LEMBAS WAYBREAD

High energy Elven Waybread! We wanted to create a biscuit that could serve as something that could “fill a man’s stomach”. Packed with protein and high nutrient super foods, this trail snack can serve as a meal unto itself. Great with jam for breakfast or as a supplement with some cheese and sausage! And it’s vegan!

Ingredients

1 1/2 cups of amaranth flour
1 cup of almond flour
1/3 cup of hulled hemp seeds
1/3 cup of chia seeds
1 tablespoon baking powder
1/4 teaspoon salt
8 Tablespoons coconut oil
2 tablespoons sugar
1 eggs’s worth of vegan egg replacer
2/3 cup almond milk
1/2 teaspoon almond extract

Instructions

Preheat oven to 400 degrees

Mix flour, powders, seeds, sugar and salt in a large bowl

Mix in coconut oil and egg replacer and knead until you have a crumbly wet mixture

Add almond milk and almond extract and stir in until dough is formed.
Roll the dough until it is about a ½ inch thick and cut into 3 inch squares. Transfer to a cookie sheet / hole and criss cross the square from corner to corner.
Bake for 20 to 30 minutes or until golden brown.

EASY PEMMICAN

Inspired by First Nations Pemmican, this is an excellent high protein trail snack that replaces the traditional animal tallow with nut butter. This recipe makes approximately 2 dozen balls.

Ingredients

1 cup of medium ground cornmeal
1 cup of vegan or meat Jerky, whatever your preference.
8 Tablespoons of nut butter
½ cup of date cake
½ cup of dried blueberries
½ cup of chopped nuts (walnuts)
2 Tablespoons of coconut oil or butter

Instructions

In a blender shred the jerky until it is a fine shredded mixture

In a blender shred he date cake until it is a paste

Mix cornmeal with nut butter and melted coconut oil. Add shredded jerky and date cake and mix thoroughly. You will need to do this with your hands. It can get messy!

Add nuts and blueberries, continually mixing until the mixture is well balanced and even.

Roll into tight balls the size of a timbit (Canadians will know what that means) and place on a cookie sheet

Preheat oven to 400 degrees and bake for 10 minutes

Store immediately in the refrigerator.

Note: these tend to get mushy in hot temperatures so keep them in their own moisture proof bag when trekking. We keep ours in waxed pouches.