Showing posts with label Recipe. Show all posts
Showing posts with label Recipe. Show all posts

Saturday, January 14, 2017

Gluten-Free Banana-Nut Date Loaf

This loaf recipe is the result of an experiment to see if we could make a super running snack using mostly nuts, chocolate and fruit, no flour needed. So yes it's gluten free, but that wasn't really the intention. As expected it's a little denser than a traditional loaf, but oh so tasty! Full recipe is at the bottom.

We started by blending dates, cashews, chocolate

Mashed our banana

Added all the wet ingredients to the blended ones.

Mixed in the baking power

Baked, cooled and cut!

PDF printable instructions for this Gluten-Free Banana-Nut Date Loaf can be found here

  • 1 cup, or 16 pitted dates
  • 1 cup unsalted cashews
  • 4 oz unsweetened baker’s chocolate
  • 2 extra large eggs
  •  2 large bananas
  • ¼ cup natural peanut butter
  • 1 tbsp baking powder

  • Use a food processor or blender to process dates, cashews and chocolate into a fine, sand-like consistency
  • Transfer to a bowl (optional; you could do everything in the blender) and add in eggs, beaten banana and peanut butter
  •  Mix in baking powder
  •  Transfer to a greased baking tin
  •  Bake at 350 deg C for approximately 30 mins
  • Allow to cool for 3-5 minutes before removing from pan. Cool further before slicing.
  • Enjoy!

Nutrition Facts
Per 1/8 of the loaf.
Calories 315
                               % Daily Value *
Total Fat 20 g 30 %
   Saturated Fat 6 g 28 %
   Monounsaturated Fat 0 g
   Polyunsaturated Fat 0 g
   Trans Fat 0 g
Cholesterol 53 mg 18 %
Sodium 145 mg 6 %
Potassium 126 mg 4 %
Total Carbohydrate 33 g 11 %
   Dietary Fiber 5 g 18 %
   Sugars 18 g
Protein 9 g 18 %
Vitamin A 3 %
Vitamin C 4 %
Calcium 10 %
Iron 23 %

Wednesday, February 19, 2014

Running Recipe: Super Bars

As long distance runners we're always looking for something that's healthy, tastes not too bad and will fill up our hollow stomachs! These Super Bars are truly amazing as an afternoon snack or while out on a run. They're loaded with energy from the fruit and oats and have a good amount of protein from the peanut butter and almonds. Plus they're bursting with flavor and are totally customizable! The recipe comes to us from Scout, a fellow ultra runner.

We made a double batch here so that's why the quantities in the pictures are so large. 

All our ingredients laid out!
Super Bars

- 1 cup maple syrup (or substitute in some honey)
- 2/3 cup chunky natural peanut butter or any other nut butter
- 2 2/3 cups rolled oats
- 1/2 cup flour (or use brown rice flour, or spelt, buckwheat, etc)
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 tsp salt (only if using as a running snack!)
Ready to mix everything together!
- ¼ ground flax seed (optional)
- 2 cups other good stuff (OGS)
- OGS can include any combination of: chia seeds, protein powder, pecans, cocoa powder, dark choc. chips, chopped up date pieces, figs, shredded coconut, dried cranberries, raisins…

*For this batch we used a combination of : raisins, cranberries, dried apricots, dates, figs, almonds, callebaut chocolate, chia seeds, hemp hearts and ground flax seed. That's all in the measuring cup on the right in the photo. The left bowl contains the PB and syrup, and the middle bowl has the oats and flour.

Just going into the oven!

Mix syrup and peanut butter until well blended. Stir liquids into oats and flour, then add in remaining ingredients. If mixture seems too dry, add water 1 teaspoon at a time. If it is too sticky, add oats 1 teaspoon at a time. Mixture should be slightly sticky, but still easily spread in a pan with greased fingers. You'll want to get out your industrial strength wooden spoon for this one!

Press into a 9 x 13 inch (23 x 33 centimeter) pan lightly greased.
All cooked, cooled and ready to eat!
Bake at 350F/180C until barely browned. *Do not overbake!* They
really only take about 15 minutes to brown, depending on your oven. Score them after you take them out of the oven, to make cutting them easier.

When completely cool, cut where you’ve scored the bars and  remove from pan with a spatula. Cut into whatever size you want for running or snacking! Wrap, or container them, and store in fridge. If you wrap them well you can freeze them. I suggest wrapping them in saran then storing in a well-sealed container or Ziploc-type bag.

Enjoy these on your next long run or hike, or anytime as a (mostly) healthy snack!