In my long going efforts to perfect, not only for me, but also for my fellow training partners and endurance athletes, I am continually working on my own homeade energy drinks, gels and other energy sustaining treats.
Normally, I do not have an actual recipe. I have been cooking long enough, that I pretty much know how to pair various ingredients in their respective quantities and just go one ingredient at a time until I believe it is “just right”. But, so that others can re-create these energy bites, I have come up with a recipe.
DISCLAIMER: Please understand that substitutions can and should be made based upon tastes, allergies, ingredients available, etc.
So lets get started! Oh, I should also add that the name Pure Power is something I got from Kris Lawrence.http://kris-lawrence.com/ It is a little inside joke between her and her former coach and I just liked the name and figured it was perfect for my energy bites….hope you don’t mind Kris 😉
STEP # 1
Acquire the ingredients below (make subsitutions as necessary). BANANA NOT PICTURED!!
The above ingredients are mostly the WET and or BINDING items.
1/3 Cup Flax Seed (ground meal)
1/3 Cup chia seeds
2 tbsp Peanut Butter
1/3 cup Almond Meal
2/3 cup applesauce
2 tbsp greek yogurt
1 cup Trader Joe’s Golden Berry Blend (dried raisins, cranberries, blueberries, cherries)
1/3 cup shelled sunflower seeds
3 teaspoon vanilla extract
1 1/2 teaspoon ground cinnamon
2 teaspoon Trader Joes brand Sugar/Coffee Bean/Chocalate grinder mix
1/3 cup blue agave syrup
1 cup dark chocalate chips
1/3 cup wildflower honey
2 cup multigrain oats
1 mashed banana
1 medium cooked and mashed sweet potato
1/3 cup coconut milk.
Step # 2
Peel the sweet potato, cut into small pieces and boil in hot water for approximately 20 minutes, or until soft. Once the potato is soft, remove from heat, strain and mash.
Step # 3
In a large mixing bowl, add and mix all of the above ingredients. Mix until all ingredients are combined and the batter is the consistency of peanut butter. Then, pour batter into baking dish. NOTE: I use a muffin pan and the above recipe will yeild 12 large muffins. However, you could use a cookie sheet and scoop the batter into cookies, bake in a cake pan and then cut into various sized bars, or you could also use a bread pan (if you use a bread pan, the cooking time may be different due to how deep the batter is. In the muffin pans, the batter is 1 1/2 to 2 inches thick).
Step # 4
Place into oven and bake at 250 degrees for approximately 25 minutes (check every few minutes, since every oven cooks differently). When you can stick a toothpick in the middle and pull it out without any batter on it, THEY ARE DONE!