It’s worth doing a browse around ethnic food stores when you get the time as there’s a good chance you may turn up something that could be added to your backpacking pantry.
Most UK supermarkets only seem to stock dried skimmed milk and this watery rubbish, is well, watery tasteless rubbish. So I was pleased to discover Nestle’s Nido full fat dried milk in my local store. As expected the inclusion of the fat makes a big difference to the taste, whilst I’d always prefer fresh milk on my muesli, this stuff is leagues ahead of the watery tasteless stuff that I have been using.
A while ago I spent many hours browsing the web for bannock recipes and as many trying out different flour mixes and combinations to create a decent gluten free bread. Whilst doing this research I came across the idea of using ghee for cooking on the trail, ghee is clarified butter and is used in Indian cooking. The benefits are that it’s solid at ambient temperatures and will keep without refrigeration. Being solid is an advantage over olive oil especially as all the bottles that I’ve ever carried it in seem to leak oil over time. Pity is doesn’t taste the same.