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Food and Cooking

Survival Food: An Apricot Energy Bar Recipe

Survival Food: An Apricot Energy Bar Recipe

Are you using the storage foods in your pantry? One piece of preparedness advice is that mossy old saying: “Store what you eat, and eat what you store.”

Food is the fuel that keeps you warm in the outdoors. (Pantenburg photo)

Food is the fuel that keeps you warm in the outdoors. (Pantenburg photo)

by Leon Pantenburg

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This philosophy makes sense, since your stored food is an investment. No matter what the expiration date may be, it’s always a good idea to rotate the stock.

Another thought is to make full use of those stores. Rather than spending upward of a dollar or so for a commercial energy bar, try making your own!

And if you can find a recipe that uses your stored food, that’s a bonus! Not only can you experiment and tweak the recipes, but you can also find a flavor combination that is just what you’re looking for!

If you can bake cookies, you can make your own energy bars, and here is a recipe that uses stored food you’ll like!

Apricot Bar Recipe

Chop in a food processor:

        • Mix fruit and nuts with:
        • 1/2 cup honey
        • 1/2 cup wheat germ
        • 2/3 cup flour
        • 2 tablespoons oil

Add: Enough liquid (2 to 4 tablespoons juice) to form thick batter.

Mix well. Press into an 8-by-8-inch square greased pan. Bake 30 minutes or until firm at 350 degrees. Cut into 12 bars but leave in the pan to cool. Later, package individually and store in a refrigerator or freezer. Makes 12 bars with 220 calories/bar.

For more survival recipes and cooking tips, check out these blogs: Jan’s Fabulous Food Storage Recipes, Survival Pantry, and Survival Recipes and Off-Grid Cooking

 

 

 

 

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Leon Pantenburg is a wilderness enthusiast, and doesn't claim to be a survival expert or expertise as a survivalist. As a newspaperman and journalist for three decades, covering search and rescue, sheriff's departments, floods, forest fires and other natural disasters and outdoor emergencies, Leon learned many people died unnecessarily or escaped miraculously from outdoor emergency situations when simple, common sense might have changed the outcome. Leon now teaches common sense techniques to the average person in order to avert potential disasters. His emphasis is on tried and tested, simple techniques of wilderness survival. Every technique, piece of equipment or skill recommended on this website has been thoroughly tested and researched. After graduating from Iowa State University, Leon completed a six-month, 2,552-mile solo Mississippi River canoe trip from the headwaters at Lake Itasca, Minn., to the Gulf of Mexico. His wilderness backpacking experience includes extended solos through Yellowstone’s backcountry; hiking the John Muir Trail in California, and numerous shorter trips along the Pacific Crest Trail. Other mountain backpacking trips include hikes through the Uintas in Utah; the Beartooths in Montana; the Sawtooths in Idaho; the Pryors, the Wind River Range, Tetons and Bighorns in Wyoming; Rocky Mountain National Park in Colorado, the Catskills in New York and Death Valley National Monument in southern California. Some of Leon's canoe trips include sojourns through the Okefenokee Swamp and National Wildlife Refuge in Georgia, the Big Black River swamp in Mississippi and the Boundary Waters canoe area in northern Minnesota and numerous small river trips in the Midwest and Pacific Northwest. Leon is also an avid fisherman and an elk, deer, upland game and waterfowl hunter. Since 1991, Leon has been an assistant scoutmaster with Boy Scout Troop 18 in Bend, and is a scoutmaster wilderness skills trainer for the Boy Scouts’ Fremont District. Leon earned a second degree black belt in Taekwondo, and competed in his last tournament (sparring and form) at age 49. He is an enthusiastic Bluegrass mandolin picker and fiddler and two-time finalist in the International Dutch Oven Society’s World Championships.

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