MOUNTAIN LIFE - Blue Mountains | Summer 2020

35 Equipment 1 medium bowl 1 fork (for mashing the banana) Place banana in a medium-size bowl and mash with the back of a fork until smooth. Add oats, hemp hearts, ground flaxseed, flour, coconut, cinnamon, salt and water; mix until combined. Heat oil in a skillet over medium heat. When oil is hot, add pancake batter to form three pancakes. Cook for two to three minutes per side, or until golden brown. Serve warm with maple syrup, and fresh berries if you’ve packed them. Per serving (3 pancakes): 458 calories, 23 g fat, 6 g sat fat, 14 g protein, 50 g carbohydrate, 11 g fibre, 163 mg sodium. BANANA OAT PANCAKES WITH HEMP HEARTS, CONTINUED  ONE-POT PASTAWITH CHERRY TOMATOES AND SPINACH  Beans and lentils are an excellent source of protein, but are not always the most convenient for cooking outdoors. Dried beans and lentils require a long cooking time, while their canned counterparts are heavy and not practical to carry in a pack. Pasta made from bean or lentil flour offers a quick and lightweight protein source that’s ready in just 10 minutes. This recipe calls for pasta made from chickpea and lentil flour (from Chickapea, a Collingwood company), which contains 23 grams of protein per 85-gram serving—more than double the protein of typical wheat pasta. This one-pot dish is well-suited for a camp kitchen—it involves minimal clean-up and doesn’t require you to drain any excess liquid after cooking the pasta. Ingredients (Serves 3) 1 tbsp olive oil 4 cloves garlic, minced 1/4 tsp red pepper flakes 1 pack (283 g) cherry tomatoes 2 1/4 cups water 1/2 tsp fine sea salt 1/2 tsp dried basil 1 227-gram box Chickapea penne pasta 2 to 3 large handfuls spinach Equipment 1 saucepan with lid 1 chopping board and knife, or garlic press (for mincing garlic) 1 spoon or set of tongs for mixing Cooking Instructions Heat oil in a saucepan over medium heat on a camp stove or open fire. Add garlic and red pepper flakes; sauté for one minute. Add cherry tomatoes and continue to sauté for about two minutes, or until cherry tomatoes begin to soften and burst. Add water, salt and basil; cover and bring to a boil over high heat. When water is boiling, add pasta. Reduce heat to a simmer. Cover and continue to cook, stirring frequently, until pasta is al dente, about 7 to 8 minutes. Remove from heat, stir in spinach, and serve. Per serving (approx. 1.5 cups cooked pasta with sauce): 369 calories, 8 g fat, 1 g sat fat, 23 g protein, 55 g carbohydrate, 12 g fibre, 438 mg sodium. 1 skillet 1 spatula Cooking Instructions