TRAIL CHEF:

35 Delicious Backpacking Breakfast Recipes

by Tanya Krezevska

www.trail.recipes

Copyright © 2015 Tanya Krezevska

All rights reserved, including right of reproduction in whole or part in any form.

Cover design © Tanya Krezevska

Photography © Tanya Krezevska

INTRODUCTION

This is a third book in the TRAIL CHEF series of cookbooks that provides nutritional information and detailed instructions for preparing simple and delicious morning meals. It includes 35 backpacking breakfast recipes to start a great day on the trail.

For clarity and ease of use, each recipe contains information about ingredients weight, caloric density, cooking time on the trail and gear required:

Number of servings:

Serves 1

Most recipes serve 1. Simply scale the quantities up if you are serving more. A few of the snack and dessert recipes provide extra servings, to share with friends or to keep for the next day.

Cooking proficiency level:

Super-easy

You just need to boil the water to prepare a meal

Easy

Cooking will not be a problem, even for an amateur cook

Moderate

Some cooking skills will be required

Expert

Knowledge of cooking and previous experience will be required

Cooking gear required:

Pot

You will need only a pot to prepare the meal

Fry Pan

A pan is necessary to prepare the meal

Pot+Pan

A pot and a pan are needed to prepare the meal

Outback Oven

You will need an outback oven to prepare the meal

Cooking time:

10min

Time in minutes required to prepare a meal on the trail, not including ingredient preparation at home.

Ingredient weight:

125g (4.41oz)

Ingredient weight in grams/ounces per 1 portion.

For cakes and dishes prepared in outback oven – ingredient weight for the total number of portions per recipe.

Caloric (energy) value:

525kCal

Caloric density per 1 portion

Special diets:

Vegetarian

Meal recipes suitable for vegetarians and meat-free diets

Vegan

Meal recipes suitable for vegans

THE RECIPES

GRANOLAS AND CEREALS

GRANOLA WITH CINNAMON, APPLE AND CHIA SEEDS

You will need:

Parchment paper

2 cups rolled oats

1 tsp ground cinnamon

2 tbsp honey

2 tbsp canola oil

1 cup dried apples, chopped

4 tsp chia seeds

8 tbsp full cream milk powder (Nestle Nido)

At home:

Preheat oven to 160C/320F.

Line a baking sheet with parchment paper.

Combine oats, cinnamon, honey and oil in a bowl; stir until thoroughly coated.

Spread granola mixture on a baking sheet.

Roast for 30-40 minutes, until golden brown.

Remove from the oven and leave to cool.

Toss dried apples and chia seeds into granola.

Mix well and divide into 4 equal portions.

Add to each portion 2 tablespoons of powdered milk and pack into 4 zip-lock bags.

On trail:

Bring 1/2 cup water to the boil. Pour hot water into granola; stir to combine.

* Serves 4 * Easy * 5 min * Pot * 109g (3.84oz) * 376kcal * Vegetarian *

GRANOLA WITH CRANBERRIES AND WHITE CHOCOLATE

You will need:

Parchment paper

2 cups rolled oats

1 tbsp brown sugar

1/4 tsp sea salt

1 tsp ground cinnamon

2 tbsp honey

2 tbsp canola oil

1/2 cup white chocolate chips

1/2 cup dried cranberries

8 tbsp full cream milk powder (Nestle Nido)

At home:

Preheat oven to 160C/320F.

Line a baking sheet with parchment paper.

Combine oats, sugar, salt, cinnamon, honey and oil in a bowl;

stir until thoroughly coated.

Place granola mixture on a baking sheet; roast for 30 minutes,

until golden brown.

Remove from the oven and leave to cool.

Toss white chocolate and cranberries into granola.

Mix well and divide into 4 portions.

Add to each portion 2 tablespoons of powdered milk and pack into zip-lock bags.

On trail:

Bring 1/2 cup water to the boil. Pour hot water into granola; stir to combine.

* Serves 4 * Easy * 5 min * Pot * 115g (4.06oz) * 474kcal * Vegetarian *

GRANOLA WITH HAZELNUTS, RAISINS AND MILK CHOCOLATE

You will need:

Parchment paper

2 cups rolled oats

1 tbsp brown sugar

1/4 tsp sea salt

1/2 tsp ground cinnamon

1/3 cup hazelnuts, roughly chopped

2 tbsp honey

2 tbsp canola oil

1/2 cup (100g) milk chocolate chips

1/3 cup raisins

8 tbsp full cream milk powder (Nestle Nido)

At home:

Preheat oven to 160C/320F.

Line a baking sheet with parchment paper.

Combine oats, sugar, salt, cinnamon, nuts, honey and oil in a bowl;

stir until thoroughly coated.

Place granola mixture on a baking sheet; roast for 30 minutes,

until golden brown.

Remove from the oven and leave to cool.

Toss milk chocolate and raisins into granola.

Mix well and divide into 4 portions.

Add to each portion 2 tablespoons of powdered milk and pack into zip-lock bags.

On trail:

Bring 1/2 cup water to the boil.

Pour hot water into granola; stir to combine.

* Serves 4 * Easy * 5 min * Pot * 125g (4.41oz) * 542kcal * Vegetarian *

COCO-NUTTY GRANOLA

You will need:

Parchment paper

2 cups rolled oats

2 tbsp agave syrup

1/2 cup sliced almonds

2 tbsp coconut oil, melted

2/3 cup unsweetened shredded coconut

8 tbsp coconut milk powder

At home:

Preheat oven to 160C/320F.

Line a baking sheet with parchment paper.

Combine oats, almonds, coconut oil and agave syrup in a bowl;

stir until thoroughly coated.

Spread granola mixture on a baking sheet; roast for 30-40 minutes, until golden brown.

Remove from the oven and leave to cool.

Toss into granola shredded unsweetened coconut.

Mix well and divide into equal 4 portions.

Add to each portion 2 tablespoons of powdered coconut milk and pack into zip-lock bags.

On trail:

Bring 1/2 cup water to the boil. Pour hot water into granola; stir to combine.

* Serves 4 * Easy * 5 min * Pot * 113g (3.99oz) * 481kcal * Vegan *

QUINOA HOT CEREAL

You will need:

3 tbsp cooked and dehydrated quinoa

2 tbsp full cream milk powder (Nestle Nido)

2 tbsp your favorite chocolate muesli

1 tbsp banana chips

At home:

Mix dehydrated quinoa and milk powder in a zip-lock bag.

Pack muesli and banana chips separately.

On trail:

Pour quinoa and milk mixture into the pot; add 1/2 cup water.

Place pot over medium heat and bring to the boil.

Cook about 5 minutes, stirring. Remove from the heat.

To serve, toss quinoa with chocolate muesli and banana chips.

* Serves 1 * Easy * 10min * Pot * 88g (3.10oz) * 373kcal *

COUSCOUS BREAKFAST CEREAL

You will need:

1/3 cup couscous

3 tbsp full cream milk powder (Nestle Nido)

2 tbsp banana chips

1 pouch Justin’s honey peanut butter

At home:

Mix couscous, milk powder and dried bananas in a zip-lock bag.

Pack the peanut butter separately.

On trail:

Bring 1/2 cup water to the boil.

Pour hot water into the couscous mixture; let stand covered 5 minutes.

Stir in peanut butter and serve.

* Serves 1 * Super Easy * 10min * Pot * 138g (4.87oz) * 572kcal *

TROPICAL COUSCOUS

You will need:

1/4 cup couscous

2 tbsp coconut milk powder

1 tsp brown sugar

1/4 tsp ground cinnamon

1 tbsp dehydrated canned pineapples

3 dates, pitted and roughly chopped

1 tbsp sliced almonds

At home:

Mix all the ingredients in a zip-lock bag.

On trail:

Bring 1/2 cup water to a boil.

Pour hot water into the couscous mixture, stir, and let stand covered 5 minutes.

* Serves 1 * Super Easy * 10 min * Pot * 103g (3.63oz) * 499kcal * Vegan *

PORRIDGE

POLENTA DOLCE – SWEET CORNMEAL PORRIDGE

You will need:

2 tbsp powdered coconut milk

1 tsp brown sugar

1/4 tsp vanilla powder

1/4 tsp ground cinnamon

2 tbsp instant polenta

1 tbsp sliced and toasted almonds

At home:

Mix coconut milk, sugar, vanilla and cinnamon in a zip-lock bag.

Pack polenta and almonds separately.

On trail:

Pour milk and spice mixture into the pot; add 1 cup water.

Place over medium heat and bring to a boil, stirring.

Stream in the polenta, whisking continuously.

Simmer for 5 minutes, then remove from heat.

Top polenta with almonds and serve.

* Serves 1 * Easy * 10 min * Pot * 148g (5.22oz) * 262kcal * Vegetarian *

RICE FLAKE PORRIDGE

You will need:

3 tbsp full cream milk powder (Nestle Nido)

1 tbsp white sugar

2 tbsp dried fruits mix (apples, prunes, peaches), diced

1/4 tsp ground cinnamon

1/3 cup quick-cooking rice flakes

At home:

Mix milk powder, sugar, dried fruits and cinnamon in a zip-lock bag.

Pack other ingredients separately.

On trail:

Pour milk mixture into the pot; add 1 cup water.

Place over medium heat and bring to a boil, stirring.

Add rice flakes and cook until the mixture thickens, about 3–4 minutes.

Remove from heat, cover, and let stand another 4 minutes.

* Serves 1 * Easy * 15 min * Pot * 96g (3.39oz) * 369kcal * Vegetarian *

SUN-RICE PUDDING

You will need:

4 tbsp powdered coconut milk

1 tbsp full cream milk powder (Nestle Nido)

1 tbsp white sugar

1/4 tsp ground cardamom

1/3 cup quick-cooking rice flakes

1 tbsp raisins

1 tbsp sliced almonds, toasted

1 tbsp pistachio nuts, chopped

At home:

Mix powdered coconut milk, milk powder, sugar and cardamom

in a zip-lock bag.

Pack other ingredients separately.

On trail:

Pour dry milk mixture into the pot; add 1 cup of water.

Bring to a boil, stirring; add rice flakes and raisins.

Simmer until the mixture thickens, then remove from heat.

Garnish with almonds and pistachios.

* Serves 1 * Easy * 10 min * Pot * 168g (5.93oz) * 704kcal * Vegan *

EGGS

COUNTRYSIDE OMELET

You will need:

4 tbsp powdered whole eggs

1 tbsp full cream milk powder (Nestle Nido)

Salt

Pepper

1 tbsp olive oil

1 small shallot

3 slices shelf-stable bacon or ham

At home:

Mix powdered eggs and milk powder in a zip-lock bag.

Pack other ingredients separately.

On trail:

Add 1/2 cup water to the egg mixture; beat well with a fork.

Season to taste with salt and pepper.

Heat the oil in a frying pan, add chopped onions and bacon; cook until onions are soft.

Pour in the beaten eggs and cook for a few seconds, until the bottom of the omelet is lightly set.

Ease around the edges of the omelet with a fork and fold it over in half.

Continue to cook until golden brown underneath, and then remove from the heat.

* Serves 1 * Easy * 10 min * Fry Pan * 90g (3.17oz) * 397kcal *

HUEVOS RANCHEROS

You will need:

4 tbsp powdered whole eggs

1 tbsp full cream milk powder (Nestle Nido)

1 tbsp tomato sauce powder

1 tsp Mexican seasonings

Salt

1 tbsp olive oil

1 medium wheat flour tortilla

At home:

Mix powdered eggs, milk powder, tomato sauce powder and Mexican seasonings in a zip-lock bag.

Put oil into a leak-proof bottle.

Pack tortilla separately.

On trail:

Add 1/2 cup water to the egg mixture; beat well with a fork.

Season to taste with salt.

Heat the oil in a frying pan.

Pour in egg mixture and gently scramble.

Serve eggs with a warmed tortilla.

* Serves 1 * Easy * 20 min * Fry Pan * 100g (3.53oz) * 365kcal *

FRITTATA

You will need:

4 tbsp powdered whole eggs

1tbsp full cream milk powder (Nestle Nido)

2 tbsp chopped sun-dried tomatoes

1/4 tsp dried oregano

1/4 tsp dried marjoram

Salt

Pepper

2 tbsp chorizo

1 tbsp grated Parmesan cheese

1 tbsp olive oil

At home:

Mix powdered eggs, milk powder, tomatoes and dried herbs in a zip-lock bag.

Pack other ingredients separately.

On trail:

Add 1/2 cup water to the egg mixture; beat well with a fork.

Season to taste with salt and pepper.

Stir in chopped chorizo and Parmesan.

Heat the olive oil in a frying pan.

Fold over the beaten eggs and cover with a lid.

Reduce heat to low and cook about 10 minutes or until the top is set.

* Serves 1 * Easy * 15 min * Fry Pan * 96g (3.39oz) * 427kcal *

STEAMED OMELETTE

You will need:

4 tbsp powdered whole eggs

1 tbsp full cream milk powder (Nestle Nido)

Salt

Pepper

1 tbsp sun-dried tomatoes, roughly chopped

1/4 tsp dried oregano

1/4 tsp dried marjoram

30g shelf-stable smoked sliced bacon

1 tbsp grated Parmesan cheese

At home:

Mix powdered eggs, milk powder, sun-dried tomatoes and herbs in a zip-lock bag.

Pack other ingredients separately.

On trail:

Pour egg mixture into a heat-prof bowl, mug or small pot.

Add 1/2 cup water to the egg mixture; beat well with a fork.

Mix in diced bacon and cheese.

Season to taste with salt and pepper.

Bring to a boil 2 cups water in a pot.

Place bowl with egg mixture into a pot filled with rolling boil water.

Cover with lid.

Let the steam cook the eggs for about 10 minutes, or until the top is set.

* Serves 1 * Easy * 15 min * Pot * 93g (3.28oz) * 376kcal *

OATMEALS

APPLESAUCE OATMEAL

You will need:

1/3 cup quick-cooking oats

2 tbsp full cream milk powder (Nestle Nido)

1 tsp sugar

1/8 tsp ground cinnamon

2 tbsp (about 20g/0.71oz) dehydrated applesauce

At home:

Mix oats, milk powder, sugar and cinnamon in a zip-lock bag.

Pack dehydrated applesauce (applesauce leather) separately.

On trail:

Bring 2/3 cup water to a boil.

Pour 1/2 cup hot water into the oat mixture; cover and let stand for 1-2 minutes.

Rehydrate applesauce with remaining water.

Add applesauce to the oatmeal, have a good stir and serve.

* Serves 1 * Easy * 10 min * Pot * 72g (2.54oz) * 240kcal * Vegetarian *

NUTELLA AND HAZELNUT OATMEAL

You will need:

1/3 cup quick-cooking oats

2 tbsp full cream milk powder (Nestle Nido)

1 tbsp Nutella chocolate cream

1 tbsp toasted hazelnuts, chopped

At home:

Mix oats and milk powder in a zip-lock bag.

Pack other ingredients separately.

On trail:

Bring 1/2 cup water to a boil.

Pour hot water into the oat mixture; stir and let stand covered 1 minute.

Stir in Nutella cream; sprinkle with chopped hazelnuts.

* Serves 1 * Super Easy * 5 min * Pot * 56g (1.98oz) * 230kcal * Vegetarian *

CRANCHY PEANUT BUTTER OATMEAL

You will need:

1/3 cup quick-cooking oats

2 tbsp full cream milk powder (Nestle Nido)

1 pouch Justin’s honey peanut butter

2 tbsp crunchy nut granola

At home:

Mix oats and milk powder in a zip-lock bag.

Pack other ingredients separately.

On trail:

Bring 1/2 cup water to a boil.

Pour hot water into the oat mixture; stir and let stand covered 1 minute.

Stir in peanut butter; sprinkle with granola and serve.

* Serves 1 * Super Easy * 5 min * Pot * 99g (3.5oz) * 368kcal * Vegetarian *

OATMEAL WITH BACON AND MAPLE SYRUP

You will need:

1/3 cup quick-cooking oats

2 tbsp full cream milk powder (Nestle Nido)

Salt to taste

2 slices shelf-stable bacon

1 tsp maple syrup

At home:

Mix oats, milk powder and salt in a zip-lock bag.

Pack other ingredients separately.

On trail:

Bring 1/2 cup water to a boil.

Pour hot water into the oat mixture; stir and let stand covered 1 minute.

To serve, top oatmeal with fried bacon and maple syrup.

* Serves 1 * Super Easy * 10 min * Pot+Pan * 74g (2.61oz) * 241kcal *

PANCAKES

PANCAKES WITH APPLES AND CINNAMON

You will need:

100g/3.53oz pancake batter mix

1/2 cup (43g/1.5oz) dried apples, diced

1 tsp ground cinnamon

1 tsp sugar

1 tbsp olive oil

At home:

Combine pancake batter mix, dried apples, cinnamon and sugar

in a zip-lock bag.

Put olive oil into a leak-proof bottle.

On trail:

Add 1/2 cup water to the pancake batter mixture.

Stir until smooth and close the bag.

Leave the dough to rest for 10 minutes.

Heat the oil in a frying pan.

Cut off a corner of the bag and squeeze batter into the pan.

Cook pancakes on both sides until slightly browned.

* Serves 1 * Easy * 20 min * Fry Pan * 146g (5.15oz) * 347kcal *

PANCAKES WITH MUSHROOMS

You will need:

100g pancake batter mix

1 handful (about 10g/0.35oz) dried porcini mushrooms

1/2 tsp dried thyme

Salt to taste

1 tbsp olive oil

At home:

Combine pancake batter mix, mushrooms, thyme and salt in a zip-lock bag.

Put olive oil into a leak-proof bottle.

On trail:

Add 1/2 cup water to the pancake batter mixture.

Stir until smooth and close the bag.

Leave the dough to rest for 10 minutes.

Heat the oil in a frying pan.

Cut off a corner of the bag and squeeze batter into the pan.

Cook pancakes on both sides until slightly browned.

* Serves 1 * Easy * 20 min * Fry Pan * 124g (4.37oz) * 303kcal *

POTATO PANCAKES WITH APPLESAUCE

You will need:

¼ cup potato pancake mix

Pinch of thyme

Salt to taste

Pepper to taste

1 tbsp olive oil

¼ cup dehydrated applesauce

At home:

Combine potato pancake mix and thyme in a zip-lock bag.

Pack other ingredients separately.

On trail:

Pour 1/2 cup of cold water into potato pancake mix and stir to combine.

Season with salt and pepper; close the bag.

Leave the dough to rest for 10 minutes.

Meanwhile, rehydrate applesauce with 1/4 cup hot water.

Heat olive oil in a frying pan.

Cut off a corner of the bag and squeeze the dough into the pan.

Fry pancakes on both sides until golden.

Serve with applesauce.

* Serves 1 * Easy * 20 min * Fry Pan * 115g (4.06oz) * 280kcal *

PUMPKIN PANCAKES

You will need:

100g/3.53oz pancake batter mix

2 tbsp sweet&spicy pumpkin powder

Olive oil for frying

At home:

Combine  pancake batter mix and pumpkin powder in a zip-lock bag.

Put olive oil into a leak-proof bottle.

On trail:

Add ½  to 2/3 cup water to the pancake batter mixture.

Stir until smooth and close the bag.

Leave the dough to rest for 10 minutes.

Heat the oil in a frying pan.

Cut off a corner of the bag and squeeze batter into the pan.

Cook pancakes on both sides until slightly browned.

* Serves 2 * Easy * 15 min * Fry Pan * 138g (4.87oz) * 337kcal *

OATMEAL PANCAKES

You will need:

1/2 cup all-purpose flour

1/2 cup oat flour

4 tbsp full cream milk powder (Nestle Nido)

1 tsp sugar

Olive oil for frying

At home:

Combine all dry ingredients in a zip-lock bag.

Put olive oil into a leak-proof bottle.

On trail:

Add 1/2 cup water to the oatmeal pancake mixture.

Stir until smooth and close the bag.

Heat the olive oil in a frying pan.

Cut off a corner of the bag and squeeze batter into the pan.

Cook pancakes on both sides until slightly browned.

* Serves 1 * Easy * 20 min * Fry Pan * 166g (5.86oz) * 751kcal *

BURRITOS AND QUESADILLAS

SWEET CORN, PIMENTO AND CHORIZO QUESADILLA

You will need:

1 medium-size wheat flour tortilla

2 tbsp canned pimentos, drained and sliced

2 tbsp canned sweet corn, drained

1 handful (about 50g/1.76oz) chorizo, sliced

1 handful (about 50g/1.76oz) grated cheddar cheese

1 tsp olive oil

On trail:

Heat the olive oil in a frying pan.

Put tortilla in and reduce heat to medium.

Fry on one side, then turn and sprinkle with cheese.

Cook until cheese melted, then top with pimento, chorizo and sweet corn.

Fold tortilla in half, remove from pan, and cut into wedges.

* Serves 1 * Easy * 10 min * Fry Pan * 167g (5.89oz) * 428kcal *

PEPPERONI AND CHEESE QUESADILLA

You will need:

2 tbsp tomato sauce powder

1 tsp dried oregano

1 tsp olive oil

1 medium-size wheat flour tortilla

1 handful (about 50g/1.76oz) grated Cheddar cheese

6–8 slices shelf-stable pepperoni

On trail:

Mix tomato sauce powder with 2 tablespoons water and oregano in a mug.

Heat the olive oil in a frying pan.

Put tortilla in and reduce heat to medium.

Fry on one side, then turn and smear with tomato sauce. Sprinkle with cheese.

Cook until cheese is melted, then top with pepperoni.

Fold tortilla in half, remove from pan, and cut into wedges.

* Serves 1 * Easy * 10 min * Fry Pan * 152g (5.36oz) * 545kcal *

SCRAMBLED EGGS AND SMOKED SALMON BURRITOS

You will need:

4 tbsp powdered whole eggs

1 tbsp full cream milk powder (Nestle Nido)

Salt

Pepper

1 tsp olive oil

2 medium-size wheat flour tortilla

1 packet (100g/4oz) smoked salmon

2 mini packages (each 35g/1.25oz) Philadelphia cream cheese

At home:

Mix powdered eggs and milk powder in a zip-lock bag.

Pack other ingredients separately.

On trail:

Add 1/2 cup water to the egg mixture; beat well with a fork.

Season to taste with salt and pepper.

Heat the olive in a pan over medium heat.

Pour in the egg mixture and let it sit, without stirring, for 20 seconds.

Gently scramble until the eggs are softly set.

Remove from the heat.

Spread half of cream cheese on tortilla.

Spoon warm egg mixture over cheese, dividing evenly.

Roll up a burrito, tucking in ends.

Repeat with remaining tortilla.

* Serves 1 * Easy * 10 min * Fry Pan * 287g (10.12oz) * 859kcal *

CHILI BURRITOS

You will need:

1/2 cup dehydrated trail chili

2 medium-size wheat flour tortilla

At home:

Pack all the ingredients separately.

On trail:

Pour dry chili mixture into the pot; add 1/2 cup water and stir well.

Place pot over medium heat and bring to the boil.

Cook, stirring, for about 5 minutes.

Remove from the heat, cover, and let stand for another 5-10 minutes to rehydrate meal completely.

Warm the tortilla (just leave it for a couple of minutes over the pot with chili).

Spoon half of the chili on tortilla.

Roll up a burrito, tucking in ends.

Repeat with remaining tortilla.

* Serves 1 * Easy * 10 min * Pot * 150g (5.29oz) * 520kcal *

BAKED GOODS

SAVOURY MUFFINS

You will need:

1 cup dry muffin mix

6 pcs sun-dried tomatoes, chopped

¼ tsp oregano

¼ tsp marjoram

1 tbsp vegetable oil

2 slices shelf-stable bacon or ham

Pinch of salt

Pepper

6 silicone (or paper) muffin cups

At home:

Mix all dry ingredients in a zip-lock bag.

Pack the bacon separately

Put oil into a leak-proof bottle.

On trail:

Pour vegetable oil and 1/4 cup water into the dry baking mixture.

Add diced bacon. Season to taste with salt and pepper.

Close the bag and knead until smooth.

Cut off a corner of the bag and squeeze batter into the muffin cups.

Bake in the Outback Oven for 10 minutes.

* Serves 2 * Easy * 20 min * Outback Oven * 225g (7.94oz) * 383kcal *

QUICK MINI QUICHES

You will need:

4 tbsp powdered whole eggs

1 tbsp all-purpose flour

2 tbsp full cream milk powder (Nestle Nido)

1/4 tsp dried oregano

1/4 tsp dried marjoram

1 tbsp olive oil

Salt to taste

Pepper to taste

20g/0.70oz shelf-stable bacon

1 tbsp grated Parmesan cheese

4 silicone (or paper) muffin cups

At home:

Mix all dry ingredients in a zip-lock bag.

Put oil into a leak-proof bottle.

Pack Parmesan cheese separately.

On trail:

Pour vegetable oil and 1/4 cup water into the dry quiche mixture.

Add diced bacon and cheese.

Close the bag and knead until smooth.

Cut off a corner of the bag and squeeze batter into the muffin cups.

Bake in the Outback Oven for 15 minutes.

* Serves 1 * Easy * 20 min * Outback Oven * 119g (4.20oz) * 520kcal *

IRISH SODA BREAD

You will need:

2 cups all-purpose flour, plus extra for kneading

1 tbsp sugar

¼ tsp baking soda

½ tsp baking powder

Pinch of salt

¼ cup raisins

2 tbsp full cream milk powder

1 tsp white wine vinegar or freshly squeezed lemon juice

1 tbsp olive oil

Parchment paper

At home:

Mix flour, sugar, soda, salt, baking powder and raisins in a zip-lock bag.

Pack other ingredients separately.

On trail:

Combine milk powder and 1/2 cup water in a mug.

Stir in white vinegar. Let stand 5 minutes until the milk starts to curdle.

Pour sour milk and olive oil into the dry soda bread mixture.

Using extra flour, gently knead the dough until smooth and shape into a ball.

Transfer dough to a lightly greased or lined with parchment paper pan.

Cut a shallow cross on the loaf's surface.

Dust with flour and cover with lid.

Bake in Outback Oven for 30 minutes.

Turn the heat off and let sit in the oven for another 5 minutes.

* Serves 4 * Moderate * 40 min * Outback Oven * 332g (11.71oz) * 323kcal *

HOT DRINKS

MASALA CHAI

You will need:

2 tbsp full cream milk powder (Nestle Nido)

1/4 tsp ground cardamom

1/8 tsp ground ginger

1/4 tsp ground cinnamon

1/8 tsp ground cloves

1 tsp sugar

1 teabag black tea

At home:

Mix powdered milk, spices and sugar in a small zip-lock bag.

Pack teabag separately.

On trail:

Pour milk mixture and 1 cup cold water into the pot; stir well.

Bring to a boil, then remove from the heat and add the teabag.

Cover and let steep for 3 minutes.

* Serves 1 * Super Easy * 10 min * Pot * 31g (1.09oz) * 115kcal *

COCOA DRINK

You will need:

2 tbsp full cream milk powder (Nestle Nido)

1 tsp cocoa powder

1 tsp sugar

At home:

Mix all the ingredients in a zip-lock bag.

On trail:

Bring 1 cup water to a boil.

Pour cocoa mixture into a mug.

Mix to a smooth paste with 2 tablespoons of hot water.

Add the rest of the water and whisk for 20 seconds.

* Serves 1 * Super Easy * 5 min * Pot * 26g (0.92oz) * 114kcal *

REALLY HOT CHOCOLATE

You will need:

1 tsp cocoa powder

2 tsp sugar

1 tbsp grated dark chocolate

2 tbsp full cream milk powder (Nestle Nido)

1/2 tsp corn flour

Pinch of salt

Small pinch of cayenne pepper

At home:

Mix all the ingredients in a zip-lock bag.

On trail:

Bring 1 cup water to a boil.

Pour chocolate mixture into a mug.

Mix to a smooth paste with 2 tablespoons of hot water.

Add the rest of the water and whisk for 20 seconds.

* Serves 1 * Super Easy * 5 min * Pot * 43g (1.52oz) * 190kcal *

MOCHA LATTE

You will need:

1 tbsp full cream milk powder (Nestle Nido)

1 tsp cocoa powder

2 tsp sugar

1 tsp instant coffee

At home:

Mix all the ingredients in a zip-lock bag.

On trail:

Bring 1 cup water to a boil.

Pour mocha latte mixture into a mug.

Mix to a smooth paste with 2 tablespoons of hot water.

Add the rest of the water and whisk for 20 seconds.

* Serves 1 * Super Easy * 5 min * Pot * 25g (0.88oz) * 82kcal *

PINA COLADA LATTE

You will need:

2 tbsp powdered coconut milk

1 tsp full cream milk powder (Nestle Nido)

1/2 tsp cocoa powder

1 tsp instant coffee

Sugar to taste

At home:

Mix all the ingredients in a zip-lock bag.

On trail:

Bring 1 cup water to a boil.

Pour pina colada latte mixture into a mug.

Mix to a smooth paste with 2 tablespoons of hot water.

Add the rest of the water and whisk for 20 seconds.

* Serves 1 * Super Easy * 5 min * Pot * 28g (0.99oz) * 133kcal *