PEMMICAN-REZEPTE FÜR ZUHAUSE UND UNTERWEGS

Centuries ago, the Indigenous peoples of North America relied on Pemmican. Made from dried meat, fat, and often berries, it was a vital source of nourishment – rich in nutrients, long-lasting, and easy to transport. Later, fur traders, explorers, and expedition teams also depended on it as they traveled for weeks or months through remote, unsettled regions. In the freezing cold of Canada, across the vast wilderness of the West, or on long trade routes, Pemmican was nothing less than a lifeline.

Powerhouse Pemmican is bringing this remarkable food back to modern times. In today’s world of mindful nutrition, paleo cuisine, and outdoor adventures, many are rediscovering its benefits: the fat in Pemmican melts at around 50 °C (122 °F), making it incredibly versatile for use in a pan, pot, or oven. The combination of fat and protein delivers quick, long-lasting energy – perfect for life on the go or for minimalist, nutrient-rich meals.

This mini recipe book gives you six creative ways to enjoy Pemmican as the star ingredient – each recipe designed for two people. 

 

Pemmican Skillet with Vegetables

 

Ingredients (2 servings):

• 150 g Pure Pemmican

• 1 medium onion

• 2 small carrots (or 1 large)

• 1 large bell pepper

• 2 handfuls fresh spinach or Swiss chard

• Salt, pepper, paprika powder, thyme

• Optional: 1 clove garlic, chili

 

Preparation:

Peel and finely chop the onion. Dice the carrots and pepper, roughly chop the spinach.

Heat a large pan over medium heat and add the Pemmican.

As soon as the fat begins to melt, add the onion and sauté until translucent.

Add the carrots and pepper and cook for about 8 minutes, stirring occasionally, until tender.

Stir in the spinach and cook briefly until wilted.

Season with salt, pepper, paprika, and thyme.

Serve immediately or use as a hearty filling.

 

Pemmican Soup

 

Ingredients (2 servings):

• 150 g Pure Pemmican

• 750 ml broth or water

• 2 small potatoes (or 1 large)

• 2 small carrots

• 1 leek or celery stalk

• 1 bay leaf

• Salt, pepper, marjoram (optional)

 

Preparation:

Cut potatoes, carrots, and leek into small pieces.

Bring broth or water to a boil.

Add Pemmican and stir until dissolved.

Add vegetables and bay leaf.

Simmer for about 25 minutes until vegetables are tender.

Season with salt, pepper, and optional marjoram.

Remove bay leaf before serving.

 

 

Pemmican Porridge (Outdoor or Paleo Style)

 

Ingredients (2 servings):

• 100 g Pure Pemmican

• 4 tbsp oats, buckwheat, or almond flour

• 2 tsp honey or 2–3 tbsp dried fruit

• 400 ml water

• Optional: ½ tsp cinnamon or vanilla

 

Preparation:

Bring water to a boil.

Add Pemmican and stir until fully melted.

Add oats or flour and stir thoroughly.

Simmer gently for 5–8 minutes, stirring until thickened.

Sweeten with honey or dried fruit and season with spices.

Serve warm. 

 

Stuffed Bell Peppers with Pemmican

 

Ingredients (2 servings):

• 2 large bell peppers

• 150–180 g Pure Pemmican

• 2 tbsp tomato paste

• 120–150 g cooked rice, quinoa, or cauliflower rice

• 1 small onion

• Salt, pepper, oregano, parsley

• Optional: 2 tbsp grated cheese or nutritional yeast

 

Preparation:

Preheat oven to 180 °C (350 °F).

Wash peppers, cut off tops, and remove seeds.

Finely chop onion and sauté with Pemmican in a pan.

Stir in tomato paste and cooked rice or quinoa.

Season with salt, pepper, and oregano.

Fill peppers with the mixture, place in a greased baking dish.

Top with optional cheese or yeast.

Bake for about 25 minutes until peppers are tender.

Serve with fresh parsley.

 

 

Savory Pemmican Bars with Nuts & Seeds

 

Ingredients (2 servings / 4 small bars):

• 120 g Pure Pemmican

• 2 tbsp sunflower seeds

• 2 tbsp pumpkin seeds

• 1 tbsp chia or flax seeds

• 1 tsp dried herbs (e.g. thyme, oregano)

 

Preparation:

Melt Pemmican over low heat.

Stir in seeds and herbs.

Line a small baking dish with parchment paper.

Press mixture evenly into dish.

Refrigerate for at least 1 hour.

Cut into bars and store chilled.

 

 

Pemmican Burgers

 

Ingredients (2 servings / 2–3 patties):

• 120 g Pure Pemmican

• 1 egg

• 1.5 tbsp almond or coconut flour

• Salt, pepper, paprika

• Optional: chopped onion, garlic, fresh herbs

 

Preparation:

Gently warm Pemmican until soft.

Mix in egg and flour until combined.

Season with spices and optional aromatics.

Shape into 2–3 patties.

Fry in a hot pan without extra oil, 3–4 minutes per side.

Serve with salad or in a bun.

 

With our Honey Pemmican, we’ve also rediscovered a slightly sweeter variation. Historically, this combination was especially valued in regions where honey was readily available, providing an extra boost of energy during long hunts or in winter camps. Today, it’s perfect for modern energy snacks, breakfast ideas, or creative paleo treats.

Here are a few sweet and nourishing Honey Pemmican recipes, each serving two people:

  

Sweet Pemmican Breakfast Porridge

 

Ingredients (2 servings):

• 100 g Honey Pemmican

• 400 ml water or almond milk

• 3 tbsp almond flour or oats

• 1 tsp cinnamon

• 2 tbsp dried berries or raisins

• Optional: 1 tsp vanilla extract

 

Preparation:

Heat liquid in a small pot.

Add Pemmican and stir until melted.

Stir in flour or oats and simmer until thickened.

Add cinnamon, dried fruit, and vanilla.

Serve warm, topped with apple slices or nuts.

 

 

Honey Pemmican Energy Bars

 

Ingredients (2 servings / 4 small bars): 

• 120 g Honey Pemmican

• 2 tbsp chopped nuts (e.g. walnuts, almonds)

• 1 tbsp dried cranberries or chopped dates

• 1 tsp cinnamon or cocoa powder

 

Preparation:

Melt Pemmican gently.

Stir in nuts, fruit, and spices.

Pour into a small mold and smooth out.

Cool, then cut into bars.

Store chilled, perfect for on the go.

 

 

Warm Apple Pemmican Bake

 

Ingredients (2 servings):

• 2 large apples

• 100 g Honey Pemmican

• 1 tsp cinnamon

• 1 tbsp coconut flour or ground almonds

• Optional: a splash of lemon juice or vanilla

 

Preparation:

Core apples and slice thinly.

Melt Pemmican in a pan and stir in cinnamon.

Add apple slices and lightly caramelize.

Transfer to a small baking dish and sprinkle with coconut flour.

Bake at 180 °C (350 °F) for 10–15 minutes.

Serve warm, e.g. with yogurt or nuts.

 

 

Honey Pemmican Truffles (Snack Version)

 

Ingredients (2 servings):

• 100 g Honey Pemmican

• 2 tbsp shredded coconut or sesame seeds

• 1 tsp cinnamon or cocoa powder

 

Preparation:

Gently warm Pemmican until soft.

Mix in spices and shape into small balls.

Roll in coconut or sesame.

Chill until firm.

Perfect as an on-the-go snack or with coffee.