Hudson Bay Bread.
Originally Posted By: phat
This is mostly the "standard" internet recipe for this stuff, I make a couple big sheets in the winter and freeze it for hiking season. I keep it in the freezer to keep the fat from going rancid.
In a blender, or food processor, take 9 cups of regular rolled oats (the old fashioned, not the quick cook or instant kind) and grind/chop them fine.
- 9 cups rolled oats
- 2 cups brown sugar
- 1/3 cup maple syrup (or pancake syrup if you're cheap, but I use the real stuff - I'm Canadian eh!)
- 1/3 cup honey
- 1 cup of fine chopped nuts (I like pecans, but you could use almonds, walnuts, whatever)
- 3/4 of a pound of butter.
In a mixer, put in the butter and cream it together with the brown sugar, syrup and honey. Once that is mixed up good add the nuts and oatmeal. It should make a stiff coarse dough.
Take a large cookie sheet that has a lip. Press it down and pack it into the sheet. This recipe does a full regular "big" 9x15 cookie sheet.
Bake it in a 350 Fahrenheit oven for about 17 to 20 minutes. Don't over bake or it gets crunchy. When you take it out use a rolling pin or spatula to press it down repeatedly while it cools. I use a rolling pin and just go over it a bunch of times for the first 3-4 minutes it is out of the oven. If you don't press it down it is crumbly and doesn't pack well.
Let it cool and cut it with a knife or pizza cutter while still warmish. I cut it in to approximately 3 inch squares, (which means I get about 15 bars per sheet) and then let them cool fully. I take them out of the pan, wrap them each in plastic wrap and then shove them in a Ziploc. They freeze good. Remove from freezer and take hiking. One 3 inch square is an enormous high energy lunch for hard days.
Goes fantastic slathered in peanut butter, jam packets, or on its own.
Don't eat them when not hiking or you'll be morbidly obese and need a deflabinator.