Mutchie-Kakes

About

This recipe was adapted from the Dodie-Kakes recipe in the wonderful Lipsmackin' Vegetarian Backpackin' cookbook by Christine and Tim Conners.

Our 6-year-old daughter has an expression for any object of affection: mutchie-pie. For example, since she loves anything sweet, she would say that sweets are her mutchie-pie. Since this is such a great trail recipe and accompanies us on many hikes, we thought we would call them mutchie-kakes.

Ingredients

• 1/2 cup water

• 1/4 cup dried figs (or dates)

• 1/4 cup beans, cooked

• 1 tablespoon lemon juice

• 1/2 cup pumpkin seeds, chopped

• 1/2 cup of raisins, dried cranberries, goji berries, currants, or whatever you like (get creative!)

• 1/2 cup quinoa flakes

• 1/3 cup of flour of your choice - try rice, buckwheat, bean, potato, etc.

• 6 tablespoons of tahini

• 2 tablespoons of flax seeds

• 2 tablespoons of sesame seeds

• 1 tablespoon of rice bran

• 1 tablespoon of dried vegetable flakes (for more spice, use red pepper flakes)

• 1 tablespoon of egg replacer

• 1 teaspoon of vegetable broth powder

• 1/2 teaspoon of xanthan gum

• 1/2 teaspoon of garlic powder

Preparation

Preheat the oven to 350 F.

Blend the water, figs, beans, and lemon juice until smooth.

Mix all of the ingredients together in a bowl (including the mixture just blended), form into a loaf, then slice into 8 bars.

Place bars on a cookie sheet and bake for 10 - 15 minutes on each side. Bars should be browned (not too dark) on both sides when done.