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

We need food to feed ourselves, but the question is what is the minimum we need to feel satisfied and energized during the trip. Over the past 11 years, I have been on several wheat

survival

trips and expeditions around the world, sometimes without bringing food. and relying only on what he could catch and forage, while other times he experimented with minimal ingredients. I've tried many modern camping meals, but they are often very expensive, not versatile, and leave your backpack

full

of single-use packaging. This has led me to To wonder care

full

y, people of the past made and carried their food

rations

in this video.

I'll share my basic principles for eating from a

survival

perspective and discuss three historical

rations

from different cultures

inspired

by these that I came up with. A simple survival ration that I affectionately call The Fan dabby Bannock. I found that I only need to eat two or three of these a day to stay energized while on an expedition. They can be prepared very cheaply at home. They can be eaten hot or cold. customizable and can be easily transported with little to no packaging with

just

three main ingredients. I'll show you how to make them easily at home, so stay tuned.

Thanks for tuning in, if you're new to the channel. I like making videos. about wilderness survival skills and martial arts often from our historical perspective and what I like most about these topics is how they force you to simplify life down to its absolute basics and in this video I'm going to simplify the fourth and latest. priority food for survival now, let's first be clear: I am not a nutritionist or a dietitian. I'm a survivalist interested in simplicity and multifunctionality, and my intention with this video is to give you principles you can apply to create a truly healthy life.

Simple high calorie meal serving with flexibility depending on your dietary needs. Now before we start, I first want to say a huge thank you to all the people who support me on my Patreon page, they are in Altan Level I school. I have started posting some additional videos online with the idea that this could evolve into online courses. They are at the Alton level school. You'll find the video following this one where I'll show you how to make my fan Debbie Bannock on a campfire with some woodland ingredients using historic utensils, so consider joining if you're interested now.

This video is not sponsored by anyone and ideally in the future I want the channel to depend less on sponsors and becoming a sponsor is the best. One way to help the channel do that is also to show some love by purchasing a t-shirt first. Let's see what the limitations of Modern Survival rations and camping meals are over the years. I've tried many different types and in terms of convenience, sure. the victory is absolutely indisputable,

just

buy them in stores, put them in your backpack and that's it, but I discovered that they also have some disadvantages, the bar in the bags is great because you can eat cold or hot, but then you are carrying a lot of weight and often not They taste so good cold dehydrated meals are super light but very expensive and are not that useful if you are in a situation where you can't heat water, they usually have a lot of salt and preservatives and what they both have is a lot of packaging and I found that after a long trip your backpack can end up overflowing with all this garbage and even if you are careful you can end up throwing a little leaving a trail in the not very stealthy landscape, so with this in mind I wanted to create a food eruption and I could embark on my travels both modern and historical with the following criteria: one easy and cheap to make in large batches two in bar or cookie form that could be eaten cold or added to hot water to make a stew three easy to pack and store in my meal plan bag something that is ground up 4. has a long shelf life or stored in the freezer until needed 5. high in calories and nutrition-to-weight ratio 6.

No single-use plastic packaging and seven tasty, feel-good factors, so to create this ultimate meal ration I thought I should first simplify and rethink food from a survival perspective and then look back and see what what people did. for your food rations, so here's my overly simplistic approach to food from a survival perspective. I'm going to divide what our body needs into two categories: one, the fuel that powers our mind and body, and two, the building blocks, which are the raw materials that allow our cells to repair themselves and allow our body to repair itself. do all the complex things you do to

keep

us alive.

In the fuel category I would put fats, carbohydrates and sugars, and outside the building blocks category I would put proteins, micronutrients, vitamins and minerals. and fiber Now humans have adapted to almost every climate on Earth, but from my experience going on survival trips in Scotland, I found that it's not too difficult to get the basic building blocks from nature, especially if you're on the coast. Seafood provides a reliable source of protein and seaweed can provide you with macronutrients. Plus, fishing is a great way to get protein. Now you can get

energy

from protein alone through ketosis, but this is not very efficient, which is why we need the fuel in the form of fats, carbohydrates and sugars.

These are very difficult to find in nature. I can think of two or three wild edibles that you can find in Scotland that can provide you with carbohydrates and they are often very specific to the seasonal habitat and require a lot of pre-processing before you can eat them. You can get sugars from some wild fruits, but again, this is very seasonal and this is why every civilization on Earth relies on a reliable source of carbohydrates, people could grow rice in the East and in the Americas was corn and potatoes. and in the west it was wheat, barley and oats, so with this in mind I knew that the basis of my ration recipe had to be based on fuel that

will

give me an

energy

that is difficult to find in nature.

So, in theory, I could get it. My building blocks from nature if necessary, but I'm also sure you could create endless varieties of this recipe to include the protein and micronutrient building blocks if you so desire. If fuel is the hardest thing to find in nature, let me ask you. You have a question: If you could only carry one ingredient with you, which one would have the highest calorie to weight ratio plus a very long shelf life? What do you think for me would be some kind of fact and, in my opinion, the king of all facts?

It's suet or tallow, which now basically becomes tallow. Suite is the fact that it is found around the kidneys of a cow, it is full of calories and has an incredibly long lifespan, which is why it is one of the main ingredients in the survival of Native Americans. The food known as pemmican now pemmican is a food native to North America and basically consists of lean meat that is dried and then ground into a flower. This flower is then mixed with suet, sometimes dried berries and spices are added. It has an incredibly long shelf life, you know the years or even decades and the stories of people surviving on this product for months or even years at a time.

Now the secret to the long shelf life of pemmican is to remove the moisture through the drying process and then by allowing the tallow to penetrate the meat it prevents the moisture from returning. I've paid for it before and it's very tasty, but cutting and drying meat can be time consuming and I wanted the main ingredient in my survival ration to be a carbohydrate, however this use of tallow as a high calorie preservative really made me

inspired

. Another historical ration that inspired me were hard or ship biscuits that have been used by armies and navies around the world and for centuries.

It's very simple, it's just flour and water. and some salt pushed into a flat disk and baked for hours and hours and finished until it becomes rock solid, it lasts a long time if it is kept dry, if it brings in moisture then it can explode and there are famous stories of these cookies that They become Infested by weevils during long boat trips, it is a bit boring on its own as a ration and needs some kind of fat to prevent moisture from returning to the last historical food that inspired me to ban breads originating in Scotland.

Organic bread is basically unleavened bread. bread, its main ingredients are oats, barley flour, butter and water, for me it is the tastiest of the three and I like that addition of oats. Oatmeal just feels good in my stomach. I like the way it releases energy and also provides a little extra fiber. and protein, butter, while tasty, doesn't have as long a shelf life, so it got me thinking: can I combine the best things from these historic rations? Can I use pemmican tallow? The long baking process of the Heart Attack mixed with the approximate proportions of ingredients of the Bannock breads to create the ultimate serving of simple food, thus we discovered that Abby Bannock was born, so how do you make a dabby Bannock fan?

It's basically three ingredients with a little bit of hot water to help with the rough breads. The proportions I've been using are one part fat, one part oats and two parts flour, of course the fat I'm using is the wonderful suet that you can get fresh at The Butchers, but it's often easier to buy at form of granules in a box. so now if you are vegan you can use coconut oil, it is also full of calories and also has a long shelf life if you are gluten intolerant you don't have to use wheat flour, you can use gluten free flour like rice flour or even Potato flour tastes great with these three ingredients, you can add any flavoring you want, you can make it sweet by adding sugar and dried fruits, you can make it savory by adding jerky and herbs and spices, just go crazy with it. but these are the three ingredients I have been using.

I

will

show you how you can make sweet banic in a modern kitchen and then I will show you how you can prepare it in the forest. Preheat your oven to 200 degrees Celsius. grab a mixing bowl and add one part oats, your two parts flower, one two, you can also add your flavorings now, because I'm making a sweet maniac. I'm going to add a couple tablespoons of brown sugar and a little bit of raisins and I. I'm just looking at all this and mixing it up. I'm also going to add a little bit of allspice just for a laugh and your fat part is a saucepan and let it melt once the fat melts into a liquid add it to your flour, an oat mixture and stir well before Allow the fat to harden once the mixture resembles a crumb.

Now just slowly add small amounts of boiling water at a time until the mixture becomes a dough that you can knead with your hands. Try not to add too much. a lot of water to start because then you need to add more flour to counteract it so just add small amounts of water at a time and

keep

mixing use my hands let's get in there knead it yeah like it's the bread you want to get to. this kind of consistency where you can knead it in your hands and it doesn't stick to your hands at this point get a baking tree Ready put some baking paper on it and what I like to do is add just a little bit of oats.

I'm going to tie the flower at the bottom of your bowl and you're just going to use this to cover your bannocks before you put them on the baking sheet so when you have this consistency it will like to break off pieces. but the size of your fist, let's crush them into cookie sizes that are a little bit wider than your hand and pat them. You want them to be about a finger thick and as wide as the ones you have, then you can coat them with a little oats and flour. and stop it from sticking, rub that into the pattern and there's a Bandit ready to go on the baking paper and do it again, place them on your baking tray and these are ready to go in the oven now.

Place your bannocks in a preheated oven at about 200 degrees Celsius after baking them for 10 minutes at 200 degrees Celsius. You can see that they have already browned. You can take them out now, let them cool if we are going to eat them. within the next week or so, but using this hard tech theory, the counter that baking it for a long time, uh, lower the heat, you could try to do is lower the temperature to 50 degrees Celsius and let them sit for about a hour or so to make sure that all the moisture is released so that they have been baked on low heat at 50 degrees Celsius for an hour just so that they are very dry.

I'll take them out, place them on a wire rack, and let them cool completely. They smell good, so there you have it folks, there are the finished fandabby bannocks. Now remember that these are our food ration, something that is easy to carry and will give you a lot of energy.during a trip, not something you should include in your entire diet, like me too. "I'm aware that it's probably not something that's going to win any baking competitions. How would you describe that? If I could describe them in one word, I'd say dense. Okay, they're pretty hard but not brittle, which is important for them to win ".

They don't squish in your package, the outside is a little crunchy, but in the middle all the suet has built up to add some flexibility, you can see and also if the flavor is going to depend a lot and, you know, flavorings and other ingredients. you've added it but with sugar and raisins it's delicious, it's like the lavender spread from Lord of the Rings, you don't need to eat much and it's something about that suet and the oats seem to swell in your stomach. It fills you up when I'm on the road. I just tend to break off little pieces.

Eat it. It helps to wash it with water to aid digestion. Now I didn't add any leavening agent because leavening agents, do you know what they do? It's a little more palatable, softer and fluffier, but it would crumble and fall apart on your back, basically you want it hard enough that if someone threw this at you it would hurt. My favorite way to carry bannocks is without using plastic, beeswax wraps are used, you can make them or buy them. It is basically a square piece of cloth impregnated with beeswax. I added a button and a corner with a length of string, with this you can make food packets for each On the day of your trip now say that if you made three different flavors of bannocks, you could have one for dinner, one for lunch and one for breakfast, and just stack them like this, then you can fold the corners, it will be a wax rat. with the corner with the button at the end like this, then you can use this string to wrap the whole package keeping it in place and that's it, there is a 24 hour ration package, then you can make several of these for how many days. you're going to go out and just stack them in your backpack like this now, of course, if you sit on them, yes, they will get crushed, but they can take the normal amount of knocks on your backpack and at the end of your trip instead of having mountains of packaging, you only have a few pieces of fabric that you can reuse on your next trip.

Now what about the shelf life of These Fine daddy bannocks? Well, there would be a lot of factors at play, especially with the different ingredients you would add to it. I can't give you a precise answer, but to me, with the three basic ingredients, if they were well packaged immediately after baking and stored in a cool, dry, dark place, I don't see why they wouldn't last at least several years. There you have it friends, I hope you enjoyed this video on my fan Debbie Bannocks, give them a try, let me know in the comments how you do it.

If you want additional lessons, check out my Patreon page. Thank you very much for watching and I will be back. another video as soon as I can happy cooking