It is that time of year again. I am training for my next half marathon – the Delaware half on Mothers Day.
I have been fighting tendon pain in my left leg, so I have been training on the Nordic Trak, which does not irritate it the way running does. I even did 8 miles on the Nordic Trak a couple of weeks ago (talk about tedium, but I watched a movie while I did it). Today I will be hitting the road again for the first time for a 9.5 mile run. I am a bit nervous.
To help me get in the mood, I made some new energy bars. I got the recipe from Runners World magazine, but it appears the recipe is also from Bon Appetit magazine. Either way – it’s a winner. I am not sure if it is one I will bring running, if I do I will cut it into nugget size. But it is great for either before or after… or both.
They are very healthy, and the crunchiness is a textural change from my typical almond date energy bars. The main ingredients… raw cashews and sesame seeds that you roast to kick things off.
Cashew-Sesame Energy Bar
from Runners World & Bon Appetit “Crunchy Cashew Sesame Bars”
Nonstick vegetable oil spray
1½ cups cashews
6 tablespoons raw sesame seeds
5 tablespoons flaxseed (I used milled flaxseed, so I did not roast it, if you use whole flaxseed, also roast them)
¼ cup wheat bran
¾ teaspoon kosher salt
¼ teaspoon ground cardamom
½ cup pure maple syrup
1 tablespoon coconut oil
Process cashews and remaining seeds with wheat bran, salt, and cardamom in a food processor until mostly finely chopped. Place in a medium bowl.
Bring maple syrup and coconut oil to a boil in a small saucepan; cook, stirring, 1 minute. Pour over cashew mixture and stir to coat.