Strawberry-carrot pudding with coconut butter swirl, a backpacking favorite

Rafting on Curtis Lake

Four backpacking trips into summer and the food prep is definitely getting easier. Trail navigation is a whole other issue. On our latest backpacking trip, we unwittingly picked a high mountain lake with a trail that was not maintained. These days, it seems that trails with less foot traffic are not being maintained.

It was my first total bushwhacking adventure. Let's just say we could have used a machete or chainsaw at times. Fortunately, we had a GPS and some trail savvy members in our group. Otherwise, we might still be out there wandering in the woods.

Misha enjoys some "me-time" by the lake.

Once we made it there, the lake was so beautiful that we almost forgot the tiring trek in and the occasional thought that maybe we were lost.

Strawberry-carrot pudding with coconut butter swirl

Best of all, I was packing along a new backpacking treat that I made---Strawberry-Carrot Pudding with Coconut Butter Swirl. I enjoyed it so much I decided to make a version from fresh ingredients at home. Note: This recipe uses steamed carrots but raw carrots would work as well, especially if you have a high-powered food processor.



Here's what you need to make the fresh version:
(makes 1 large or 2 small servings)

• 2 medium carrots, peeled, diced and steamed (or use raw carrots)
• 6 fresh or thawed frozen strawberries
• 2 T. coconut butter
• 1-2 T. coconut milk

Here's what you do:

• Steam the peeled, diced carrots (or keep it raw) and allow them to cool.
• Toss everything into the food processor and blend until smooth and creamy.
• You can eat this right away or chill it in the fridge.
• Serve with additional sliced strawberries and melted coconut butter on top.

Ingredients for the backpacking version

Here's what you need to make the backpacking version:
Note: I purchased organic freeze-dried carrots and strawberry powder from www.nuts.com.

• 1/2 cup freeze-dried carrots
• 1 T. freeze-dried strawberry powder
• 1 packet Artisana coconut butter (purchased from www.iherb.com)
• 1/2 cup boiling water

Here's what you do:

• Prepare the pudding ingredients at home.
• Grind the carrots to a fine powder in your coffee grinder or NutriBullet-type device.
• Mix in the strawberry powder.
• Put the mixture in a heavy-duty freezer bag (quart-size).
• At camp, add 1/2 cup of boiling water to the mixture in the bag. Zip up the top and allow the mixture to rehydrate.
• When ready to eat, mix in your coconut butter.

Both versions were delicious but I think the backpacking one may have been extra good especially after our unplanned bushwhacking experience.

Our own private lake

Recipes contributed to:
http://dietdessertndogs.com/2013/08/08/wellness-weekend-august-8-12-2013/#more-18566
http://allergyfreecookery.blogspot.com/2013/08/allergy-friendly-lunchbox-love-8913.html
http://www.glutenfreecat.com/2013/08/raw-foods-thursdays-8713/