It’s fairly common knowledge that, when we’re exercising for more than 1 hour, we need to eat. The purpose of this refueling is to replace carbohydrate stores necessary for keeping those energy levels up. But…what to eat? Sure, there are commercial gels & bars. But what about making your own? Here’s a simple, super yummy recipe that will keep you going from Minute 1 to Minute 1,000!
Millet Cherry Bars
- 1 cup chopped pecans (or almonds or any kind of nut)
- 1/2 cup raw millet (or quinoa)
- 1/4 cup raw sunflower seeds
- 1/4 cup raw pumpkin seeds
- 1 cup dried cherries (or cranberries…or any kind of dried fruit)
- 3 tablespoons honey
- Zest of 1 medium orange or lemon
- 1/2 teaspoon salt
Preheat oven to 350 degrees. Spread pecans, millet, sunflower seeds, & pumpkin seeds on a rimmed baking sheet. Place in oven & heat, stirring a couple of times, until golden & fragrant, 10-12 minutes.
Line an 8 x 8-in square baking pan w/ a piece of parchment paper large enough so there is a 1-in overhang.
Reduce oven temp to 200 degrees. Blend cherries, honey, orange zest, salt & 2 tablespoons water in a food processor into a paste. Transfer to a bowl & stir in toasted pecan mixture. Press firmly into prepared pan in an even layer & bake until just slightly sticky to the touch, 25-30 minutes. Let cool completely in pan before using the parchment overhang to lift from pan. Cut into 9 bars.
These can be kept chilled for 2 weeks or frozen for up to 2 months if wrapped tightly.