This is representative of my snacks while hiking. Logan Bread, roasted almonds (unsalted) and dried banana chips.
Note: this recipe makes a LOT (24 pieces, each about 2.5 inches x 2.5 inches)
In a large bowl, add all the dry ingredients and whisk together until well mixed:
5 cups whole wheat flour
1 cup rye flour
1 cup milled flax seed
1 cup dried fruit of your choice (raisins, craisin, dried berries, etc. I used dried apples)
3/4 cup packed brown sugar
1/2 cup instant dried milk (nonfat)
1/2 cup chopped nuts of your choice (I used walnuts)
2 tsp cinnamon
1 tsp baking powder
1 tsp nutmeg
1/2 tsp table salt
In a separate bowl, combine:
2 cups water
3/4 melted butter (I used unsalted)
3/4 molasses (I used black strap)
1. Preheat oven to 300F.
2. Pour wet ingredients into dry ingredients. Stir until thoroughly mixed. This is a STIFF dough.
3. Grease a 11×17 inch pan. Pack the dough into it. It will be approximately one inch thick
4. Bake at 300F for one hour.
5. After an hour, reduce the oven heat to 200F and open the door enough that it stays open a little. Continue to bake for another two hours. (The idea is to dry the bread as much as possible.)
6. Remove from oven and cut while warm (easier to cut.)
7. Pack in Ziploc bags.
This bread is dense, both in weight and calories. It is very tough, and was in and out of my pack repeatedly and none of the bars broke or crumbled. Yet it remains moist enough to bite and chew. The taste is reminiscent of a spiced fruitcake (sort of). I think it is delicious. It certainly was enough to support me while hiking (along with some nuts and dried fruit.)
At home, it is especially good if warmed in the microwave a bit, and then topped with peanut butter or Nutella.
Nutritional data (one piece, no additional toppings):
Sat fat: 4g
When I next make this recipe, I am going to substitute protein powder for the dried milk.