Survivalbars Recipes
SURVIVAL BARS
This is a snack food recipe I have had for nearly 30 years. It is very filling and has a tendency to expand when consumed with liquids; therefore, eat sparingly and gradually to avoid bloated feeling. It is especially great for backpacking or camping trips as it does not require refrigeration. May be made ahead of time and frozen.
Provided by Virjean Svoboda
Categories Lunch/Snacks
Time 15m
Yield 12-16 bars
Number Of Ingredients 7
Steps:
- In a large bowl, mix together oatmeal, powdered milk and brown sugar.
- Add 3 tablespoons water to honey and bring to a boil. Dissolve 1/2 package (3-oz. size) lemon gelatin powder in honey-water mixture.
- Add honey-gelatin mixture to dry ingredients. Add any desired optional ingredients. After mixing, add additional water (1 teaspoon at a time), as necessary, until mixture is moist enough to mold.
- Mold into a 9" square pan lined with non-stick foil. Cut into bars; wrap individually in foil, if desired.
HIGH ENERGY "SURVIVAL" BARS
It takes a while to make these but you can't beat them for "fast" food when you are out in the woods.
Provided by Aroostook
Categories Fruit
Time 30m
Yield 60 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients except for peanut butter through a meat grinder.
- Add peanut butter and mix well.
- Roll out into 1/2 inch thick sheets.
- Cut into bars and wrap well.
- Makes 60 2 ounce bars.
Nutrition Facts : Calories 203.4, Fat 9, SaturatedFat 1.7, Sodium 42.9, Carbohydrate 30.5, Fiber 3.4, Sugar 22, Protein 4.7
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- Bannocks. It seems the Roman soldiers were the ones who introduced bannocks to Scotland – then bannock was introduced to the US and Canada – and judging from comments for videos on how to make “native” bannocks people aren’t too happy about it being considered a First People’s staple.
- Hardtack. Commonly referred to as hard tack or ship’s biscuits, in the past this is what was made and sealed in barrels on sea voyages lasting months, carried by soldiers on military campaigns and when people traveled long distances overland.
- Roosterkoek. Popular in South Africa and Namibia, roosterkoek is simply bread dough cooked on a grill over an open fire. The pleasure is in eating it immediately after its been grilled – piping hot the traditional South African way with a healthy dollop of butter and spread thick with apricot jam.
- Bread on a stick. No oven. No grill. No problem. A campfire, a stick, the ingredients for the dough and soon everyone will have something to eat. How fancy you want to get is up to you.
- Roti or Chipatti bread. With it’s massive population India stands out as a country where bread staples are made simply. Anyone thinking of survival breads should be able to make roti, a flatbread that goes well with meat dishes and vegetable biryanis and curries.
- Damper. Damper can be cooked right in the coals of the campfire, but if you have a Dutch oven you can do it in there too. In the past travelers would hollow out an anthill make a fire inside, then place their dough in there to cook – but these days there may be concerns about taking over the termite nest and displacing or roasting the original inhabitants.
- Pot Bread – Three Ingredient Corn bread. This is a recipe I have used a lot on camping trips to out of the way places where there are no shops and fresh bread is unavailable.
- Pita bread. If you love pita pockets filled with all the yummy bits like shredded lamb and quinoa, corn, avocado – whatever takes your fancy then watch this video to see exactly how to make this delicious near Eastern version of bread.
- Tortillas. Want to make burritos, wraps and tacos? You can use all the good stuff from your survival garden for the fillings. The video explains how its done
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- Here’s How to Make Survival Bars: Ingredients for Homemade Survival Bars: 2 cups oats (regular or the quick variety) 2 1/2 cups powdered milk. 1 cup sugar.
- Mix the Oats, Powdered Milk, and Sugar Together. Nothing fancy required here. Just put the ingredients in a bowl and stir them. Make sure your bowl is big enough to hold 2 more cups of ingredients, as you will be adding Jello mix next.
- In a Medium Pan Saucepan, Mix the Jello Mix, Water and Honey. Boil. Add one 3 ounce pack of Jello, the flavor is up to you. Add 3 Tablespoons of water and 3 Tablespoons of honey (Note: You are only going to use 3 tablespoons of water, not the amount called for in the jello recipe on the box. )
- Add Jello Mixture to Your Dry Ingredients and Mix Well. I recommend you use a mixer here, as it is much faster. If you are mixing by hand, use your hands to combine the ingredients.
- Check the Consistency and Add Water, If Needed. If the dough is too dry, add a small amount of water a teaspoon at a time. I usually end up adding 1-5 teaspoons of water at this point.
- Press Dough Into a Large Rectangular Pan (9×13 Is Ideal) Lined With Parchment Paper. Line your pan with parchment paper. I lined mine with parchment paper and foil, to help hold the parchment in, but you can just use paper.
- Cut the Dough Into Bars. Using a pizza cutter or a knife, cut the dough into rows, making it into rectangles or even squares. It is important to cut all the way through here, or your bars are likely to crumble a bit when you try to get them apart.
- Bake Them for 1 1/2 to 2 Hours in an Oven Set at 200 Degrees. Unless your bars are still pretty moist, they should only take an hour and a half.
- Pack Your Bars in an Airtight Container. When your bars have cooled and are completely dry, pack them into a Ziploc bag, Plastic Tupperware type container, or wrap them in foil.
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- Mayday Food Bars. The Mayday emergency food ration bars are manufactured by Mayday Industries. This is an emergency preparedness supply company that has been around for years.
- Clif Bars. Popular with cyclists, Cliff bars are made with organic ingredients. In addition, Clif bars are a good source of protein and fiber with no artificial sweeteners or preservatives.
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- Hardtack. Also called hard bread, ship’s biscuit and even tooth dullers, hardtack has been a survival food for many centuries. The Ancient Roman army had a version of the hard biscuit, and Admiral Nelson’s men had barrels of them on their ships.
- Pemmican. Created by Native Americans, pemmican is often called the ultimate survival food. Want to prep but not sure where to begin? Click Here to Get Your FREE One Year Urban Survival Plan!
- Jerky. Forget about those thin packaged versions you can buy at the supermarket or convenience store. They are filled with all kinds of unnatural preservatives.
- Biltong. Biltong is a traditional South African food that consists of dried and marinated meat. Whereas jerky is often smoked, biltong is cured with vinegar, salt, and spices, and then it’s air-dried.
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- Peasant Bread. Homemade bread is great, but it can be difficult and time-consuming to make. Peasant bread, on the other hand, is easy to make and doesn’t require any kneading at all.
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