Flatbread in the Dehydrator: Vegetables, Nuts, Seeds, and a Bit of Experimentation

After eating some delicious tomato flatbread that my friend Cheryl made in her dehydrator for our fall canoe trip, I decided to experiment and make some of my own.

Rather than follow any recipes, I chose to just throw together a little of this and a little of that.

Here’s what I did for each kind of flatbread:

  1. Measure ingredients.
  2. Put all ingredients in food processor.
  3. Blend until well mixed.
  4. Pour/dump semi-solid mix onto parchment paper on counter.
  5. Form into a ball.
  6. Roll out with rolling pin to about 1/4 inch thick.
  7. Place flatbread on parchment paper on dehydrator tray OR cut flatbread into small squares or rectangles and then place on dehydrator tray.
  8. For flatbreads that were too wet and couldn’t be rolled out with the rolling pin, I used the back of a spoon to flatten them to about 1/4 inch thick, then put them on the dehydrator tray. I was not able to cut the wetter ones into squares or rectangles. However, they could be cut after they had been drying for a while.
  9. Dehydrate at 125 degrees Fahrenheit (on my Excalibur 9-tray, this is the vegetable setting) for 10-15 hours. I took mine out after 12 hours, but then put the sesame seed ones back in for another couple of hours.

Note: for the two sesame seed flatbreads, I didn’t use the food processor, just a big bowl. Here are pictures of the sesame seed flatbread being made:

I made 6 different flatbreads, some more tasty than others!

Sun-dried Tomato Almond

  • ½ cup ground almonds
  • ½ cup sun-dried tomatoes
  • ½ teaspoon basil
  • ½ teaspoon oregano
  • ½ teaspoon garlic powder

This was my favourite one. It turned out crisp and very flavourful! It held its shape and could hold hummus without crumbling. I had cut it into pieces before dehydrating. This one was very successful.


  • Flavour: 5/5
  • Texture: 5/5

 Pesto Mushroom Sunflower Seed

  • 1 cup sunflower seeds
  • 1 cup chopped mushrooms
  • 4 tablespoons pesto
  • ½ cup ground flax

This one was good, but the pesto flavour was a little overpowering. I would cut back on the pesto by 1 tablespoon next time.


  • Flavour: 3/5
  • Texture: 5/5

Zucchini Carrot

  • 1 ¼ cup shredded zucchini
  • 1 ¼ cup shredded carrots
  • 1 cup ground almond
  • ½ teaspoon salt

This one was the wettest of them all. It dried well though, and tastes good! Very crisp.


  • Flavour: 5/5
  • Texture: 5/5
Zucchini Carrot.

Corn Pepper

  • 1 cup diced red pepper
  • 1 small can corn
  • 2 green onions
  • ½ cup sunflower seeds
  • 2 teaspoons brown sugar

I tasted this one before putting it in the dehydrator, and found the onion a bit too much. Hence the addition of the sugar to try to offset it. In the end, I find that the corn flavour overpowers the rest. I think I’d prefer it with more red pepper and sunflower seeds and less corn.


  • Flavour: 3/5
  • Texture: 5/5
In the dehydrator.

Sesame Seed*

  • 1 ¼ cups whole wheat flour
  • 1/3 cup sesame seeds
  • ½ teaspoon salt
  • ¼ cup olive oil
  • few tablespoons of water to be able to form mix into a ball

 * Modified from a Martha Stewart recipe here. I have previously made these as directed in the oven several times, and they turned out fantastic. 

While I dehydrated the sesame seed flatbreads longer than the rest, they probably could have used another few hours. They were solid enough that they could be picked up, but they are more fragile than the others. These had flour in them while the others didn’t, as well as olive oil. They were very tasty, but I prefer them made in the oven. I will try them again in the dehydrator to see if I can get them crisper.


  • Flavour: 5/5
  • Texture: 3/5

Sesame Seed with Black Pepper and Olives

  • Same as for Sesame Seed above plus 1 tablespoon black pepper and 1/3 cup chopped olives


  • Flavour: 5/5
  • Texture: 3/5
Clockwise starting from the top left: Sesame Seed, Carrot Zucchini Almond, Sesame Seed Black Pepper Olive, Pesto Mushroom Sunflower Seed, Corn Red Pepper Sunflower Seed. In the middle: Sun-dried Tomato Almond

I will definitely continue to experiment with other flatbreads in my dehydrator – I’ll look up some recipes and also create more of my own. If you have favourite recipes, please share! I love taking flatbread on backcountry camping trips, with dehydrated hummus and vegetables to go with it! Yum.


Perfecting dehydrated chicken

Have you ever bitten into a piece of overly chewy rehydrated dehydrated chicken and thought, “There has to be a better way!”? Or have you been thinking about dehydrating chicken but weren’t sure how to do it? This post is for you!

A few years ago on a camping trip I ate a very disappointing chicken couscous meal with really tough rehydrated diced chicken. It was a meal that I had prepared.  After that failure I gave up dehydrating chicken – until recently. I had read online that canned chicken dehydrated and rehydrated well, so when my daughter asked for chicken noodle soup for our fall mother-daughter canoe trip, I decided to try it. I added it to the noodle/veggie mix, and the texture was perfect. I thought I’d do an experiment to see which kind of chicken and size/shape resulted in the best texture. In other words, I set out to perfect the dehydration of chicken!

I experimented with baked chicken breast, canned chicken, and thinly sliced chicken sandwich meat from the deli counter. With the chicken breast, I put some in the food processor, some I shredded with my grater, some I diced into small pieces, some I cut into larger pieces, and some I cut into thin strips. With the canned chicken, I sliced some thinly and the rest I broke into tiny bits. With the sandwich meat, I sliced one piece into thin strips and left two slices as is.

BEFORE DEHYDRATING — TOP ROW left to right: chicken breast grated, chicken breast food processor, sliced sandwich meat, sandwich meat, chicken breast big chunks BOTTOM ROW left to right: canned sliced, canned tiny bits, chicken breast diced, chicken breast sliced thinly.

I used my Excalibur 9-tray to dehydrate the chicken, using the meat setting of 155 degrees Fahrenheit. I took the various trays out at different times, as the chicken dried.

Here is a list of the weight of the chicken before (B) and after (A) dehydration, the percentage of weight lost and the length of time I had each kind in the dehydrator:

  • chicken breast grated: 39g (B), 12g (A), 69%, 5 hours
  • chicken breast food processor: ?g (B), 30g (A), unknown %, 5 hours
  • chicken breast sliced thinly: 35g (B), 10g (A), 71%, 6 hours
  • chicken breast diced: 66g (B), 20g (A), 70%, 8 hours (could probably have used longer, but I had to go out)
  • chicken breast larger chunks: 64g (B), 24g (A),  62.5%, 8 hours (could probably have used longer, but I had to go out)
  • canned chicken small bits: 36g (B), 9g (A), 75%, 5 hours
  • canned chicken sliced thinly: 78g (B), 16g (A), 79.5%, 5 hours
  • sandwich meat: 44g (B), 11g (A), 75%, 4 hours
  • sandwich meat sliced thinly into strips: 19g (B), 5g (A), 74%, 4 hours
AFTER DEHYDRATING —  TOP ROW left to right: chicken breast grated, chicken breast food processor, sliced sandwich meat, sandwich meat, chicken breast big chunks BOTTOM ROW left to right: canned sliced, canned tiny bits, chicken breast diced, chicken breast sliced thinly.

After everything was dried, I packaged it into ziploc bags and left it overnight.


All the dehydrated chicken.

The next day was taste test day! I boiled water, and poured enough over each dish to more than cover the chicken. In fact, there was probably twice as much water as necessary in each dish. I covered each dish with plastic wrap, and left them for 15 minutes.

Water added to each dish. TOP ROW left to right: chicken breast grated, chicken breast small diced, canned small bits, chicken breast big chunks BOTTOM row left to right: chicken breast food processor, chicken breast sliced thinly, canned sliced thinly, sandwich meat.
Rehydrating chicken under plastic wrap.

Next it was time to taste each kind of chicken. Here are my thoughts on each one:

  • chicken breast grated: good texture, not chewy
  • chicken breast food processor: good texture, very slightly chewy
  • chicken breast sliced thinly: bigger/thicker pieces chewy, smaller/thinner pieces good texture
  • chicken breast diced: very chewy, edible
  • chicken breast larger chunks: inedible
  • canned chicken small bits: great texture
  • canned chicken sliced thinly: great texture, softest
  • sandwich meat: a little rubbery, but could actually make a sandwich – I think!
  • sandwich meat sliced thinly into strips: a little rubbery

While I had removed a small amount from each dish, I left the chicken rehydrating for another 15 minutes, so that after a total of 30 minutes I could taste test it again. I didn’t notice a difference in the chicken compared to the first testing. I could have left the chicken even longer, but I don’t think the diced chicken or big chunks would have gotten any better – and eventually, leaving meat out long enough may result in nasty stuff growing on it.

So the winners are canned chicken (broken into little bits or sliced), or chicken breast grated or in the food processor. The texture of the canned chicken was definitely the best – it was soft, and not at all chewy. The grated chicken and chicken in the food processor were very similar. I likely could have crumbled the chicken from the food processor part way through drying and it would not have been chewy at all – just a guess.

Starting from the sandwich meat (tip of the pencil and going clockwise): sandwich meat, chicken breast grated, chicken breast food processor, chicken breast diced, chicken breast sliced thinly, canned small bits, canned thinly sliced, chicken breast big chunks.

In future I will not hesitate to dehydrate chicken! Have you dehydrated chicken successfully? Do you have a favourite backcountry meal with dehydrated chicken?

For more backcountry food preparation tips, look here.

How to dehydrate eggs for use in the backcountry

Wondering how to include eggs in your next backcountry adventure without bringing fresh eggs (or a hen!) with you, or buying dehydrated eggs? If you’ve got a dehydrator, you can easily make your own. I’ve seen lots of questions recently from people wondering how to dehydrate eggs, so I decided to explain the simple method I use here.

Dehydrating eggs

Step #1: Crack as many eggs as you’d like, whip them with a fork, and pour them into a hot greased frying pan. Step #2: As the eggs are cooking, scramble them over and over with a wooden spoon, so that once you’re done, you have small(ish) bits of egg. Step #3: Blend the scrambled eggs in the food processor for just a few seconds to get the egg into smaller bits. Step #4: Spread the egg onto dehydrator trays, either with parchment or sheets specifically made for dehydrators. Turn dehydrator on, and use the highest heat setting (155 degrees Fahrenheit in my Excalibur 9-tray).
Eggs ready to put into the dehydrator.
Step #5: After 2 1/2 hours, throw the eggs back into the food processor for 30 seconds to 1 minute to break them up more. Step #6: Put them back in the dehydrator on the highest heat setting.
Eggs after 2 1/2 hours of drying at 155 degrees Fahrenheit.
After 2 1/2 hours of drying and another spin in the food processor.
Step #7: After a total of 3 1/2 to 4 hours, your eggs may be dry. Always follow the settings and instructions for your own dehydrator, and if you don’t think the eggs are done, leave them in longer! Once they are finished, remove them from the dehydrator, and using a mortar and pestle or 2 glass dishes, grind the eggs into a finer texture.
Using a glass dish to break the eggs into smaller bits.
I have purchased dehydrated eggs before, which are a powdery consistency. I’ve never been able to reproduce that super fine texture, but the eggs I prepare work for me!
Store-bought egg powder on the left, homemade dehydrated eggs on the right.
Weight of 4 eggs after scrambling but before dehydrating: 170g Weight of 4 eggs after dehydrating: 45g Your eggs are ready for your next backcountry adventure! I store mine in the freezer until I need them.

Rehydrating the eggs

You can rehydrate them with water to make scrambled eggs or an omelet, or put into a tortilla with veggies, cheese and salsa for an egg wrap. You can add them to other ingredients to cook pancakes on the trail, or to bake brownies. The possibilities are endless. One egg = approximately 1-2 tablespoons* of dehydrated eggs + 1 tablespoon of water. Let it rehydrate for 5-10 minutes, then use it however you like. *My 4 eggs turned into 6 tablespoons of dehydrated egg. It all depends on the size of the eggs you start with!
Delicious egg/veggie wrap!
Egg bagel sandwich!
Enjoy! Follow me on Facebook: Kyra on the Go: Adventures of a Paddling Triathlete Follow me on Twitter: @kyraonthego Follow me on Instagram: @kyraonthego

Menu review: 8-day, 90k hiking trip along the entire length of the La Cloche Silhouette Trail, Killarney Provincial Park

In March I posted the menu for my upcoming 8-day hiking trip at Killarney Provincial Park. My friend Cheryl and I planned to hike the entire La Cloche Silhouette Trail, and prepared all of our food months in advance. For us the food is an important part of the trip! We enjoy getting together to plan out the menu, and to decide who is going to bring what. Then it’s time to buy what we need, prepare it, get it all together, sort it into meals/days, and put it in the freezer until our trip! The original post I did on the menu drew lots of feedback. Many people were interested in how it all worked out. I can now tell you that it worked out great!! At the last minute, Cheryl added 6 or 8 instant coffee packets, as well as 8 electrolyte tablets to add to her water bladder.
One of many delicious snacks.
Day 1: We both started our hike with a granola bar in our pocket, one that wasn’t part of our original menu! Consequently, we didn’t eat our bedtime snack. We started a bag of “leftover food”. Day 2:  At lunch, we only ate a few of the nuts, as we had enough food without them. We put the nuts into our leftover food bag. We also had a very small amount of bannock left over from lunch (31g, weighed at home), which went into the same bag. That night, my stomach was a little “off”, but Cheryl ate about 1/4 of the 1st night’s bedtime snack. We put day 2’s bedtime snack with the leftovers. Day 3: We both felt that there was too much oatmeal for breakfast, but later on we were happy to have eaten it all. We had a tiny bit of cornbread left over at lunch (36g), but ate everything else as planned.
I forgot to pack dehydrated veggies for this one, which we both felt would have made dinner better! It was the only thing we forgot to pack!
Day 4: Everything eaten as planned. Day 5:  Everything eaten as planned. Poached leftover chocolate treat from a bedtime snack to make “specialty coffee”. Day 6: Everything eaten as planned. I had my first night’s bedtime snack as well. Poached leftover chocolate treat from a bedtime snack to make “specialty coffee”. Day 7: Everything eaten as planned. Poached leftover chocolate treat from a bedtime snack to make “specialty coffee”.
One of 7 delicious bedtime snacks!
Day 8: Added leftover fruit from bedtime snack to apple crisp at breakfast. We arrived at our vehicle with our afternoon snack not yet eaten. We did, however, eat them on the way home! So in the end, the only thing we didn’t eat was the nuts from lunch on day 2, and Cheryl’s lunchtime gatorade from day 8. We did wonder, however, whether we should have packed a meal or two extra, in case we were delayed for any reason and had to spend another night. Do you pack extra meals? Finally, we used about 6 L of water per day, a combination of water that we drank in our water bladders, water used to make gatorade, tea and coffee, and water used to rehydrate or cook our food. With the exception of cooking eggs twice and baking bannock and cornmeal once each, all of our meal preparation involved simply boiling water. We estimated that we used approximately 597 ml of white gas in our MSR Dragonfly stove. We were happy with all of our meals and snacks! There wasn’t a single one that we wouldn’t want to have again. A few of my favourites were our day 4 dinner (pasta hit the spot!), our day 7 breakfast (apricot granola) and our pizza gorp! Yum! Related posts: Follow me on Facebook: Kyra on the Go: Adventures of a Paddling Triathlete Follow me on Twitter: @kyraonthego Follow me on Instagram: @kyraonthego

Trip planning: Menu planning for an 8-day spring hike along the La Cloche Silhouette Trail at Killarney Provincial Park

Are you looking for new ideas for things to eat while backcountry camping? Take a peek at my menu for an upcoming 8-day hike along the entire length of the La Cloche Silhouette Trail at Killarney Provincial Park. I’ll be going in early May with my friend Cheryl. We’ve done two 4-day hiking trips at Killarney now, the first time hiking 2 days in counterclockwise, then hiking back out, and the second time hiking 2 days in clockwise, then hiking back out. It was on that second trip that we realized we need more food when hiking compared to what we need for canoe trips! On a canoe trip to Killarney, we paddled from our campsite to the trail and hiked to Silver Peak (and saw a bear). What a beautiful park. For our last couple of hiking trips, including last fall’s 38.6 km hike along the Highland Trail at Algonquin Provincial Park, staying at Faya, Harness, and Provoking Lake East, and this February’s 4-day snowshoe adventure again along the Highland Trail, we’ve been able to estimate very well our energy needs! We’ve arrived back at our vehicle with only our last day’s lunch and afternoon snack. So, we are confident that the amount of food we’ve packed will be just right – however, I’ll be reporting back in May after the trip!
Dehydrating a variety of fruits and vegetables (top to bottom: pear, red pepper, carrot, zucchini, sweet potato, kiwi).
Cheryl and I got together a few months ago to plan this trip, setting out our menu and dividing up who would prepare what. All of our food was assembled at home meal by meal, and labelled with instructions if needed (e.g. add 1 1/4 cups of boiling water). We packed lots of our favourite meals, but are also trying some new things this time! Given that we will be carrying 7 days worth of food on our backs, we wanted to pack nutrient dense food that didn’t weigh a ton (it’s an 8-day trip but we’re not carrying the 1st day’s breakfast, morning snack or lunch, or the 8th day’s dinner and evening snack). We each used our Excalibur 9-tray dehydrators to remove as much weight as possible and keep things fresh on the trail. Where normally we may have used skim milk powder, we used whole milk powder instead to have extra calories for the same weight. I added coconut oil to some things, more cheese and bacon than I might usually, etc. However, we’re not willing to eat bars for every meal, or pre-packaged store-bought meals. We want to eat real food, healthy food, and a variety of things! All told, our food weighs 23.6 pounds. The recipes we used come from the following books:
  • Backpacker Backcountry Cooking by Dorcas Miller (B)
  • A Fork in the Trail by Laurie Ann March (F)
  • LipSmackin’ Backpackin’ by Christine and Tim Conners (L)
  • The Trailside Cookbook by Don and Pam Philpott (T)
Where a recipe was followed, you’ll see a (B), (F), (L) or (T) after the recipe name.  The weight of each meal is also included in brackets.
All of our food ready to go! There’s a column for each day, with day 1 on the far left, and day 8 on the far right. Breakfast for each day is up high, and the evening snack down low.
Day 1:  Breakfast: at home Morning snack: in car en route Lunch: picnic lunch en route Afternoon snack: peanut crisp (T) (151g) Dinner: quinoa spinach soup and bannock, including bannock for lunch the next day (F) (502g) Evening snack: dried fruit and chocolate treat (e.g. dehydrated banana + mini turtles) (97g) Day 2:  Breakfast: strawberry peach muesli (F) (277g) Morning snack: honey mustard gorp (F) (142g) Lunch: bannock from night before, cheese, nuts and dehydrated fruit (276g) Afternoon snack: peanut butter chocolate squares (117g) Dinner: minestrone soup and cornbread, including corn bread for lunch the next day (F) (569g) Evening snack: dried fruit and chocolate treat (88g)
Food for day 2.
Day 3: Breakfast: oatmeal with nuts and dehydrated fruit (344g) Morning snack: trail mix (144g) Lunch: corn bread from the night before, pepperettes and cheese sticks (168g) Afternoon snack: beef jerky and applesauce (115g) Dinner: huevos rancheros (F) (237g) Evening snack: dried fruit and chocolate treat (83g) Day 4:  Breakfast: apricot/pecan cream cereal and dehydrated fruit (B) (518g) Morning snack: quick energy bar (T) (130g) Lunch: hummus, dehydrated veggies, naan bread (374g) Afternoon snack: beef jerky and applesauce (117g) Dinner: pasta with tomato sauce, dehydrated veggies and parmesan (280g) Evening snack: dried fruit and chocolate treat (71g) Day 5:  Breakfast: Canadian maple blueberry granola (F) (287g) Morning snack: pizza gorp (F) (140g) Lunch: peanut butter, dehydrated apple, sunflower seed, blueberry tortilla wraps (369g) Afternoon snack: peanut butter chocolate squares (121g) Dinner: chili and mini pitas with parmesan (324g) Evening snack: dried fruit and chocolate treat (92g)
Big river apricot granola.
Day 6:  Breakfast: maple pecan couscous and dehydrated fruit (F) (290g) Morning snack: quick energy bars (T) (117g) Lunch: black bean dip, veggies and bread (278g) Afternoon snack: honey mustard gorp (F) (140g) Dinner: egg, bacon, cheese, and dehydrated veggie wraps (T) (302g) Evening snack: dried fruit and chocolate treat (85g) Day 7:  Breakfast: big river apricot granola and dehydrated fruit (L) (380g) Morning snack: peanut crisp (T) (155g) Lunch: tomato and toasted almond spread (B), cheese, pitas, dehydrated veggies (276g) Afternoon snack: trail mix (148g) Dinner: pasta alfredo with dehydrated veggies, bacon bits, parmesan cheese (277g) Evening snack: dried fruit and chocolate treat (95g)
1 ziploc for each day’s food (except for 2 days, which required 2 bags)
Day 8:  Breakfast: apple crisp (190g) Morning snack: pizza gorp (F) (139g) Lunch: carrot raisin peanut salad (F) (416g) Afternoon snack: trail mix (164g) Dinner: on drive home In addition to the above, we packed gatorade to have at breakfast and lunch (516g), tea and whole milk powder for breakfast and 2 mugs of hot chocolate for each of us over the 8 days (325g). Sometime soon, I’ll take all the bags out of the freezer, open every ziploc bag and make sure I squeeze out as much air as possible so we can actually fit all this in our packs! And speaking of ziploc bags, a concerned facebook reader noted (when I posted a picture of all our food) that we were using an awful lot of plastic bags, and that we should try to find an alternative. I agree. While we do use some of them to store our garbage during our trip, the vast majority are brought home. Some are thrown out (e.g. greasy ones) and some are washed to be re-used. But that’s a lot of water and soap to clean them. In any case, I did a quick google search and found this idea – wrapping food with wax paper using masking tape and a stapler. I will definitely consider doing this to cut down on the amount of plastic. Thanks Michelle D S for raising the plastic issue! After the trip, I’ll do another blog post on the food, noting how far we hiked each day, whether we had the right amount, too little, too much, what we loved, what we wouldn’t make again, what we forgot to pack (hopefully nothing, unlike one particular canoe trip at Algonquin or another trip where someone forgot to pack utensils!!), etc. Stay tuned!! UPDATED May 2016: Menu review here. Follow me on Facebook: Kyra on the Go: Adventures of a Paddling Triathlete Follow me on Twitter: @kyraonthego Follow me on Instagram: @kyraonthego

Backpacking menu: 3-night fall hiking trip along the Highland Trail of Algonquin Provincial Park

I heard a quote recently that I kind of like: “Life is what happens in between snacks.” For me, the journey and the food is the destination!

I recently returned from a 3-night, 4-day early October backpacking trip with a friend along the Highland Trail of Algonquin Provincial Park. You can read the full trip report here: https://kyraonthego.wordpress.com/?p=740


Cheryl and I are trying to decrease the weight of the food we bring, down to approximately 1.5 pounds per person per day. On this trip, we had 11.5 pounds of food, which worked out to approximately 1.9 pounds per person per day. We felt that we had the perfect amount of food – we didn’t go hungry, and we didn’t stuff ourselves either!

If you have any ideas on how to up the calorie content of our food while decreasing the weight, all while eating healthy foods, having a good mix of protein, fat, carbohydrates, fruits and vegetables, and variety, I’d love to hear them!

We love the backcountry cookbook A Fork in the Trail (FT) by Laurie Ann March – her recipes feature heavily on our menus every time! (I have not met Laurie and was not paid to gush over her book!) We prepare/bake/dehydrate as much of our food as we can!

Day 1

Distance hiked: 6.51 km

Afternoon snack – quick energy bar (The Trailside Cookbook by Don and Pam Philpott) [155g – note: weights are given per food item, not per person – so here, 155g = 2 energy bars]

Dinner – carrot raisin salad with peanuts (FT), and 1 mini naan bread each (store bought) [380g, includes container for peanut butter]

Faya Lake in the background, Algonquin Provincial Park

Bedtime snack – 1 dehydrated banana each, a few mini Skor bars [101g] and Baileys [278g – this was divided over 3 days]

Day 2

Distance hiked: 12.29 km

Breakfast – strawberry peach muesli (FT) [356g], gatorade [223g, divided over 3 days and 2 meals/day] and tea [62g divided over 3 days]

Strawberry peach muesli

Morning snack – trail mix (homemade) [157g]

Trail mix: pretzels, cashews, yogurt covered raisins, smarties, raisins…

Lunch – apple peanut salad wrap (FT) [352g, includes container for peanut butter] and gatorade

Snack – chocolate peanut butter balls [126g]

Chocolate peanut butter balls

Dinner – quinoa and spinach soup (FT) [164g] and bannock (FT) [190g]

Bannock with quinoa spinach soup

Bedtime snack – 1 dehydrated banana each, a few mini reeces pieces, [107g] Baileys

Day 3

Distance hiked: 12.1 km

Breakfast – Canadian maple blueberry granola (FT) and dried fruit [284g], gatorade and tea

Morning snack – honey mustard gorp (FT) [179g]

Honey mustard gorp – I bought regular pretzels and made a honey mustard sauce, which I drizzled on the pretzels and then baked

Lunch – bannock (FT) with hummus (rehydrated), dried peppers, dried fruit [160g] and gatorade

Mango, red pepper, bannock and hummus

Afternoon snack -quick energy bar (The Trailside Cookbook by Don and Pam Philpott) [174g]

Dinner – bacon and egg bagel with veggies [308g]

Filling for our bagels

Bedtime snack – banana chips, a few mini turtles [118g] and Baileys

Day 4

Distance hiked: 7.7 km

Breakfast – huevos rancheros (egg/salsa/cheese/tortilla wrap) (FT) [258g], gatorade and toffee coffee hot chocolate (FT) [145g]

Huevos rancheros (egg/salsa/cheese)

Morning snack – pizza trail mix (FT) [155g]

Pepperettes and sundried tomatoes plus seasonings and other stuff made this pizza-like

Lunch – black bean dip (FT) and dried peppers [147g] with homemade crackers [143g] and gatorade (ate at trailhead)

Afternoon snack –  fruit leather and beef jerky (ate on drive home) [106g]

Other than eating Sunday’s lunch and snack after our hike was done, we estimated food quantities perfectly. Any tips would be greatly appreciated!

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