Real Food Camping: Grain-free Pizza Pockets

Yesterday, we spent all day at the beach playing in the sand and pretending the water wasn’t cold. By the time we got back to camp, it was late and everyone was ravenous. I needed to make something fairly quickly, but it was still going to take a little time, so everyone ate a Lara Bar while my my husband started the coals.

On the menu today was Pizza pockets. I’ll admit, this was a bit of an experiment. I had it in my mind that I would make pizza of some sort while we were camping as a sort of treat for the kids. I didn’t quite know how to do it until I went way back in my memory to my days of being a Girl Scout. Really, that’s where I learned all of my outdoor cooking skills. If I can build an oven out of cardboard and aluminum foil, then surely I could make pizza while camping.

The only slight issue was that we dot make traditional roll-out pizza dough anymore. Our favorite gluten-free, grain-free recipe is more of a thick batter. Plus, I wanted to keep it finger food and he less dishes the better. What I came up with was so super easy and the results were scrumptious. They ended up looking like little Hot-Pockets, but actually had nutrition.

Grain-free Pizza Pockets Serves 8
2 cups blanched almond flour
1 cup arrowroot flour
1/2 cup milk, milk kefir or coconut milk plus 1 teaspoon vinegar
3 eggs
1 1/2 teaspoons grain-free baking powder
1 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
1 teaspoon unrefined sea salt
3 cups of diced “toppings” (cheese, peppers, onions, sausage, mushrooms, whatever you like)
3 cups marinara sauce

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Beat eggs and add milk. In a separate bowl combine herbs, salt, flours and baking powder.

Add dry ingredients to wet and mix until a thick batter forms.

Add your diced toppings to the batter and mix until combined.

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Divide the batter between 8 sheets of parchment paper. Put the parchment paper on top of a sheet of aluminum foil.

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Wrap the paper and foil together “butcher style” leaving a little room for expansion around the batter.

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Place over very hot coals and put some hot coals on top. Bake for about 25-30 minutes. Open a pack and poke it with a toothpick. If it comes out clean, it’s done.

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Enjoy it dipped in warm marinara.

Real Food Camping: Grain-free Sausage Pancake and Ultimate Bacon-Avo Grass-fed Burgers

Yesterday we had good ole scrambled eggs and bacon for breakfast. Lunch was the usual foraging. Dinner was amazing. I am sorry to say I didn’t get a pic because my phone was dead. In any case, I will put the recipe up anyway.

Ultimate Bacon Avocado Burgers Serves 6

2 lbs grassfed ground beef
2 pastured eggs
1/2 bunch cilantro, chopped
2 green onions, chopped
1 jalepeno, minced
Unrefined sea salt
Pepper
Garlic powder
6 slices bacon
3 small sweet onions, sliced
2 avocados, sliced
3 tomatoes, sliced

Heat a cast iron skillet over a barbecue. Cook bacon slices until desired. Remove from pan. Add sliced onions to bacon fat. Sprinkle with salt and move skillet to upper rack. Cook onions until caramelized, stirring occasionally. Remove from heat.

Add chopped cilantro, chopped green onion an jalepeno to ground beef. Beat the two eggs and add them to the beef. Mix until combined. Form into 6 patties and sprinkle the surface of the parties with salt, pepper and garlic powder.

Cook burger patties on the grill over medium heat for 3-4 minutes in each side. Do not over cook or they will be dry.

Top each patty with one bacon slice, a spoonful on caramelized onions, avocado slices and sliced tomatoes. Enjoy!

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For breakfast this morning, we enjoyed a Sausage Pancake cooked in the Dutch Oven along with soft “boiled” eggs cooked in the coals without a pan.

Grain-free Sausage Pancake

6 large pastured sausage links
3 eggs
1/2 cup grassfed milk or coconut milk plus 1 tsp vinegar
1/4 cup melted butter or coconut oil
2 tablespoons honey
2 cups blanched almond flour
1/2 cup arrowroot flour
1 tsp grain-free baking powder
1/2 tsp unrefined sea salt
2 tsp pure vanilla extract

Place hot coals under your Dutch oven and in the lid to preheat it.

Brown your sausage links in the bottom of the hot Dutch oven for about 5 minutes. Remove.

Carefully, place a parchment paper liner in the bottom of your Dutch oven and put the sausages back in. Our oven was a little too hot and started to scorch our paper. Next time less coals underneath. Maybe 10 or so.

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Combine wet ingredients. In a separate bowl combine dry ingredients. Add the dry ingredients to the wet and mix until a thick batter forms. Pour the batter over the sausages.

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Return the lid (should have about 10 coals or so on top). Bake for about 15 minutes or until slightly golden and a toothpick inserted comes out clean.

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Campfire No-pan “Boiled” Eggs
6 eggs
Newspaper or paper towels
Aluminum Foil

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Wet the newspaper or paper towels. Wrap around individual eggs. Then, wrap aluminum foil over each paper wrapped egg. Put eggs onto hot coals and cook for 6-10 minutes depending on how you like them. turn them around every couple of minutes.

Also included in our breakfast time was making new batches of milk kefir and water kefir and chopping some produce so it will be easier to use tonight. We are off to the beach for the day so it will probably be a late dinner. I want to make it as quickly a possible. Everyone is amazed at the real food we are making!

Real Food Camping: Grain-free Berry Grunt Breakfast

We got here a little late last night and ended up eating a light dinner. This morning’s prep work included getting our water kefir, milk kefir and sour cream fermenting, as well as soaking rice.

Breakfast was a delicious (albeit a little sweet) mixed berry grunt. What is a grunt, you ask? It’s similar to a cobbler, but a biscuit like crust which steams onto of the fruit mixture. The dough soaks up to fruit juice as it cooks. Easy to make in a Dutch oven. I’ll post the recipe here (from my phone) and I’ll repost it to the main recipe database when we get home so you can save/print it easier.

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Grain-free Berry Grunt

2.5 cups blanched almond flour
1/2 tsp salt
1 tsp grain-free baking powder
2 pastured eggs
1/3 cup melted butter or coconut oil
2 tablespoons honey
2 teaspoons pure vanilla extract
Zest from one organic lemon (optional)
2 lbs mixed berries

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Get coals going about 30-45 minutes before you start.

Line a 12 inch Dutch oven with parchment paper (makes for easy clean up). Once your coals are done spread half under the oven and put the rest on the lid to preheat it for ten minutes.

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Pour berries into hot oven and allow to cook about ten minutes with the lid on or until bubbly.

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Beat together wet ingredients. In a separate bowl combine dry ingredients. Add dry ingredients to wet and mix until well combined.

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Remove lid and plop batter in by tablespoon full.

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Return lid with coals still on top and cook for about 25 minutes or until top is golden.

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Eat and enjoy! Serves about 8.

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