MYOF: Breakfast muesli

Muesli is my favorite breakfast on the trail. On trips where it is possible or even essential to bring your own food from home, I make a mixture of muesli with quite some other ingredients like whole milk powder, nuts (mostly hazel nuts), chocolate powder (Nestquick) and even dried fruits if desired. Here are two variations.

Ingredients

  • With dried fruits:
Ingredients Kcal/100g Proteins Carbs Fat Grams Kcal
Kellogg’s Country Store 355 9 68 5 100 355
Nuts 653 12 11 62 40 261
Sunflower seeds 632 18 13 57 20 126
Dried fruit 358 4 62 1 15 54
Whole milk powder 638 32 47 36 20 128
Nestquick plus 361 4 79 3 10 36
Total 468 12 50 24 205 960
  • With pronounced chocolate flavor:
Ingredients Kcal/100g Proteins Carbs Fat Grams Kcal
Kellogg’s Country Store 355 9 68 5 100 355
Nuts 653 12 11 62 40 261
Sunflower seeds 632 18 13 57 25 158
Whole milk powder 638 32 47 36 20 128
Nestquick plus 361 4 79 3 20 72
Total 475 12 49 25 205 974

Preparation at home

Grind the nuts, sunflower seeds and muesli to a fine mass (this takes significantly less space when stored in your backpack). Then mix all other ingredients together and put into plastic bags or Ziploc bags.

Breakfast muesli
The muesli mixture ready to be stored in Ziploc bags.

On the trail

Put one portion into your cooking pot and add a desired amount of water, mix and eat. I don’t heat but you can do this as you wish off course.

MYOF: Tour Bread

This recipe makes a fairly compact bread, perfect for a lunch on the trail and it’s very delicious on its own! This bread is my own modification of the tour bread recipe of my friend Ivo Vanmontfort. The real original tour bread recipe comes from Fred Triep, but I’m not that fond of the original recipe. I add a lot of nuts to increase the amount of fat. The recipe is based on waldkorn flour. It’s a dark mixture of several types of flour, easy to find in Belgium but I’m not aware of the existence of a similar flour mixture abroad. Last time I prepared the tour bread with a 9 cereal mixture instead of waldkorn flour and it turned out equally successful. Any mixture of wheat flour, wholegrain flour, rye flour,… will probably turn out as good and as tasty as this recipe.

Ingredients

These quantities are good for about 2kg of tour bread.

Ingredients Kcal/100g Proteins Carbs Fat Grams Kcal
Waldkorn flour 322 13 73 1 1000 3224
Nuts 691 9 14 72 375 2591
Dried fruits 358 4 62 1 200 717
Olive oil 883 0 0 91 150 1324
Honey 377 0 94 0 80 302
Sugar 400 0 100 0 90 360
Baking powder 51 17 9 1 5 3
Whole milk 64 3 5 4 380 243
Dark chocolate 536 5 45 37 100 536
Total baked 465 10 57 23 2000 9300

Preparation at home

Grind the nuts and dried fruits. Then mix waldkorn flour, nuts, dried fruits and baking powder into a bowl. Melt olive oil, honey, sugar and whole milk together over a low heat or in the microwave, then add to the dry mixture. If desired, you can now add chocolate pieces, make sure they melt into the dry mass. Then knead the mass thoroughly into a dough. Spread the dough a few inches thick on parchment on a baking sheet and divide into portions by pushing notches in the dough. Finally bake in the oven for one hour at 160°c. When baked and cooled, wrap the portions in bread bags and store in a dry place. The bread has a shelf life of several months. I’ve stored it for a half year already and it was still perfectly edible after such a long time even though the bread will gradually become more hardened the older it gets.

Tour Bread
The dry ingredients mixed in a bowl.

Tour Bread
Mixing the wet ingredients.

Tour Bread
Pouring the wet mixture on the dry mass.

Tour Bread
Thoroughly kneading into a dough.

On the trail

I carry the tour bread in the original bread bags or in plastic sealable bags in my backpack and when hungry, just eat and enjoy!

Tour Bread
Divided into portions on a baking sheet, ready for the oven.

Tour Bread
Baked and ready!

MYOF: Spaghetti Bolognese

Warm meals are often the most delicious on the trail. If you own a food dehydrator like me, it’s a rather easy job to prepare your own dehydrated meals. One of my favorite is simply Spaghetti Bolognese. I often eat a spaghetti meal once every two days or even more on shorter trips. To boost the calories I add nuts to the recipe, but you can leave them out if you want. Here’s my recipe:

Ingrediënts

This should be fine for 4-6 meals depending on your appetite:

  • 4 onions
  • 3 garlic cloves
  • 4 tablespoons olive oil
  • 500g ground beef/pork (50/50)
  • 800g canned tomatoes
  • 250ml red wine
  • salt
  • pepper
  • paprika powder
  • 1-2 teaspoons thyme
  • 1-2 teaspoons basil
  • 100g hazel nuts
  • 4 servings spaghetti (or other kind of pasta to your own choice)

These ingredients should result in the following amounts of calories and grams:

Ingredient kcal/100g Protein Carbs Fat Water g kcal
Onions 36 1,2 6,1 0,2 89 600 216
Garlic 140 6,0 28 0,1 64 10 14
Olive oil 883 0,0 0,2 99 0 60 530
Ground beef/pork 252 18 0,0 21 61 500 1260
Tomatoes 21 1,2 3,1 0,2 94 800 168
Red wine 86 0,2 3,0 0,0 86 250 215
Salt 0 0,0 0,0 0,0 0 3 0
Pepper 309 11 50 2,6 16 3 9
Paprika powder 353 15 35 13 16 3 11
Thyme 300 14 43 4,0 6 6 18
Basil 308 14 45 4,0 18 6 18
Spaghetti 344 8,5 74 0,5 14 500 1720
Hazel nuts 667 14 11 63 4,2 100 667
TOTAL 401 14 38 19 3210 4162 4846

When fully dehydrated you should have approximately 1200g remaining.

Preparation at home

To make the spaghetti sauce, peel the onions and garlic cloves and chop them fine. Poor the olive oil and wine in a pan and fry the onions and garlic. Add the mixture of ground beef/pork and let cook, stirring from time to time. Season with some salt, pepper and paprika powder. Then add the tomatoes. Let cook for about 10 minutes while you can further season with thyme and basil to your own taste. Chop the hazel nuts to powder and add them to the sauce at the end, stirring well.

Spaghetti Bolognese

Once the sauce is ready, you can either dehydrate the sauce on its own in the home dehydrator and cook the spaghetti separately on the trail, or you can mix the cooked spaghetti with the sauce at home and dehydrate the fully prepared meals. I prefer the latter. Dehydrating takes about 10-12 hours depending on your dehydrator and the thickness you spread on the drying plates. The above amounts occupy 7 trays in my dehydrator.

Before and after:

Spaghetti Bolognese

Spaghetti Bolognese

Once dehydrated I keep the dried spaghetti in sealable plastic ziploc bags. You can take one meal per bag or you can put everything together in one large ziploc bag and take the desired amount for your meal out of the bag every day. I prefer the former on longer trips but don’t bother splitting up in individual meals at home if I only plan for a trip of less than a week. If the dehydrated meals are carefully sealed in plastic bags, they should remain fresh for at least several weeks to a few months.

Spaghetti Bolognese

On the trail

At camp I bring a certain amount of water to a boil. Once the water has reached boiling point, I remove the pot from the flame and add the desired amount of spaghetti to the water. Now you have to wait a few minutes till the meal has fully hydrated again. The necessary amount of water per meal will be a bit of hit and miss at the beginning but with experience you should become fairly aware of how many you will need. I add about 600ml of water to a portion of 250g dried spaghetti. Bon appetit!

Spaghetti Bolognese

Spaghetti Bolognese