Survival Rations Inspired by History - Just 3 a day will keep you full of energy!

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MUSIC CREDITS:
Huge thanks to Antonius Vladislavius for the music
1) “Old guitar open tuning”

[gcvrsa]

Adding a bit of salt to your recipe would greatly improve the flavor, and salt is also an important nutrient.

[UtahGmaw]

When I was a little girl, I'm an old lady now, my dad would make us bannock as a breakfast treat some times on the weekend. He would throw in some rasins and cinnamon. My brother and I just loved it. It tasted so good. He also loved the outdoors and we all would go camping every summer. He's gone now but good memories. Thank you for the reminder.

[brianb]

The American frontiersmen, John Coulter (who in my humble opinion was America's greatest frontiersmen), made a 1200 mile trip by himself in the dead of winter through some of the harshest conditions to establish trade with the Spanish occupied territories in what is now the New Mexico/Arizona states.
At one point he was bogged down in 3ft snow and freezing temps for months. So he made a little shelter, shot some animals, and made pemmican. And for months just kept a fire going in his little stick/pine/moss tent, and ate pemmican.
When the winter broke he continued on his merry way.
Men were built different back then lol
He was also the first white man to set eyes on what is now Yellowstone National Park. The terrain he described led no one to believe him. Since what he was talking about didn't exist anywhere else on Earth.
One area he described everyone jokingly referred to as "Coulter's Hell" because it was so insane, hot, smelly, and weird that they thought he was describing hell.
And that's what it's called today. If you google it, one part of Yellowstone will come up with that label. :)

[Species]

Fandabi Bannocks Recipe
1 part fat 8 (by weight), suet, coconut oil (possibly cocoa butter?)
1 part oatmeal
2 parts flour
Combine ingredients into a large bowl.
Add a few tablespoons of hot water and mix well. Continue to add water as needed. Mix very thoroughly after each water addition. If you are impatient with this, you may add too much water.
Knead the dough into a ball while in the bowl. The constancy looks like chocolate chip cookie dough. It should not stick to your hands.
Prepare a baking sheet with parchment (baking) paper.
Remove dough form bowl. Add some oats to the bowl.
Tear off chunks of dough the size of an average man's fist. Shape into a patty the thickness of your
fingers. Sprinkle one side with oats, rub and pat the oats in, flip and repeat.
Place Bannocks into a 200C (395F) preheated oven and bake for 10 minutes.
If wanted them to last longer than a week, turn oven temperature down to 50C (122F - most US ovens only go down to 175F unless really old) and bake for another hour.
Place on wire rack to cool down completely.

Hope you don't mind. I use CopyMeThat to bookmark recipes. This way people don't have to add the details.

[quakingphear]

As a long time hard tack baker, I like to get a circular cookie cutter to standardize the shapes. It makes storage and packing a lot easier when theyre all the same size.

[mikewayne]

I give you a Tip. Soak the raisins in some lemon juice before you bake them so they stay more wet and dont burn.

[RobRoy]

What about second breakfast? What about elevenses? Luncheon? Afternoon tea? Dinner? Supper? He knows about them, doesn't he?

[omaeve]

If you use modern baking paper aka parchment, which is coded in silicone you could wrap each one separately . I am an old lady of 70 and we used to use wax paper for wrapping twist of salt and pepper to take to school. We didn’t have premade things like that to buy at the store so we made our own and we also folded our sandwiches in wax paper and rolled it down the extra wax paper sealed the sandwiches and kept them fresh till we ate them at lunch. I also use this method for wrapping individual cookies back to back and then wrap them in paper. To ship to my husband when he was stationed overseas the cookies arrived unbroken that way and it is what you call a biscuit.

[chrismorin]

This reminds me of how I reinvented my own granola bars for camping and hiking - oatmeal, peanut butter, chopped nuts and dried fruit, a bit of honey and chia seeds added for binding, enough water to make it into a dough, then form bars and bake at ~215 F / 100 C for hours until they're dried out and won't go bad. They've been fine after 6+months.

[mjp]

My grandma made patties to eat during a long car trip. I don't remember the name of it, but it contained flour, salt, grease drippings, and sour kraut. They were about six inches wide and a half-inch thick. They were an acquired taste, but boy, they stuck with you during the day. Grandma's family were farmers from Bohemia, and I imagine the men walking out to the fields with one or two of these patties in their pockets to munch on during a long day working in the fields.

[dag]

Calorie estimate: 2 cups flour 900 cal/1 cup oats 300 cal/1 cup fat 1600 cal so 2800 calories for 4 bannocks not counting any additional added ingredients. 700 calories each so daily ration of 3 bannocks would be 2100 calories, which is pretty good.

[boones]

Such an excellent idea adding that tallow. I'm definitely going to try that in my own rations.
I normally make very similar cakes of 1 part wheat flour, 1 part oatmeal flour, 2 parts red lentil flour (just grind them up in a coffee mill) and 3 parts water. I learned the trick with red lentils from watching Julius from Smooth Gefixt channel - they are packed with proteins and very filling. I pack my cakes in vacuum bags so I don't have to care about moisture in the storage. They last for several years no problem. Together with my homemade moose jerky they form the backbone of my diet on hunting/outdoor trips.

[jfiery]

Watching your channel has given me for the first time a true understanding of how important the feast days were for our ancestors. It seems 95% of their meals were eating the same simple somewhat bland staples so the idea of having a feast and getting not just some meat but also a large variety of different foods certainly would be something to look forward to.

[tonyg]

So I made one of these as a trial, used:
40g tallow
40g rolled oats
80g plain flour
Tbs raisins
Tbs brown sugar
Pinch of salt
Rosemary

Worked out to about 900 calories and tasted excellent. Will absolutely make a batch for my next hunting trip.

[Thor.Jorgensen]

Tip for making the insides of these harder, so they won't crush so easily and extending their shelf life is to take a skewer, poke holes through them, and then bake them for longer. Or to first bake them, them take them out to rest, then bake them again, and repeat as many times as you see fit. The more times you bake them, the harder they will get, the more force they can withstand, and the more you'll need to introduce liquid to actually make them edible... But they will likely last months as a result.

[sidewaysstar]

You can also double bake it to remove more moisture and lengthens the shelf life

[tobykramer]

The one of the best parts of beeswax fabric packaging is that it makes a great firestarter in an emergency. Water doesn't ruin it either. I cut it up a bit and try to fluff it as best I can, then it takes a spark from a ferro rod very easily. I love multipurpose items, and it's always nice to have extra security without extra weight.

[kaydars]

I made a batch of these bikkies up yesterday, and they turned out surprisingly well - very pleasant to eat!
I used some diced dates, diced beef jerky, and a dash of nutmeg and cinnamon, and they were quite nice - a pleasant mix of sweet and salty. :)

[HaKmonkey]

Made these with ghee and dried Turkish apricots. I didn't have time for lunch today and when I got home 2/3 of one literally filled me right up. These are awesome.

[cmactube]

I just made these right after watching the video. They are actually really good. I followed your instructions exactly (added brown sugar and raisins) except I baked them longer (200c/392f) at 20 minutes because they didn’t brown at 10 minutes. I then left them in oven at 62c/145f for another hour. They turned out great. The raisins definitely make them more palatable. I like these much better than eating plain pemmican or corn dodgers. Thanks for thinking this up!