There are times in the backcountry, few and far between as they are, when a long, leisurely breakfast is in order.
Typically it’s a matter of getting up, packing up and scoffing down a bit of fuel before the conditions turn and the bunks fill at the next hut.
Next time you have a trip that involves a swift exit from camp try this out.
Serves: 6 (about 24 cookies)
Weight: 1200g (cooked)
Kilojoules: 16,833 (about 700 per cookie)
Time: 60 minutes at home – zero in the field!
1 cup rolled oats
1 cup flour
Brown Sugar – ½ cup
1 cup threaded coconut
1 cup slivered almonds
1 cup mixed dried fruit, finely chopped
1 tbsp golden syrup
70ml olive oil
½ tsp baking soda
Pre-heat the oven to 160°C then combine the oats, flour, sugar, nuts and fruit in a bowl. Heat the golden syrup, butter and oil until it’s well combined then add to the dry ingredients and stir thoroughly, adding the baking soda and water as required to achieve a doughy consistency.
Roll the mixture into balls (about 5cm diameter) then flatten onto a greased baking tray. Bake for 15-20min or until golden and then allow to cool.