This recipe is an original, invented by my wife! It was first posted on FIMBY, Renee's blog, but I thought we should probably post it here too. It works great for the trail (or at home of course) for breakfast or as a snack any time. Loaded with lots of healthy, high-energy, high-protein ingredients, it works very well for fueling active endeavors.
- 3 cups gluten free flours
- 1 cup potato starch
- 1 cup raw pumpkin seeds
- 1 cup sunflower seeds
- 1 cup unsweetened shredded coconut
- 1/2 cup raw almonds, chopped
- 1/2 cup walnuts, chopped
- 1/2 cup peanuts
- 1/2 cup raw cashew pieces
- 1/4 cup flax seeds
- 2 tsp. cinnamon , optional
- 4 ripe bananas
- 1/2 cup honey or maple sryup, OR 1 cup dates, pitted
- 1/3 cup tahini
- 1/3 cup natural peanut butter
- 1 lemon, juiced
- 1 tbsp. vanilla extract
Ingredients for After Baking
- 1-2 cups dried fruit, optional
- Preheat oven to 300 degrees.
- Mix dry ingredients in large bowl. Blend liquid ingredients in blender.
- Mix liquid ingredients into dry. This will take a little work and will involve your hands, kind of like kneading bread dough.
- When mixture is thoroughly mixed and clumping together spread it evenly on 2 greased or non-stick baking sheets. You'll probably need to use your hands again.
- Bake for a total of 45-60 minutes, until golden brown.
- Stir every 10 minutes. The first couple of times you stir you need to break up the mixture using a flat plastic flipper, wooden spoon or pastry blender to break the large flat chunk into smaller chunks.
- Let cool and stir in dried fruit if using.
- Serve with milk or yogurt (dairy or non-dairy).
Gluten Free Flours: try combinations of buckwheat, brown rice flour, amaranth and teff.
If you are using dates as your sweetener you will need a powerful blender to blend all the liquid ingredients.
You can use thawed frozen bananas. Also could use 1 1/2 - 2 cups of applesauce.