Tweaking the traditional hard tack recipe to increase the food value and improve the taste.
RECIPE: 3 cups Whole Wheat Flour; 1/2 cup of Quinoa; 1/4 cup of Amaranth; 1-2 teaspoons of salt; 1+ cup of water; Mix, roll out about 1/4-1/2" thick, cut into 3"x3" squares, poke multiple holes on each side of biscuit, place on cookie sheet, set oven to 375 bake for approx. 30 min flip over and bake for another 30 min.
http://www.survivalnewsonline.com/201... -- If you make it with good whole wheat, hardtack is delicious, nutritious, and stores well. You must let it dry completely before storing in an airtight container. It will have the consistency of a brick, so it must be soaked before consumption. But it's delicious, IF you cook it right!
http://www.survivalnewsonline.com/ind...
Three year old hard tack is still edible if it was stored properly -- even if it has a worm or two. In fact, it will keep for decades and still be edible, if you prepare it correctly.
