Our friend Olivia - canyoning guide, nurse and lover of whole-foods shares a simple, healthy, lightweight hiking snack!
When weight, packability, storage conditions (refrigeration etc), nutrition and energy are all at play options for hiking snacks can sometimes feel limited.
The classic go-to's like bars, trail mix and endurance supplements (read: gels etc) aren't always the most palatable or practical option for the health conscious hiker- particularly if you're looking to avoid all the additives often found in sports supplements and gels.
From my experience with longer endurance activities, flavour fatigue really exists. There's a point where nuts, bars (most of the healthy ones are nut based) and whatever you're eating becomes less palatable and a lot less inspiring - not good when you're in need on energy but don't want to eat!
To combat flavour fatigue, I've found that mixing up textures (chewy, crunchy, moist, dry, liquid etc) and swapping between sweet, salty (and sometimes sour) can be great ways to keep your energy up. After all, you should be looking forward to food - not resenting it.
This fruit leather is one for the repertoire, and could prompt some experimentation for the dehydrator. If you're into your hiking and don't dehydrate your left overs, it's a small investment that allows you to make your own adventure foods at home. Food for thought. I've dehydrated curry, meats and all kinds of things to end up with tasty, packable, long lasting, calorie dense foods for adventure and everyday.
For another resource for hiking foods check out this video with Laura from Gutsy Sourdough who shows a few creative options for hiking foods!
Shakao and Pumpkin Leather
Ingredients
- 4 cups pumpkin puree (approx. ¾ of a Jap pumpkin)
- 38 grams Shakao
- 2 tins condensed milk
- 1 pinch salt
Method
- Preheat the oven to 190°C (375°F).
- Cut the Jap pumpkin into squares and roast for approximately 30 minutes, or
until it can be easily pierced with a fork. - Puree the roasted pumpkin in a food processor until smooth.
- Add Shakao, salt, and condensed milk to the puree. Blend until fully
incorporated and smooth. - Pour the mixture onto a dehydrator tray. Dehydrate at 50°C (or the
appropriate setting for your dehydrator) for approximately 24 hours or until it
forms a leather-like texture. - Once dehydrated, cut into desired shapes and store in an airtight container.
About Olivia
Olivia grew up on a cattle farm in Gippsland, Victoria, where family dinners were a lively affair, surrounded by a close-knit Italian family. Her passion for wholesome living and health extends far beyond just food, blending her nursing background with her love for adventure. From climbing and canyoning to exploring remote corners of Australia and beyond, Olivia’s adventures have shaped her holistic approach to health, inspiring her to live fully and share that energy through nourishing, vibrant meals.
For a little bit of adventure inspiration, check out some of Olivia's adventures here: @olivesdayoff
