Fall activities are in full swing! Football games with tailgate parties, camping, hiking, backpacking, soccer, and other activities call for some delicious high energy treats to replenish those calories that our activities have depleted. There are two such treats I want to share with you in this post but first a little background information.
A few years ago we bought a dehydrator (I do love my “gadgets!”) to use as a way of preserving various vegetables and herbs. Dehydrated basil and parsley are a joy to have during the cooler months to add to soups, stews and other dishes. I’ve also successfully dehydrated onions and mushrooms (and other veggies). I especially like to use dehydrated mushrooms in my recipe for Paprika Chicken.
While reading and researching how to dehydrate various foods I discovered a wonderful book called Backpack Gourmet by Linda Frederick Yaffe. Did you know that you can dehydrate spaghetti with meatsauce and reconstitute it later with hot water on the trail or at the campsite? If you’re into backpacking, long distance hiking or camping it’s an interesting book with many recipes. I like several of her recipes for high energy treats.
The first recipe in Backpack Gourmet that I would like to share with you is Indian Heaven Treats (I even like the name – reminds me of Indian Summer) which is a high energy treat that the author claims will keep fresh for more than a month. (Not at my house! I’m married to a “cookie monster!”) This recipe is almost addictive and is a “no bake” recipe.
The other recipe is for Sesame Oatmeal Cookies which is a real treat with toasted sesame seeds, coconut and oats. Toasting these ingredients before adding them to the recipe really brings out their flavor in the cookies. Both recipes use honey instead of sugar, whole wheat flour instead of white flour and both contain toasted sesame seeds.
For the Indian Heaven Treats, the first step is to toast the sesame seeds. For best results keep the temperature low to medium low and watch the sesame seeds carefully, shaking the pan or stirring the seeds frequently to keep them from burning.
Brown sugar, honey, vegetable oil and water are heated and brought to a boil then simmered for 2 minutes after reducing the heat.
Next the peanut butter, whole wheat flour, rolled oats, wheat germ and chopped nuts are stirred into the brown sugar-honey-oil mixture.
The mixture is rolled into balls the size of small walnuts then rolled in the toasted sesame seeds. The treats are chilled in the refrigerator until set or firm. The complete recipe can be found below.
- 1/2 cup sesame seeds
- 1/2 cup packed brown sugar
- 1/2 cup honey
- 2 tablespoons vegetable oil
- 1/2 cup water
- 1 cup peanut butter
- 1/2 cup whole wheat flour
- 2 1/2 cups rolled oats
- 1/2 cup wheat germ
- 1 1/2 cups finely chopped nuts (your preference)
- Toast sesame seeds in a small skillet (medium low heat) until lightly browned. Set aside.
- In a large skillet heat brown sugar, honey, oil and water until it boils. Reduce the heat and simmer for 2 minutes.
- Remove from heat. Stir in peanut butter, whole wheat flour, rolled oats, wheat germ and nuts and mix thoroughly.
- Roll into balls the size of small walnuts; then roll them in the toasted sesame seeds.
- Set on plates, cover, and chill in the refrigerator for several hours until they are firm.
- After treats are set, they can be stored at room temperature. Place in individual serving-sized bags for hiking, camping and other activities away from home.
The wet ingredients (egg, oil, honey and vanilla) are beaten together in a large bowl to which the dry ingredients (whole wheat flour, baking powder, and baking soda) are added and blended well. The sesame seed mixture is added also.
To prepare the cookies, dip your hands in cold water and roll the dough (it’s sticky!) into balls the size of walnuts. Then dip a fork in cold water and flatten the cookies. Bake at 325 degrees F. until lightly browned. (My oven took about 15 minutes, whereas the recipe stated 6 minutes.) Let cool completely on wire racks before storing in a cookie jar or in individual serving-sized bags. The complete recipe is below.
- 3/4 cup sesame seeds
- 3/4 cup flaked coconut
- 3/4 cup rolled oats
- 1 egg
- 3/4 cup vegetable oil
- 3/4 cup honey
- 1 teaspoon vanilla extract
- 2 cups whole wheat flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- Toast sesame seeds, coconut and rolled oats in a skillet over low heat, stirring frequently for 8 minutes, or until lightly browned. Remove from heat and set aside.
- Preheat oven to 325 degrees F.
- Beat egg, oil, honey and vanilla together in a large bowl. Stir in whole wheat flour, baking powder and baking soda and blend well. Blend in the toasted sesame seed mixture as well.
- After dipping your hands in cold water, roll the dough into balls the size of walnuts.
- Place them about 2 inches apart on ungreased baking sheets. Flatten the cookies with a fork dipped in cold water.
- Bake for 6 minutes or until lightly browned. (Mine took 15 minutes so check for color & doneness)
- Let cool completely on wire racks before storing in individual serving-sized bags.
This is a photo I took last year at the Hillbilly Produce Market in Charlotte. I’ve always loved how they arrange the pumpkins and fall mums in such a beautiful arrangement. I was sad to learn recently that they have gone out of business. I’ll miss driving by their store and seeing the beautiful fall displays.
Be sure to try one of the recipes for fall energy treats and take some with you in your travels!
Remember to Savor the Flavor!
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