Submitted by Shelley Lauzon of Cornwall, ON Canada
- 4 cups Apples
- 1 cup Self-Rising Flour
- 1 cup Sugar
- 1 Tbsp Whole Egg Powder (the kind for baking with only)
- 1/3 cup Oil
- 1 tsp Cinnamon
Cut and slice apples and sprinkle with lemon juice so they don't turn brown. Dehydrate apples.
Make self rising flour by combining 1 cup of all purpose flour, ½ teaspoon salt and 1½ teaspoons baking powder.
Combine self rising flour, sugar and whole egg powder in a ziploc bag. Put cinnamon and dehydrated apples into separate ziplock bags. Pack oil in a leak proof container.
On the Trail:
Layer apples on bottom of pan for Outback Oven or reflector oven.
Add 3 tablespoons of water to flour/sugar/egg mixture and then sprinkle over apples. Drizzle oil over top of mixture and sprinkle with cinnamon.
Bake in Outback Oven for approximately 30 minutes or bake in reflector oven (cover baking pan with foil).
View Shelley's Cheddar Broccoli Tart Recipe
View Shelley's Clam Chowder Recipe
View Shelley's Flat Bread Recipe
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