Kitchen Cook Time and Prep: This recipe makes enough for 4 back country servings and takes about 25 minutes to prepare for dehydrating including prep time.
Tools: You can chop the cauliflower by hand but I find it makes a great big mess. I prefer to use a food processor to chop the cauliflower into “rice” sized pieces.
Back Country-What to Expect: Gruel. You can expect it to look like gruel…but taste amazing.
Try this recipe out, let me know if you have any questions or comments below, and make sure you share this recipe with your friends that the back country.
- 1 head cauliflower, chopped
- 1 400mL / 14ozcan coconut milk
- ½ tsp sea salt
- 1 tsp Breakfast Blend Spice Mix
- ⅓ cup cashews
- Place cauliflower, coconut milk and cashews in a medium saucepan. Cover and bring to the boil.
- Simmer uncovered for 20 minutes or until cauliflower is soft. Stir in salt and Breakfast Blend Spice Mix
- Mash with an immersion blender until smooth.
Back country preparation is super easy. First allow the mash to cool down to almost room temperature. Once cool, pour 1½ - 2 cups of mixture onto the drying sheet lined dehydrator tray. Use the vegetable setting (125 degrees) for this soup and allow to dry for 10-12 hours, overnight usually will do it.
Once completely dry break into to small pieces and grind into a rough powder using your blender or food processor. I generally break it up with my hands so the texture once rehydrated is more like porridge and less like cream of wheat.
Store in zip locks or vacuum seal bags. I store all my back country meals in the freezer to prevent spoiling. Serves 1
NOTE: You can add 1 tbsp.of whole milk powder to the mixture. Makes the mash creamier, but it's optional.
Back Country Meal Prep
Bring 350ml (1½ cup, 12 oz.) of water to boil. Pour the contents into the pot and boil for 5-7 minutes, or until it looks like it did before you dehydrated it. Serve.
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