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|Prep time||10 minutes|
|1⁄2||c||old fashioned oats|
|2||T||diced dried carrots|
For a less strong carrot taste only use 1 Tablespoon.
For a vegan version use rice or soy milk powder.
This recipe was featured in the Washington Trails Magazine, January/February 2011 issue. http://www.wta.org/trail-news/magazine/archives/
Whirl the oats in a blender until about 1/3 of the original size. Put them in a quart freezer bag. Process the carrots in the same manner, adding them to the bag along with the other dry ingredients.
Bring 1 1/4 cups water to a boil in your pot. Add in the dry ingredients; stirring well and let come back to a boil. Take off the stove, cover tightly and let sit for 5 minutes. Stir well and top with coconut.