This homemade granola is quick to pull together and is a healthy and delicious treat. You will be amazed by how wonderful your home smells while it cooks.
INGREDIENTS
2.5 cups large flake oats
1 cup pecan halves
1.5 cups sliced almonds
1.5 cups sunflower seeds
1/4 cup poppy seeds
1/4 cup sesame seeds
1 tbsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
1 tsp salt
1 cup butter
1/2 cup honey
1/4 cup maple syrup
2 tsp almond extract
DIRECTIONS
Preheat the oven to 325 F
Combine dry ingredients in a large bowl, mix well
In a small saucepan, melt the butter and add the honey, maple syrup and almond extract.
Pour the mixture into the dry ingredients and toss them together. Make sure that everything is well incorporated and coated.
Spread the mixture on a large baking sheet and bake for 20-25 minutes, until the oats and almonds are starting to turn golden brown. Turn over the granola and mix well after 12 minutes to make sure it bakes evenly.
Let cool on the baking sheet until it reaches room temperature. Store in an airtight container.
How to choose the best camping spot for your next adventure in the Nordegg & Abraham Lake region, from serviced campsites to crown-land camping.
Above: Morning views on the Kootenay Plains at the Cavalcade Group Campground
We’re fortunate to have a lot of options for camping in the region but that also makes it a little harder to pick, especially if you only have a few days to explore the area.
The first thing to consider is where you’ll be spending most of your time on tours, hiking and playing. The Thompson Creek, Kootenay Plains and Cline River areas are great if you’ll be heading out to the Columbia Icefields, exploring the shores of Abraham Lake or hiking popular trails like Siffleur Falls or Vision Quest.
On the other hand, camping in the Nordegg to the Bighorn Dam area is a great option if you are looking to include riding your OHV on the local trails, hiking trails like Coliseum Mountain or just to be closer to the services available in Nordegg.
The other consideration is what type of camping best suits your style: campgrounds, rustic camping areas or random camping.
Most of the campgrounds in the region are classic mountain campsites with somewhat smaller sites set a little further apart in some gorgeous settings. Most have options to accommodate a wide range of accommodations, from RVs to tents, but keep in mind that you’re not likely to find pull-through sites at most of these campgrounds. Typical amenities are gravel pads, picnic tables, fire pits and pit toilets. Firewood is available for purchase at most of these campgrounds.
The online campgrounds with serviced sites in the region are David Thompson Resort (power, water and sewer) and Fish Lake (power only). There is an RV sani-dump in Nordegg, behind the Nordegg Lodge, along with public showers at the Shell.
Most of these are first come first served with self-registration (cash only) while reservations are required at Fish Lake and available at Ram Falls, Upper Shunda Creek and David Thompson Resort.
So how do you choose which campground to stay at? David Thompson Resort is the only camping resort in the region including a restaurant, playground and mini golf on site. Fish Lake and Goldeye Lake are the quintessential foothills campground, located on the shores of stocked lakes that are popular for paddling and fishing. Two O’Clock Creek and Thompson Creek at the west end of the region offer the classic Canadian Rockies camping experience surrounded by mountain peaks.
Other campgrounds, like Harlech, Saunders, Beaverdam and Dry Haven, offer a more basic experience and are best suited if you’re looking for a simple place to spend the night.
Above: Tenting in the trees at Upper Shunda Campground
Above: The firewood shed at Two O’Clock Creek Campground
Above: Group site at the Cavalcade Campground
Group Campgrounds
These are the best options when you’re travelling with friends and want to make sure that you get sites close together. Most of these campgrounds have picnic shelters for your group to use along with larger firepits to gather around.
Some of these, like Cavalcade, were designed as group sites while most of the other ones are smaller campgrounds that Alberta Parks converted to group campgrounds only a few years ago.
All group campgrounds are managed by Alberta Parks and reservations are required. The minimum number of units is typically 5 for those sites.
Rustic Camping Areas
These are new additions to the region with work being done over the last few years to add roads, toilets and in some cases garbage bins to areas that were popular random camping spots. These changes were done to address some of the overuse issues that were happening in those places.
While rustic camping areas only offer basic amenities without picnic tables, firepits or designated sites they are located in some of the most scenic spots in the region including at Allstones Cove, Abraham Slabs, Preacher’s Point and Wildhorse Creek along the North Saskatchewan River.
Camping at these locations requires a Public Lands Camping Pass and all sites are available on a first come first served basis. The pass is $20 per adult for 3 days or $30 per adult for a full year (maximum of 14 consecutive days in a location). Keep in mind the pass must be purchased online or at a location that sells fishing licenses (the FasGas in Nordegg is the only one in the region). Since many of these sites are outside of cell services it’s better to purchase your pass ahead of time.
Above: Camping along the North Saskatchewan River at Wildhorse Creek
Above: Camping in a rustic camping area
Above: Camping along the shores of Abraham Lake at Allstones Cove
Random Camping
Random camping, aka dispersed camping, crown land camping or boondocking, is allowed throughout the region with a few exceptions. These include limiting your stay to 14 days, being at least 1 km from a provincial recreation area or provincial park and having a Public Lands Camping Pass. You can find out more details and check for current advisories on the Bighorn Backcountry page from the provincial government.
Most of the random camping spots along highway 11 between Nordegg and the Icefields Parkway are now rustic camping areas although a few popular spots remain undeveloped.
Backcountry Camping
Most backcountry campsites in the region have little to no development, except for pit toilets and bear-bins at some locations like Landslide Lake, Pinto Lake and Lake of the Falls. Random backcountry camping is generally permitted, except in the Kootenay Plains Ecological Reserve.
A Public Lands Camping Pass is required but all sites are available on a first come first served basis.
Pizza might now be the first thing that jumps to mind when planning a camping trip but once you try it’ll quickly become a tradition. It only takes a few minutes to put the dough together and the flavours from cooking on the fire will make you want an extra slice.
INGREDIENTS
4 cups flour
1 packet pizza yeast (about 8 grams)
1.5 tsp sugar
3/4 tsp salt
3 tbsp cold-pressed canola oil or olive oil
2/3 cup warm water
DIRECTIONS
Before you head out camping, combine 2 cups of flour, sugar and salt in a bag. Put the remaining 2 cups of flour in a separate bag.
In a mixing bowl, combine the yeast with the flour, sugar and salt mix. Warm up the water and add to the dry ingredients along with the oil. Mix well.
Gradually add the extra flour to make a soft dough ball. Knead the dough (you can do this on a lightly floured cutting board or in the mixing bowl) for about 3-4 minutes, until smooth and elastic.
Let the dough rest for 20-30 minutes.
Preheat a cast-iron skillet on the fire. Add some of the extra tablespoons of oil to coat the bottom and sides of the pan.
Divide the dough in half.
Spread the dough to cover the bottom of the skillet. Place the skillet on a grate over your campfire. Cook for 3 to 5 minutes, until the bottom of the dough starts to firm up and turn golden.
Remove the skillet from the fire and place it on a heat-safe surface. Remember that the skillet is very hot!
Flip the dough to have the cooked side up. Add your topping and cover with the lid from a dutch oven or tin foil, making sure to leave some gaps to allow moisture to escape.
Cook the pizza for another 3-5 minutes until the dough is cooked and the cheese melted. Transfer the pizza to a plate and repeat the process for the second pizza.
This works on a camping stove as well but you won’t get the smokey flavour that comes with campfire cooking. Serve with a salad and enjoy!
Head out for a weekend of easy family hikes, memories by the campfire and a little exploring in David Thompson Country.
This weekend itinerary is filled with 2 days of hiking, waterfalls and great views on trails that the whole family can enjoy. The Kootenay Plains offers a rustic experience making this a great option for those looking to get away from the crowds.
While this adventure isn’t far from civilization it will definitely give you a chance to disconnect from the day-to-day as you head out to explore as a family.
Above: The kids enjoying the hike to Siffleur Falls
Above: Wood lily along the trail to Whitegoat Falls
AT A GLANCE
Activities: Camping + Hiking
Duration: Weekend – 2 Nights
Great for: Outdoorsy Families
Challenge Level: Easy
Season: May to October
Reservations: The campground is first come first serve and all other activities are self-guided. Book one of our Whitegoat Falls Guided Hike for the best experience.
DAY 1
Start your adventure by making your way to Two O’Clock Creek Campground on the Kootenay Plains, 25 minutes east of the Icefields Parkway or 45 minutes west of Nordeggt depending on where you’re coming from. The drive from Banff is approximately 2 hours, from Calgary 3 hours and from Edmonton 4 hours.
Two O’Clock Creek is a smaller campground with great views of the surrounding mountains. On summer weekends it can fill up early, with all sites being on a first come first serve basis so you’ll want to arrive before 4 pm if you’re starting your adventure on a Friday or Saturday. If the campground is full nearby options include random camping, David Thompson Resort and Thompson Creek Campground or rustic camping areas like Preacher’s Point or Wildhorse Creek.
Above: The David Thompson Highway at Cline RiverAbove: The views from the Cavalcade Group Campground next to Two O’Clock Creek CampgroundAbove: Relaxing time at the campgroundAbove: Great views from the campsite
DAY 2
Today is all about exploring the area on a fun family hike. There are lots of options nearby but if it’s your first visit to the area we recommend Siffleur Falls. The Siffleur Falls Staging Area is a 2 km drive from the campground. On weekends the Siffleur Falls trail and parking lot can be quite busy and we recommend starting the hike by 10:30 am to avoid the crowds.
The Siffleur Falls Trail is an easy 7 km hike taking you along a canyon, great scenery and up to a waterfall plunging in the gorge below. We wouldn’t recommend going with a stroller but younger kids can usually do the hike in 3 to 4 hours.
Try something different for dinner today and bake a pizza on the campfire. The kids will love it and it’s much easier than it sounds.
After dinner head out for a short stroll through the Cavalcade Group Campground. There are many trails linking the two campgrounds and the open meadow makes for great views of Mount Peskett, Tuff Puff Ridge and Mount Ernest Ross in the evening. If you’re feeling adventurous, follow the path behind Site 6 in the group camping area where you’ll often find wildflowers and an abandoned car.
Above: The canyon below Siffleur FallsAbove: Siffleur FallsAbove: The suspension bridge over the North Saskatchewan River on the way to Siffleur Falls
DAY 3
Start the day with a full breakfast of pancakes and campfire-roasted peaches. Check-out time isn’t until 2 pm, so take some time to enjoy your morning at this pretty campground.
On the way home make a stop for a short hike. If you’re pressed for time, Flag Hill is a great option to get some good views of Abraham Lake in a hike that will take about an hour as a family. The trailhead is partway down the hill leading to Preacher’s Point when you’re coming from Two O’Clock Creek. The trail isn’t very obvious for the first section but once your reach the ridge you can’t miss it.
If you have a little more time, head to Whitegoat Falls. You’ll want to plan a couple of hours for this one but the double punch bowl waterfalls make for a great lunch spot before driving back. The trail to Whitegoat Falls starts at the Cline River Waste Transfer Station, a short distance past David Thompson Resort. Don’t let the starting point turn you off, the trail is easy and takes you to one of our kids’ favourite waterfalls.
After your hike, plan on making a stop at the Nordegg Canteen for some fries and ice cream.
Above: Early morning fog on the Kootenay PlainsAbove: The views from Flag Hill, a short walk near Two O’Clock Creek CampgroundAbove: Enjoying a break at Whitegoat Falls on a smoky afternoonAbove: Enjoying some pancakes for breakfast before heading out on a family hike
Lazy mornings when we’re camping usually mean pancakes. Adding peaches cooked on the campfire makes it even better.
Serve with a touch of maple syrup along with your favourite side. We’re big fans of the chicken breakfast sausages from Klein Farms if you’re in Central Alberta.
INGREDIENTS
PANCAKES
1⅓ cups of flour
3 tablespoons of sugar
1 tablespoon of baking powder
½ teaspoon of salt
1 egg
1¼ cup of milk
3 tablespoons of canola oil
¼ teaspoon of vanilla
PEACHES
3 ripe peaches
2 tablespoons of butter
2 tablespoons of brown or cane sugar
A handful of chopped pecans or walnuts (optional)
DIRECTIONS
Before you head out camping, combine all the dry ingredients for the pancakes in a bag.
In a mixing bowl, combine the dry ingredients with the milk, oil and egg. Mix well. Cook in a frying pan or griddle.
While the pancakes are cooking, slice the peaches. Place the skillet on the campfire grate and melt 1 tablespoon of butter. Add the slices of peach in one layer and cook 2-3 minutes until it begins to soften and brown in spots. Flip the peaches and cook another 2-3 minutes.
Add the remaining butter, pecans and sugar. Cook for another 1-2 minutes, stirring often until the sugar caramelizes on the peaches.
This works on a camping stove as well but you won’t get the smokey flavour that comes with campfire cooking.
Coming back from a day of hiking quickly put together a few ingredients, wrap it up in foil and place on the fire while you enjoy a little après.
Lemon rosemary is one of our kids’ favourite flavour combinations at the moment, making this a popular meal on camping trips and at home.
INGREDIENTS
Potatoes
Pork
Sweet peppers
Onion
Cold-pressed canola oil or olive oil
Lemon juice
Rosemary
Salt and pepper
DIRECTIONS
If you’re only heading out for a couple of days, cut the pork into cubes before you go. Put in a leak-proof bag and freeze. This will keep your meat safe and your cooler colder for the trip.
At camp, marinade the pork with 3 parts olive oil with 1 part lemon juice along with rosemary, salt and pepper for 30 minutes to an hour.
Cut the potatoes, onions and peppers in chunks. Baby potatoes cut in half works great for this.
On a piece of tin foil place an individual serving of pork, potatoes and veggies. Drizzle with a little olive oil and wrap up. Place on the campfire and cook for about 20 minutes.
Why make your own marshmallows? Aren’t they hard to do? It’s surprisingly simple, fun and they taste so much better! The real bonus is that homemade marshmallows fit way better between graham crackers for your s’mores!
Making your own marshmallows isn’t hard. It takes a few simple ingredients, a bit of patience, attention to details and a little cleanup afterward. I’ll walk you through making your first batch. Once you are comfortable with the recipe all you will need is the short version at the end and you can start experimenting with more flavours.
Many recipes we’ve come across use corn syrup but we prefer ours with honey and cane sugar. Follow the recipe below and you will have some delicious marshmallows!
INGREDIENTS
BLOOM
3 packets gelatin
1/2 cup water
BASE
1 cup honey
1 cup cane sugar
1/4 tsp salt
1/2 cup water
1 tbsp vanilla extract
COATING
1/2 cup cornstarch
1.5 cup icing sugar
SUPPLIES
Baking spray
Stand mixer
Medium-sized pot
13″ x 9″ pan
Pizza wheel
Candy Thermometer (must go up to 250 F)
A spatula that won’t melt in your mixture
DIRECTIONS
Make sure all tools and ingredients are out and ready to go. Some of the steps will happen quickly and having everything close by will make it much easier. Your arms will appreciate the stand mixer, mixing the marshmallows will take over 10 minutes.
MAKING THE BLOOM
Combine ½ cup of water with 3 packets of gelatin in the stand mixer bowl and mix until there are no clumps (just a few seconds). Let rest.
MAKING THE BASE
In medium pot mix ½ cup of water, 1 cup of honey, 1 cup of cane sugar and ¼ tsp of Salt.
Bring to a boil on high heat and continue until the mixture reaches 248F. The time this takes will depend on your stove. Stir every few minutes and keep an eye on the temperature – do not go over 250F.
THE MARSHMALLOW BATTER
Once the mixture reaches 248F turn off the heat and carefully pour into the gelatin mixture. Give it a quick stir to make sure gelatin is off the bottom. Be careful, the liquid is very hot.
The mixture will be dark brown. Don’t panic, the whipping adds in the air which makes it white and fluffy.
Gradually increase the speed of the mixer all the way to high (that’ll help prevent splashing the hot mixture everywhere) and mix for 12 minutes.
Turn off the mixer, add 1 tbsp of vanilla extract and mix for a minute. Increase the speed gradually or you will have vanilla all over the kitchen.
CURING
Spread your marshmallow batter into a 13″ x 9″ pan generously covered with baking spray. Try to get it as flat as possible but don’t overdo it or you’ll end up with a sticky mess.
Let sit for 12 hours. You could cut them as soon as after 6 hours but the longer wait is worth it.
CUTTING THE MARSHMALLOWS
Make the coating, mixing ½ cup cornstarch and 1 ½ cups of icing sugar.
Gently rub some of the coatings on the top of the marshmallows. The outside should only be slightly sticky at this point.
Flip onto a cutting surface and cover the remaining marshmallows with the coating. Tip: Use a plastic mat inside a baking sheet to cut down on the mess.
Use a pizza wheel to cut your marshmallows up into the desired size. Coat each newly exposed edge of the marshmallow as you go.
Tip: using a pizza wheel will save you the headache of fighting with your knife to cut the marshmallows. Starting with a clean pizza wheel you can usually cut a whole batch without having to wipe it off or spray it with oil.
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