This recipe was adapted from the Dodie-Kakes recipe in the wonderful Lipsmackin' Backpackin': Lightweight Trail-tested Recipes for Backcountry Trips 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

1. Preheat the oven to 350 F.
2. Blend the water, figs, beans, and lemon juice until smooth.
3. Mix all of the ingredients together in a bowl (including the mixture just blended), form into a loaf, then slice into 8 bars.
4. 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.