Logan Bread
Definitely a bread, not a trail bar, but can be used like trailbars.
1 ½ cups whole wheat flour
1 ½ c1 1/2 cups rye flour
1 ½ cups rolled oats, can use quick oats
½ cup wheat germ
¾ cup powered milk
½ cup brown sugar
1 ½ tsp baking powder
1 tsp salt
You can substitute flours, unbleached white flour, rice flour, millet, buckwheat. Just be sure one of the flours is a wheat…unless you are allergic to gluten. If you can’t use wheat the texture will just be different.
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Mix together above ingredients
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In another bowl combine
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Preheat oven to 275 degrees
4 eggs, beaten
½ cup honey
½ cup molasses
1 cup applesauce
½ cup vegetable oil
1 cup raisins
½ cup sunflower seeds
Here you can freely make substitutions, try peanut butter, almonds, chocolate chips, dried:cranberries, cherries, pineapple, apricots
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Stir together above ingredients and when mixed well,
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Add to flour mixture
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Grease and flour 2- 9”X9” baking pans.
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Divide mixture evenly between pans
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Place in 275 degree oven approx 90 minutes or until tester comes out clean.
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Let cool in pans 10 minutes. Cut into 3 inch squares. Wrap individually. Can be frozen
Great on the go lunch, especially for the backpacker, hiker or cycler who left his stove at home. Filling, nutritious I always pack a few extra squares as my emergency meal.
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Tags: backpacking food, backpacking recipe, backpacking recipes, trail food, vegetarian backpacking, vegetarian backpacking recipes
