26+ Tasty Gluten-Free Backpacking Recipes for Your Next Outdoor Adventure

Embarking on a backpacking adventure doesn’t mean sacrificing good food.

In fact, preparing and enjoying delicious meals while out in nature can enhance your experience, especially when you have the right recipes in hand.

For those following a gluten-free diet, the challenge of finding tasty, packable meals can feel even more daunting.

But fear not!

With the right ingredients and a little creativity, you can fuel your outdoor exploration with wholesome, gluten-free backpacking recipes that are easy to prepare, light to carry, and sure to keep you energized along the trail.

In this article, we’ll explore some of the best gluten-free options that are perfect for your next backpacking trip. Whether you’re a seasoned hiker or a newbie adventurer, these meals will keep your taste buds satisfied and your energy levels high.

26+ Tasty Gluten-Free Backpacking Recipes for Your Next Outdoor Adventure

With the right planning and a few simple ingredients, gluten-free backpacking recipes can be just as tasty and fulfilling as their gluten-filled counterparts.

From hearty breakfasts to energizing snacks and satisfying dinners, there’s no shortage of options to keep you nourished while exploring the great outdoors.

By packing lightweight, nutritious meals and embracing your creativity in the kitchen, you can enjoy delicious food without compromising on taste or your dietary needs.

So next time you lace up your boots and hit the trail, bring along some of these gluten-free recipes for an unforgettable backpacking experience that will leave you craving your next adventure.

Savory Quinoa & Veggie Power Bowl

This nutrient-packed power bowl is perfect for a long backpacking trip, offering both energy and flavor. The combination of quinoa, dehydrated vegetables, and seasonings provides a well-rounded meal. The recipe is easy to prepare and lightweight, making it ideal for the outdoors.

Ingredients:

• 1 cup quinoa (pre-cooked and dehydrated)
• 1/2 cup dried mixed vegetables (e.g., carrots, peas, corn)
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup water (for rehydrating)

Instructions:

1. Start by heating the olive oil in a small pot over medium heat.
2. Add the quinoa and sauté for 2-3 minutes to lightly toast it.
3. Add the dried mixed vegetables, garlic powder, oregano, salt, and pepper, and stir well.
4. Pour in the water and bring it to a boil.
5. Once boiling, reduce heat and let it simmer for 10-12 minutes until the water is absorbed, and the quinoa is tender.
6. Remove from heat and allow it to sit for a few minutes before serving.

This savory quinoa and veggie bowl offers a perfect balance of carbs, protein, and fiber, making it an energizing meal for your backpacking adventures. It’s both filling and nutritious, keeping you satisfied for hours. The blend of flavors is mild yet satisfying, with the quinoa absorbing all the delicious seasonings and spices. You can even customize it by adding extra dehydrated ingredients like mushrooms, spinach, or tomatoes to make it your own. This meal is not only easy to make, but it’s also gluten-free and lightweight, making it ideal for hiking trips.

Sweet Potato & Black Bean Chili

Packed with warmth and heartiness, this sweet potato and black bean chili is a comforting gluten-free meal that will keep you feeling full and energized on the trail. The combination of beans, sweet potatoes, and a variety of spices creates a hearty dish that’s as satisfying as it is nutritious.

Ingredients:

• 1 cup dried black beans
• 1 medium sweet potato (dehydrated)
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon cinnamon
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1-2 cups water (for rehydrating)
• Optional: 1 tablespoon nutritional yeast for a cheesy flavor

Instructions:

1. Rehydrate the dried black beans by soaking them overnight in water or using a quick soak method by boiling them for 5 minutes and then letting them sit for 1 hour.
2. In a pot, heat olive oil over medium heat and sauté the rehydrated black beans with the dehydrated sweet potato.
3. Add chili powder, cumin, smoked paprika, cinnamon, salt, and pepper to the mixture, stirring to coat evenly.
4. Pour in 1 cup of water, bringing the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for 15-20 minutes, adding additional water as needed to reach a thick chili consistency.
5. Once the sweet potatoes are tender and the beans are cooked through, serve. Optional: Stir in nutritional yeast for a cheesy kick.

This chili is a perfect combination of sweet and savory flavors, with the sweet potatoes offering a touch of natural sweetness that balances well with the earthiness of the black beans. It’s an incredibly filling meal with enough protein, fiber, and complex carbs to sustain you on long hikes. You can even adjust the spice level to suit your preferences. The sweet potato provides a substantial texture, making this chili feel rich and hearty, while the black beans contribute an excellent source of protein and fiber. It’s a satisfying, filling meal that keeps you warm and energized through your backpacking adventure.

Trail Mix Pancakes

Enjoy a sweet breakfast with a twist while you’re on the trail with these gluten-free trail mix pancakes. Packed with nuts, dried fruits, and a touch of sweetness, these pancakes are a great source of energy to start your day on the right foot.

Ingredients:

• 1 cup gluten-free pancake mix
• 1/4 cup dried cranberries
• 1/4 cup chopped almonds
• 1/4 cup sunflower seeds
• 1 tablespoon honey
• 1/2 cup water
• 1/4 teaspoon cinnamon
• 1/2 teaspoon vanilla extract

Instructions:

1. In a mixing bowl, combine the gluten-free pancake mix, cinnamon, and water, stirring until a smooth batter forms.
2. Add the dried cranberries, chopped almonds, and sunflower seeds into the batter, mixing well.
3. Heat a small non-stick pan over medium heat and lightly grease it with oil.
4. Pour about 1/4 cup of pancake batter onto the pan and cook for 2-3 minutes on each side or until golden brown.
5. Serve the pancakes with a drizzle of honey and enjoy.

These trail mix pancakes are an excellent breakfast option for your backpacking trip, providing a good mix of carbs, healthy fats, and protein. The combination of dried fruit and nuts gives the pancakes a delicious crunch, while the hint of cinnamon adds a warm, comforting flavor. These pancakes will give you lasting energy on the trail, with the natural sugars from the dried fruit offering a quick energy boost and the nuts providing a sustained release of energy. This recipe is incredibly versatile, and you can swap the dried cranberries for other fruits like raisins or apricots. It’s an easy-to-make, fun breakfast that’ll keep you fueled for your adventure.

Coconut Curry Rice with Lentils

This coconut curry rice with lentils is a warm and flavorful meal that’s easy to prepare on the go. The curry spices combined with coconut milk and lentils create a rich, comforting dish that packs plenty of protein and fiber for sustained energy on your backpacking adventure.

Ingredients:

• 1/2 cup dried red lentils
• 1 cup instant rice
• 1/2 cup coconut milk powder
• 1 teaspoon curry powder
• 1/2 teaspoon turmeric
• 1 teaspoon ginger powder
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1 1/2 cups water

Instructions:

1. In a small pot, add the dried lentils and water, bringing it to a boil. Reduce the heat and let it simmer for 10-15 minutes until the lentils are tender.
2. Stir in the instant rice, coconut milk powder, curry powder, turmeric, ginger, salt, and garlic powder. Mix well to coat the rice and lentils in the spices.
3. Add more water if needed and let the mixture simmer for 5-10 more minutes until the rice is cooked and the flavors meld together.
4. Once cooked, remove from heat and let it rest for a few minutes before serving.

This dish is bursting with tropical flavors, making it a comforting and energizing meal for your backpacking trip. The coconut milk powder adds a creamy texture without the weight of fresh coconut milk, and the lentils provide a solid source of protein to keep you full. The spices offer a warming kick, and the rice helps to round out the dish with its soft, pillowy texture. The coconut curry rice with lentils is easy to make, lightweight, and highly satisfying, making it a great addition to your trail meals.

Dehydrated Veggie Tacos

These dehydrated veggie tacos are an excellent gluten-free option for a light but filling dinner on the trail. The combination of seasoned dehydrated vegetables, beans, and corn tortillas creates a delicious meal with all the flavors of a classic taco, but much more backpacking-friendly.

Ingredients:

• 1/2 cup dried black beans
• 1/4 cup dried corn
• 1/2 cup dehydrated bell peppers
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 small corn tortillas
• 1 tablespoon lime juice (optional)

Instructions:

1. Rehydrate the dried black beans by soaking them overnight in water or using the quick soak method. Do the same with the dried corn.
2. In a small pan, heat olive oil over medium heat and sauté the rehydrated beans, corn, and bell peppers.
3. Add chili powder, cumin, paprika, garlic powder, salt, and pepper. Stir well to coat the vegetables and beans with the spices.
4. Continue to cook for 5-7 minutes until everything is heated through and the flavors meld together.
5. Warm the corn tortillas and fill them with the veggie and bean mixture. Drizzle lime juice on top if desired.

These dehydrated veggie tacos are a great way to enjoy a delicious, gluten-free meal with minimal preparation. The spices bring depth of flavor, while the beans and corn add a satisfying texture. You can easily modify the recipe by adding different dehydrated veggies like zucchini, onions, or tomatoes. The combination of hearty beans, sweet corn, and fresh spices makes these tacos a perfect, portable trail meal that satisfies your hunger and cravings.

Peanut Butter Banana Oatmeal

This peanut butter banana oatmeal is a nutritious and satisfying breakfast that’s easy to make and packed with protein, healthy fats, and carbohydrates. The combination of oats, peanut butter, and dried banana provides a perfect start to your day on the trail.

Ingredients:

• 1/2 cup gluten-free oats
• 1 tablespoon peanut butter powder
• 1/4 cup dried banana slices
• 1 tablespoon chia seeds
• 1 teaspoon honey (optional)
• 1 cup hot water

Instructions:

1. In a small pot or bowl, add the gluten-free oats and chia seeds.
2. Pour in the hot water and stir until the oats are fully submerged.
3. Let the oats sit for a few minutes, then stir in the peanut butter powder, dried banana slices, and honey (if using).
4. Allow the oatmeal to sit for a few more minutes, letting the oats absorb the water and soften.
5. Serve warm and enjoy.

This peanut butter banana oatmeal is not only delicious but also provides a quick and easy breakfast that’s rich in nutrients. The oats offer a great source of fiber and slow-releasing carbs, while the peanut butter powder adds a boost of protein and healthy fats. The dried banana slices bring a touch of natural sweetness, and the chia seeds provide a dose of omega-3 fatty acids. This oatmeal is the perfect way to fuel up before hitting the trail, giving you sustained energy and keeping you full until your next meal.

Gluten-Free Pasta Primavera

A lighter take on a classic, this gluten-free pasta primavera is a quick and easy meal for a backpacking lunch or dinner. With vibrant vegetables, gluten-free pasta, and a zesty olive oil-based sauce, it’s a fresh and flavorful dish that’s perfect for the outdoors.

Ingredients:

• 1 cup gluten-free pasta (such as penne or spaghetti)
• 1/2 cup dehydrated mixed vegetables (e.g., zucchini, tomatoes, peas)
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried basil
• 1/2 teaspoon oregano
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper to taste

Instructions:

1. Cook the gluten-free pasta according to the package instructions, drain, and set aside.
2. Rehydrate the dehydrated vegetables by adding hot water to them and letting them sit for 5-10 minutes.
3. In a small pan, heat the olive oil over medium heat. Add the garlic powder, basil, oregano, and red pepper flakes, and cook for 1-2 minutes.
4. Add the rehydrated vegetables to the pan and cook for another 3-4 minutes, stirring occasionally.
5. Combine the cooked pasta with the vegetable mixture, stirring to coat with the olive oil and spices.
6. Season with salt and pepper to taste, and serve warm.

This pasta primavera is light, yet full of fresh flavors from the vegetables and herbs. The gluten-free pasta offers a satisfying base, while the rehydrated veggies add a burst of color and nutrients. The simple olive oil sauce enhances the natural flavors of the vegetables, making it a deliciously light meal for your backpacking journey. It’s easy to make, and the ingredients are simple to pack, so you can enjoy a fresh meal while on the trail.

Mushroom and Spinach Rice Pilaf

This mushroom and spinach rice pilaf is a savory and flavorful meal that’s perfect for colder nights on the trail. With the earthy taste of mushrooms and the richness of spinach, this rice pilaf will provide the warmth and nutrients you need to keep going.

Ingredients:

• 1/2 cup instant rice
• 1/2 cup dehydrated mushrooms
• 1/4 cup dehydrated spinach
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon thyme
• Salt and pepper to taste
• 1 cup water

Instructions:

1. Rehydrate the dried mushrooms and spinach by adding hot water and letting them sit for 5-10 minutes.
2. In a small pot, heat olive oil over medium heat and add the garlic powder, onion powder, and thyme. Cook for 1-2 minutes.
3. Add the rehydrated mushrooms and spinach to the pot, stirring well to combine.
4. Stir in the instant rice and 1 cup of water. Bring to a boil, then reduce heat and let it simmer for 5-7 minutes, or until the rice is cooked and the liquid is absorbed.
5. Season with salt and pepper to taste.

This mushroom and spinach rice pilaf is a perfect option for a cozy meal after a long day of hiking. The rice serves as a hearty base, while the mushrooms and spinach add depth of flavor and nutritional value. The seasoning brings out the earthiness of the mushrooms and the freshness of the spinach, creating a balanced and satisfying meal. It’s easy to prepare, and the combination of rice and vegetables will keep you full and energized during your outdoor adventure.

Chickpea & Tomato Stew

This hearty chickpea and tomato stew is a warming, gluten-free dish that offers a savory and comforting flavor profile. Packed with protein from the chickpeas and enriched with rich tomato goodness, it makes for a perfect backpacking dinner.

Ingredients:

• 1/2 cup dried chickpeas
• 1/2 cup dehydrated tomatoes
• 1/4 cup dehydrated onion
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1/2 teaspoon turmeric
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 2 cups water

Instructions:

1. Rehydrate the dried chickpeas by soaking them overnight or using the quick soak method.
2. In a small pot, heat olive oil over medium heat, and sauté the dehydrated onion until fragrant.
3. Add the rehydrated chickpeas, dehydrated tomatoes, paprika, cumin, turmeric, garlic powder, salt, and pepper.
4. Pour in the water, and bring the stew to a boil. Reduce the heat, and simmer for 20-30 minutes, allowing the flavors to meld together.
5. Serve warm and enjoy.

This chickpea and tomato stew is a protein-packed, flavorful option for a filling meal after a long day of hiking. The chickpeas offer plenty of fiber and protein, while the tomatoes add depth and a touch of sweetness. The spices bring warmth and complexity, making this stew incredibly satisfying. It’s easy to make, nutritious, and perfect for refueling on your journey.

Apple Cinnamon Granola Bars

These apple cinnamon granola bars are a great gluten-free snack to fuel your hike. Packed with oats, dried apples, and a touch of cinnamon, they provide the perfect balance of energy and taste, making them a perfect on-the-go option.

Ingredients:

• 1 cup gluten-free oats
• 1/4 cup dried apple pieces
• 1/4 cup honey
• 1/4 cup peanut butter or almond butter
• 1/2 teaspoon cinnamon
• 1/4 teaspoon vanilla extract
• 1 tablespoon chia seeds (optional)

Instructions:

1. In a small saucepan, heat the honey and peanut butter over low heat until melted and combined.
2. In a mixing bowl, combine the oats, dried apple pieces, cinnamon, and chia seeds.
3. Pour the wet mixture over the dry ingredients and stir until fully combined.
4. Press the mixture into a baking dish lined with parchment paper and refrigerate for 1-2 hours until firm.
5. Once chilled, cut the mixture into bars, and store them in an airtight container for easy grab-and-go snacks.

These apple cinnamon granola bars are a great option for breakfast or a mid-hike snack. They’re naturally sweetened with honey and packed with dried apples, making them both delicious and energizing. The oats provide slow-releasing carbs, while the nut butter adds healthy fats to keep you going for hours. They’re easy to pack and perfect for taking on your outdoor adventures.

spicy Sweet Potato & Black Bean Burritos

These spicy sweet potato and black bean burritos are a gluten-free, filling, and delicious option for a trail meal. Packed with hearty sweet potatoes, black beans, and a spicy kick, they offer a savory and satisfying dinner when you need energy after a long hike.

Ingredients:

• 1 small sweet potato, dehydrated and diced
• 1/2 cup dried black beans
• 1/4 cup dehydrated onions
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon smoked paprika
• Salt and pepper to taste
• 4 small gluten-free tortillas
• 1 tablespoon hot sauce (optional)

Instructions:

1. Rehydrate the black beans and sweet potato by soaking them in water for a few hours or overnight.
2. In a small pan, heat olive oil over medium heat, and sauté the rehydrated onions until soft.
3. Add the sweet potato, black beans, chili powder, cumin, paprika, salt, and pepper, stirring well to combine.
4. Let the mixture cook for 5-7 minutes until the sweet potatoes are tender and the beans are heated through.
5. Warm the gluten-free tortillas and fill them with the sweet potato and black bean mixture.
6. Drizzle with hot sauce if desired and roll up to serve.

These spicy sweet potato and black bean burritos are a great combination of flavors, offering both a bit of heat and a lot of satisfying textures. The sweet potato adds a natural sweetness that balances well with the earthiness of the black beans, while the spices create a zesty kick. This meal is filling and packed with nutrients, offering plenty of protein and fiber to keep you fueled on the trail.

Avocado Chickpea Salad

This simple avocado chickpea salad is a refreshing, gluten-free meal that’s light yet filling. Perfect for a quick lunch while backpacking, this salad offers healthy fats, protein, and plenty of fresh flavors to keep you energized.

Ingredients:

• 1/2 cup dried chickpeas
• 1 ripe avocado (or 1/4 cup guacamole, pre-packed)
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste
• 1/2 teaspoon cumin
• 1/4 teaspoon paprika
• 1 tablespoon fresh herbs (optional)

Instructions:

1. Rehydrate the dried chickpeas by soaking them overnight or using a quick soak method.
2. In a small bowl, mash the avocado with the olive oil, lemon juice, cumin, paprika, salt, and pepper until smooth.
3. Add the rehydrated chickpeas and mix gently until they are well-coated with the avocado dressing.
4. Optional: Stir in fresh herbs like cilantro or parsley for added freshness.
5. Serve chilled or at room temperature.

This avocado chickpea salad is light, yet very filling due to the healthy fats from the avocado and the protein-rich chickpeas. The lemon juice gives it a fresh, tangy kick, while the spices add depth and warmth. It’s quick to prepare and packs well for a hiking meal. Whether you’re enjoying it as a side or as a light main dish, this salad is a refreshing and nutritious choice for your outdoor adventure.

Almond Coconut Energy Bites

These almond coconut energy bites are the perfect gluten-free snack to keep you energized throughout your hike. Packed with almonds, coconut, and a touch of honey, they provide a quick, natural energy boost without weighing you down.

Ingredients:

• 1/2 cup almonds, chopped
• 1/4 cup shredded coconut
• 1/4 cup gluten-free oats
• 1 tablespoon honey
• 1 tablespoon almond butter
• 1/2 teaspoon vanilla extract
• A pinch of salt

Instructions:

1. In a small bowl, mix together the chopped almonds, shredded coconut, and oats.
2. In another bowl, whisk together the honey, almond butter, vanilla extract, and a pinch of salt until smooth.
3. Add the wet mixture to the dry ingredients and stir until fully combined.
4. Roll the mixture into small bite-sized balls and refrigerate for 1 hour until firm.
5. Store in an airtight container for up to a week.

These almond coconut energy bites are an easy and delicious way to refuel on the trail. With the perfect balance of healthy fats, protein, and natural sweetness, they provide quick, long-lasting energy. The oats and almonds offer a hearty base, while the coconut adds flavor and texture. These bites are portable and make for an excellent on-the-go snack during any outdoor adventure.

Lemon Herb Couscous Salad

This light and refreshing lemon herb couscous salad is a gluten-free option that can be enjoyed as a side dish or light lunch. With fresh lemon, herbs, and a tangy dressing, it offers a zesty and satisfying meal that’s perfect for the outdoors.

Ingredients:

• 1 cup gluten-free couscous
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1/2 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1 tablespoon fresh parsley (optional)

Instructions:

1. Cook the gluten-free couscous according to package instructions.
2. In a separate bowl, whisk together the olive oil, lemon juice, oregano, garlic powder, salt, and pepper to make the dressing.
3. Once the couscous is cooked, fluff it with a fork and toss it with the dressing.
4. Stir in fresh parsley for added flavor and freshness.
5. Serve chilled or at room temperature.

This lemon herb couscous salad is a light and vibrant meal, perfect for a quick lunch or side dish while backpacking. The couscous provides a great base, while the lemon dressing adds a refreshing zing. The fresh herbs enhance the flavors, making this salad both delicious and energizing.

Quinoa & Roasted Vegetable Medley

This quinoa and roasted vegetable medley is a gluten-free, nourishing dish that’s packed with protein and fiber. The roasted vegetables bring out their natural sweetness, which pairs beautifully with the earthy quinoa, making for a hearty meal on your backpacking trip.

Ingredients:

• 1/2 cup quinoa
• 1/2 cup dehydrated mixed vegetables (e.g., carrots, zucchini, bell peppers)
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 1/2 cups water

Instructions:

1. In a small pot, bring the water to a boil, then add the quinoa and cook according to package instructions (about 15 minutes).
2. In another small pan, rehydrate the mixed vegetables with hot water, letting them sit for 5-10 minutes.
3. Drain the rehydrated vegetables and sauté them in olive oil with garlic powder, paprika, salt, and pepper for 5-7 minutes, until they’re tender and lightly browned.
4. Mix the cooked quinoa with the sautéed vegetables, stirring to combine.
5. Serve warm, and enjoy a nutrient-packed meal.

This quinoa and roasted vegetable medley is a versatile and energizing meal. The quinoa provides a protein-rich base, while the roasted vegetables add both flavor and texture. The spices give the dish depth, making it feel more like a comforting homemade meal on the trail.

Mediterranean Chickpea Salad

A gluten-free and vibrant meal, this Mediterranean chickpea salad is full of fresh flavors and textures. The combination of chickpeas, cucumber, tomatoes, and olives is dressed with a zesty lemon-oregano dressing that makes for a refreshing and energizing meal.

Ingredients:

• 1/2 cup dried chickpeas
• 1/2 cup dehydrated cucumber
• 1/2 cup dehydrated tomatoes
• 1/4 cup black olives
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1/2 teaspoon oregano
• Salt and pepper to taste

Instructions:

1. Rehydrate the chickpeas by soaking them overnight or using a quick soak method.
2. Rehydrate the cucumber and tomatoes by adding hot water and letting them sit for 5-10 minutes.
3. In a mixing bowl, combine the rehydrated chickpeas, cucumber, tomatoes, and olives.
4. In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper.
5. Pour the dressing over the salad, tossing to coat the ingredients evenly.
6. Serve chilled or at room temperature.

This Mediterranean chickpea salad is a light but satisfying meal, perfect for those looking for a refreshing option on the trail. The chickpeas provide protein and fiber, while the cucumber and tomatoes add freshness. The tangy lemon dressing and earthy oregano bring everything together, making this salad a delicious, nutritious choice.

Spinach & Mushroom Polenta

This spinach and mushroom polenta is a gluten-free, hearty, and flavorful dish that’s perfect for a satisfying dinner. The creamy polenta pairs beautifully with the savory spinach and mushrooms, making for a comforting meal after a long hike.

Ingredients:

• 1/2 cup polenta
• 1/2 cup dehydrated spinach
• 1/2 cup dehydrated mushrooms
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1 teaspoon thyme
• Salt and pepper to taste
• 1 1/2 cups water

Instructions:

1. In a small pot, bring 1 1/2 cups of water to a boil. Stir in the polenta and cook according to package instructions (about 10 minutes).
2. In a separate pan, rehydrate the spinach and mushrooms with hot water, letting them sit for 5-10 minutes.
3. Drain the rehydrated vegetables, then sauté them in olive oil with garlic powder, thyme, salt, and pepper for 5-7 minutes until they are tender.
4. Once the polenta is ready, mix it with the sautéed spinach and mushrooms, stirring to combine.
5. Serve warm, and enjoy a hearty, flavorful meal.

This spinach and mushroom polenta is an incredibly comforting and satisfying meal. The creamy polenta serves as the perfect base for the rich flavors of sautéed mushrooms and spinach. It’s an easy-to-make, gluten-free dinner option that provides energy and warmth on your backpacking adventure.

Sweet Potato & Black Bean Chili

A warming, gluten-free chili, this sweet potato and black bean recipe is packed with nutrients and flavor. The sweetness of the potatoes pairs perfectly with the richness of the black beans and the savory chili spices, making for a satisfying meal on the trail.

Ingredients:

• 1/2 cup dried black beans
• 1/2 cup dehydrated sweet potato cubes
• 1/2 cup dehydrated onions
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• 1 1/2 cups water

Instructions:

1. Rehydrate the black beans and sweet potato cubes by soaking them overnight or using a quick soak method.
2. In a small pot, sauté the dehydrated onions with a bit of olive oil (or water) until they’re soft.
3. Add the rehydrated black beans, sweet potato, chili powder, cumin, paprika, garlic powder, salt, and pepper.
4. Pour in the water and bring to a simmer. Let the chili cook for 20-30 minutes until the sweet potatoes are tender and the flavors meld together.
5. Serve warm and enjoy a filling, nutritious meal.

This sweet potato and black bean chili is a hearty and warming dish. It’s packed with fiber and protein, and the combination of sweet potatoes and black beans makes it both filling and satisfying. The chili spices bring warmth and depth of flavor, making it the perfect meal for colder nights on the trail.

Almond Joy Trail Mix

This almond joy-inspired trail mix is a gluten-free, energy-packed snack that’s both delicious and easy to make. With a mix of almonds, coconut, and dark chocolate, it provides a perfect balance of sweet and salty to keep you fueled on the trail.

Ingredients:

• 1/2 cup almonds
• 1/4 cup unsweetened shredded coconut
• 1/4 cup dark chocolate chips
• 1/4 cup dried cherries
• 1/4 cup sunflower seeds

Instructions:

1. In a mixing bowl, combine the almonds, shredded coconut, dark chocolate chips, dried cherries, and sunflower seeds.
2. Toss everything together until well combined.
3. Store in an airtight container or resealable bag for easy access on your backpacking trip.

This almond joy trail mix is a great snack for energy on the go. The almonds provide protein and healthy fats, while the coconut adds a tropical flair. The dark chocolate chips and dried cherries offer sweetness, and the sunflower seeds give it a satisfying crunch. It’s simple to pack and perfect for a pick-me-up during a long hike.

Lemon Poppy Seed Pancakes

These lemon poppy seed pancakes are a gluten-free treat that makes for a light yet energizing breakfast. The fresh lemon flavor, combined with the crunch of poppy seeds, creates a refreshing start to your day on the trail.

Ingredients:

• 1/2 cup gluten-free flour blend
• 1/4 cup almond meal
• 1 tablespoon poppy seeds
• 1 teaspoon baking powder
• 1 tablespoon honey
• 1/4 cup water
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• A pinch of salt

Instructions:

1. In a bowl, combine the gluten-free flour, almond meal, poppy seeds, baking powder, and salt.
2. Stir in the honey, lemon zest, lemon juice, and water to create a batter.
3. Heat a small pan over medium heat and lightly grease with oil.
4. Pour small amounts of batter onto the pan and cook for 2-3 minutes on each side until golden brown.
5. Serve warm with additional honey or fresh fruit if desired.

These lemon poppy seed pancakes are a light and refreshing breakfast option for your backpacking trip. The citrusy lemon zest and poppy seeds provide a delightful texture and flavor, making them a satisfying morning meal to kickstart your hike. The pancakes are easy to make and pack, offering a sweet and energizing start to your day.

Note: More recipes are coming soon