Suat Tuzlak collaborated eight years ago on a book called "The Little Cookbook for the Great Outdoors." It was not vegetarian, but its collection of trail food recipes does include some that vegetarians can find useful.
The Rye Crackers keep well because rye flour is inherently longer-keeping than wheat. Fruit Pemmican will sustain the energy level of a serious mountain climber, or a 7-year-old in a growing spurt.
FRUIT PEMMICAN (Makes 32 2-inch squaresSTART NOTE cq END NOTE)
2 cups mixed dried fruit; raisins, chopped apple and apricot
1/2 cup honey
3/4 cup chopped, pitted dates
1/2 cup milk powder
1/2 cup wheat germ
1/4 cup soy flour
1/4 cup bran
1/2 cup each, chopped almonds, walnuts, brazil nuts
3 tablespoons oil
Enough apple juice to make a thick batter
Mix all ingredients together. Spread into 2 8-inch square pans. Bake at 300 degrees for 30 or 40 minutes or until firm. Cut into squares but allow to cool prior to removal from pan.
RYE CRACKERS (Makes about 35 crackers)
1 cup rye flour
1/3 cup whole-wheat flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 cup wheat germ
3 tablespoons butter
1/3 cup milk
Sesame or poppy seeds for sprinkling
Combine flours, salt, baking powder, and wheat germ and stir with a fork. Cut in butter with a fork or pastry blender. Beat milk and egg together and stir into mixture until blended.
Gather dough into a ball and pat into a rectangle on a 10-by-15-inch cookie sheet. Using a rolling pin, roll out dough to cover sheet. Cut into crackers about 2-inches square, but do not separate. Prick each cracker with a fork and sprinkle with salt and your favorite seeds such as sesame or poppy. Bake at 325 degrees about 30 minutes until set and light golden. Cool on racks.