Baking on the Trail Made Easy
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- Опубликовано: 8 сен 2024
- In this video I demonstrate two very simple and easy methods for baking while on the trail using items you likely already have with you
Keto Savoury Breakfast Bannock
½ cup almond flour
2 tablespoons psyllium husk
½ teaspoon baking powder
¼ teaspoon salt
1 egg
1 tablespoon olive oil/ghee/coconut oil
Chopped cooked bacon (or bacon bits) to taste
Cheddar cheese to taste
Spices (garlic, pepper, chipotle, herbs, etc) to taste
I add instant oatmeal mix (I like the ones with walnuts and raisins) to biscuit or pancake mix for sweet. For savory, I'll add flavored instant grits pouch, plus various, bacon bits, ham, cheese, red pepper flakes, etc.
For spacers between outer and inner pots, small rocks or pebbles. Cheers
Sounds good. Yes, rocks are the simplest. Thanks for commenting
On a stormy January nite, thank you for sharing a wonderful outdoor adventure.
Something to look forward to when the weather improves. Thanks for commenting
Thanks, Mark! Always good to see a new recipe and demonstrations of baking techniques. I especially appreciate your trick of flipping the Billy pot lid to hold coals on top. By the way, because of your (and Steve's) Firebox Stove demonstrations I got a Firebox Nano kit and 12 cm Billy Bush Pot a few weeks ago. I liked it so much that yesterday I got the 5 inch Firebox Stove (with accessories) and a 16 cm Billy Bush Pot. I can't wait to try out my new favorite gear....
You won’t be disappointed. I have both stoves too and they are so fuel-flexible that it’s all you could possibly need. Good decision.
Can't go wrong with your choices. Thanks for commenting
Another two thumbs up on this one Mark. :)
Thanks for commenting😀
Very informative & wet or steam baking is easier when you try it for the first time. Thank you for sharing 🎄
Glad it was helpful! Thanks for commenting
Wet baking to me is like making old fashioned dumplings. My mom would bring a pot of soup to a boil and drop biscuits on top then put on the lid. In ten to fifteen minutes they were done. Outside was wet and white but inside it looked like a biscuit. But full of soup flavor on the outside. Steaming a muffin is a similar kind of process. Browning might look prettier but as for flavor it doesn’t make a lot of difference
Exactly and wet baking is so much easier. Thanks for commenting
A great video to inspire others. So many people think eating in the wild is pouring boiling water into a freeze dried bag. Keep it up.
That was me a lot of the time. Now I have fun trying new things. Thanks for commenting Chris
I've never tried wet baking. I knew about it, but never did it. You've encouraged me to give it a try. Thanks for the video! 👍🏻
The psyllium husk is important in the Keto recipe 👍
Hope you like it! Thanks for commenting
Carbquick makes a "Bisquick like" low carb substitute. One Carbquik biscuit has just 2g net carbs. I got mine on Amazon. I enjoyed your video, Mark. Yours are some useful techniques. The muffin fan guard worked really well. I think I will try your 1st recipe for breakfast this AM using Carbquick.
David Pearson has done a lot of outdoor baking on his channel but uses special equipment.
And for UK viewers there is an equivalent brand, "No Guilt Bakes
". (Carbquick is not very available, even Amazon UK currently).
I forgot to mention, there's a ton of recipes online for Carbquick.
Anything that can be done with Bisquick can be done with Carbquick.
Google: Carbquik Recipes - Tova Industries, LLC
They may be adaptable to Darth's "No Guilt Bakes" as well.
@@benthere8051 it's all the same stuff: almond flour, a bit of roughage, and some baking powder.
Love Dave's channel. So ingenious. I will look for the Carbquick
Very cool Mark 🤠
Thanks for commenting
Great Looking & Betcha Tasting Trail Treats, Thanks Mark ! ATB T God Bless
I was Terry. Thanks
After wet baking I use the residual coals to toast the muffin / bannock to get a nice crisp browned outside. I use the dish that comes with the Zebra to bake so the muffin is flatter and therefore easier shape to toast. Great video as always.
Both are great suggestions. Thanks for commenting
Very Cool, love the Keto Stuff, thank you
Most welcome. Thanks for commenting
Kettle camping has some excellent firebox twig stove baking videos. One of which he uses the fire sticks to rise the stove up and and uses a flat rock under the stove and puts a pizza under the stove to bake. Really unique way of baking with a twig stove.
Thanks for the tip! I will give them a look
Great video! Thanks u! 💪👍👌
Glad you liked it. Thanks for commenting
Great job. Please keep these coming! Cool keto idea for bushcraft too.
More to come! Thanks for commenting
Mark, you are so good and you keep getting better still. Steve at FIREBOX has nothing over you. Maybe he is just tad better but that is his job. He does everything he does to push a product. Got nothing against it. Even have a healthy respect for him and what he does. But us, hobbyists who do for the love of craft (amateurs) bring a lot to the table as well and you are one of those who lead the pack. I will try both of your recipes. Try to make them for breakfast muffin in my joint and name them after you. MY Muffins. Great video. Love your content.
Thank you for your very kind words. I am humbled by your offer to name a muffin after me
My keto has been meat & veg & egg & some salad with fats. No fruit, no baking.
I might just have to do some keto baking now!!!
I keep the carbs low by using stuff like almond flour. Tastes good too. Thanks for commenting
I have done a lot of small scale (dry) rogue baking of bread and baked sweet goods on a stovetop & even over tealights when an oven went down.
Over time, I found that I just needed to double the posted cooking time on the package or recipe at a minimum. I never expect things to brown on top either, but everything still ends up surprisingly edible.
I suppose over a wood fire it may go somewhat faster though.
Very ingenious of you. Cooking over a fire is a bit hard to judge times as the fire can be hot one minute then die down some the next. Still, with experience it gets easier. Thanks for commenting
I've cooked many biscuits in the wild over the years, but never one quite like your keto-style - that looked great - thanks for sharing.
It's so good! Thanks for commenting
Fresh baked goods on the trail is a treat!👍
I am waiting for you to start up your cooking videos again Wade
@@MarkYoungBushcraft I should, thanks Mark!
Keep doing the keto recipes. Enjoy them a lot
Glad you like them! Thanks for commenting
Hi Mark, thanks for mentioning the Twig Stove Site....i just became a member TODAY !!
Whoever would've thought, 25 year's ago this twig stove phenomenon would've took off so wildly huh.
Lol
😀🤣💯👍
Glad you are enjoying it Derek
For the dry baking, you could try turning it upside down once it is almost done (so it doesn't slide out) to brown the top
Yes, good suggestion. Thanks for commenting
Thank you, Mark, for your demonstration of both methods.😋
Most welcome. Thanks for commenting
I use an egg ring for the spacer.
Good idea. Could double up when cooking eggs. Thanks for commenting
Excellent! Thanks Mark!
Glad you liked it! Thanks for commenting
Great video Mark. Im going to try wet method in my 1100 titanium pot with alcohol zelph stove.
Right on. Hope it works out for you. Thanks for commenting
Great presentation. I’d not thought of using a silicone cup for baking.
Try it. Thanks for commenting
Great video Mark, thanks!
Glad you enjoyed it. Thanks for commenting
I use a plastic frisbee for a plate in camp. The flat topped kind are best. Two of them together are a good way to carry tortillas. And, of course, they’re fun to play around with in camp. NOTE: If you’re on a canoe trip, move back away from the water. (Don’t ask me how I know.)
Courtesy of Half Vast Flying
Thanks for commenting
Thanks for this, now I am hungry , looks like a great day .
It was! Thanks for commenting
I'm going to try this using egg substitute of flax meal and water to keep it all powder since I don't have the whole egg powder yet for your regular bannock recipe. Thank you for your videos.
So many ways of making these. I am working on eggless, egg replacer and powdered egg versions. Thanks for commenting
@@MarkYoungBushcraft awesome. Can't wait to see those videos.
Great video, I must get back to baking outside once again.
Glad you enjoyed it my friend. Thanks for commenting
I normally have my FireBox Nano kit with me that includes a Trangia burner & a set of titanium crossbars/pot support for the Trangia. The crossbars make an excellent spacer in the bottom of a pot or Dog bowl oven. I’ve made lots of things with my dog bowl oven & other ovens. Most of them turn out after you get the hang of cooking like this, sometimes it doesn’t work out 🔥🚒. Quaker “Low Fat” muffin mix is add water & another one is the coffee cup microwave cooking mixture packs.
I love the cross-bar suggestion. So many things can be baked for sure. Thanks for commenting
The outdoor wet baking demo was great. I have used a double boiler for other things like scrambled eggs or baking a cheesecake in my instant pot and it works really well. The draft angle on the silicone cup seemed perfect for releasing the muffin. While I am not a keto guy, I might give cooking with almond flour a try since it looked really good. Nice video!
Almond flour can be a bit tricky to hold together but it does taste good. Thanks for commenting
I suspect the trouble most folks have with baking outdoors is trying to bake over open flames, that's how food gets burnt. Broken shards from adobe flower pots has been recommended for 'spacers' but it's something else to carry. The adobe's ability to hold residual heat might make it worth while for slow baking.
Good point. Regulating heat is the trick. A low-medium heat and thermal mass like the clay or stones can really help. Thanks for commenting
Very well done!
Thank you very much Mac
Really excellent video. Baking on the trail is unbeatable.
I am having fun trying news stuff. Thanks for commenting
Great demo video. I have the Firebox also, but the 14cm Zebra pot (should have also gotten the 12 cm). Guess I would need a bigger silicone cup/bowl (or the normal one would float around and maybe flip) and double the recipe. Resting the 14cm on top of Firebox instead of 12 cm fitting inside it should work.
I have the 12cm and 16cm Zebra plus a couple of other brand 14cm pots. I will look at what will work in the larger pots but you concern over the Sea-to-Summit mug tipping is interesting. Maybe go with a straight wall mung instead. Thanks for commenting
Great demonstration Mark !
Glad you enjoyed it. Thanks for commenting
Great tips , they sure looked good , thanks for sharing , God bless !
Thanks for watching
I’m intrigued with the Almond flour now. I must try that.
I make a very good almost zero carb bun (3.5" dia & 2" thick) with:
3 T almond flour
1 T coconut flour
1/4 t baking powder
1 t avocado oil CORRECTION t not T
pinch salt
1 egg
cook for 1 min in microwave on high
Thanks for the recipe Ben. I'll give it a try.
A lot of the simple breads like that have a strong egg flavor. This one doesn't.
Hey Randal. Keto has made a big difference in my health. Lowers body inflammation and pain. We should talk more on it
Love making mug cakes in the microwave. so simple and fast
Jiffy Mix Cornbread is good in camp too. I like add some diced onion to it. I hope it is available where you are?
Courtesy of Half Vast Flying
I am on a keto diet. No cornbread for me. Thanks for commenting
Your hat looks cleaner. Great job on the video.
I was wondering what you meant until I realized the hat I am wearing now is my summer Tilley, the TH5 made from hemp. Thanks for commenting
Again, such an amazing video...
I wonder if you used the "upside-down lid holding charcoal" technique WITH wet baking to make the top brown. A little extra heat where you want it most. ;-)
thank you, your videos are always fun!
Likely won't brown the top as long as there is water in the billycan. Having said that, if you remove the water at the end and provide heat on top of a dry billycan it may work. Thanks for commenting
@@MarkYoungBushcraft that sounds like the solution. Thanks!
Another great video. Thanks for sharing.
Most welcome. Thanks for commenting
Making do with equipment you already have, terrific video idea. When you said you wouldn't be baking a roast I could hear the raccoons sigh with relief. You highlighted another advantage of using charcoal as fuel when you inverted the lid. Would ghee work just as well in place of the olive oil?
Those raccoons can be brazen. They would take the muffin right out of my bowl if I have them a chance. Actually, I prefer ghee most times as it gives a better butter flavour. I usually have olive oil in my food bag for drying, etc. that is why I used it. Coconut oil is also great for baking. Thanks for commenting
Ghee's smoke point is 450°F, so it will work well for many things. I like coconut oil also.
On cooking in the woods, I get a real kick out of the General Insurance commercial where Shaq says "Wait 5 more minutes, my skunk is not done".
With your dry method and a spacer, have you tried adding, say, a 2-3 Tbsp of water? It would start by steaming, and then convert to dry baking. Just asking.
Courtesy of Half Vast Flying
I have not tried this but can see how it would work well enough with the right pot and container. Thanks for commenting
Now I know why it's called a muffin fan.
Right on. Thanks for commenting
Would pot management work if the bail were laid over to the side? Not sure it adds anything to have the bail stand upright and in the way.
If you mean would it be easier to lift the top, then yes, but then the handle would be exposed to the heat of the stove if laying over the side. Maybe not so much with a wood stove as in a fire. Thanks for commenting
What a great video - I can almost smell the cheese and bacon! Hey just a thought... don't those Zebra pots / billy cans come with a shallow bowl that nests in the top in place of the lid (or just beneath it)? Mine did, but it's an older 14 cm diameter one I bought used, so I am not certain. Said bowl might be excellent for loading with coals (if one didn't mind making it dirty and/or potentially damaging it) to have some heat at the top - perhaps marginally better than the inverted lid (which is a very innovative idea in itself for which I thank you). Thank you again for the inspirational and informative videos you produce - I'd never seriously considered trying this sort of thing before, but I will now.
The Zebra dish would be great for holding coals. It can be hard to get out of the pot when hot though. Thanks for commenting
It seems to me that you could invert the pot lid and add burning charcoal to the wet baking to induce browning on the top of your muffin. The principle is the same regardless of wet or dry baking. Correct me if I’m wrong?
I don’t think the heat from the lid would be hot enough to overcome the steam to make a significant difference, but I like the way you think ; )
Kent Rollins uses coals on top of his dutch oven quite often. I made a delicious cobbler that way when I was in the Boy Scouts, about 100 years ago.
Ben There: Definitely the way to go when using dry heat. Bout’ the only way to insure even cooking.
I would suggest starting with wet baking. Then dump the water and apply some dry heat to brown the top. Thanks for commenting
Hello Mark great recipe, but I have a different question that I can’t seem to find the answer too.
Will hardwood charcoal work in a Liexada gas fire wood camp stove?
Thank you Darryl
The short answer is yes, but not well. Charcoal is a poor performer in a wood gas stove as it has no wood gas to burn (removed in the making of charcoal). I do have a few videos on this if interested. Thanks for commenting
What is the button up shirt you are wearing in this video? The idea of carbon felt for a spacer intrigues me. Most small pieces of carbon felt sold on the internet are way overpriced. A while back, I bought a larger piece, I think on Amazon......something like 24x36 for a way more reasonable price and now I have plenty for cooking experiments. Carbon felt weighs next to nothing (less than your fan spacer) and is useful for a hot pot holder, etc. On one of Steve's videos, he baked a cake and packed the space between the outer and inner pans with salt. Not only is it a spacer, it evenly disperses the heat over a wide area. More weight, as is a pizza stone that he has used for the same purpose. Love your videos, Mark. Looking forward to retirement so I have more time to do some of the things you have filmed. Be well.
The shirt I am wearing is something I picked up in a thrift store. I have used a number of materials for spacers and heat sinks like clean rocks and broken pottery. Retirement is great. Thanks for commenting
Absolutely nothing wrong with good thrift store buys....especially when it looks good!@@MarkYoungBushcraft
Just curious, the recipe in your comments includes psyllium husk, but I don't see you adding that in the video. Should it be added? And can you use psyllium husk powder rather than psyllium husk? Thanks!
I had all the dry ingredients pre-mixed in the baggy. Yes, psyllium husk and powder can be interchanged. Thanks for commenting
Steamed Christmas pudding. (Wet baking)
Oops not very Leto lol
Interesting idea. I will see if I can come up with a keto version. Thanks for commenting
What about freeze dried powdered butter instead of Ghee?
Absolutely. I have a list of products like the freeze dried butter (eggs, cream, cheese) I am looking to buy to make Keto meals with
This channel is dangerous. I`m thinking of unsubscribing. I`ve acquired 4 different small wood-stoves lately along with a vegetable steamer, suddenly have a fierce interest in cooking and baking in the outdoors and make enquiries about woodpellets and charcoal and want to light all fires with a ferrocerium flint rod and and hemp rope dipped in candle wax.
😂😂😂
Man, do I ever feel guilty right now😆 Thanks for commenting