Ready for another trip with your trusty backpack? Taking your family or friends on a camping trip or perhaps just a hike to the nearest national park? Or perhaps setting up camp as a couple so you can watch the sunset with your loved one over the horizon? Isn’t some sweet and nutritious dessert just the thing you need to compliment the whole evening or the trip after you’re done cooking yourself a healthy meal recipe for dinner or lunch. No matter how simple, lightweight or even heavyweight your last best backpacking recipe was, there’s always room for that simple yet scrumptious, easy to prepare ice cream fondu or cream pastry or apple pie. And that’s exactly what were going to be covering today, how to prepare easy to cook, simple yet delicious dessert menu for you’re on the go sweet tooth wants and needs.
First off, as these are desserts were talking about, remember that this review talks about meal recipes and food tips which are compliments and accessories to the actual meal (we’re supposing) you’ve already consumed. Even if you haven’t had a proper lunch or dinner, these best backpacking recipes have a lot of nutrition but are still just the cherry on the cake, not alternatives for the actual meals that you would want to dig into for compensation of your already committed or about to be committed physically intensive excursion. So remember to not swap these recipes with the actual intake guides for the meal times.
Moreover, desserts are sweet. Or inclined towards the sweet side for the most part. Hence the energy and calories that come with them need to be kept in mind. For a trail or hike or trek, this might sound like a treat, but remember that not only will high amounts of sugar help you digest your food effectively, it will make you energetic while warming up your blood with the sudden rush of sugar. Serve such heavy desserts to children with caution. Also none of these meal recipes or food tips are sugar-free and some may even involve liquor in the cooking process, so which brand and type to use depends upon your audience, their age groups and dietary habits.
Furthermore, always remember, when outing, medical facilities may not be available so check with your companions for allergic reactions to the ingredients and practice these easy meal recipes and simple food tips once at home for an understanding of the equipment, time, method involved as well as the serving sizes for each recipe. Lastly, keep the planet clean and green with adequate arrangements for the appropriate disposal of used items and utensils. Now, let’s hit the menu, before we hit the road.
Tiramisu gone mobile
- 0.5oz powdered vanilla custard
- 1.5oz powdered milk
- 0.5oz sugar
- 1/3 tablespoon granulated coffee beans
- 1/3 tablespoon vinegar
- 1 teaspoon powdered cacao
At home – pack all powdered elements in separate zip-seal bag.
On the trail – Boil quarter of a cup of water, adding the coffee and stirring until well-dissolved and set aside. Add the vinegar, milk and sugar one by one (no order necessary) to one cup of water, boiling until mixture reaches even consistency. Let the stew/mix dry on reduced heat. Removing from the stove, whisk briskly while adding the coffee. Add the vanilla custard while whisking and serve with a drizzle of the cocoa powder.
Servings – 1 adult, 2 children
Rhubab in sugar syrup
- 8oz rhubarb
- 6 teaspoons sugar (or as preferred)
- 1/8 tablespoon powdered vanilla mix
- 1/3 tablespoon starch
- 6 tablespoons cream
At home – Pack everything separately. Hit the road.
On the trail
- Boil 125ml or half a cup of water adding the rhubab (chopped or diced) and let it sit for a minute.
- Then add the dry vanilla mix while stirring, adding sugar with a sprinkle.
- Let the mix boil and then reduce the heat, letting it sit for 5 minutes. In a separate pan, add a quarter cup of water, without heating add the starch.
- Add to earlier pot while stirring then cook until desired consistency is achieved.
- Removing from the stove, allow it to cool. Serve with cream dropped right into it.
Servings – 1 adult, 1 child.
Extras – cream can be replaced or complimented with ice-cream, jam or yogurt.
Strawberry and Rhubarb crunch
- 6 teaspoons dehydrated granulated rhubarb
- 6 teaspoons dehydrated (chopped) strawberries
- 3 teaspoons sugar
- 8 tablespoons granulated granola
At home – Pack all ingredients separately.
On the trail – Boil 1/4 cup of water before adding the dehydrated rhubarb and strawberries. Allow the dry items to soak in the water before putting it away. Drain the water from the mix or let it boil until most of the water has evaporated. Add the granola directly on top. Serve.
Servings – 1 adult
Extras – can be complimented with ice-cream, jam, cream or yogurt.
Berry granola Crumble
- 1 cup berries (best to have multiple kinds)
- 1/3 cup crunchy granola
At home – If possible, attain fresh berries as opposed to canned/dried.
On the trail – Boil two cups of water and while stirring add the sugar. Once dissolved, add the berries, and after 2-3 minutes, take the pot off of the backpacking stove. Serve with granola toppings or ice cream.
Serves – 2 adults.
- 2 boxes of chocolate pudding
- 12oz of powdered milk
- 2oz chopped pecans or walnuts
- 2oz cup mini marshmallows
At home – Combine the pudding and powdered milk in a zip lock bag. Carry the nuts and marshmallows in a second bag.
On the trail – Add 2 cups of water to the pudding mix. Top the pudding with the marshmallows and nuts after the pudding has set up.
Servings – 2-4 adults