Powdered Houmous (MYO)

I whirl a couple cans of rinsed and drained chickpeas (garbanzos) in the food processor (you could use a blender) with lemon juice, diced onions and whatever else calls to me. I like chili powder and oregano, that is me though! A jar of roasted red bell peppers is great added, so are canned artichokes.

I use water to get it smooth, then spread it on lined trays and dry till crumbly. Rehydrate with a 1:1 ratio and a drizzle of oil. Add more water till perfect.

I don't add oil beforehand for longer storage :-) You can make this with ANY bean, and any flavor you like!

Can you get the thin aluminum cupcake liners? They work great!

If you have trouble finding light aluminum cups for your muffins/cupcakes, you can bring squares of tin foil and shape them into individual muffin cups yourself. Just press a square onto the bottom of a mug or small pot so that it takes a round shape.

As for baking, there's an amazing product I found recently: egg replacer. The one I found is made in Canada, though, so I don't know if it's available in Aus. Eggs were always my stumbling block to backcountry baking since most muffin and cupcake recipes seemed to call for them. With egg replacer (which is basically just powdered eggs) I'm free to bake almost anything.

Good luck!

I actually keep a box of egg replacer in my pantry at all times. For six dollars and some tap water you can make nearly 12 dozen eggs worth.

Most grocery stores and health stores carry it. Definitely a great backcountry product.

Energ is good stuff. It is vegan as well :-)