Wild Winter Camp Garden Kitchen Recipes

Flourless Pancakes

Total time: 10 minutes
Yield: 6-7 small pancakes
Ingredients:
½ cup rolled oats
1 medium peeled banana
3 1/2 tbsp milk of choice (we used vanilla rice milk)
Pinch of salt
Pinch of cinnamon
Chocolate chips
Maple syrup
Directions:
Grease a skillet very well
Combine all ingredients with a hand blender
Pour ladles of batter onto the greased skillet
As soon as the pancakes are cooked enough that you can get a pancake flipper underneath without breaking the pancakes, flip and cook an additional minute
Serve with maple syrup on top

Fruit Leather

Prep time: 5 minutes
Yield: approximately 1 cookie sheet
Ingredients:
3 cups fruit of your choice (we used strawberries, blueberries, and chopped apples)
Optional: sweetener of choice (we used maple syrup)
Directions:
Wash fruit and remove seeds/stems if applicable, leave the peels on for added nutrition
Blend fruit together and add sweetener if desired
Transfer to parchment paper on a cookie sheet and spread out evenly
Dehydrate according to your dehydrator’s instructions or oven bake at lowest temperature for 4-6 hours

Roasted Red Pepper Hummus

Total time: 5 minutes
Yield: 3 cups
Ingredients:
1 clove garlic
2 tbsp tahini
1 can garbanzo beans (15.5 oz can)
Half of a roasted red pepper
2 tbsp lemon juice
1/2 tsp sea salt
1/2 tsp ground cumin
2-3 tbsp water or extra virgin olive oil to thin
Veggies or pita bread to dip
Directions:
With food processor running, drop in garlic clove and process until minced
Turn off processor and scrape down sides
Add chickpeas, tahini, cumin, lemon juice, salt, and roasted red pepper
Drizzle water or olive oil through the top of the food processor while it is on
Blend for 30-60 seconds, or until creamy
Serve with vegetables or pita bread for dipping

Overnight Chia Seed Pudding

Prep time: 2 minutes
Yield: 2 servings
Ingredients:
1/4 cup whole chia seeds
1 cup milk of choice (we used vanilla rice milk)
1 tbsp sweetener of choice (we used maple syrup)
1 tsp cinnamon
Fresh fruit and nuts/seeds for topping
Directions:
In a medium bowl, gently stir together the chia seeds, rice milk, sweetener, and cinnamon
Cover and set in the refrigerator over night
In the morning, give a good stir to break apart clumps and create more of a pudding texture
Top with your favorite fruit, nuts, and seeds

Sweet Potato Hash

Prep time: 5 minutes
Cook time: 25 minutes
Yield: 4 servings
Ingredients:
2 tbsp olive oil
3 medium sweet potatoes (skin on and diced into equal sizes)
½ medium white onion
2 diced stalks of celery (optional)
1 red pepper (diced into equal bite size pieces)
1½ tsp sea salt
½ tsp ground black pepper
2 garlic cloves (minced)
1 sliced green onion for garnish
Directions:
Heat oil in large pan over medium-high heat
Add the potatoes, onion, and celery to the pan and sprinkle with the salt and pepper
Stir to combine
Cover and cook for 15-20 minutes, stirring occasionally, until the potatoes are almost tender
Turn the heat to high and add the minced garlic, stirring to combine
Cook on high for 2-5 more minutes until sweet potatoes are nicely browned Serve hot and with sliced green onions if desired

Harvest Mix

Prep time: 2+ minutes
Yield: about 10 servings
Ingredients:
5 cups popped popcorn
1 cup dried apples (optional: dehydrate/bake your own)
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
Directions:
Thinly slice and dehydrate apples in advance, or use store-bought if preferred
Pop your kernels with an air or stir popper then transfer to large bowl
Measure out sunflower and pumpkin seeds and add to bowl
Combine all ingredients together to create your full harvest mixture

Farmhouse Smoothie (Camper Recipe!)

Prep time: 5 minutes
Yield: 10 small smoothies
Ingredients:
3 cups strawberries
4 sliced apples
Juice from 1 lemon
1 cup ice
1 cup rice milk
2 tbsp honey
2 tbsp maple syrup
1 tbsp chia seeds
Directions:
Remove stems from strawberries and core/slice apples
Measure and add ingredients to a large blender
Blend until smooth and serve

Farmhouse Stew (Camper Recipe!)

Prep time: 10 minutes
Yield: 10 servings
Ingredients:
3 celery stalks
1 cup kale
1/2 onion
2 cloves garlic
1 28 oz container diced tomatoes
2 32 oz containers vegetable broth
1 can tomato basil soup
Bread for dipping
Directions:
Prepare vegetables by chopping celery, de-stemming and chopping kale, dicing onion, and mincing garlic (feel free to add any other veggies or legumes for a heartier stew)
Combine vegetables, broth, and soup together in large pot, stir together, and heat over a stove, or in our case, over a fire!
Serve hot with bread for dipping

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