Backpacking, Bike Touring, Car Camping, Day Trip, Picnic
Ingredients
1 cup all-purpose flour
1 cup whole wheat flour
2 teaspoons baking soda
1/2 teaspoon salt
2 cups milk (almond milk works well)
2 tablespoons lemon juice
1/4 cup brown sugar
2 tablespoons maple syrup
1 cup hazelnuts
1 cup raisins
1/2 cup sunflower seeds
1/4 cup ground flaxseed
Tools
Cutting board
Large bowl
Mixing spoon
Large knife (preferably serrated)
Baking sheets
2 8"x4" loaf pans or four 5-3/4"x3-1/4" loaf pans
Method
Preheat oven to 350° F. Lightly oil either two 8″x4″ loaf pans or four 5-3/4″x3-1/4″ loaf pans.
In a large bowl, combine the flours, baking soda, and salt. Add the milk, lemon juice, brown sugar, and maple syrup and stir to combine. Add the hazelnuts, raisins, sunflower seeds, and flaxseeds and stir just to combine.
Pour the batter into the prepared loaf pans and bake for about 35 minutes, or until golden brown. Remove from the oven, cool for 5-10 minutes, and then remove the loaves from the pans. Cool completely.
Reduce the oven temperature to 300° F. Once the loaves are completely cool, slice them as thinly as possible. I’ve found that a large serrated knife works best, but a very sharp chef’s knife will work as well. Place the slices on ungreased baking sheets and bake for 15 minutes. Turn them over and bake for another 10-15 minutes, or until nicely browned and crisp.
