I will go hiking for 10 days, and the food I get in the lodges on the way is practically all starch, wtih < 15 g protein per day. I did this once and felt terrible. So this time, I want to take my own protein, but in the logistically best way.
Normal foods are out of question, even beef jerky doesn't breach 40% protein, and I don't want to lug such a low density on my back for several days. Protein bars are in the area of jerky. So my ingredient of choice seems to be the protein powder used to make workout shakes (82% protein). I don't want to take the powder as-is, because it is hard to handle on the road.
What I want to do is to make my own protein bars with this powder, but with a much higher density than the store-bought ones. I want to mix it with the least possible amount of a gluing agent. The end result should
- present no spilling danger (no liquid or powder)
- need no special utensils to eat
- have a long (at least 2 weeks) shelf life in a backpack under strong sunlight
- preferably not require special packaging (so not too sticky, but this can be relaxed if the solution meets the other criteria)
- not require any special equipment to produce (I don't have a dehydrator or such)
- not cause me to gag (I don't insist on a pleasant taste, but I should be able to get it down)
- have a really high protein density, in the best case over 70% (there are no other nutrition criteria; I am not worried by lots of carbs, E numbers, or lack of other essential nutrients)
- can be conveniently prepackaged as single portions (maybe 30 g protein per portion)
It is OK if the stuff is so concentrated in taste and dry matter that I have to gulp down half a bottle of water with it.
Any ideas what ingredients and techniques can be used for a solution which comes closest to fulfilling above criteria?
Best Answer
What about simply baking meringues? They're basically dried egg white with mostly consists of protein (Egg white nutrition data). You can simply take with a few as long as you can manage to keep them dry.