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Fruit and Carrot Breakfast Bread
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4 cups pancake mix
4 tsp cinnamon
1 cup raisins golden preferred
1/2 cup dried apple, chopped
1 cup almonds, chopped
1 cup coconut, shredded
1/2 pk dry scrambled egg mix
4 cup shredded carrots
1 cup oil or margarine
2 tsp vanilla, optional
1 cup honey or sugar
1-1/4 cup water
mix the pancake mix, cinnamon, raisins, dried apple pieces, almonds, coconut, and scrambled egg mix. Out into a zip lock gallon bag. Add Sugar if using it instead of honey.
Peel and shred carrots to approximate 4 cups (a little
more or less does not make much of a difference). Pack
carrots into a zip lock bag.
If using oil and honey, pre-measure into a 1pint
plastic bottle with the vanilla.
At the campsite:
If using margarine melt it in a small container made
of aluminum foil
Add the oil-honey (if using it), carrots, and water
to the dry mix and mix well. If there is liquid with
the carrots add it to the dry mix too.
Put into a lightly oiled dutch oven and bake 25-35
minutes with about 20 pieces of charcoal on the top
and 10-15 on the bottom. Check after 15-20 minutes.
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