Trail Snacks that Pack a Punch

Spring is here, summer is just around the corner, and that means it's time to get the adventures rolling. Here is a list of my favorite wholesome recipes to keep you fueled for long days of hiking, biking, climbing, paddling, and adventuring. Stay ahead of the game, and don't let hunger and inadequate fueling stop you from reaching the summit. 

WHOLESOME TRAIL MIX

Ingredients:

• 1 cup walnuts
• 1 cup almonds
• 3/4 cup pumpkin seeds
• 1 cup coconut flakes unsweetened

Instructions:

1. Heat a large skillet on low-medium.
2. Add coconut flakes and toast until golden brown, about 10 minutes. Stir frequently to avoid burning.
3. Allow coconut flakes to cool completely.
4. In a medium bowl, combine walnuts, almonds, pumpkin seeds, and toasted coconut flakes.
5. Store in an air-tight container or bag in the refrigerator. Keep on hand as a snack in the backcountry or sprinkle over full fat plain yogurt for a quick and easy breakfast.

SALT AND VINEGAR ZUCCHINI CHIPS

Ingredients:

• 3  zucchini
• 1 tsp olive oil
• 1.5 tbs apple cider vinegar
• 1 tsp coarse sea salt

Dehydrator Method:

1. Slice zucchini 1/8 inch thick. Use a mandolin slicer for best results.
2. Mix zucchini slices with apple cider vinegar and salt.
3. Dehydrate in a single layer at 125 degrees for 8-12 hours, until completely dry. Flip at least once during the process for an even dry.

Oven Method:

1. USE 1 TBS OLIVE OIL INSTEAD OF 1 TSP FOR OVEN BAKED METHOD
2. Preheat oven to 225 degrees.
3. Line a baking sheet with parchment paper.
4. Slice zucchini 1/8 inch thick. Use a mandolin slicer for best results.
5. Blot the slices with a paper towel to dry off some of the moisture.
6. Mix zucchini slices with apple cider vinegar and salt.
7. Place in a single layer on the baking sheet and bake for 2 hours, until crisp.

CURRY ROASTED CHICKPEAS

Ingredients:

• 2 cans chickpeas rinsed and drained
• 2 tsp coconut oil melted
• 1 tsp curry powder
• 1 tsp turmeric powder
• 1 pinch chili powder or more to taste
• Salt to taste

Instructions:

1. Preheat oven to 400 degrees.
2. Line a baking sheet with parchment paper or silpat mat.
3. Pat dry chickpeas and place in a medium sized mixing bowl.
4. Mix chickpeas with coconut oil, spices, and seasoning.
5. Place chickpeas on baking sheet in a single layer.
6. Roast for about 45 minutes, stirring every 15 minutes. Roast until crisp and slightly browned. Check frequently toward the end to avoid burning.

NUT BUTTER BANANA CHEWS

Ingredients:

• 5 bananas
• 1/4  cup nut butter (I used almond butter, but any will work)
• 3 tbs water
• 1/4 tsp salt
• 1/4  tsp cinnamon

Instructions:

1. Slice bananas to an even thickness of about 1/4 inch. Place them in a bowl and set aside.
2. Blend or mix almond butter with the water, 1/2 tbs at a time, until you have the consistency of thick pancake mix.
3. Add salt and cinnamon to the almond butter.
4. Pour almond butter mix over bananas and mix gently.
5. Place bananas on dehydrator trays, avoiding overlap.
6. Dehydrate at 135 degrees for about 24 hours. These will be more of a chewy consistency than a chip. Flip halfway through for more even drying.

PROTEIN BITES

Ingredients:

• 1.5 cups nuts (I used a mix of walnuts, almonds, and cashews)
• 1/4 cup chia seeds
• 1/4 cup flax seeds
• 1/2 cup coconut flakes
• 3/4 cup dates (pitted)
• 1 tbs coconut oil
• 1 tbs cacao powder
• 1/2 tsp cinnamon
• Salt to taste
• 1/4 cup mini chocolate chips (optional)

Instructions:

1. Place nuts and seeds in a food processor and process until the nuts crumble.
2. Add the remaining ingredients and process until dough forms.
3. Roll into 1 tbs size balls.
4. Place in a single layer on a cookie sheet and place in the refrigerator for 30 minutes.
5. Store in an airtight container in the freezer until you are ready for your next adventure.

This post was created in collaboration with The Wholesome Trail, a blog with a focus on backcountry recipes and wellness tips for the outdoor adventurer.