The July 4th weekend of 2016 will go down in history (my relationship history, anyway) as the “Backpacking Test.” Duh, duh, duhhhhhh.
Last summer I took a guy on a backpacking trip and he completely ghosted me afterwards (I know, hard to believe).
My friends and I started saying that whoever I dated next would have to pass the “backpacking test”. Or more accurately, I would have to pass the backpacking test. I wasn’t sure at that point who was the one who had to survive and come out on the other end.
Like this…
but more like this. I don’t think I’m that bad. At least I hope not.
I know now that it was all for the best but when I started to date the lovely man I am so blessed to be with now, I began to warn him about the backpacking test. It was only fair. Soon, it became our running joke. “Well, we’ll have to see how the backpacking test goes,” or “We haven’t had the backpacking test yet, so who knows?” Even though we would joke, I think that deep down both of us were a little nervous.
Maybe that is why it took until July for the test (I mean, trip) to actually happen.
Turns out we survived the backpacking trip, even if it didn’t go according to plan. And maybe that is the best part.
We didn’t get the trip we had wanted because all the campsites were full where we wanted to go. So we ended up on Sourdough Mountain, a hike we had both done before. For some reason, no one had chosen it for the weekend. Maybe it was the almost 5100ft of elevation gain in 5.5 miles?
We spent the first part of our hike slogging up a steep trail, but there were plenty of berries to pick along the way as our reward.
We had fun trying to cram two tents onto one tiny hillside campsite. Someone was worried we wouldn’t fit in just one tent.
We ran into a bear just before we were stopping to eat the salmon dinner I had packed.
He loving carried our one pack up to the lookout as we had set up camp below. It felt weird to be carrying just a water bottle while my boyfriend carried my pack filled with our dinner and essentials.
The views were AMAZING!
We had fun hanging our food and the bear can the ranger made us take. Thank goodness. The clouds came in overnight and we woke up to wet gear and no views in the direction of our next campsite.
I also slept wrong and woke to a pinched nerve in my neck. Neither one of us wanted to give up because this weekend had been a long time coming so we waited until 9am hoping for sun but decided it was not worth it to continue for the second night with no views and headed back down to the car that was only 5 miles down and finished our weekend at home warm and dry. It was a great test of negotiation and flexibility.
Our hike out was slow and reluctant, and also hindered by a multitude of berry bushes.
We even stopped by my favorite little gluten free bakery, 5 B’s in Concrete, WA, on the way home and had lunch. I usually just pick up treats but this time I tried a salad and the bf had a sandwich. My meal was only $9 and came with fruit and half a cookie. Yum!
The best part of our trip is that we came home with a Nalgene bottle filled with huckleberries!
So, I decided to put them to good use by making a treat we both could enjoy. His first idea was scones because that is what he makes for his kids on a regular basis, so I dug out my collected recipes to find one that would work with the little morsels we had collected.
#huckleberries #almondflour #coconutflour #eggs #vanilla #cinnamon #maplesyrup #coconutoil
I adapted this scone recipe from one I found in the book Paleo Indulgences by Tammy Credicott. This is the most amazing book if you are trying to do the whole Paleo thing but not ready to give up some of your favorite treats. She has THE best pizza dough recipe I have found so far.
The recipe is pretty straight forward.
Mix all the ingredients in a large bowl.
Scoop out onto a baking sheet. Don’t be afraid to get a little messy, these are best formed by hand.
Bake until firm and golden brown.
I love how they even look ready for a 4th of July party!
So as you are out enjoying the trails this summer, pick yourself some berries and before you eat them all right then and there, save a cupful to make yourself a treat to remind yourself later of your hiking adventure!
You will find the rest of my pictures from this trip to Sourdough Mountain. Also, I want to say that as we were packing up the car to leave after the hike, my wonderful boyfriend snuck and climbed down an embankment to pick what he knows is my favorite berry (the thimbleberry) even though he doesn’t care for them. Yeah, he’s a keeper. For an update on this guy, read I Love You To The Mountains And Back.
Make yourself some yummy hot cocoa to go with these and your morning will be complete! And if you enjoyed this recipe, head over to my Hiking and Backpacking Paleo Index for over 60 tasty treats to take on your next outdoor adventure.
Huckleberry Scones
Prep Time
10 minutes
Cook Time
23 minutes
Total Time
33 minutes
Course: Breakfast, Snack
Cuisine: Dairy Free, Gluten Free, No Dehydrator Needed, Paleo, Primal, Vegetarian, Whole Food
Servings: 8 scones
Ingredients
Dry Ingredients
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/2 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
Wet Ingredients
- 1/4 cup maple syrup
- 1 teaspoon vanilla
- 2 eggs
- 3 tablespoon coconut oil melted
- 1 cup huckleberries (wild blueberries)
Instructions
- In a large mixing bowl, stir the dry ingredients together.
- Now add all the wet ingredients except the coconut oil and berries and mix until there are no lumps.
- Mix in the coconut oil and huckleberries.
- Using a 1/4 cup scoop and /or your hands, form biscuits on a silpat sheet.
- Bake in the oven at 350 degrees for 23-25 minutes or until firm and golden brown.
- Let cool on baking racks and serve. These are super delicious with a little ghee!
The original recipe says you can freeze for up to 3 months, but mine didn’t last that long!
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