I'm not entirely certain exactly what is permissible in terms of sugar. I can definitively say that on the blood tests, I tested out as highly positive for cane sugar, and was fine with honey. So, I interpret that to mean that any sugar cane product is verboten, but honey, agave, maple, and probably coconut would be ok. I don't think it's about glycemic index or any of that stuff, it's more about where it comes from. Not that I need to be eating lots of sweets, mind you. But, I do like to have a little something after dinner when I've been hiking hard, and it seems to help me stay warmer in the bag at night.
Truvia seems to be an interesting sugar substitute, at least it didn't taste funky when I tried it on it's own. No idea how it works in baked goods. I've used agave syrup in some recipes now, and that works well, but I'd like to avoid hauling lots of sticky liquid into the back country. I use honey powder in my tea when hiking, so I have that anyway.
The tricky part I think is the egg-free. I was eating those, but have tested out highly positive for them, so it's vegan gluten-free for me. I have found a great web-site with recipes, but wasn't sure how to adapt to steam baking in the back country. Laurie, I have purchased your new book, expecting it any day now.
Sarah, the time for steam baking was what was concerning me. I have seen regular recipes that take 35-45 minutes to bake. I use an alcohol stove, and just keep the pot on the stove while the flame is burning, then once the fuel runs out pop the pot into a cozy. With the microwavable cake kits, that has worked well for cupcakes, but I wasn't sure about any other type of baked goods.
Speaking of eggs, I've got 2 packages of Ova-Easy that I can't use now. Anyone who wants them, PM me and I'll be happy to mail them to you free.
Chocolate's the worst part. Isn't the best part of the trail mix the M&M's? I've found a recipe for making honey-sweetened chocolate, but keeping it from melting, that's the tricky part. Are cocoa nibs really bitter tasting?