Carrot Cake Energy Bars

May 2013 291

I’m sucker for recipes that are included in promotional e-mails. I’ll be ready to press delete—but wait, there’s a recipe. That’s what happened when I received a recent message from Trail Runner Magazine. A link for 3 DIY Energy Bars For Your Next Run totally sucked me in. The feature included an excerpt from Real Food Basics: Endurance Planet’s Recipes for Your Long Workouts and recipes for Carrot Cake Bars, Protein Bars, and No-Bake Bars.

While I’ve made my own energy bars in the past, I’ve still primarily relied on Cliff bars and gels for training and racing. For this year’s Ironman training, I’d love to incorporate more “real food” into my routine and eventually wean myself off expensive processed sports foods.

So far I’ve tried the Carrot Cake Energy Bars. They’re tasty, but the consistency is a little doughy—they’d be tough to wrap up and take along for a ride. But for a pre-ride snack straight from the fridge, they’re great—and they do have nice carrot cake flavor. I may take the recommendation of a reviewer and bake them at a very low temperature next time to make them more transportable.

Carrot Cake Energy Bars (from Real Food Basics: Endurance Planet’s Recipes for Your Long Workouts; makes 6 bars)

1/3 cup rolled oats
1/4 cup raisins
1/3 cup shredded unsweetened coconut
1/3 cup dried pineapple
3 pitted dates
2 medium carrots shredded
1/3 cup hazelnuts, filberts, or walnuts
1 tsp. ground cinnamon
1/2 tsp. pumpkin pie spice
1/2 tsp. ground ginger

Blend oats in food processor or blender until powdery. Add dates, carrots, pineapple, raisins and spices, blending with each ingredient. If the mixture is too wet, add more oats. If the mixture is too dry, add a touch of honey until the dough can be formed without crumbling apart. Divide the dough into 2” x 1” pieces, cover with plastic wrap and let sit to cure and harden up in the refrigerator for 2 to 3 hours.

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