In a nutshell, this season at work has been crazy, this phase of training has been a bit intense, and the hunger is creeping up big time. (As it should be!) This is not the kind of hunger that can be sated with a piece of gum when it sneaks up at 4pm. No.
This is “FEED ME NOW OR PAY THE PRICE,” beastly-type-of-hunger.
Did I mention that between work and training and life I haven’t had a chance to get to the grocery store? I actually saw my husband eating a bowl of quinoa, canned black beans and mustard the other day. I am so ashamed.
So, this hunger screams even louder.
I have been playing with a few recipes to use under circumstances just like these and at last, I have found a good “to-the-rescue” bar; one that packs a tasty, salty, sweet and powerful punch so that I can nibble on it before morning runs, pack it into my jersey for rides, and hide it in my desk drawer for when the four o’clock beast rears her ugly head (sometimes as early as 2:45pm.)
I took these along as pre- and mid- fuel when some girlfriends and I headed up to Pope Valley to survey the course for our Climate Ride Fundraiser this upcoming August. They were great for a pre-ride snack.
Note that you could really play with this recipe by switching out the peanut butter for almond butter, cashew butter, or a combo of nut butters. And, you could swap out the raisins with your favorite dried fruits. In fact, we are concocting a coconut + chocolate chip + peanut butter version to serve along the fundraiser course….stay tuned!
- 1/4 cup unsweetened big flake coconut
- 1/4 cup sunflower seed kernels
- 1/2 cup whole toasted almonds (or other toasted nuts)
- 1/2 cup raisins (or cranberries, blueberries or cherries)
- 2 cups quick oats
- 2 cups puffed brown rice cereal
- 1 cup creamy roasted peanut butter
- 1 cup maple syrup (or honey)
- 1 tsp vanilla extract
- makes one 9x12 inch pan of bars
- Lightly grease an 8x8 inch baking pan and set aside.
- In a large bowl, combine the coconut, sunflower seeds, nuts, raisins, oats and puffed rice. Set aside.
- In a microwave-proof bowl, or a small sauce pan, gently warm the syrup, honey and the peanut butter. (About 2 minutes in the microwave.) Once the honey/peanut butter mixture is warm, stir until rather smooth and homogenous. Add the vanilla.
- Pour the honey mixture over the dry ingredients and mix until all of the dry ingredients are well coated. Next, press the mixture into the prepared pan with the back of a spatula. Coat with waxed paper and let cool completely in the refrigerator. Once cool, slice and eat eat eat!