Fruit & carrot breakfast bread

8 Servings

Ingredients

Quantity Ingredient
4 cups Pancake mix
4 teaspoons Cinnamon
1 cup Raisins -- golden preferred
½ cup Dried apples -- chopped
1 cup Almonds -- chopped
1 cup Coconut -- shredded
½ pack Dry scrambled egg mix
4 cups Shredded carrots
1 cup Oil or Margarine
2 teaspoons Vanilla -- optional
1 cup Honey -- or sugar
1¼ cup Water

Directions

Preparation

mix the pancake mix, cinnamon, raisins, dried apple pieces, almonds, coconut, and scrambled egg mix. Out into a zip lock gallon bag. Add Sugar if using it instead of honey.

Peel and shred carrots to approximate 4 cups (a little more or less does not make much of a difference). Pack carrots into a zip lock bag.

If using oil and honey, pre-measure into a 1pint plastic bottle with the vanilla.

At the campsite:

If using margarine melt it in a small container made of aluminum foil Add the oil-honey (if using it), carrots, and water to the dry mix and mix well. If there is liquid with the carrots add it to the dry mix too.

Put into a lightly oiled dutch oven and bake 25-35 minutes with about 20 pieces of charcoal on the top and 10-15 on the bottom. Check after 15-20 minutes.

Recipe By : Vaughan

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