Running Adventures of a Trail Brat

Recipes

Dino Bites (modified from this recipe from I Quit Sugar with Sarah Wilson)
1/4 cup natural, sugar-free and salt-free peanut butter
1 Tbsp glucose syrup (only because that is what I had on hand)
1/2 cup coconut cream
1/4 cup coconut oil
1/2 teaspoon sea salt flakes
1/2 cup coconut flour
1/3 cup chilled cooked quinoa
In a large bowl mix together the peanut butter, glucose syrup, coconut cream and coconut oil. Add the sea salt flakes, coconut flour, and quinoa and mix to form dough. Add a little more coconut flour if the mixture is too runny to form into balls. Pinch off little pieces of the dough and roll into walnut-sized balls. Store in an airtight container and consume within three days.
450g cooked and mashed sweet potato
2 heaped tablespoons almond butter, made with half a cup of raw almonds
1 tablespoon chia seeds
2 teaspoons raw cacao powder
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cardamom
1/4 teaspoon ground licorice
coconut oil, for rolling
desiccated coconut, for rolling
Combine the sweet potato, almond butter and chia seeds in a bowl. Mix together the cacao and the spices and stir into the mixture. You should have a gooey, sticky mixture. Rub your hands lightly with coconut oil and roll the dough into about 10 balls. Chill the balls in the fridge for approximately 30 minutes, then roll the balls in desiccated coconut before serving. These will keep in the fridge for 2-3 days.
Chocolate Coconut Nut Balls (modified from this recipe by I Quit Sugar with Sarah Wilson)
1/2 cup almond spread
2 1/2 cups nuts, almonds or brazil nuts are best, preferably activated
1/2 cup raw cacao powder, to taste
2 large handfuls shredded coconut
1/3 cup salted butter, softened
4-5 heaped tablespoons coconut oil, softened
chopped dates
licorice root tea, to taste
ground cinnamon, to taste
filler ingredients, to adjust consistency: ground flax, chia seeds, and maca powder
Roughly chop the nuts  and dates in a food processor. Blend all the ingredients in a bowl, using a metal spoon to ‘splodge’ the coconut oil and butter through the dry stuff. Don’t be precise – throw in what feels right. Add fillers. The mixture will become quite wet because the coconut oil will turn liquid. Add one or more of the dry ‘filler’ ingredients to adjust the consistency (chia seeds do this super well). Grab small handfuls, roll into small balls and place on a tray or container (keeping balls in one layer). Stick in the fridge for 1 hour to set before eating. The balls will keep for several weeks.
Coconut Flour English Muffins (this recipe is a slightly modified of Quick Paleo English Muffin from www.beautyandthefoodie.com)

1 egg, beaten

1 Tbsp coconut cream
1 Tbsp coconut flour
½ Tbsp coconut oil, melted
⅛ tsp baking soda mixed with ¼ tsp apple cider vinegar in separate pinch bowl
⅛ tsp vanilla extract
1 pinch sea salt

Preheat oven to 400 F.
Melt the oil in a round, glass or ceramic ramekin. In a separate pinch bowl, mix baking soda and apple cider vinegar together ( it will be very fizzy and bubbly) Set aside. Add all the rest of ingredients to the ramekin, and whisk or stir with a fork very briskly. Add the baking Soda- cider vinegar mixture to the ramekin, and stir in well. Stir, scraping sides , until clump free, may have to stab at some stubborn clumps. Bake in the oven at for 12 to 15 minutes, until middle is firm. Take a knife between the bowl and muffin and slide around to loosen edges. Cool enough to handle, then remove from bowl, and cut in half sideways.
I eat these english muffins as is. The original recipe provides directions on how to best toast these muffins before eating.

Chickpea Tortillas (modified from this recipe found on The Pancake Princess)

2 Tbsp ground flaxseed

2 Tbsp warm water

1 c chickpea flour (see note before directions)

1 c water

pinch of salt

couple of shakes of cumin

Chickpea flour

My husband was working in the next room, so I didn’t run the food processor very long. Regardless, my current process leaves me with small bits on chickpeas in my flour.

(Note: I am currently using an food processor that I picked up at a second hand shop in New Zealand. Grinding chickpeas is a very noisy process. If I am the only one home or if I am looking to bug my girls with the noise, I can do a fairly decent job grinding. However, I am still left with several small bits of chickpeas in my flour.  These bits cook through, but do provide a little texture to my final product.)

Whisk together flax and 2 Tbsp of warm water in a large bowl. Let sit for 5 min to thicken slightly. When 5 min are up, add chickpea flour, water, salt and cumin into the bowl. Whisk all ingredients until there are no clumps. The mixture should be the consistency of pancake batter. Thick tortillas use approximately 1 cup of water. (Depending on how fine I am able to grind the chickpea flour, I have used 1 to 1 1/4 cups of water. You can add an additional 2 Tbsp of water for even thinner tortillas.)

Preheat a 9″ skillet lightly greased with coconut oil over medium heat. Pour a few spoonfuls of batter into the pan (depending on how big you want your tortillas). Swirl to coat the bottom of the pan or use a spoon to spread out the batter (again, depending on the size you want the tortilla and the thickness or thinness of your batter). Let cook for 2-3 minutes or until you see the edges start to dry out. Using a spatula, flip and cook the other side for 30-60 seconds. (If you have difficulty getting the spatula under the tortilla, cook the first side a little longer.)

When cooled, store flat and covered.

My version comes out more like a flat bread than a tortilla, so I use these as a substitute for sliced bread or pita bread. When running, these are definitely tasty with humus. 🙂

The bits of chickpeas to provide some texture to the final product.

The bits of chickpeas to provide some texture to the final product.

More of a flat bread than a tortilla.

More of a flat bread than a tortilla.

Raw Date Newtons (inspired by this recipe)

Dough:

1/4 c ground almond

1/4 c ground flax

1/4 c oats

1/4 c hemp flour

1 tsp maca

pinch of salt

2 Tbsp honey

2 Tbsp coconut milk

Filling:

1 c dates, soaked in hot water for at least an hour

1/4 tsp vanilla

Making the dough

In a food processor, combine ground almond and flax meal, oats, hemp flour, maca and salt. Process until well blended with a flour-like consistency. Add honey and continue to process until the mixture starts to clump. If the mixture seems dry, add milk 1/2 Tbsp at a time until the mixture sticks together. (On this attempt, this required 2 Tbsp of coconut milk before I got a ball of dough that help together well.) Remove the mixture from the food processor and place on thin cutting mat (our rental house in New Zealand has those thin plastic cutting boards, I’ll be using my Pampered Chef Pastry Mat). Roll dough into a rectangular shape approximately 1/4″ thick. Set aside to make filling.

Making the filling

Combine dates and vanilla in a food processor and process until a spreadable paste forms.

Assembling the Date Newton

Spread paste lengthwise along one half of the rolled out dough. Fold the side of the dough without the paste over the date paste and press along the outer seam to seal.

I know it sort of looks like a turd. But, please, don't judge this treat by its looks. :) The scrapes from this version of the recipe was easy to roll out again and again.

I know it sort of looks like a turd. But, please, don’t judge this treat by its looks. 🙂
The scrapes from this version of the recipe was easy to roll out again and again.

Slice into bite size pieces.

Raw Date Newton ready to eat.

Raw Date Newton ready to eat.

Store in an airtight container. I store these in the freezer and pull them out as I need them. Otherwise, they will disappear in a day.

These are yummy and convenient snacks and provide great energy for those long runs.

Pumpkin Humus

1 1/2 c chickpeas, soaked overnight or 1 can chickpeas, drained and rinsed

2 cloves garlic

1/4 c lemon

1/4 c water

3 Tbsp tahini

1/2 c unsweetened pumpkin puree (see note)

1 tsp cumin

3/4 tsp salt

1/4 tsp cayenne pepper

(Note: Pumpkin has become a stable for my family. We go through one to two crown pumpkins a month. I usually cook half of the pumpkin in the crock pot, puree it and use it for humus or other goodies. The other half is somehow incorporated into dinner. I usually end up adding closer to 1 c of the puree to the recipe and maybe 1/2 to 1 tsp of cayenne pepper while leaving the other ingredients the same.)

Place chickpeas, garlic, lemon juice, water, tahini in a food processor and combine until smooth. Add pumpkin, cumin, salt and cayenne pepper and continue to process until smooth.

Adjust to taste with additional lemon juice or cayenne pepper.

One thought on “Recipes

  1. Pingback: Experiment of One – Part Two | Running Adventures of a Trail Brat

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