We hike a lot, and by a lot I mean nearly every other day through the summer. While the kids were in school I either was hiking or cycling myself everyday, so we’re always out there and we are always in need of some quick pick me up. Something that gets us to the next mile. If you’ve ever hiked you know heavy foods are just not an option, not for carrying, not for eating even if it sounds good. You want something that’s compact, that is filling but not “heavy”. You don’t need to be out in the hot sun, getting up a steep trail and feel like you just ate thanksgiving dinner. Light , healthy, filling snacks. We stop about every 30-45 minutes for something to nibble on. I know that sounds like a lot but for an 6-8 hour hike and young kids this is what I’ve come to being the best stop point. Whether water or just slicing an orange those little quick snacks throughout the hike keep them going. We always stop for lunch which is more than a quick bite, it’s also our longest stop.
Since we hike so much I’m constantly tinkering in the kitchen for a new recipe. The same old granola bar gets boring , you need to switch it up. When I got the box from Now Foods, and saw some baking ingredients I got really excited, because two main things in the box I was actaully looking for to make a new bar was in my campaign box!
Gluten Free All Purpose Flour by Living Now through Now Foods is awesome!
It’s not that easy to live with a food allergy, I myself don’t have any allergies but I went GF after my injury. Gluten can actaully aid in inflammation so cutting it out became a learning curve for me. Finding GF flours isn’t all that easy, and you always have to read the labels to make sure it’s infact free of gluten. Living Now, offers a whole line of allergen-free/allergen-friendly foods you can trust, Flours, mixes and different grains.
The Gluten Free All Purpose Flour can be a sub from your regular flour , there is a little learning curve with the new flour, add in the correct amount, mix whatever your doing I find in most baking recipes a little more flour is needed. My trick is this- follow the entire directions for adding ingredients, mix in the wet, if it seems too watery, sprinkle more GF flour over the top. That’s it, only sprinkle. Mix it again, it should look a little better. I’ve never had to do more than two sprinkle passes. Remember some recipes are meant to be a little watery for the batter, pancake mix is thick or runny, quick breads tend to be thick so if that mixture is runny add more flour. Breads, same thing, get to the kneading part of it, add in till it isn’t sticky.
Normally Gluten Free baking is a mix of GF flours together to get the correct weight of it and even some extra stuff to make it bake up good, there’s no gluten, so the bulk is gut out. It’s a HUGE job learning how to do this and you are constantly learning. With AP Gluten flour though, there’s not much guessing you need to do. It’s basically near wheat flour, it’s got all you need and you won’t be missing out on your favorite recipes with it. Just remember the tip, It’s what I have found that works for me. Not all recipes need adjusting, again this is what I’ve learned.
Hemp seeds, I told you plenty about in the Apple Smorgasbord post, check that out here. Quick recap- Hemp seeds are jam packed full of protein , Omega-3 and Omega-6 Fatty acid. They are a mild nutty flavor, they are slightly crunchy and are great for snacking alone or adding to dishes. Salads, yogurt, ice cream, cereal, granola are the top picks for topping with Hemp Seeds. Think small little mild peanuts. Only…Hemp Seeds. I really do not like peanut, but I do enjoy the Hemp seeds. Trust me you’ll enjoy them!
On to the recipe, this is a new quick trail bite I plan on taking on hikes with the kids. They are small, light, but jam packed full of energy. I made several batches the winning one had both chocolate pieces in it ( figures ) and dried fruit , BUT- the kids loved all of the batches. I added in the chocolate and fruit pieces because I thought it was lacking an extra punch.
- 1/2 cup Toasted Hemp Seeds
- 1/2 cup shredded coconut
- 1/4 cup chia seeds
- 1/4 cup GF All Purpose Flour ( I used Living now)
- 1/4 cup coconut flour
- 1/4 cup melted coconut oil
- 1/4 cup honey
- 3 eggs
- 1/4 cup finely chopped cranberries ( throw it in the food processor)
- 1/4 cup mini chocolate chips ( only mini will work, they are small cookies!)
- Extremely hard directions coming up. Pay attention...
- Preheat oven to 350F
- Mix all the ingredients together. Drop by tablespoon on baking sheet. Bake for 15 minutes or until slightly golden, they will be slightly firm when you touch the top. Cool on wire rack
- Hard right? I know.
- In the post above I mentioned how you need to add more GF flour at times in recipes. This is NOT one of them .Do not add more flour, this recipe was made for GF flour so there's no adjusting needed. *unless it's an altitude thing and in that case I trust you've done it before so you know what you're doing. 🙂