Sea Biscuits, Sheet Iron, Molar Breakers, or just Tack; Hard Tack goes by many different names and has quite the history. Used as sustenance by sailors at sea and food rations for soldiers in the revolutionary and civil wars, it is a versatile food with a long shelf life making it ideal for prepping and survival.
The basic recipe is as follows:
3 cups of white flour
1 cup of water
2 teaspoons of salt
And that’s it! Mix it up into a dough, roll it out, cut into squares or circles. Poke some holes. Preheat the oven at 375 degees, bake each side for 30 minutes. And boom! there you have it.
However, this recipe isn’t the most nutrient dense. I decided to tweak it a bit to make a hard tack that packs a punch.
Ravn’s Hard Tack for the End of Days
(Or for camping…)
2 Cups whole wheat flour
1 cup of ground quinoa flour (Quinoa is full of protein, and has a complete amino acid profile, making it a complete protein)
1 cup of rolled oats (Also full of protein and other essential nutrients)
1/2 cup chia
1/2 cup flax
(Flax and chia both are full of protein, omega 3s, and other vitamins and minerals)
2 teaspoons of salt
1 and 1/2 cups of water
When they come out they definitely live up to their name of being hard. If you’re not careful you will chip a tooth. Breaking off a piece and holding it in your mouth for a minute or two allows the enzymes in your saliva break it down to make it chew-able. It’s also pretty good soaked in soup for a few minutes. You can dunk it in coffee or just hot water. It tastes kind of like Wheaties. It’s very flexible in that it can be eaten with a hearty flavor (like with a bone broth) or something sweet (drizzle on some honey or jam).
While Hard Tack is known for it’s long term shelf life, I wanted to ensure it lasts for years. I ordered some Mylar bags to store them in. I will also be using these bags to store more food in the future.
If you don’t have a vacuum sealer, one way to go about it is by submerging it in water until all the air is out. Then use an iron (I used a flat iron) to seal it up.
And there you have it!
Until Next Time,