Fruit & carrot breakfast bread
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Pancake mix |
| 4 | teaspoons | Cinnamon |
| 1 | cup | Raisins -- golden preferred |
| ½ | cup | Dried apples -- chopped |
| 1 | cup | Almonds -- chopped |
| 1 | cup | Coconut -- shredded |
| ½ | pack | Dry scrambled egg mix |
| 4 | cups | Shredded carrots |
| 1 | cup | Oil or Margarine |
| 2 | teaspoons | Vanilla -- optional |
| 1 | cup | Honey -- or sugar |
| 1¼ | cup | Water |
Directions
Preparation
mix the pancake mix, cinnamon, raisins, dried apple pieces, almonds, coconut, and scrambled egg mix. Out into a zip lock gallon bag. Add Sugar if using it instead of honey.
Peel and shred carrots to approximate 4 cups (a little more or less does not make much of a difference). Pack carrots into a zip lock bag.
If using oil and honey, pre-measure into a 1pint plastic bottle with the vanilla.
At the campsite:
If using margarine melt it in a small container made of aluminum foil Add the oil-honey (if using it), carrots, and water to the dry mix and mix well. If there is liquid with the carrots add it to the dry mix too.
Put into a lightly oiled dutch oven and bake 25-35 minutes with about 20 pieces of charcoal on the top and 10-15 on the bottom. Check after 15-20 minutes.
Recipe By : Vaughan