The Best Snacks for Hiking: 14 Energy-filled Recipes

A good old-fashioned trail cake!

Ingredients

• 2 cups whole wheat pastry flour
• 1/2 cup brown sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 2 tsp cinnamon
• 1/2 tsp nutmeg and salt (optional)
• 1 tsp vanilla essence
• 3 mashed ripe bananas
• 2 eggs
• 3 tbs yogurt, plain or vanilla

Method

1. In a large bowl mix the first 6 ingredients (the “dry” ones).
2. Add the last 4 ingredients (the “wet” ones) and stir together well.
3. Coat a muffin pan with non-stick cooking spray.
4. Pour the batter into the muffin pan and bake at 350ºF/175ºC for 35 minutes, or just until a toothpick inserted into center comes out clean.
5. Remove from oven and leave to sit for 10 minutes.
6. Once cooled invert onto a rack or serving board, cool and wrap individually for your hiking backpack.

Note: Walnuts, raisins, craisins, all make wonderful additions to this recipe. Add about 1/3 cup of your choice.

These Trail Mix Bites should last in the fridge for 10 days

Serves 14-16 bites

Ingredients

• ⅓ cups unsalted almonds
• ⅓ cup unsalted cashews
• 1 tbs flax seeds
• ¾ cup rolled oats
• ¼ cup dates, chopped
• ⅛ cups raisins
• 2 tbs dark chocolate, chopped
• 1 tsp stevia
• 2-3 tbs honey (to taste)
• 1 tsp vanilla extract
• ⅓ cup peanut butter, melted
• salt, to taste

Method

1. In a food processor grind the almonds, cashews, and flax seeds for about 15 seconds or until there are still some chunks of nuts. DO NOT grind to sand-like texture.
2. Remove the nuts from the food processor and place in a large bowl with the oats, dates, raisins, dark chocolate, and stevia. Stir well.
3. In a small bowl combine the honey (start with 2T and adjust to desired sweetness), vanilla, and peanut butter.
4. Pour the peanut butter mixture over the nut and oat mixture and stir well. Taste mixture and add a pinch of salt if desired.
5. Line a baking sheet or large plate with parchment paper. Using wet hands, roll the mixture into 14-16 balls, slightly smaller than the size of a golf ball. Make sure to pack the mixture tightly.
6. Place the baking sheet in the fridge for at least one hour to harden, then enjoy.

The ideal snack when you need to replenish your salt stores

Ingredients

• 1 can of chickpeas
• 1-3 tbsp of olive oil
• A few sprinkles of garlic, salt, cayenne pepper, and cumin

Method

1. Preheat the oven to 450 ºF.
2. Drizzle and massage chickpeas in oil and spices.
3. Spread chickpeas on baking sheet and bake for 30-40 minutes till browned and crunchy!

Get your caffiene fix from these no-bake power balls

Ingredients

• 1/2 cup raw cashews
• 1/4 cup white chocolate chips
• 1/2 cup raw, shelled pistachios
• 12 pitted Medjool dates
• 1/4 cup unsweetened, shredded coconut
• 2 tsp matcha powder
• 1 tbs coconut oil

Method

1. Place all ingredients into the food processor.
2. Process for one minute or until well blended and fully combined.
3. Roll into about 14 balls.
4. Refrigerate for 15 minutes before serving. Enjoy!
5.  

Per serving (1 energy ball): Calories 99.8, Total Fat 6.6g, Total Carbohydrate 8.5g, Protein 2g

A dippy trail dessert like no other!

Ingredients

• 3-5 whole Medjool Dates
• 1 cup cashews
• 6 tbs cacao powder
• 3.25 oz deseeded dates
• ¼ tsp wild vanilla bean powder
• ¼ tsp Ceylon cinnamon
• ¼ tsp fine Himalayan pink salt

Method

1. Place cashews, cacao powder, deseeded dates, wild vanilla bean powder, Ceylon cinnamon and pink Himalayan salt in a high speed blender.
2. Blend on high until completely smooth. You want all the little cashew specs to be completely gone, just creamy smooth butter.
3. Place butter in little mason jars or place about 1 to 2 ounces of the Magic Butter into several snack sized baggies if you are worried about hiking weight.
4. Place whole Medjool Dates in a separate jar or baggie
5. Either dip whole Medjool dates into cashew butter jar OR bite off one tip of the baggie and squeeze butter onto each date bite.

A super simple snacking sweetie!

Ingredients

• 1 cup sesame seeds
• 1 tbsp coconut oil
• 1 cup of jaggery or molasses

Method

1. 1 cup of jaggery or molasses.
2. Add the coconut oil to a pan and melt the jaggery or molasses, stirring continuously to prevent sticking.
3. When jaggery obtains a structure of uniform liquid add sesame seeds to the pan and mix together.
4. Remove the mixture from the pan, put it on baking paper, flatten it with a rolling pin and cool it down for 20 minutes.
5. Before the mixture becomes too hard cut it in equal squares.
6. If you prefer you can also give your sesame sweet a shape of a ball.

A high calorie meal replacement for re-fueling on the go

Makes 4 bars

Ingredients

• 1/2 cup nut butter
• 2 tbsp applesauce
• 2 scoops collagen
• 3/4 tsp baking Soda
• 1/4 cup coconut flakes
• 1/4 cup oats
• 1/4 cup dark chocolate chips
• 2 tbsp sugar 2.0 probiotics (optional)

Method

1. Mix together all the ingredients quickly.
2. Place the mixture onto foil and mold into 4 bars.
3. Refrigerate for 20 minutes.

1 serving: 328 calories, 10g protein, 26g fat, 20g carbohydrate

A zingy yet sweet, sugar-free ball of yumminess!

Makes 15-20 balls

Ingredients

• 1 cup of dried fruit (I use a mix of dates and dried apricots)
• 1 tbs of almonds or walnuts
• 1 tbs of mixed seeds
• 3/4 cup of descicated coconut
• 3 tbs fresh ginger

Method

1. Place all of the ingredients into a food processor and whizz for a couple of minutes until the mixture is like a sticky batter.
2. Scoop out spoonful sized portions of the mixture and roll into a balls with your hands. If the mixture is super sticky it helps to wet your hands a little.
3. Store the balls in a lidded container in the fridge and wrap in greaseproof paper to transport.

Note: These can be kept in the freezer for up to a month.