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Peanut Butter and Apple Quesadilla

peanut butter and apple quesadilla, camping breakfast recipes, backpacking breakfast ideas

Peanut Butter and Apple Quesadilla servings: 2, cooking time: 10 min, weight: 150 g / 5.29 oz, cooking gear: frypan Category: base camp, breakfasts, dairy-free, high-energy, vegetarian nutrition info: calories: 242, protein: 5.7 g, carbs: 29.5 g, fat: 13.2 g, sugars: 13.3 g, sodium: 85 mg you’ll need: 2 medium-size whole-wheat tortillas 2 tablespoons peanut butter, preferebly organic 1 small apple 1/4 teaspoon ground cinnamon 2 teaspoons olive oil (or ghee) for frying at home: Pack…

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Teriyaki Salmon Rice Bowl

teriyaki salmon rice bowl, backpacking dinner ideas, trail recipes

Teriyaki Salmon Rice Bowl is one of my favourite Japanese-style dishes. The caramelized sauce, fatty salmon and aromatic seaweed rice make a perfect combination, and it’s so easy to make at camp.

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Easy Backcountry Bread: Chapati

chapati, easy backcountry bread, trail baking

Chapati is a small, round, earthy-tasting flatbread of Northern India and Pakistan. It’s typically made with two ingredients only: finely ground whole wheat flour and water. Chapati is super easy to make even when you’re in the backcountry. It contains no yeast, so no long waiting for dough rising is needed. Just knead, roll out and…

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Chocolate Muffins

chocolate muffins, backcountry baking, outback oven recipes, trail baking

Are you dreaming about enjoying warm, freshly baked bread or muffins with a cup of freshly brewed coffee on a cold morning in the backcountry? Just because you’re hiking, doesn’t mean you should forget about these treats. Here is a super simple and chocolaty muffin recipe that can be easily made on the trail with an Outback Oven.

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