Campfire Chia Bread with Peach Jam

Our second-last morning in the mountains. The crisp morning air was just calling for warm homemade baked bread with jam. Jason and I felt like we hadn't stopped moving for 4 days straight so, on this morning, we decided that we were going to take it easy, relax, drink a cup of my faux coffee (dandy blend) and bake some bread. This bread turned out unbelievable. Crusty outside and a fluffy moist and chewy inside. Since peaches were in season, peach jam just seemed like the way to go. Originally, I wanted to grill the peaches but the grill slots on our fire pit were too wide and my peaches would have fallen through so I settled on searing them in a pan to give a quick caramelization. Both these recipes were so simple. The jam only takes 3 ingredients and the bread only 5. Truly the simplest most delicious recipes.

PEACH JAM

What you need:

• 3 peaches
• 3 tbsp chia seeds 
• 1 tbsp sugar (more if you desire sweeter)

The how to:

• Grill peaches on grill, preferably but if grill is too wide, as it was in my case, use a skillet and caramelize cut side down for about 3-5 mins.
• Peel and put into bowl or whatever you have handy. I used a pot since I was camping lol. Mash peaches until desired consistency. 
• Mix in sugar and chia seeds and let sit for 40 mins. 

CAMPFIRE CHIA BREAD

Campfire Chia Bread

Mixing Bread Ingredients

Kneading Dough for Campfire Bread

Sheena Rozak Kneading Campfire Bread Dough

Placing Dough in Campfire Dutch Oven

Cabella's Dutch Oven Over a Campfire

Sheena Rozak with Braids Holding Campfire Bread and Peach Jam

CAMPFIRE CHIA BREAD

What you need:

• 2 1/4 cups self-rising flour
• 2 tbsp chia seeds 
• 1/4 tsp salt
• 1 tsp sugar
• 1 cup almond milk

The how to:

• Combine 2 cups of flour, chia seeds, salt and sugar in a bowl. When camping you're limited so I used a pan lol. (This mix can be made in advance  and kept in a ziploc bag or air tight container)
• Mix and slowly add almond milk to dry ingredients until it forms a dough. 
• Knead about 1-2 mins lightly dust dough with flour if needed. 
• Place an upside down pie plate into a 12 inch dutch oven and dust with the remaining flour. 
• put dough on the pie plate and let rise for about 10 mins. 
• Cover and put on a med size flame. Keep closed and bake for 40 minutes.
• Take bread out, let cool. Dust off remaining flour and enjoy

Campfire Stew

Living outdoors brings a longing for warm comfort food. But when you think of camping food what comes to mind are hot dogs, marshmallows, beans and anything packaged, unhealthy and processed. I wasn't planning on doing any food posts on this little adventure, but what I stand for is being able to make healthy, nutrient dense, quick comfort food anywhere so I thought to myself, why not. So here it is. Don't mind my uncombed hair and no make-up, this post was spontaneous and is very real. 

What I bring for food when camping may seem odd to the average camper. It pretty much consisted of peanut butter (because let face it, its amazing on or in anything), trail mix, a handful of spices, a few cans of plain legumes and tomatoes, and a cooler full of fruits and veggies. It actually made for easier food storage because you don't have to worry too much about keeping things cool, most fruits and veggies hold pretty well naturally. 

My Peanut Mushroom Stew wasn't tried or tested it was spontaneously made and ended up being soo delicious. I made so much that we ended up asking our camping neighbour to come on over. Funny story, at first she kindly declined, stating that she was vegan and most likely couldn't eat what was made. But she ended up joining us for dinner and she seemed pleasantly surprised. 

Campfire Stew

What you need:

• 2 tbsp of organic canola oil
• 1 small sweet potato, cubed 
• 1 onion,  rough chopped
• 3 cloves garlic, minced
• 6-8 brown mushrooms
• 1 red bell pepper, rough chopped
• 1 15 oz can chickpeas
• 1 28 oz can of diced tomatoes
• 1.5 cup water
• 1-2 tbsp Chili powder
• 3 handfuls of baby kale
• 1/2 cup natural peanut butter
• salt and pepper to taste
• fresh cilantro and roasted peanuts to garnish

The how to:

• heat oil add onions until slightly caramelized
• add mushrooms and garlic saute for 2-3 mins
• add can of tomatoes, chickpeas, water, and sweet potato cover and cook for 8 mins
• mix in peppers, peanut butter and chill powder simmer for 5 mins
• add salt and pepper to taste
• mix in kale and cook until wilted
• garnish with roasted peanuts and fresh cilantro when serving