Lentine Alexis believes in real, wholesome food as the catalyst for pursuing your passions and living your best life outdoors. With a background as a classically trained chef, former professional endurance athlete, and avid backpacker, Lentine is uniquely qualified to share recipes and nutritional advice for active outdoor pursuits. If you’d like to dive deeper into Lentine’s favorite recipes, adventures, and stories, check out her website.
Seeing Lentine’s love is sharing delectable, highly nutritious meals for an active life outdoors, we’ve partnered with her to bring you the following recipes tailored for backpacking trips. Please note, you’ll need to prepare a few components of these meals and energy bars before heading onto the trail for an overnight outing or multi-day backpacking trip.
Makes 16 Bars
Line an 8 x 8-inch pan with parchment paper. Set aside.
In the bowl of a food processor (or in a bowl with the back of a fork), mash the pitted dates with the coconut oil, warm water, and cocoa powder. Add the nut butter and ginger, then mix to combine into a nice paste.
Turn the nut butter and date paste out into a broad bowl and add the pumpkin seeds, puffed cereal, chopped almond, and sea salt. Press with your hands into a congruent mixture that’s not crumbly and will stick together when squeezed.
Now, press the mixture into your prepared pan, making sure to even the surface with your hands or the backside of a rubber spatula. Sprinkle the coconut chips over the top and press them in a bit, then transfer the pan to the refrigerator to firm up for at least 30 minutes.
Remove from the fridge, then cut into bars to your liking. Wrap individually and take them wherever your adventures lead you!
For the pancake mix:
Mix flours, flaxseed, sugar, chia seeds, baking powder, baking soda, buttermilk powder, and salt in a large resealable plastic bag. Pancake mix can be made one week ahead. Store at room temperature.
When you’re ready to make the pancakes, whisk together the flaxseed + water in a small cup and allow it to sit while you set up your cooking area. Then, add the bloomed flax to the dry mix along with 1 1/2 cups water. Whisk well until just combined in a bowl, or carefully in a plastic bag with a spoon. Some lumps are ok! Add a bit of oil to your skillet and warm over medium heat. Working in batches, scoop spoonfuls of batter onto griddle (or pour carefully from the plastic bag!) and cook pancakes until bottoms are golden brown and bubbles form on top, about 3 minutes. Flip and cook until cooked through and other side of pancakes are golden brown, about 2 minutes.
Serve pancakes with maple syrup, and perhaps bacon and eggs if you have two skillets – you don’t wan’t those pancakes to get cold!
Serves 2// multiply the ingredients to suit your group size
This grain bowl base can be topped with anything you like to make a savory, flavorful grain bowl. Kale chips, coconut chips, potato chips, dried fruits, nuts, or this spicy homemade dukkah are a nice touch. The dukkah is a great trail staple to spice up any meal with super-nutritious seeds and flavorful spices. Mix up a batch and keep it in your backpack all trip long.