Trail Food Recipes with Long Shelf Life: Cooking

Logan Bread

Used this recipe, which makes a massive amount. Consider halves or quarters. As suggested in this post, I added a cup of whey protein powder. Before drying at 200F it tastes and smells exactly like gingerbread, with crunchy and chewy bits. One might double the amount of dried fruit and nuts if desired.

Cut into 2″ x 3″ pieces and spread out to dry at 200F, the result was very hard and will definitely require dunking in tea or cocoa to soften. Perhaps cutting into thinner slices a la biscotti prior to drying would work better.


Although not altogether practical as a modern trail food, I couldn’t resist baking some for historical purposes. Eat some while passing near Civil War battlefields.

Impressively hard when baked, these tiles will survive any jolts inside your food bag. If weevils are present, one should revel in the historical authenticity.

Anzac Biscuit

Tasty, but surely these are not sturdy enough to survive a long journey in your pack without major breakage.

Carefully packed in biscuit tins, they are known to survive an ocean journey, but perhaps not your food bag sans tin. I will try drying out a few as with Logan Bread, to see if that makes them more impervious.


[To be added later.]

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