6 years ago1,000+ Views
The ONLY GORP You'll Ever Need! By Melissa McLean Jory Photo credit: Kirsten Boyer Photography If you’ve been around hiking and backpacking long enough, you’ll recognize GORP as old-school trail mix. GORP was originally the acronym for “good old raisins and peanuts.” This is the new-school, gourmet version, with whole nuts, seeds, and coconut. It will keep you going all day. It’s perfect stowed in a backpack or briefcase, or served with milk and fresh fruit as a breakfast granola. Makes 12 cups What you need 2 cups gluten-free crispy brown rice cereal 2 cups unsweetened coconut flakes 2 cups whole almonds 1 cup whole walnuts 1 cup whole pecans 1 cup pumpkin seeds 1 cup sunflower seeds 1/3 cup almond butter 1/3 cup honey ¼ cup pure maple syrup (grade B is thicker and richer, but any grade will work) 1 teaspoon gluten-free pure vanilla extract 1 teaspoon ground cinnamon ¼ teaspoon sea salt 1 cup raisins or chocolate chips (optional) What you do 1. Preheat the oven to 300°F. Position two oven racks in the center of the oven. Grease two cookie sheets. 2. Place the cereal, coconut, almonds, walnuts, pecans, pumpkin seeds, and sunflower seeds in a large bowl. 3. Place the almond butter, honey, maple syrup, vanilla, cinnamon, and salt in a medium saucepan over medium heat. Bring to a slow boil, whisking continually, for about 1 minute. Remove from the heat. 4. Drizzle the warm wet mixture over the dry mixture and gently stir to incorporate. Make sure the sauce coats the dry ingredients evenly. 5. Spread out evenly in a single layer on the prepared cookie sheets. 6. Bake for 6 to 8 minutes, until beginning to brown. Remove, stir, and switch the cookie sheets from their respective rack to the other. Bake for another 6 to 8 minutes, remove, stir, and switch again. Bake until golden brown. The total baking time should be about 20 minutes. Watch carefully as GORP can overbrown quickly. 7. Let mixture cool completely and add the raisins and/or chocolate chips. Store in an airtight container for up to 1 week. PER SERVING (½ cup): 335 calories; 25 g fat; 23 g carbohydrate; 9 g protein; 4 g fiber ------------------------------------- Recipe courtesy of, The Gluten-Free Edge: A Nutrition and Training Guide for Peak Athletic Performance and an Active Gluten-Free Life, © Peter Bronski and Melissa McLean Jory, MNT, 2012. http://www.womensadventuremagazine.com/your-body/gourmet-gorp/ ____________________________ Melissa is a nutritionist, exercise physiologist, yoga nerd, and passionate backcountry advocate. She is co-author of The Gluten-Free Edge: A Nutrition and Training Guide for Peak Athletic Performance and an Active Gluten-Free Life and founder of the blog Gluten-Free For Good.