How to Make Pinole – Bug Out Bag Food

When the pioneers crossed America they encountered local tribes, many of whom used pinole. The Mexicans also used pinole – and the tradition has been kept alive in these cultures, resulting in delicious yet healthy food for survivalists, and anyone in fact who would like to try pinole.

Pinole Ingredients
photo by Jeanie Beales

Pinole Recipe

Prep Time 7 mins
Cuisine Native American / Mexican
Servings 4
Calories 232 kcal

Ingredients
  

  • 1 cup corn meal
  • 2 tablespoons brown cane sugar organic honey
  • 1 teaspoon cinnamon powder
  • 1/3 cup chia seed
  • ¼ cup flaxseed
  • ¼ cup almonds optional

Instructions
 

  • Heat a cast iron or stainless steel pan over moderate heat – do not add oil, then tip in your cup of cornmeal and stir at intervals to make sure it all toasts reasonably evenly and doesn’t catch on the bottom. This will take around 10 minutes or so until is starts changing from white to a soft golden color.
    pinole toasting in a skillet
  • Add the sugar, powdered cinnamon and chia seed and mix through the warm cornmeal while still on the heat, then once nicely toasted through remove from heat. If using honey mix only the corn, chia seed and cinnamon and add the honey when you are ready to eat the pinole or use it in a recipe.
  • Allow the pinole to cool right through before storing in an airtight container.

Variations to Add During Step 2

Add flaxseeds as they are rich in ALA (alpha linoleic acid) an omega 3 acid and are known to be high in fiber meaning improved digestive health, and are thought to be helpful in reducing the risk of cancer and diabetes, lowering bad cholesterol and maintaining healthy blood pressure.

Chopped almonds take the taste of the pinole up a notch and are rich in fiber, protein and fat, acting in much the same way as the flaxseed, with one extra benefit – they reduce hunger!

How to Use Your Pinole

As a Nutritious Drink

  • Serves: 20
  • Yield: 20 mugs of pinole drink
  • Calories: 46 per drink
  • Preparation time: 3 minutes, standing time 10 minutes

The Native Americans would add a tablespoon of the pinole mix to a cup of boiling water, drop in a teaspoon or two of honey and let it rest for around 10 minutes before drinking the nutritious drink.

The cornmeal doesn’t dissolve so it is rather a gritty drink, but certainly was nourishing in times when food was scarce, or people had to travel far without being encumbered by many supplies.

If you are using the pinole for a drink omit the flaxseed and almonds from the basic pinole recipe as they will make it even grittier!

pinole porridge
photo by Jeanie Beales

As a Porridge

  • Serves: 4
  • Yield: 4 small bowls
  • Preparation time: 3 minutes
  • Calories: 232 per serving, 314 per serving with flaxseed and almond optional extras.

Mix the pinole with sufficient hot water ( around a cup or so) so it is forms a stiff porridge. It fills a person up for a long time and contains plenty of healthy carbs and proteins.

Ideal when you are on the move! It can also be served with berries and plain double cream Greek or Bulgarian-style yogurt.

Baked Pinole

  • Serves: 10
  • Yield: Around 20 cookies
  • Preparation time: 3 minutes, baking time 10 minutes
  • Calories: 46 per cookie, 52 per serving with flaxseed and almond as the optional extras.

The word grits to describe cornmeal is actually derived from an old English word grytt meaning a coarse meal.

If the grittiness of the cornmeal is a problem then you can take the porridge mixture from the recipe above and place it in tablespoonfuls on a baking sheet and bake at 350 degrees F for 10 minutes or so.

The problem is that the ‘cookies’ will be crumbly – like some homemade granola bars and you may end up with baked pinole looking a bit like muesli clumps (they are still super tasty).

So here is a recipe that uses some more ingredients over and above the very basic survival ones to make Baked Pinole, giving you Pinole Cookies which are tastier and sturdier.

pinole cookie

Pinole Cookies Recipe

Servings 12 (24 cookies, 2 cookies / serving)
Calories 96 kcal

Ingredients
  

  • 1 cup wheat flour (if you are gluten intolerant substitute almond flour)
  • 2 teaspoons baking powder
  • 1 cup pinole made with the optional almonds and flaxseed
  • ½ cup brown sugar
  • 3 tablespoons butter
  • 1/4 cup milk optional

Instructions
 

  • Heat oven to 350 degrees Fahrenheit, or if using a skillet to fry them then make sure it is moderately hot and your skillet has been greased with some coconut oil.
  • Mix dry ingredients – flour, baking powder, pinole, and sugar.
  • In a small bowl melt the butter and whisk in the egg.
  • Add butter and egg mixture to dry ingredients and mix to form a soft paste, using a little milk to moisten if it is too dry.
    pinole cookie dough

Notes

If you don’t have an oven on the trail then you can fry the pinole cookies in a cast iron skillet as seen below, but be warned they can be little tricky to turn without breaking them:
pinole cookies in a skillet
photo by Jeanie Beales
Serve your pinole cookies plain or rev up the flavor with a dollop of cream and a drizzle of honey. A variation is to drizzle a little melted white or dark chocolate over the pinole cookies.

Why Use Chia Seeds?

The seeds come from a plant called salvia hispanica and were known to the Mexicans, Native Americans and people of the Mayan and Aztec cultures. The tiny black and white seeds were believed to give strength and control hunger.

The flavor is not overpowering – just mild and somewhat nutty, making them ideal for pinole as they are high it protein, fiber and carbs as well as vitamins and minerals without being high in calories.

Preppers will be delighted with their long shelf life – usually stated by the manufacturer as two years after the batch is packaged, but if stored carefully the shelf life of chia seed can be extended for up to another year or so.

Everyone is fastidious about shelf life dates, and it is good to keep within the parameters suggested but it must be remembered that some food can last a long time – like honey.

If you examine a jar of honey you’ll see a sell by date, but honey that was found stored in pots in the ancient Egyptian pyramids was still edible 3000 years later!

pinole recipe pinterest

3 thoughts on “How to Make Pinole – Bug Out Bag Food”

  1. Avatar

    5 stars
    Hiya Jeanie,
    I write #SHTF books. The handy link is included if you’re curious. My tales take up 89 years after the big one and are written pioneer style. As such I do a ton of research about how things used to was. My latest book research, first written by Zebulon Pike….I don’t have it in front of me, written sometime between 1807 and 1810 or so mentions the term ‘pinoli’. So off I go looking for the recipe and I land here. There aren’t more than a half a dozen mentions on the whole net.

    You may be intrigued to know that Pike (The Pikes Peak Pike) hiked across the country with a few boys…got to the Rockies… and hung a left into Mexico…which at the time very little was known about other than the Spaniards down there were pretty mean. He was on a spy mission of sorts. Anyway he allowed that the Mexican military wouldn’t eat through the day, only taking a bit of pinoli. He said American troops would consider this a starvation diet. But he allowed as how that bunch could go all day on the stuff and fight hard too.

    So I mostly follered your directions. I didn’t have any chia seeds handy so I substituted sesame seeds, which toast up to a nutty crunch. Well, my first spoonful was a disaster. I accidentally breathed some. Note to all…hold your breath. Like to have choked to death.

    So I fed some to the wife who advised me to take the bowl, spoon and all and go bury it in the back yard. Like, what does she know? Me? I kinda liked the stuff when I got through coughing.

    For my second experiment I mixed in a mighty scoop in a dollop of my precious Sand Mountain Sorghum syrup. Pretty darned good. Next I did the same with a dollop of Eastaboga new spring honey. Good too! (Didn’t make me cough up a lung either. Its dry like Martian dirt samples.)

    In the final….my supper is ruint but I can surely see possibilities. I like it. And btw, the southwestern Indians of the same time period, 1800 and before (That would be Alabama) accomplished the same feats of going all day with a pouchful of grits. Grits I know. Ha! Of the two dry…I think I’d pick pinoli.

    Monster thanks for your GREAT work!!!
    You fan,
    Buck Hunter

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