Vegan Pedal Power - Chefonabike's Ultimate Energy Bar
A favourite fuel for the energy-flagging rider is an energy bar. Now, off the shelf, these are frequently saccharine sweet and require mucho agua to digest, in fact, they are more often than not just not good for you. A great alternative then is a home made bar - fuel your rides with these all natural, gluten free, dairy free and (refined) sugar free energy bars and the miles will fly by!
When I began my quest to find a natural and super healthy energy bar in the market I was astonished by the quantity of mediocre and often, really bad options there are out there. I experimented with different recipes, ingredients and combinations and, ultimately, I found the right recipe.
Below is the end result of a few months of trial and error and yes, sometimes those errors were only good for the rubbish bin - even professional chefs make mistakes.
Makes 6 large bars
Prep Time: 10mins
Cook Time: 30mins
Total Time: 40mins
1 large mixing bowl
1 wooden spatula
1 baking tray
1 cup rolled oats or GF oats
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1/4 cup almonds, roughly chopped
1/4 cup walnuts, roughly chopped
1/4 cup pitted Medjol dates, chopped
1 tbsp dark agave nectar
3 very ripe bananas
1 teaspoon vanilla
1/2 teaspoon Maldon sea salt
1/2 teaspoon cinnamon
1⁄2 teaspoon tunmeric
Preheat oven to 180C. Line the roasting tray with baking parchment.
To obtain an even texture, place the oats, seeds, nuts and dried fruit in a food processor and pulse for a few seconds, then transfer them in a large bowl.
Place the bananas, vanilla, agave nectar, salt, cinnamon and turmeric in a small food processor and process until smooth. Pour the banana puree over the oat mixture and stir until all the dry ingredients are evenly moist. Press mixture evenly into the bottom of the roasting tray.
Bake for 30 minutes, until firm and lightly browned on the edges. Let them cool completely and cut into 6 bars.
You can store them in an airtight container for a couple days, but I recommend wrapping them individually and freezing them in a freezer-safe container for up to 3 months.