_fanny Pack Snacks Recipes

LUNCHBOX SNACKS

Steps:

• Bean dip with veggie sticks 5 of 5-a-day, low fat. Whizz 215g can drained butterbeans, squeeze lemon juice, 1 small crushed garlic clove, 1 tbsp each chopped parsley and mint, 2 tsp olive oil and 1 tbsp water. Serve with vegetable dippers made from 1 celery stick, 1 carrot and ½ red pepper - wrap in a damp piece of kitchen paper to stop them drying out (serves 1).
• Raspberry banana smoothie Whizz 85g raspberries together with 1 chopped banana and 150ml orange juice until smooth (serves 1).
• Cinnamon custard plums Put 1 tbsp honey, 1 tsp butter, 2 quartered plums, few drops vanilla extract, pinch ground cinnamon and 2 tsp water in a dish. Cover with cling film, pierce, microwave for 3 mins on High. Once cooled, put fruit in a container and spoon 2-3 tbsp custard on top. Seal and refrigerate (serves 1).
• Apricot yogurt granola pots Mix 200g oats, 2 tbsp honey and 1 tbsp sunflower oil in a baking tray. Spread out and bake at 200C/180C fan/ gas 6 for 7 mins. Stir, bake for 7 mins more. Cool. Mix with 150g dried fruits (enough for 8 servings). For one serving, mix 100ml natural yogurt with 1 tbsp sugar-free apricot jam in a container. Store granola in an airtight container and portion into a small bag when packing lunchbox.
• Carrot & pineapple muffins Sift together 140g self-raising flour, 85g wholemeal flour (reserving about 2 tbsp of the bran), ½ tsp bicarbonate of soda, 2 tsp ground cinnamon and a pinch salt. In another bowl, beat 150ml sunflower oil with 100g golden caster sugar. Add 200g mashed cooked carrots, 3 canned pineapple slices, cut into cubes, 2 tbsp pineapple juice from the can, 1 egg and 1 tsp vanilla extract. Mix in 50g sunflower seeds. Fold dry mix into the wet one. Cut out a dozen 10cm squares of baking parchment and place in the holes of a muffin tin. Spoon mixture into tin, sprinkle with bran and a few sunflower seeds. Bake at 200C/ 180C fan/gas 6 for 20-25 mins or until a skewer comes out clean. Leave to cool (makes 12).

_FANNY PACK SNACKS

Steps:

• When planning a trip of any sort don't forget some snacks to keep you going. Whether rafting, horse camping, hiking, fishing etc., some extra ready to eat grub when you're late getting into camp helps one's attitude. As with anything else though, convenience often translates into a bigger bill at the grocery store. If you doubt that statement go to the store and price some store bought jerky. Go home and with your calculator figure out the price per pound. You'll find you could eat rib eye steak three times a day for the same price. Make your own and you'll end up with better jerky at a fraction of the cost. I always make my own venison jerky, but you can use beef just as easily.Over the last few years food dehydrators have been improved and price wise are very affordable. Just like making jerky, you can buy and dry a bushel of apples cheaper than you can buy a pound of dried apples off the grocery store shelf. Dried or dehydrated snacks take up less room, weigh less, and end up being more edible than fresh stuff after a couple of days in your saddle bags or day pack.A Back Country Guide to Outdoor Cooking Spiced with Tall Tales - Snacks & Desserts