Camping is always an adventure, in and of its own right, but when you have food allergies there is no doubt it becomes more of a challenge.
All of the edible food allergy treats from home are a little less readily available without a refrigerator, oven, and microwave. So what is a food allergy family to do?
Of course, you can pack some items in an ice chest and put perishables in the cooler, but what about cooking in the great outdoors? Just because you have food allergies doesn’t mean you have to miss out on this important camping experience.
Our family is dealing with peanut, nut, sesame, and chickpea allergies AND celiac. It can make for interesting meal…especially when camping. Nevertheless, we don’t let it hold us back and we camp and cook in style.
One of the best items you can invest in is a dutch oven. They are fabulous! You can even use a liner and never have to clean up! Plus, most campgrounds will allow the use of a dutch oven even during a burn ban as long as there are no visible flames from the charcoal. Check with your local campsite on their campfire regulations.
We ordered our dutch oven from Cabela’s (http://www.cabelas.com/) which sells all things camping and is truly an awesome store! (One quick tip, make sure you order dutch oven liners and a lid lifter. It will make clean up and handling the oven much easier.) You will also need charcoal. Although it’s not required for use, we prefer to use the charcoal starter as a time saver.
On our most recent camping trip, we used the dutch oven to make cobbler and monkey bread. Both recipes were positively mouth-watering. Campers from other sites kept coming over to visit and catch a whiff of our heavenly concoctions.
Dutch Oven Cobbler
- 2 cans of fruit pie filling of your choice (pop-top unless you are bringing a can opener)
- one 20 oz Sprite
- 1 stick of butter
- 1 box of Gluten Free Betty Crocker Vanilla Cake Mix
- Directions: Follow instructions for using your dutch oven. Use a liner for easier clean up. Cut butter into pieces and put on bottom of pan. Then add cans of fruit filling. Sprinkle cake mix over top of the fruit and finish by slowly pouring in the sprite. Let cook for 45 minutes or until brown and bubbly.
Dutch Oven Monkey Bread
- 2 cans biscuits (we like Pillsbury)
- 1/2 stick butter
- 1 cup of mixed cinnamon and sugar
- Directions: Follow instructions for using your dutch oven. Use a liner for easier clean up. Cut butter into pieces and place inside the liner. Then tear up biscuits into bite size pieces and roll into balls. Roll each ball into cinnamon sugar mixture and place in oven. Let cook for 30 minutes or until browned and done.
Try these recipes next time you go camping and let me know what you think! Do you have any great food allergy friendly camping dos and don’ts you would like to share?
For more information on camping with food allergies, please visit my earlier post (https://thefoodallergymom.wordpress.com/2011/01/17/camping-with-food-allergies/).