“Out There” Merit Badge: with recipe for Half-Cup Pemmican

Wondering who I am? I’m Merit Badge Awardee Jane (MBA Jane for short). In my former life

 To earn my intermediate level “Out There” badge, I first picked out items for my survival pack, then I cooked a full meal over just a campfire. Click here for two delicious hobo dinner ideas you can cook up with family and friends. To complete my intermediate badge I either needed to make my own trail mix and/or pemmican using this recipe …


in “MaryJane’s Ideabook.” It was killer good! I could live on this stuff.

Half-Cup Pemmican

Traditional pemmican contains meat, but this version is vegetarian.

1/2       cup golden raisins
1/2       cup pitted dates
1/2       cup figs (stems removed)
1/2       cup almonds
1/2       cup cashews
1/2       cup walnuts
1/2       cup pecans
1/2       cup wheat germ
1/2       cup wheat bran
1/2       cup whole-wheat flour
1/2       cup powdered milk
1/2       cup honey
Water to moisten

Preheat the oven to 375°F. Combine the fruits and nuts in a mixing bowl. Mix the wheat germ and bran, flour, and powdered milk together and add to the fruit and nut mixture a little at a time, alternating with the honey. Add just enough water to moisten and pour into a buttered pan. You can use an 8×8 pan, a 9×7 one, or two small loaf pans; the recipe is very forgiving. Bake for 30 minutes. When cool, slice into bars or break apart and wrap.

  1. Debra Davis says:

    I love this recipe. It’s a staple of my field lunches. I’ve adapted it to be dairy and wheat-free (using rolled oats and almond meal), and grind it all up in the food processor. I also dry my own fruits (pears, apples, cherries, strawberries, blueberries) to mix in. Yum!

    There’s a slab of pemmican in my pack right now, and I’m off to be a forest ranger on skis today…

  2. Kelsie Aman says:

    Oh my your doll is so pretty…Is she a tonner? if so who is she?

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