Copyright Janet Groene 2026. To ask about rates for reprnit rights to Groene content, email janetgroene@yahoo.com
FIX YOUR OWN TRAIL MIX TO
EAT BETTER, SAVE $, LESS TRASH
Dunkin' Biscotti Gorp
Most of us think of biscotti as dunkers for coffee or cocoa. Ther are also a very nutritious, toothsome trail meal rich in eggs and plenty of nuts .Eat them dry and crunchy or dunk in juice or yogurt
.4 cups whole almonds
3 ½ cups whole wheat flour
1 teaspoon baking powder
Pinch salt (optional)
1 cup sugar
2 tablespoons milled flax seed
5 eggs
2 teaspoons vanilla flavoring
1 teaspoon almond flavoring
Chop almonds coarsely and set aside. Combine dry ingredients. Whisk eggs with flavorings until light, then mix in dry ingredients. Dough will be sticky.
Turn out dough onto a floured cloth and form into 4 “logs”. Put racks in the center of the oven. Bake logs on greased baking sheets about 20 minutes at 325 degrees. Logs will be soft and tops will show cracks.
The next step is important. Cool until lukewarm, when logs are easy to cut. Slice logs int ½ inches pieces, then cut each slice in two or three bite-size pieces. Reduce oven heat to 200 degrees and spread bite-size biscotti on sheets. Bake until crisp and golden, about 15 to 20 minutes. Cool thoroughly, then serve in a bowl for snacks or package in snack bags for the trail. Keep cool and dry up to two weeks.
See Janet Groene's recipes for camping and RV travel at https://campandrvcook.blogspot.com
Extra food is travel insurance. Even a brief morning hike can turn into a longer-than-planned, hungry and even life-threatening adventure. See a book on provisioning your pack, camper, boat, cabin or fish camp with familiar, affordable, shelf-stable pantry foods from the supermarket. It's Survival Food Handbook, published by International Marine division of McGraw-ill. http://amzn.to/1WdYqbe

















