Category: Camping

Coffee Crumb Cake

I barely got a picture of this before it was gone!  I was experimenting with a new idea and wasn’t sure if it would turn out or not.  Apparently it did :-).  There is a large amount of sugar and cinnamon in this recipe which makes it delicious, but I do recommend having many mouths to share it with!  I also recommend making it the day before you plan to serve it, and don’t rewarm it before serving it.  I took a bite while it was still warm and thought, “Meh”.  The next morning, however, was a different story.  It was moist and just right.  I took it to a Bible study and it was polished off.  Not only were people happy to eat it, but now I do not have leftovers begging me to overload on sugar!  I would say it’s a win-win. 🙂

 

Cake Ingredients:

1/2 c. coconut oil, melted

1 1/2 c. granulated sugar

3 flax eggs OR 3 eggs (for 3 flax eggs, add 9 T. water to 3 T. golden flaxseed meal in a small bowl and let it sit for 5 minutes)

2 tsp vanilla (I used Mexican vanilla)

1 c. brown rice flour*

3/4 c. potato starch*

1/2 c. tapioca starch*

1/2 tsp xanthan gum*

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 c. non-dairy milk (I used Silk Almond Milk- unsweetened this time)

 

Filling Ingredients:

3 T. butter, softened (I used EarthBalance Vegan Buttery Sticks)

1 T. cinnamon

1/2 c. brown rice flour

1/2 c. packed brown sugar

 

Topping Ingredients:

5 T. butter, softened (I used EarthBalance Vegan Buttery Sticks)

3/4 c. brown rice flour

1/2 c. packed brown sugar

1 T. cinnamon

 

Directions:

Cake: Set out butter so it can soften.  Preheat oven to 350 degrees Fahrenheit.  Make the flax eggs and set aside.  Cream melted coconut oil and granulated sugar in a large bowl.  Add in flax eggs (or regular eggs) and vanilla.  Stir well.  In a separate bowl, combine dry ingredients (brown rice flour, tapioca starch, potato starch, xanthan gum, baking powder, baking soda, and salt).  Add the milk and the flour mixture to the wet ingredients, beginning and ending with the flour mixture.  Pour half of the mixture into a greased 8×8 pan (pour in 2 cups and reserve 2 cups).

Filling:  In a small bowl, combine all filling ingredients.  I used a pastry cutter to mash the butter into it until it was all mixed and crumbly.  Sprinkle evenly over the cake batter in the pan, trying not to disturb the bottom layer.  Pour the rest of the batter (the remaining 2 cups) into the cake pan, but be gentle so you don’t disturb the filling layer.

Topping: In a small bowl (can be the same bowl used for the filling), combine the butter, brown rice flour, sugar, and cinnamon.  Use the pastry cutter again to cut in the butter until it’s all mixed and crumbly.  Sprinkle the topping over the top of the cake.  Gently press down on the topping with flat hands to help it stick to the cake.

Bake for 50-60 minutes in an oven preheated to 350 degrees Fahrenheit.  Cake is done when a toothpick inserted near the middle comes out clean (it will probably have some cinnamon crumbles on it, but it shouldn’t have any wet batter on it).  I cooked mine for the full 60 minutes, but I was checking it every 5 minutes beginning at about 40 minutes.

I was nervous that the cake was going to spill over the edges of my pan, so I put a thin aluminum cookie sheet under it.  It turned out to be unnecessary, but if you think your dish is shallower than an 8×8 Pyrex, then you might want to do this.  Another option is to use a 9×9 pan so your cake has a little more room to grow.  If you do so, you may need to bake it for a little less time.

*If you want to make this so it has all-purpose flour instead of being gluten free, you should be able to replace the flours, starches, and xanthan gum with equal amounts of all-purpose flour.  I haven’t actually tried this, but normally these recipes have been converted from a flour recipe.  Let me know if you try it and what the results were!

 

Original recipes:

https://www.gogogogourmet.com/cinnamon-coffee-cake-with-streusel-crumb-topping/

http://glutenfreehomemaker.com/gluten-free-yellow-cake-recipe/

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Salmon Macaroni Salad

This made a great afternoon snack and would also be a great picnic item.

 

Ingredients:

1/2 c. dry macaroni noodles (I used HEB gluten free)

2 small cans of boneless salmon (6-7 oz each)

1/2 c. vegan mayonnaise (or more)

1 tsp mustard

1 tsp lemon zest

1 T. lemon juice

1/3 c. finely minced onion (I used red onions, but you could use regular or green onions)

2 T. chopped fresh parsley

1 T. chopped fresh dill (or 1/2 tsp dried dill)

2 stalks celery, chopped

Black pepper to taste

Tabasco sauce, optional (I didn’t use it)

 

Directions:

Boil the macaroni as per the package directions.  Add 1 T. salt to the water after it is boiling.  While macaroni is cooking, prepare the rest of the salad.

Mix the salmon with the mayonnaise, mustard, lemon zest, and lemon juice.  Add in the onions, parsley, dill, and celery.

Once the pasta is cooked, drain it and add it to the salad while the pasta is still warm.  Season with salt, pepper, and Tabasco sauce (if using).

Refrigerate for at least an hour or two before serving.  Should be served cold.  As it sits in the fridge, it may absorb the liquid, so more mayonnaise may be added to keep it creamy.

Original recipe:

http://www.simplyrecipes.com/recipes/salmon_macaroni_salad/

Sausage Potato Spinach Soup

This soup was really good!  We were sad when all the leftovers were finished.  I made a really bad soup the other day that is NOT making the blog.  This soup, on the other hand, is on the opposite end of the spectrum.  It’s simple, it’s delicious, and it may even be good for you!

 

Ingredients:

1 pound Jimmy Dean regular sausage

3 garlic cloves, minced

1 onion, diced

1/2 tsp dried oregano

1/2 tsp dried basil

1/4 tsp crushed red pepper (or more if you like it spicy!)

1/2 tsp black pepper

1/2 tsp sea salt

5 c. chicken broth

1 bay leaf

1 pound red potatoes, diced with skins on

3 cups spinach (I used frozen spinach-can also use kale)

2 T. fresh basil

2 T. fresh oregano

Thickening agent: 1 T. cornstarch mixed with 1 T. chicken broth

 

Crockpot Directions:

Cook sausage and slice potatoes, onion, and garlic. Put all ingredients except spinach in Crockpot and turn on low for 6-8 hours or high for 4-6 hours. Add spinach in the last hour if on low and 30 minutes if on high. I skipped the cornstarch.

Stove top Directions:

Brown sausage in a soup pot or dutch oven.  Drain fat if needed.  Add garlic, onion, dried oregano, dried basil, and red pepper flakes.  Cook while stirring until onions are clear, about 3 minutes.  Add salt and pepper, chicken broth, and bay leaf.  Turn up the heat and let the soup begin to boil.  Add the potatoes and continue to boil the soup until the potatoes are cooked, about 10 minutes.  At this point, I actually had to walk away from the soup, so I turned off the heat, put the lid on my dutch oven, and let it sit for 30 minutes.  When I came back, the potatoes were great!

Add in spinach and fresh herbs and cook for about 2 minutes until they begin to droop.  Combine corn starch with chicken broth in a small bowl and then add to soup and stir.  I used this in place of 1/4 c. heavy cream.  If you can do the cream, go for it!

Original recipe:

http://damndelicious.net/2014/10/29/sausage-potato-spinach-soup/

 

Healthy Fruit and Nut and Seed Salad

This is one of those salads that looks healthy.  I think it’s the chia and pumpkin seeds that really give it that look.  This was one of those, “Hmmm….let’s see what’s in the fridge” meals.  What I thought was going to be a pretty boring meal actually turned out nicely.

 

Ingredients:

2 handfuls of spinach

1/2 apple, diced

1 T. pumpkin seeds

1 T. chia seeds

2 T. craisins

Salad dressing of your choice

Optional: top with chicken

 

Directions.  Put all ingredients on a plate or in a bowl, starting with spinach and ending with salad dressing.  Enjoy!

Rocky Road Chocolate Cookies

Nothing says, “I love you” like some chocolate cookies.  Okay.  Maybe there are some other ways to say it quite effectively, but this won’t hurt.  Try these out for your valentine tonight!

Ingredients:

3/4 c. brown rice flour

1/4 c. tapioca starch

1/4 c. potato starch

1/4 tsp xanthan gum

1 tsp baking powder

1/2 tsp salt

2/3 c. cocoa powder

1/2 c. coconut oil, melted but room temperature

1/2 c. granulated sugar

1/2 c. packed brown sugar (I used light brown because that’s what I had)

1 1/2 tsp. vanilla

1/3 c. non-dairy milk (I used unsweetened Cashew Milk this time, but normally I use coconut milk)

1/4 c. Enjoy Life Mini-Chocolate Chips

1/4 c. mini marshmallows or 4-5 big marshmallows torn into bits

1/4 c. chopped walnuts

 

Directions:

In a small bowl, mix flours and starches, xanthan gum, baking powder, salt, and cocoa powder.  In a stand mixer bowl, mix coconut oil and sugars.  Blend on low.  Add vanilla and blend again on low.  Add half the flour and half the milk and stir just a little bit before turning on the mixer to prevent a flour cloud.  Mix briefly with the mixer.  Repeat with the rest of the flour and milk and mix with mixer briefly.  The dough should be very thick.  Add in chocolate chips, marshmallows, and walnuts.

Preheat oven to 350 degrees.  Meanwhile, form dough into balls and place on parchment paper on a cookie sheet.  Chill the dough balls on the cookie sheet until ready to go into the oven.  Bake for 10 minutes or until desired firmness.  *Note* Coconut oil will harden as it cools, so do not over bake.

Pumpkin Pancakes

This is my own original recipe.  It’s the perfect way to use up leftover pumpkin.  I hope these make you feel as warm and cozy as they make me feel!

 

Ingredients:

1 c. brown rice flour

1/2 c. oat flour

1/4 c. sweet rice flour (or more brown rice if you can’t find this)

1/4 c. potato starch

1/4 c. teff flour

1/4 c. tapioca starch

1/2 tsp xanthan gum

1 tsp salt

2 T. baking powder

2 1/2 T sugar

 

2 tsp cinnamon

1/2 tsp ginger

1/4 tsp cloves

1/4 tsp nutmeg

3/4 c. pumpkin puree

2 flax eggs (2 T. golden flaxseed meal mixed with 6 T. warm water and set aside)

1 3/4 c. coconut milk (from a carton)

1/4 c. oil

1/4 c. walnuts, chopped (optional)

 

Directions:

Stir together flaxseed and water in a small bowl and set aside.  Combine dry ingredients including spices.  Add in the wet ingredients including the flax eggs.  Stir to combine, then add in walnuts.  Heat a non-stick skillet to medium heat.  Add pancake batter, leaving 2 inches between each one to allow for expansion.  When the edges are looking dry and the middle is bubbling a little and the bottom side is brown, flip pancakes.  Cook for another minute or two and then remove from pan.  If your batter is a little too firm, add coconut milk one Tablespoon at a time until desired thickness.  Serve with a pat of butter on top and a drizzle of maple syrup.

Turkey Cranberry Salad (or Chicken)

I know, I know. This post would have been better around Thanksgiving time, but I wasn’t ready to post it then.  I was too busy having fun with family :-).  Instead, you are getting a random February post about Thanksgiving leftovers.  People make turkey other times of the year, right?  You could also use chicken instead of turkey if you don’t want to go to the trouble of cooking a big bird when it’s not a holiday. Or perhaps you still have leftovers in the freezer… If so, this is great way to make them moist and delicious instead of merely passable.  As the weather is warming up, think about taking this salad with you on a camping trip, a long hike, or just a fun family picnic.  You can even use canned chicken if you need to!

 

Ingredients:

3-4 c. cooked turkey or chicken, diced or shredded

4 T. diced red onion

3 T. diced celery

1/2 c. craisins

1/3 c. sliced almonds

1/2 c. mayo (I used Vegennaise)

1/4 tsp paprika

1/4 tsp salt

 

Directions:

Combine mayo, paprika and salt.  Stir in remaining ingredients until combined.  Add more mayo if you want it to be more moist.  Eat with crackers, in a lettuce wrap, on a sandwich, etc.

DIY Oatmeal Packets

What to eat for breakfast when camping?  This is an easy trick that helps you keep your pots and pans clean and is low stress but hearty and healthy.  It’s also lightweight if you are backpacking.  When you get to the campsite, all you need to do is boil water, pour your oatmeal packet into a bowl, pour water on top, stir it, and let it rest for a few minutes.

 

Ingredients per bag:

1/2 c. quick-cooking oats (I used Bob’s Red Mill Gluten Free Quick Oats)

1 T. dried coconut milk or dried milk- can be omitted

1 T. brown sugar (adjust as desired)

1/2 tsp maple sugar- can be replaced with brown sugar

1 tsp chia seeds

1/4 tsp salt

1 T. chopped walnuts or pecans

optional add-ins: raisins, sunflower seeds, craisins, almonds, etc.

 

Directions:

Put all ingredients in a ziploc bag.  Seal the bag and shake to combine ingredients.  To serve, boil water, pour oatmeal into a bowl, and pour water into the bowl and stir.  Allow to rest for 1-3 minutes or until it is cool enough to eat.

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