We tend to bring a lot of bars on our trips. They’re great if you need a quick, easy, non-messy snack or breakfast. I always place a few at the top of the food barrel for easy access when we’re traveling (e.g., portaging).
Clif Bars, Larabars, etc. used to be staples for us, but with all of our growing children, they are no longer cost effective. Over the years we’ve moved more towards making our own.
Recently, Hudson Bay Bread has become one of our favourites. We came across it years ago in Cliff Jacobson’s Expedition Canoeing. There are several variations for this floating around the internet. You can check out our version on our recipes page. These bars are very filling and are our “go to” breakfast on days when we are traveling or packing up camp. They freeze really well, so I like to make a double batch at the beginning of the season, prepackage them, and put them in the freezer. Then it’s just a matter of pulling out what we need when we’re packing up our food.
David Leite has a wonderful list of Larabar type recipes on his website. I made his Cherry Pie bars, adding a handful of chocolate chips, and they were great. You can check out my variation of his cappuccino bars here.
Auntie Lisa made these and these this year. The Pumpkin Spice Cookie Balls were especially popular with the kids. The kids weren’t as keen on the Spicy Power Bars, but Auntie Lisa and I decided we were okay with that since they are our favourite.
Over the winter I’m hoping to pick up a copy of this book to experiment with more energy bars.
We typically bring more energy bars than we need. They don’t take up that much space and I like knowing that we can count on them as a back-up in case we ever get stuck out longer than expected.