Awesome RV Eats: Survival Cookies
06-13-2016
Author: in RV Tips & Education
Now that the weather has warmed up, many people are going hiking and camping. These cookies are great for carrying with you. They are based on a recipe that was created by a retired missionary who spent time in South Africa. These cookies are actually pretty awesome and travel well. You can toss some in your backpack when you go hiking, bring them along on your camping trips, or have them for the kids when you spend the day at the park. They are packed with nutrition including protein, healing spices, and other great stuff.
I made some additions to the original recipe to add a little more nutrition. The variations I suggest are many that I have tried myself. Many spices have great health benefits and cinnamon is a great one which is why I added it.
Extra virgin olive oil has some outstanding health benefits as well. Don’t skimp on the olive oil. Go for the better brands, Italian preferably. Fine olive oil is well worth the cost.
1 cup rye, barley, or whole wheat flour
1 cup unbleached flour
1 tsp baking soda
1 tsp baking powder
1 tsp pink Himalayan salt
1 – 2 tsp real, fresh grated cinnamon
2 ½ cups old fashioned oats
2 cups organic, unsweetened coconut
1 cup flax
2 cups chopped almonds, cashews, pecans, and walnuts
1 cup extra virgin olive oil
1 ½ cups raw, unfiltered honey
2 eggs
2 tsp vanilla
Preheat oven to 350 degrees.
Combine all dry ingredients.
Add the oats, coconut, flax, and nuts.
Mix in olive oil, honey, eggs, and vanilla. Beat for one minute. Add to dry mixture.
Grease a cookie sheet, or use a non-stick spray (I prefer to use olive oil).
Drop cookie dough by the spoonful on the cookie sheet.
Bake at 350 degrees until the cookies are golden brown.
I have found that different oven can vary wildly when it comes to baking time. My gas oven in my travel trailer takes about 9 to 12 minutes while my mother in law’s electric over only takes around 7 minutes. I advise watching the first batch and finding your own oven’s cooking time for these.
The beauty of these cookies is their versatility. You can omit the flax or nuts. Add chia seeds, sesame seeds, dried cranberry, quinoa, lemon or orange zest, grated carrots, fresh grated ginger, or just about anything else that strikes your fancy.
If you only like a certain type of nuts, stick with them instead of using a mixture.
The key is to make sure that the ingredients you choose are as fresh as possible and have not been processed.
Even if you aren’t hitting the trail, you can still enjoy the cookies. They are actually pretty healthy. Honey has a low glycemic index and there is no processed sugar. They are mighty tasty and very satisfying.
I would love to hear your own personal variations of this recipe. It seems that the possibilities are almost endless.
Related Reads:
I made some additions to the original recipe to add a little more nutrition. The variations I suggest are many that I have tried myself. Many spices have great health benefits and cinnamon is a great one which is why I added it.
Extra virgin olive oil has some outstanding health benefits as well. Don’t skimp on the olive oil. Go for the better brands, Italian preferably. Fine olive oil is well worth the cost.
1 cup rye, barley, or whole wheat flour
1 cup unbleached flour
1 tsp baking soda
1 tsp baking powder
1 tsp pink Himalayan salt
1 – 2 tsp real, fresh grated cinnamon
2 ½ cups old fashioned oats
2 cups organic, unsweetened coconut
1 cup flax
2 cups chopped almonds, cashews, pecans, and walnuts
1 cup extra virgin olive oil
1 ½ cups raw, unfiltered honey
2 eggs
2 tsp vanilla
Preheat oven to 350 degrees.
Combine all dry ingredients.
Add the oats, coconut, flax, and nuts.
Mix in olive oil, honey, eggs, and vanilla. Beat for one minute. Add to dry mixture.
Grease a cookie sheet, or use a non-stick spray (I prefer to use olive oil).
Drop cookie dough by the spoonful on the cookie sheet.
Bake at 350 degrees until the cookies are golden brown.
I have found that different oven can vary wildly when it comes to baking time. My gas oven in my travel trailer takes about 9 to 12 minutes while my mother in law’s electric over only takes around 7 minutes. I advise watching the first batch and finding your own oven’s cooking time for these.
The beauty of these cookies is their versatility. You can omit the flax or nuts. Add chia seeds, sesame seeds, dried cranberry, quinoa, lemon or orange zest, grated carrots, fresh grated ginger, or just about anything else that strikes your fancy.
If you only like a certain type of nuts, stick with them instead of using a mixture.
The key is to make sure that the ingredients you choose are as fresh as possible and have not been processed.
Even if you aren’t hitting the trail, you can still enjoy the cookies. They are actually pretty healthy. Honey has a low glycemic index and there is no processed sugar. They are mighty tasty and very satisfying.
I would love to hear your own personal variations of this recipe. It seems that the possibilities are almost endless.
Related Reads:
You Gonna Eat That? – Foraging Basics for Edible Plants & Berries
Awesome RV Eats: Banana Pudding
George Washington’s Favorite Drink
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Author: Stephanie A. Mayberry
