High-quality powdered eggs and milk make a big difference when it comes to good French toast in the backcountry, but syrup made from freeze-dried fruit and maple sugar seals the deal.
Recipe: French Toast with Pineapple Berry Syrup
Here’s proof that you can create a backpacking meal out of ingredients you can find at a regular grocery store—in this case, steel-cut oats, chia seeds, dried blueberries, and almond butter.
Recipe: Overnight Oats with Blueberries
Just because you’re backpacking doesn’t mean you have to give up a great cup of coffee.
Recipe: Moon-Brewed Café au Lait
“You might think you can’t bring fresh thing backpacking,” says Aimee Trudeau of Dirty Gourmet. “But kale, lemon, and avocado keep a long time.” When we’re in town, we like to keep their kale salad sandwiches in mind for brown-bag lunches, too.
Recipe: Lemony Kale Avocado Sandwiches
Imagine a cheesy grain bowl—in portable cake form—and you’ll get the idea behind these addictive and nutritious snacks.
Recipe: Spinach Artichoke Quinoa Cakes
Want to watch dehydrated ingredients make a magical, crowd-pleasing transformation? Whip this up in camp, and see the faces around your stove light up.
Recipe: Panang Curry
Because the dry mix for this filling, gently spiced soup is divided into two bags, you can easily cook just half of it at a time if you want a lighter meal or are serving only two people.
Recipe: Black Bean Tortilla Soup
Melted chocolate meets tortillas and cinnamon sugar? Enough said.
Recipe: Churro Chocodillas
For an ingenious (and easy) treat, soak chia seeds with rehydrated coconut milk to create a no-cook pudding; then sweeten it and top with marshmallows, nuts, and chocolate.
Recipe: Rocky Road Chocolate Chia Pudding