Dockside

Lantern Oat Cookies

Makes ~18 cookies · Prep 15 min · Bake 12–14 min · Sweetened with maple syrup

Chewy, amber-edged oats for the lantern hour. Sturdy enough for a tackle-box tin.

Ingredients

• 1½ cups (135 g) rolled oats
• 1 cup (125 g) all-purpose flour (or 1:1 gluten-free blend)
• ½ tsp baking soda
• ½ tsp fine salt
• 1 tsp ground cinnamon
• ⅓ cup (75 g) refined coconut oil, melted and slightly cooled
• ⅓ cup (80 ml) pure maple syrup
• 3 Tbsp unsweetened applesauce
• 1 tsp vanilla extract
• ½ cup (80 g) raisins or dairy-free chocolate chips (optional)

Steps

1. Heat oven to 350°F (175°C). Line a baking sheet with parchment.
2. In a bowl, whisk flour, baking soda, salt, and cinnamon. Stir in oats.
3. In another bowl, mix coconut oil, maple syrup, applesauce, and vanilla until smooth.
4. Fold wet into dry. Stir in raisins or chips if using. Dough will be soft but scoopable; rest 5 minutes if sticky.
5. Scoop rounded tablespoons onto the sheet, 2 inches apart. Flatten slightly with damp fingers.
6. Bake 12–14 minutes until edges are golden and centers look set. Cool on the sheet 5 minutes, then on a rack.
7. Store airtight up to 4 days, or freeze. Pack in a tin for the dock.

Dockside Chickpea Smash Wrap

Makes 2 wraps · Prep 15 min · No cook (assemble cold)

Protein for the long wait between bites. Mash at home; assemble at the ramp if tortillas stay soft in a cooler.

Ingredients

• 1 can (15 oz / 425 g) chickpeas, drained and rinsed
• 2 Tbsp tahini
• 1 Tbsp lemon juice
• 1 tsp Dijon mustard
• 1 small garlic clove, minced (or ¼ tsp garlic powder)
• ¼ tsp smoked paprika
• Salt and black pepper to taste
• 2 large flour tortillas (or gluten-free wraps)
• 1 cup shredded lettuce or baby spinach
• ½ cup diced cucumber
• ¼ cup finely diced red onion (optional)
• Hot sauce, optional

Steps

1. Mash chickpeas in a bowl with a fork, leaving some chunks.
2. Stir in tahini, lemon juice, mustard, garlic, paprika, salt, and pepper until creamy-chunky.
3. Taste and adjust lemon or salt. Chill up to 3 days in a sealed container.
4. At home or dockside: warm tortillas briefly if cold. Spread half the smash on each wrap.
5. Top with greens, cucumber, onion, and hot sauce. Roll tightly; wrap in parchment or foil for the cooler.

Thermos Night Cocoa Mix

Makes ~8 servings of dry mix · Stir into hot oat or soy milk

Dark, maple-kissed cocoa for the thermos. No dairy, no honey — date sugar or maple sugar works if you skip powdered sugar.

Dry mix

• ¾ cup (75 g) unsweetened cocoa powder
• ½ cup (60 g) powdered sugar or ⅓ cup (55 g) maple sugar / fine date sugar
• ¼ cup (30 g) finely ground oats (pulse rolled oats in a blender) — optional for body
• 1 tsp cinnamon
• ¼ tsp fine salt
• Pinch of cayenne (optional)

To serve (per mug / thermos cup)

• 2–3 Tbsp dry mix
• 1 cup (240 ml) unsweetened oat or soy milk, heated
• ½ tsp vanilla extract (optional)
• 1 tsp maple syrup if you like it sweeter

Steps

1. Whisk all dry mix ingredients in a jar. Seal; keeps weeks in a cool cupboard.
2. Heat plant milk until steaming (stove or kettle + careful microwave).
3. Whisk 2–3 Tbsp mix into a little hot milk to dissolve, then add the rest. Add vanilla or maple if desired.
4. Pour into a preheated thermos for the drive to Oxbow, Redbank, or Walnut.

Crispy Dock Corn Fritters

Makes ~10 fritters · Prep 20 min · Cook ~15 min · Skillet

Golden edges, soft centers — cook at home, reheat in a dry skillet, or eat room-temp from foil.

Ingredients

• 1½ cups (200 g) corn kernels (fresh, frozen thawed, or well-drained canned)
• ¾ cup (95 g) all-purpose flour (or chickpea flour for more protein)
• ¼ cup (30 g) fine cornmeal
• 1 tsp baking powder
• ½ tsp salt
• ¼ tsp black pepper
• ½ tsp smoked paprika
• ⅔ cup (160 ml) unsweetened plant milk
• 2 Tbsp aquafaba (chickpea can liquid) or 1 flax “egg” (1 Tbsp ground flax + 3 Tbsp water, rested 5 min)
• 2 Tbsp chopped scallions or chives
• Neutral oil for pan-frying (e.g. canola or avocado)

Steps

1. If using flax egg, mix flax and water; rest 5 minutes.
2. Whisk flour, cornmeal, baking powder, salt, pepper, and paprika.
3. Stir in plant milk and aquafaba (or flax egg) until a thick batter forms. Fold in corn and scallions.
4. Heat a thin film of oil in a nonstick or cast-iron skillet over medium heat.
5. Drop ¼-cup scoops; flatten gently. Cook 3–4 minutes per side until deep golden and cooked through.
6. Drain on a rack or paper towel. Cool, then pack. Reheat in a dry skillet if desired — no microwave sogginess at the dock.

Reservoir Bank Trail Mix

Makes ~4 cups · Prep 10 min · No bake

Salty-sweet handfuls between casts. Use maple-syrup roasted nuts if you want a light glaze — still vegan.

Ingredients

• 1 cup (140 g) roasted unsalted almonds
• 1 cup (140 g) roasted unsalted cashews or peanuts
• ¾ cup (120 g) dried cranberries or cherries (check no honey coating)
• ½ cup (70 g) pumpkin seeds
• ½ cup (80 g) dairy-free dark chocolate chips or cacao nibs
• ½ cup (40 g) toasted coconut flakes (unsweetened)
• ½ tsp flaky salt (optional)
• Optional glaze: 1 Tbsp maple syrup + 1 tsp oil, tossed with nuts and roasted 8 min at 325°F, cooled before mixing

Steps

1. If glazing: toss almonds and cashews with maple and oil; roast on parchment at 325°F (165°C) for about 8 minutes, stirring once. Cool completely.
2. Combine all ingredients in a large bowl. Add flaky salt if you like contrast.
3. Portion into small jars or zip bags. Keeps 2 weeks airtight in a cool place.
4. Label your jar “bank mix” so it doesn’t migrate into the bait cooler.