Rochelle's Table: Tasty snacks to boost your energy for a hike
Growing up, hiking was never really my thing. Every summer, my parents would send me to Baltimore Woods day camp, where I spent the majority of my time in the woods fixing my hair and stressing about mud on my sneakers. Well, no one can say they didn't try.
But as I've grown older, I'll admit to having found a quiet sort of pleasure in hiking. I like to explore trails and forests, conquer mountains and take in the scenery. It's good exercise, and the fresh air feels nice.
It could be maturation on my part, but if I'm being completely honest, it's probably due to the fact that I now have a cache of trail snacks up my sleeve. Promise me salty-sweet granola and a sandwich with a peppery bite, and my shoes are tied. Mention gooey, fudgy brownie bars, and I'm out the door with the map (except not really, because I'm not very good at reading one.)
About Rochelle's Table Culinary school graduate Rochelle Bilow, of Onondaga, writes for The Post-Standard once a month, exploring cooking methods, menu-planning ideas and other culinary curiosities. You can suggest topics, or ask questions, by sending email to Rochelle at food@syracuse.com . Be sure to put her name in the subject line and include your name and address in the e-mail.It's easy enough to pack a snack for a hike; our grocery stores overload us with convenient, processed and pre-wrapped trail-mix bars and sports drinks. We can even buy pre-made peanut butter and jelly sandwiches, if we choose. But the way I see it, if you're taking the time to take in nature and appreciate the little things, why not have that attitude about your food, too?
The food eaten on hikes should be high-energy, so as to replace the calories burned on the trek, but that doesn't have to mean meal-replacement bars. I'm giving you a recipe for a steak and pear sandwich, a combination that's unexpectedly delicious. A small wedge of Brie cheese tops the sandwich and hints at indulgence. Use goat cheese, if you prefer. Wrapping the sandwiches in wax paper and keeping them next to an ice pack keeps them fresh and the greens that fill them vibrant.
I don't need to sell you on granola -- it's delicious, and I've yet to meet someone who won't grab a handful. It's certainly available for purchase in stores, but I like to make mine because I can sweeten it with brown sugar and honey, not high-fructose corn syrup. The secret to good granola is a play between crunchy and chewy, and the oats in my recipe get lacquered with a sauce of pomegranate juice and sweetener, then tossed with sweet-tart dried fruit.
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Most granola bars are too sweet for my taste, so I wasn't much of a fan until I made these. They're inspired by a recipe from “Good to the Grain,” by Kim Boyce, but I've cut down on the honey and added chocolate.
The secret to good granola is a play between crunchy and chewy, and the oats in my recipe get lacquered with a sauce of pomegranate juice and sweetener, then tossed with sweet-tart dried fruit. You don't really need an excuse to eat brownies,
Healthy, Chewy, Yummy Gluten-Free, Allergen-Friendly Granola Bars
The impending occasion of Father’s Day seems as good a time as any to share this awesome chewy granola bars recipe with you! I don’t know what it is about Father’s Day, but all the stores promote buying Dad some soon-to-be forgotten gadget, gaudy tie or otherwise not-needed accessory. In my family, we try always to make something homemade as at least part of Dad’s gift — a card, a craft, a special food — it doesn’t have to be fancy, but it shows that at least he’s worth the time it takes to plan and make something special for him!
I wish I still lived close to my dad. I would definitely make these treats for him this year — I know he would love them! They’re portable and easy to eat on the run, since my dad never sits still (unless he’s reading yet another book); they’re full of nutrition and yummy energy, which my dad needs to run, play tennis, golf, roller blade, swim … and work as an emergency hospital veterinarian; they’re super tasty, since he won’t compromise on taste; and perhaps most importantly, they’re gluten-free, since he shares absolutely everything with my celiac mom!
Come to think of it though, there’s one more great thing about these bars: they’ll ship! Dad, you might be getting these for Father’s Day, after all!
So make these for your dad or special someone … or for yourself! Since you’re in charge, add the ingredients you like or have on hand, and choose only the ones that meet your family’s dietary requirements. Gluten-free, dairy-free, egg-free, vegan, easily nut-free, but oh so full of flavor! Feel good about all that healthy fiber and nutrition you’ll be getting from gluten-free oats , nuts, flaxseed meal, veggies and fruit, all packed into portable yumminess!
Enjoy!
In a large mixing bowl, stir together the flaxseed meal, gluten-free flour, oats, cinnamon, fruits and nuts of your choice (in similar proportions to those listed above). When fully combined, stir in the agave nectar, applesauce, molasses, nut butter, and juice, mixing with a large wooden spoon until totally incorporated. The mixture should be wet enough to press together for baking. If you like your granola bars with lots of crunchy texture, use this wooden spoon or stand mixer (with flat paddle) mixing method.
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