Camping Snacks & Sweets Ideas
Headed out on a little camping adventure with the littles today and had some requests for snacks/treats…
Instead of buying processed and high sugared items…I decided to make my own clean version for a more nutritious and filling camping trip.
Here are a few of the items I made:
Gluten Free Cinnamon Apple Streusel Muffins:
Makes approximately 16 Muffins
For the Muffins:
2 Tbs. Coconut Flour
1/2 tsp. Pink Himalayan Salt
1/2 tsp. Baking Soda (aluminium free)
2 tsp. Baking Powder (aluminium free)
4 tsp. Ground Cinnamon
1/2 tsp. Ground Ginger
1/2 tsp. Ground Nutmeg
3 Large Range Free Eggs
2/3 C. Honey
1 1/2 tsp. Vanilla Extract
1/2 C. Plain Greek Yogurt or Siggi’s brand
1 C. Peeled & Diced Apples
For the Streusel:
2 Tbs. Coconut Oil, melted
1 Tbs. Maple Syrup
1 Tbs. Coconut Flour
2-3 Tbs. Perfect Blend Flour Mix
Chopped Pecans/Walnuts if desired
Directions:
Preheat oven to 375. Line Muffin tin with Muffin Liners
For the muffins, start by mixing all the dry ingredients. In a separate bowl mix together all the wet ingredients. Add the dry to the wet and stir until combined. Fold in the apples.
For the streusel, mix all ingredients together. Pour over top of muffin mix in muffin liners.
Bake for 12-15 minutes or until a toothpick comes out clean.
Let the muffins cool then place them in an airtight container in the fridge to soak up the most of the ingredients.
Warm and enjoy!
Modified & adapted from Texanerin Baking
Simple Parfaits
Make these ahead of time for simple prep and pull out on your camping trip.
Ingredients:
Siggi’s Plain Yogurt or your choice Greek or Homemade Yogurt (just make sure the protein count is the highest when deciding on a purchase)
All Natural Local Honey
Organic Fresh or Frozen Berries
Directions:
Place measured yogurt in a mason jar.
Rinse & bag berries with paper towel to soak up excess moisture.
Place granola in separate bag. Bring honey.
When ready to assemble, place all ingredients in a bowl/cup, mix and enjoy!
Fresh Lemon Cilantro Salsa
This salsa is so refreshing and easy to make! Goes great with chips, in enchiladas, or added into any meals as a side or in the main course! I use this chopper to chop all my veggies and it makes prep and clean up so much easier! It’s a lifesaver!
Makes approximately 4-5 Cups
Ingredients:
1 Can Organic Black Beans, rinsed and drained
1 Can Organic Corn, drained
1 Can Organic Kalamata Olives or Regular Black Olives, drained
About 10 Cherry Tomatoes, cut in half
Fresh Lemon, squeezed
Large Handful of Fresh Cilantro, chopped
1 Red Pepper, diced
1/2 of a Red/Purple Onion, diced
About 1 Tbsp Olive Oil
About 1 tsp (or to taste); Turmeric, Pink Himalayan Salt, Black Pepper, Italian Seasoning (basil, oregano, thyme, rosemary, marjoram, garlic), and Garlic Powder
Directions:
Drain, rinse, chop and dice all veggies. Place in a large bowl.
Toss together and enjoy! Place in the fridge for a few hours before serving to allow the seasonings to soak in.
Gluten Free Chocolate Chip Cookies
For a sweet I made Chocolate Chip Cookies (Gluten Free) to have instead of the over processed ones with lots of icing that you can buy at the stores. These made it so we could enjoy a little sweet without feeling so sick after consuming them.
Makes approximately 5 dozen
Ingredients:
2 1/2 C. Perfect Blend Flour Mix
1 tsp. Baking Soda (Bob’s Red Mill)
1 tsp. Salt
1/2 C. Coconut Oil
1/2 C. Ghee Butter
1 C. Packed Brown Sugar
2 Tbs. All Natural Organic Honey or Pure Maple Syrup
1 tsp. Vanilla Extract
2 Range Free Organic Fresh Eggs
Directions:
Preheat oven to 375.
Combine flour, baking soda, and salt in a small bowl.
Beat butter, oil, sugar, honey/maple syrup, and vanilla in a large bowl until creamy.
Add eggs. Gradually beat in flour mixture.
Stir in chocolate chips.
Drop small rounded teaspoons onto cookie sheets. I like to use these as a non-stick purpose.
Bake for 7-8 minutes. Cool and enjoy!
Modified and adapted from Namaste Perfect Flour Blend Recipes