Boiled apples and baby carrots enrobed in rich, honey-drizzled peanut butter sauce & speckled with almonds.
While caretaking at the Guyot campsite in the White Mountains this past summer, I had the opportunity to get a little creative with my menu. Being a gluten-free vegetarian with a terrible memory, I decided to make a point of documenting some of my food choices for future reference. This particular recipe was created near the end of one my stints in the backountry, when my food stash, and therefore food choices, was running somewhat low and I still had apples and carrots that I definitely didn’t want to carry back down the mountains.
- One Apple
- 1-2 spoonfuls of peanut butter
- Handful of almonds
- Handful of baby carrots
- Handful of gluten free crackers
- Water (just enough to immerse apple slices)
- In a sauce pan, begin to bring a small amount of water to a boil (just enough to immerse the apple slices)
- Chop apple and baby carrots into bite-sized slices and allow to simmer in boiling water until apple bites are significantly softened.
- Next, toss a handful of chopped almonds into pan.
- Dish out a couple substantial spoonfuls of peanut butter. Some of the water will have boiled out by now, but there should be enough to stir the peanut butter into, melting it into sauce.
- Stir in honey to taste
- Serve w/ Crunchmaster multi-seed gluten free crackers for a salty, crispy contrast to the sweetened boiled fruit and veggies. Eat while warm!
I ended up making this one several times. It’s surprisingly filling, and nice and warm on a cool summer night in the mountains. Enjoy!