Dutch ovens, canned soup, pasta, pasta, pasta. Add a little variety to your next backcountry adventure and let Fearless provide the breakfast sandwiches. Homemade Rosemary English Muffins, eggs, thick cut bacon and cheddar cheese.
Precook your bacon so you just have to warm it up on the griddle.
Slice and butter the English Muffins before you pack them.
Don’t have a egg camper? Crack’em and throw them in a Nalgene bottle.
Throw small squares of tin foil in your pack so you have something to wrap the sando in when you are pulling dawn patrol.
A close friend of Fearless was looking to replace his goo race fuel with solid food. There are a lot of great bars, gels, gummies and drinks out on the market for athletes to use, but sometimes its nice to gather, mix and create your own.
This recipe took a while to develop. I was looking to achieve a sweet, salty flavor and fine texture. So that the balls could be thrown in a bike pouch or pocket, I used brown rice syrup. If you are looking to replace this ingredient, I would recommend adding more honey and almond butter. Enjoy these balls or customize them to your liking ;)
1 cup Raw Cashews
1/2 cup Gluten Free Oats
1/4 cup Raw, hulled Sunflower Seeds
1/4 cup Medjool Dates or Raisins
1 Package Amazing Meal Natural Protein Powder or protein substitute of your choice
1 Bar Cocoa Well Energy Chocolate or chocolate of your choice
1/4 cup Enjoy Life Miniature Chocolate Chips or chocolate of your choice
1 Tbsp Raw Organic Cacao Powder
2 Tbsp Nutritional Yeast
1 Tbsp Sea Salt or to taste
1/2 cup Raw Almond Butter
1/2 cup Brown Rice Syrup
1 Tbsp Raw Honey
Yield 32 oz
Serving 1 oz ball
Combine dry ingredients in a food processor. Pulse until finely ground.
Combine wet ingredients (Almond Butter, Brown Rice Syrup, Honey) in a medium bowl.
If your food processor is large enough, add wet ingredients to dry. Pulse until combine in a sticky ball. Or, combine dry ingredients with wet ingredients in a large bowl and knead with hands until combined.
Evenly press mixture into a 8x8 pan. Cut 2” x 1” squares, weigh to 1 oz, roll into a ball.
Plastic wrap or package in a small bag that is convenient for a trail run or long bike ride.
Nutritional Facts (based on nutritional panels):
I picked up most of these ingredients at Whole Foods and Trader Joe’s (Raw Almond Butter, Crunchy)
be fearless, roll on
There’s a reason Elise Hurley and Abby Jensen call their 3-month-old bakery “Fearless Baking.
1 Soft Pretzel from fearless Baking ($3)
1 bag Rold Gold Tiny Twist Pretzels
Measure the twine 30-35” long.
Feed tiny twists down the twine.
Halfway through, feed the fearless pretzel through the string. Make sure to feed it through the two symmetrical pretzel holes so thE pretzel lies flat.
Feed tiny twists down the other half of the necklace.
Finish with a tight knot.
Adorn at your local Brewfest and watch friends and fellow beer drinkers be jealous and try to bite pretzels off your neck all night!
Be fearless, drink on!
Born and raised Polish in Buffalo, NY. Easters spent at the Broadway Market. Pussy Willows, Tyske and Sobieski on Dyngus Day. Love for traditions, family & damn good food.
I bake because I love to watch joy fill the cheeks of the people who eat my food. Now I will cook for you Pierogi that will evoke warm memories, Polish country heritage and love - Na zdrowie!
The Polish Country Cookbook by Sophoe Hodorowicz Knab
Pierogi is a dumpling made from wheat, rye or even barley flour that is filled various grains such as buckwheat groats, millet, lentils or barley. They could be filled with potatoes, sweet cabbage, sauerkraut, grated beets or carrots, mushrooms, or ground meat, or with sweet ingredients such as cheese, poppy seeds, or fruit or any of the numerous combinations of the above. The stuffed dumplings as usually half moon shape, cooked in boiling water, and served with a variety of toppings…
Up until the late 1800s, pierogi were considered a real delicacy in a country cottage. The dough for making pierogi required a fair amount of flour as well as a fair amount of time to make - something many housewives didn’t have since the round of work including house, children, and fields kept a woman going sixteen hours a day. In spite of that, each region of Poland had their favorite or special way of making pierogi. Cheese pierogi could be flavored with sugar or cinnamon. Others preferred peppers, chives, or onion in their cheese pierogi and liked to top it off with jam, sugar, butter, sweet cream or sour cream. The same was true for the other types of filling. Everyone had their particular preferences…
Central Oregon Locavore is now featuring Fearless Baking’s favorite pierogi - Sauerkraut and Potato & Cheese. Sold by the half dozen.
Simple and delicious. You will love them even if there’s not a lick of Polska in you <3
Central Oregon Locavore 1216 NE Division Street Bend OR, 97701
Wednesday - Friday 12:00PM - 6:00PM
Saturaday 10:00AM - 6:00PM
We laughed. I cried. Neither of us got any sleep. We had a g&t and agreed to do it all over again next week.
Along the way both Abby and I will do our best to hug and thank everyone supporting us. We are beyond thankful for your contribution to our business venture. Whether its a $2.00 coffee, birthday cake order, buying an extra cookie even though you don’t need it or a generous business loan, YOU are helping fuel Fearless Baking.
We appreciate your patience, feedback and humor as we dial in our menu, people skills and pricing.
Regulars, friends, strangers - Keep popping your head into the kitchen to say hello and introduce yourselves. I may forget your name, so keep reminding me and make yourself at home!
"Filling the cheeks of our community, one cookie, one cup, one person at a time." ~ Mission Fearless
be fearless, keep supporting fearless baking
Filling the cheeks of the community one cookie, one cup, one person at a time
It all started with putting an idea down on paper, in pictures and in writing. Start my own business, be my own boss, bring joy to peoples faces through food and conversation. Write it down. Set goals. Do it and don’t ever give up.
Most of what I have blogged about and posted pictures of online have been the joyous milestones Fearless Baking has reached. With that, there are countless days of regulation setbacks, financial decisions, old building character and a flood of emotion. I drink more coffee and eat more chocolate those days :)
The ying-to-my-yang business partner, Abby Jensen keeps me in balance. We laugh, joke, argue, have a gin & tonic, problem solve and quickly get back to laughing. Like a marriage, it is a delicate relationship and while we may still be in our honeymoon phase, I think she’s a keeper.
We are in the last few before opening our doors and cranking our ovens. Fearless Baking is focused on serving the community scrumptious baked goods and collaborating with our customers. Countless friends and strangers have provided support, tools, decor, equipment and marketing - your subtle actions have created a tidal wave of a difference THANK YOU <3
Be fearless and hold on - Fearless Baking is just getting started!