Sorry we’ve been a bit slack posting new recipes on here as consistently as we were doing – we haven’t disappeared, promise! If you follow us on Facebook, Twitter or Instagram you may have seen that we have launched a YouTube channel, which is very exciting, it turns out making videos is pretty time consuming, but lots of fun! Do check our first video out, and let us know what more you want to see on there. We love to hear from people – so don’t be quiet! Also, make sure you subscribe to our channel so you don’t miss any new videos we post. : )
Anyway, let me catch you up with some other news…I (Veronica) completed the London Marathon back in April, in a respectable 4 hours and 34 minutes, just shy of my 4.30 target, I pushed myself as hard as possible to get that time, so am super pleased. I don’t want to lose my fitness, and I know its pretty easy to slack off and get lazy, so I’m making sure I still make it to my local running club and regularly attend the parkruns in my area. I will definitely be booking another event in soon as I always need something to train for! But, before all that I am about to head off on holiday and enjoy some much needed rest and relaxation, in beautiful Greece.
You may remember I was looking at different ways of ensuring I was getting a good supply of protein into me, especially after long training runs. My friend recently introduced me to some delicious energy bars that she found in her local supermarket that were vegan and packed full of goodness, they were soooo good! Unfortunately they were a little too high in natural sugars for my liking, plus they were super expensive. I was sure I could make my own that used much less sugar and were a much cheaper alternative – and I did! These taste pretty much the same and cost a fraction of the price! After a little tweaking of my recipe to ensure they don’t crumble apart when you pick them up, they are now ready to share with you.
Quinoa & Cacao Energy Bars
Makes 12 slices
110g medjool dates (or soaked dried dates)
100g cashew nuts
2 tbsp cacao powder
3 tbsp brown rice syrup
1 tbsp coconut oil
1 tbsp sunflower seeds
- Place a medium saucepan over a high heat and add the quinoa, turning down to a medium heat. Keep shaking the quinoa whilst it pops, it takes a few minutes – note it doesn’t puff up like popcorn.
- In a food processor add the almonds and blend until chopped. Add the dates and combine with the almonds.
- Add the cashews, sultanas, cacao powder, popped quinoa and brown rice syrup and blend some more.
- Melt the coconut oil over a medium heat and add to the food processor along with the sunflower seeds, and blitz for one last time.
- Everything should now be thoroughly mixed together, line a baking tray with greaseproof paper, and pour all the mixture out. Using a spoon spread the mixture out over the tray and then using your hand press down firmly.
- Refrigerate overnight and then they’re ready to eat, I keep them in the fridge until they’re eaten so they stay firm.
Enjoy : )Veronica x