This past weekend, our friends invited us along on a foraging trip near Squamish. I’d be more specific but foragers are a secretive bunch and I’m not going to be the one to let the cat out of the bag. Plus, let’s be real, I have no sense of direction. For all I could tell you, I might as well have been led there blindfolded. But enough about me, let’s talk wild mushrooms.
R. and J. are seasoned outdoorspeople who have been foraging for a couple of years, so they gave us a crash course in mushroom spotting and identification. It’s the tail-end of chanterelle season but the winter chanterelles were out in full force. We also spotted a few Slippery Jack boletes and a huge dark brown variety of fungi whose name I already forget. Within the hour, our sacks were full.
Foraging is definitely less strenuous than hiking but I still came prepared with snacks. My mom used to make these homemade Eat-More bars all the time, but it has been years since I’ve had one. They’re not much to look at, but they’re easy to make, the chocolate tastes like chocolate and I can pronounce all of the ingredients. That’s more than can be said for most of the “energy bars” out there. So without further ado, here’s a new snack just in time for snowshoeing season.
- 1 cup salted peanuts
- ¼ cup roasted and salted sunflower seeds
- ½ cup wheat bran
- 1 cup semi-sweet chocolate chips
- ½ cup honey
- ¼ cup peanut butter, smooth or chunky
- Grease and line a 20 cm (8") or 23 cm (9") square baking pan with parchment paper. Set aside.
- In a medium bowl, stir together the peanuts, sunflower seeds and wheat bran. Set aside.
- Melt the chocolate chips and honey together gently over low heat using a microwave or double boiler.
- Remove from heat and stir in the peanut butter, followed by the dry ingredients. Mix well.
- Pour the mixture into the prepared pan and smooth the top. Refrigerate until firm.
- Store in the refrigerator or freezer.