Backpacker Magazine – November 2009

DIY Fall Trail Snacks

Turn fall's harvest into healthy, energy-packed treats.

by: Elisabeth Kwak-Hefferan

Tags:
• Skills
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• Food
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• Food & Nutrition
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• Recipes
|

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PEARS & APPLES
Dry it Wash, peel, and core fruit, then cut it into thin slices or rings. Soak slices in a mixture of 1/4 cup lemon juice and one quart water for five minutes to keep them from browning. Lay out the pieces on dehydrator trays or cookie sheets, making sure they don't overlap. Dry at 140°F for six to 12 hours; an oven will take 12 to 24 hours.
Eat it Snack on dried slices; chop and add pieces to trail mix, cereal, or oatmeal.
How much 15-20 whole fruits make 10 days' worth of trail snacks.

PUMPKIN
Dry it Boil, mash, and puree two cups of fresh pumpkin. Add 1/2 cup honey, 1/4 teaspoon cinnamon, 1/8 teaspoon nutmeg, and 1/8 teaspoon powdered cloves. Mix well and spread mixture to 1/8-inch thickness on trays lined with plastic wrap (or a cookie sheet lined with wax paper). Dry at 140°F for six to eight hours in a dehydrator, or until your finger doesn't leave an indentation when you poke the pumpkin.
Eat it Cut the "pumpkin leather" into rectangular strips and snack.
How much Two five-pound pumpkins (try sugar pie) make enough strips for 10 days.

NOTE: Let all items cool completely, then store them in zip-top bags. Stash the bags in the freezer and snacks will last up to a year.

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