nutrition
This new version of the bars has 25% more calories, 52% more carbohydrates and 7% more protein per cup. This is thanks to a more streamlined ingredients list and the inclusion of the glutinous rice flour.
The glutinous rice flour was an important addition to the bars. It offers over 1500 calories per cup and despite the name I don’t think it actually contains any gluten, in case you are allergic like a couple of my friends.
Once again I didn’t give much attention to vitamin, mineral, or fiber content, all of which are very important if you’re going to be on the trail for any length of time. I’m still looking for ingredients to make up this deficit. Wheat germ and quinoa have been suggested to me as possible candidates.
(see attached file for nutritional breakdown)
The glutinous rice flour was an important addition to the bars. It offers over 1500 calories per cup and despite the name I don’t think it actually contains any gluten, in case you are allergic like a couple of my friends.
Once again I didn’t give much attention to vitamin, mineral, or fiber content, all of which are very important if you’re going to be on the trail for any length of time. I’m still looking for ingredients to make up this deficit. Wheat germ and quinoa have been suggested to me as possible candidates.
(see attached file for nutritional breakdown)
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.
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.
STEP 7: Follow-up
It's been two weeks since I baked my batch of bars for this instructable, so I thought I should provide some follow-up on a couple of experiments I ran.
Open-Air Stability: I left a bar on the counter for about 12 days and nibbled on it periodically to see if it was still palatable. It dried out somewhat, but didn't reach a point where it might be considered inedible.
Packaged Stability: To my great disappointment some of the bars I kept wrapped in plastic began to mold after only a week. This is a major step backwards from my previous version, and entirely unacceptable based on my stated purpose of supplying a stable food for backpacking. My goal is at bare minimum a two week shelf life. (I can't see anyone packing more than two weeks of food at one time.) I believe the culprit is the addition of water. To make the current recipe more stable it should be baked longer. I suggest bumping the time up to 1.5 hours at 250F, or baking at 250F for one hour then dropping the temp to 100F for an additional hour. Alternatively, you could try mixing the recipe with less water, or no water, from the beginning. Of course you could always just forgo the plastic wrap too.
Hot Breakfast Application: I suggested to someone in the comments section that if the bars get inedibly dry and you have a camp stove on hand you could make a kind of porridge. I tested the application with reasonable success. With a little encouragement from a fork the crumbled bar dissolved nicely in hot water and thickened to a pleasant consistency. Surprisingly the mix was a little bland and could benefit from some salt and sugar.
Notes for the Next Iteration:
Open-Air Stability: I left a bar on the counter for about 12 days and nibbled on it periodically to see if it was still palatable. It dried out somewhat, but didn't reach a point where it might be considered inedible.
Packaged Stability: To my great disappointment some of the bars I kept wrapped in plastic began to mold after only a week. This is a major step backwards from my previous version, and entirely unacceptable based on my stated purpose of supplying a stable food for backpacking. My goal is at bare minimum a two week shelf life. (I can't see anyone packing more than two weeks of food at one time.) I believe the culprit is the addition of water. To make the current recipe more stable it should be baked longer. I suggest bumping the time up to 1.5 hours at 250F, or baking at 250F for one hour then dropping the temp to 100F for an additional hour. Alternatively, you could try mixing the recipe with less water, or no water, from the beginning. Of course you could always just forgo the plastic wrap too.
Hot Breakfast Application: I suggested to someone in the comments section that if the bars get inedibly dry and you have a camp stove on hand you could make a kind of porridge. I tested the application with reasonable success. With a little encouragement from a fork the crumbled bar dissolved nicely in hot water and thickened to a pleasant consistency. Surprisingly the mix was a little bland and could benefit from some salt and sugar.
Notes for the Next Iteration:
- Solve the molding problem by reducing or replacing water content. I may try using an oil instead. Coconut oil, for example, has been suggested to me as a nutrition-dense candidate.
- Solve the sweetness problem by reducing or replacing the sweetened condensed milk. Again an oil like coconut oil may suffice. Finding more savory ingredients like roasted nuts or dried fruits that aren't as sweet may help too.
- Experiment with peanut butter alternatives. Enough people asked about a peanut-free variant that I figured I should give it a try. I'm eying Nutella as a prime candidate. The thinner consistency of Nutella may also help produce a softer texture without needing to add water.
- Track and optimize a larger spread of nutrition values. Next time around I plan to track fiber, sodium, and some of the bigger vitamins and minerals. I'm also toying with the idea of developing a mathematical model to optimize the nutrition within volume constraints. As I mentioned in the comments it's hard to add or change ingredients without radically altering the per cup averages, so I want a better way to visualize that process.
73 Comments
photony 6 years ago
SAVORY....as a born Italian, I crave sun-dried tomatos, olives, and capers...can you come up with a SAVORY trail bar....don't forget the basil and oregano!
dwade9 9 years ago
txdurk 9 years ago
I used no water with only 1/2 cup of condensed milk. It was plenty wet enough to form the 'dough' in the baking tray without losing its shape. I'll have to try a saran wrap test to see if it molds. If it does I can try dehydrating.
EdsTwin13 10 years ago
Grand Wanderer 10 years ago
The only problem I see is the possibility of slowing down your production rate, but that shouldn't be a an issue if you're planning ahead far enough.
koldham 11 years ago
jetrimm 10 years ago
Suzanne in Orting 11 years ago
Suzanne in Orting, WA
Grand Wanderer 11 years ago
Suzanne in Orting 10 years ago
Suzanne in Orting, WA
gilliana 11 years ago
GLUTEN-FREE HIKING BARS
This recipe doesn’t use eggs, so it is allowed to lick the bowl. The combination of grain and chickpea gives a complete protein.
• ¼ cup amaranth flour
• ¼ cup chickpea flour
• 1 tsp cinnamon
• ½ tsp guar gum
• ½ tsp calcium carbonate (=600 mg calcium) - optional
• ¼ tsp sea salt
• ½ cup sunflower seeds or chopped pecans, cashews, and/or other nuts/seeds
• ½ cup dried fruit of choice, chopped if needed to the size of raisins or a bit smaller
• 1 mashed banana or ¼ cup apple sauce
• ¼ cup honey
• 1 tsp vanilla
• ¼ cup chia seeds or flaxseeds
• ½ cup peanut butter
Preheat oven to 325oF. Grease the bottom and sides of a 9 x 9 inch baking pan.
In a large bowl, whisk together the amaranth flour, chickpea flour, cinnamon, guar gum, calcium, and salt. If at all lumpy, run the flour through a sieve.
Chop any nuts, seeds, or dried fruit that needs chopping. Add to the flour mix and stir well.
Mash the banana in a medium-sized, falt-bottomed bowl. Add the honey and vanilla and stir well. Add the chia seeds and beat with an electric beater.
If the peanut butter is cold, put it in a small glass or ceramic bowl and heat it for about 30 seconds in the microwave until it is soft. Add to the banana mix and cream or beat together.
Add the peanut butter mix to the flour-fruit-and-nut mix and stir until combined.
Spoon the dough evenly into the baking pan. Use the bowl of a spoon to swirl and pat in delicate circles until the dough is spread out evenly and about 1” thick. A spatula helps to get all the dough out of the bowl and off the spoon.
Bake for about 45 minutes, until the surface of the bars is lightly browned, the bars have separated slightly from the sides of the pan, and a probe inserted into the middle comes out dry. Put the probe in at an angle so you don’t scratch your baking pan.
Let cool completely before turning the baked dough out onto a cutting board and cutting into 16 bars.
doctressjulia 11 years ago
ZombieMonkey 11 years ago
vref_guy 11 years ago
I used Vanilla flavored Body Fortress Whey protein sold at the biggest box store there is. The rice flour wasn't as difficult to come by as I expected. I greased the pan and used parchment paper which was probably over-kill but the brick came out with no trouble. I divided it in half and frozen one portion which I plan to thaw this weekend during another hike.
kelociraptor 11 years ago
I substituted pea protein for whey protein, almond butter for peanut butter, wheat germ for glutinous rice flour (I couldn't find it), and virgin coconut oil for sweetened condensed milk. I warmed the coconut oil to liquefy it. Because there wasn't really a "bonding" agent in my mix, there wasn't enough to make a good batter, and it never solidified. It tasted good, in a bowl, and it was easy to clean up since I used parchment paper, but it didn't turn out.
For those of you interested in trying those ingredients:
1. Coconut oil is watery thin when melted. I recommend melting it (on very low heat) first; it's going to melt in the oven anyway. Adjust the amount of water if using coconut oil instead of condensed milk - I used no water.
2. Almond butter is a fine substitute for peanut butter, but it usually has no added sugar, and it's generally thicker than PB. I added it to the coconut oil, warming it up to soften it before adding it to the dry ingredients.
3. Wheat germ isn't enough of a bonding agent on its own.
4. Pea protein is more expensive (but better in many ways) than whey, so if you aren't vegan and cost is an issue, you can find whey widely available for a lot less.
This combination of ingredients is not sweet AT ALL since there's no sugar in the coconut oil or the almond butter. I added cinnamon and liked the combination of cinnamon and the occasional burst of dried cranberry, but others may want to consider adding a dry sweetener.
For my next batch, I'm going to use quinoa flakes instead of rice flour or wheat germ, which would keep the recipe gluten free. In this form, quinoa has a consistency/taste similar to very sticky oatmeal, and since my issue was "too runny" I think it will be my solution. Also, since it's easier to digest as flakes, the quinoa adds calories, carbs, fiber, protein, calcium, and iron to the recipe.
I'll let you know how it goes and post photos/nutrition info if it works. Has anyone else tried to make this recipe vegan?
RIverredd 11 years ago
AdSapien 11 years ago
This was an amazing weekend activity. I threw two batches together; one Date/Coconut and one Raisin/Apricot, and they both turned out great.
Is there any possible substitute for the peanut butter? Secondly, has anyone thought about molasses?
Grand Wanderer 11 years ago
There are many possible substitutes for peanut butter, it simple depends on your rational for needing to remove it. Nutella or any other nut butter is a prime candidate. Melted chocolate or caramel are possible options as well.
I'm not too sure about molasses. The bars are already a little sweet for my taste, so molasses certainly wouldn't help that. I'm also not sure how it would bake. Since it is thinner than peanut butter, you may want to use less water in the recipe for example.
suayres 11 years ago
Grand Wanderer 11 years ago
I actually up whole, raw quinoa in the recipe this time around, but I don't mention it in the instructable because I don't think I got any nutrition out of it. Mainly because it came out, well, whole.