Editor’s note: it is the month of December and for many bloggers it is the season of “Blogmas”. It is a marathon of posting every day for the month of December, often with a holiday theme. For some crazy reason I have dived into this as motivation to clear out some drafts and repost some posts from the last 6 years with a refresh. And maybe a few new stories! These will be baking in the oven in the days before Christmas, I can’t wait for their fragrant aroma to fill the house.
One of my goals this year was (is) to camp or backpack through the cooler months. I normally tend to slow down once the days are short and nights are chilly by switching to mostly day outings. But the need to be outdoors more is real and choosing to visit places in the off-season has been a great way to experience them without the crowds. And one of my absolute favorite things is waking up warm and snuggly in my sleeping bag when the air outside is nippy.
September
In September, we snagged some last minute permits to backpack the Ozette Triangle, a classic hike I was excited to mark off my list. We also took a walk the entire length of the Entiat Trail and slogged up to the Ice Lakes on the way back.
October
I visited Stehekin in the North Cascades in October and camped in the Picnic Point campground in town. I day hiked short trails in between rain squalls and may have tossed some soaked items in the public clothes dryer (brought back section hiking memories). Walking the road to pick apples at the Buckner Orchard, buying broccoli and beets at the organic garden and noshing on treats on the final weekend the bakery was open were highlights.
November
For our annual road trip in November, we took the Cascade Highway Loop and camped at Leader Lake, enjoying the fall colors and more arid terrain. We even had the Goat Peak Lookout outside Mazama to ourselves for 2 hours in the sun!
We also road tripped on the coast, camping in empty state parks and trekking across spacious sand dunes to isolated beaches at early hours (often in the dark) to avoid people. Thanksgiving saw us backpacking from Rialto beach up to Chilean Memorial, waiting out tides and walking under the light of the moon to see the sun come up over jagged sea stacks.
I haven’t quite figured out where December will be but winter break is coming up and I have two weeks off from work. I scored a free foam mattress for the car and I am set to fill the gas tank in search of solitude and time in nature. Snowshoes and island day hikes are on the agenda for sure.
I plan to alternate that with lazy days at home getting caught up on reading and writing. Or maybe just watching movies and the sunset outside my window. I’ve been told I need to binge The Queen’s Gambit or else.
Either way, I hope to see the year 2020 out the door with style.
#coconutoil #creamedcooconut #cassavaflour #coconutflour #collagen #gelatin #pumpkin #honey #orangejuice #orangezest #vanilla #nutmeg #cardamon
It has been a while since I have done a cookie or treat here on the blog and it is no better time than heading into the winter and holiday season. The kids at school voted for a cookie contest and this is my contribution. Yeah, I’m that person who brings the “healthy” treat.
But these are so good, no one will know you are sneaking in the nutrition!
I started with this recipe from Eat Well, Enjoy Life and spiced it up with orange essence and unsweetened organic dried cranberries. No, I didn’t make my own but I am working on that as I have been making so many batches of these cookies I need to stock up.
Along with some mulling spices not only does my house smell festive, it is a Christmas party in my mouth! (I offer some autoimmune protocol suggestions for the spices in the recipe below, ginger would be another good one.)
If you haven’t used creamed coconut before, it is the same thing as coconut butter. Mine comes in a block sealed in a plastic bag, some is sold in a jar like coconut oil. When melted or soft, it resembles a nut butter consistency. If you are not following an autoimmune protocol and are able to enjoy it without effects, you can substitute a nut or seed butter of your choice. I like almond butter.
I used honey but maple syrup will work, too. For a vegan version, it takes a little work. You can substitute your favorite protein powder for the collagen and agar agar (or a vegan egg substitute) for the gelatin.
When I have some handy, I do like to dust them with dried orange zest for extra pop, you could use fresh too.
These hearty, protein packed breakfast cookies have been with me on my latest adventures and I know I will have some on hand Christmas day for snacking. They are sturdy enough to withstand being packed in your rucksack and eaten at the top of the mountain or end of your trek.
Keep these on hand for your next outdoor adventure or if you don’t have time to make a healthy breakfast or snack.
Or have them ready when the desire to “splurge” a little hits and the sweet treats are calling. This breakfast cookie embodies the memory of soft and chewy holiday breads served warm on Christmas morning. Cozy and comforting.
Festive Orange Pumpkin Cranberry Protein Breakfast Cookies
These protein packed breakfast cookies will get you in the holiday spirit with their cranberry orange and mulled spice flavor!
Prep Time
20 minutes
Cook Time
25 minutes
Total Time
55 minutes
Course: Breakfast, Snack
Cuisine: Dairy Free, Gluten Free, Nut free, Paleo, Soy free, Whole Food
Servings: 12 servings
Ingredients
- 1/4 cup coconut oil (melted)
- 1/2 cup creamed coconut
- 1/2 cup cassava flour
- 1/3 cup coconut flour
- 1/4 cup collagen (pea protein for vegan)
- 1 tablespoon gelatin (agar agar for vegan)
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 teaspoon nutmeg (cinnamon for AIP)
- 1 teaspoon cardamon (clove for AIP)
- 3/4 cup canned pumpkin puree
- 1/4 cup organic honey (or maple syrup)
- 1/2 teaspoon organic vanilla extract (leave out for AIP)
- 1 tablespoon concentrated orange juice
- 1/2 cup unsweetened dried cranberries
- dried orange zest (optional)
Instructions
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
- In a small glass bowl, melt the coconut oil in the microwave or toaster oven.
- Soften the creamed coconut in hot water if it comes in a plastic container, melt in another small bowl similar to the coconut oil if in a jar.
- In a medium bowl, mix the dry ingredients.
- In the food processor, mix the wet ingredients well (pumpkin, honey, vanilla, orange juice concentrate). Slowly mix into the dry ingredients until incorporated. Add the cranberries.
- Scoop 12 even portions of cookies onto the baking sheet. If desired, sprinkle with dried orange zest.
- Bake for 25-30 minutes until they begin to brown on the edges.
- Let cool on a baking rack until they become firm.
- Store in an airtight container.
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