How To Make Emergency Ration Bars (DIY)

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[LaineyBug]

Adding cinnamon may help balance blood sugar levels too...

[andrewallason]

My suggestion for making it able to be stored for longer is to store the mixed dry ingredients in mylar bags with oxygen absorbers, and keep the oil and other ingredients in their original containers ( I’ve had vanilla extract in my cupboard for several decades, and it is fine). The cooking process can be done when needed, using a dutch oven or similar.
I would also choose to add mixed dried fruit and blackstrap molasses, for extra flavour, chewiness and nutritional value.
Check out the many recipes for Anzac Biscuits. The recipe was developed in 1915 to be baked by mothers and wives (primarily, although entire communities took part) and mailed to their family members on active service in the World War 1 theatres in Gallipoli and France. It would take MANY months for the package to arrive, and often the intended recipient was already dead or evacuated wounded, but the biscuits never went to waste.

[parkerposey]

Your channel is my number one favorite. I do watch others. However, your humbleness and thoroughness are unmatched. Thank you and Happy Thanksgiving! I am grateful for your wisdom. 🍁🇺🇸

[jeffcooper]

I made pemmican back in 2003 and formed about a dozen rolls and placed them in sandwich bags. The rolls sat in my GHB in the bed of my pickup year round for four years. They were still edible in 2012. This particular recipe was just dried and pulverized beef with rendered tallow added to make a firm dough. I seasoned it with garlic powder and salt and some dried wild rose hips. Pemmican made with dried fruits like raisins will not last as long.

[effeojnedib]

I make a couple of different versions, but for high calorie survival: 90% cocoa, coconut oil, shredded coconut, chopped walnuts, sunflower seeds, steamed quinoa, sesame seeds, honey. The nuts vary and sometimes replace quinoa with brown rice. I don't really measure anything, just make a thick goo, using the micro wave to heat it all in a bowl. Then pour it into dishes and slice while warm, then refrigerate. I've eaten them up to a month later with no problems.
I've begun experimenting with vegetable powders. (spirulina, kale, beet, carrot, green tea, parsley etc..) Planning to add one or more to the bars for nutrition. I already know it will seriously effect the taste. Especially the kale.

[fnorazril]

This is going right up there with your pemmican episode. I like food related continent for prepping that isn't just freeze dry everything. Now off to go tend to my bees and continue getting them winterized.

[johnbutler]

There's a book called "The Well-fed Backpacker" by June Fleming that has some wonderful ideas for food in it... .one that is similar to your bar mix is found on page 103 .. they call them "trekker treats"... :) hope this helps someone.

[bradzimm]

Hi Chris, awesome recipe & thank you for sharing all of your little details, as they are extremely helpful! However, I have one little but super important addition, which is very important in digesting & absorbing all these great macro-nutrients w/o having any digestive reflux. Adding 'baking soda' is super important chemically (this ratio in the pancreas); in digesting any high protein/fat substance, through enzyme production, ensuring full metabolization, preventing acid reflux. I add this to all my meal replacement bev's, but crucial for all high fat/protein combos! This balanced ratio is critical to prevent acidic damage to the valve (top of the stomach) & esophagus! Cheers! Keep up all the great work!

[claudiomalcherfilho]

City Preppring and Prepper University, the best channels about real life survival.
Greattings from Rio de Janeiro.

[BansheeFingers]

I just ate a Cliff bar 2 years past it's prime that was just stored in the pantry. Good to go. I think certain foods will last well past the date listed.

[theurzamachine]

I stick with hard tack: Flour, water, salt. Europeans who crossed the Atlantic used to eat this in the old days. I don't always add salt. I keep them no more than 1/16 inch thick so that I can bite through them and no more than 1 inch wide. Adding a cornmeal makes it easier to break up into smaller pieces as hard tack is usually as hard as a rock.

[christines]

Great video and recipe.
Wanted to talk about vanilla for a moment.
Vanilla extract has become prohibitivly expensive for the real thing. Amazon sells a 16oz blend of real and artifical for under $10. Another option is vanilla powder which while expensive goes a long way.
Concider other alternatives like almond extract, or cultivating red clover which when steeped in vodka creates a weak vanilla like flavor

[jannamwatson]

I love how you explain the 'why'. Thank you.

[evegreenification]

This is my favorite type of your content. I will be making these for sure.

[VeganPrepper]

Oh, man, if I could give this two thumbs up, I would!!! So appreciate a vegan recipe, though it looks like you were avoiding primary allergies anyway, which is awesome for those needing that. Those look like Enjoy Life chocolate chips, which would make them basically allergy free unless you're like my husband and you're allergic to chocolate. Seriously. I'll switch these out for allergen-free mini white chocolate chips to work for our family. We don't really do bars, but we do make granola pretty often, typically with unhulled sesame tahini to maximize the calcium and iron content. You could kick that up another notch using blackstrap molasses as the sweetener, but it can have a bit of a metallic taste, so it's not something I'd do unless it really was a survival thing. It's still a simple preparation to do in a skillet over a low fire/coals with whatever grains or dried fruits you happen to have on hand. Anyway, thank you again!

[cmdrcorvuscoraxnevermore]

Time to break out the spatula and mixing bowls. Thank you for the recipe! You always have great videos.

[jeremybenoit]

Just a thought on the storage of these protein bars, I am not certain but I would think you could premake, vacuum seal, and store your dry mix so you already have that much done, ( I've seen catering bakers do this with cake/ muffin mix), but am unsure if any of your ingredients could present an issue so you may want to double check, but then just add your wet ingredients when you need to make it, it will not extend your shelf life once the moisture is introduced and may infact do nothing but make the baking a little easier when you need to do it, especially in a rush or on low energy, having one less thing to do can mean everything.

[thearriagakids]

I am going to make these to put in the new boat! Thanks Chris.

[jennbama]

I made a batch of these Monday to get us through those late mornings. These were actually pretty good. I did not dehydrate mine though

[jimjone]

Another great video. I'd like to see a video regarding the logistics of figuring out escape routes. I always appreciate your research.