logan bread

Things have been a little quiet around here. Or so you would think, judging from  the lack of happenings on De La Casa. In reality, J and I are over our head with organizing, sorting, moving, packing, changing addresses, sending CVs to airlines in remote places in the arctic circle… all those hectic things I didn’t even imagine when we decided it would be super awesome to up-and-move to Canada.

Fortunately we get a little break in the midst of all this. A six day tramp, on one of New Zealand’s most beautiful Great Tracks, down in Queenstown. I’ve barely had a chance to think about it, or prepare. We leave tomorrow, and I am (finally) really looking forward to it. A week of no organising, no packing, no fretting. Just good hard walking, and quality time with my three loved ones.

If you’re interested in the food and nutrition side of tramping, check out this article. I found it fascinating. A whole different way of eating is required for such extensive walking, quite different to the low calorie diet that is promoted for normal living! From that site I got some great tramping recipes, including this one for Logan Bread.

Named after Mount Logan in Yukon (the highest mountain in Canada – how appropriate!) this ‘bread’ is not really bread at all. It is loaded with sugar from the dried fruit, molasses and honey, fats from walnuts and oil, and protein from milk powder. The end result is much like a dry biscuit, having been dried out on a low temperature for 2 or more hours. J and I figured this would do us for lunch: more substantial than crackers and a great vessel for some good high-fat peanut butter. Perfect for sustaining energy for 6 days tramping at my dad’s insane pace with a 10kg pack!

I hope to be back in the kitchen when we return in a week, with less stress, and some new inspiration 🙂

Logan Bread
Recipe from the Backpacking Guide

Note: This energy-packed backpacking recipe, a classic originally used by climbers, is very dense so it resists smashing. To further dry out the bread, return cut pieces to oven on low heat for another hour.

1.5 cups whole wheat flour
1.5 cups rye flour
1 cup oats
1 cup wheat germ
1/4 cup brown sugar
1/2 cup milk powder
1/2 tsp salt
1 tsp baking powder
1 tsp cinnamon
1 tsp nutmeg
1/2 cup chopped nuts (walnuts)
1 cup dried fruit (craisins, apricots)

4 eggs
1/2 cup water
1 cup canola oil
1/2 cup honey
1/2 cup molasses

Stir first ingredients together. In separate bowl mix together eggs, water, oil, honey and molasses. Stir all the gooey stuff into the dry stuff until you get a stiff dough. Smash into a greased pan. Bake for 1 hour at 150˚C. Turn oven down to 90˚C and open the oven door the least amount you can so it still stays open. Let it dry out/bake for 2 more hours. Leave to dry until desired dry-ness.  This recipe will fill an 11×17 inch pan (1 inch high), and makes about twenty four 2.5 inch square pieces.


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  1. Pingback: 6 days of wilderness & avocado shakes « De La Casa

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