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

Directions

Preheat oven to 350°. Coat 8×8” baking pan with vegetable oil spray; line with parchment, leaving overhang on all sides. Toast cashews and sesame seeds in separate areas on a rimmed baking sheet, stirring occasionally (but not mixing), until golden brown, 10–12 minutes. Let cool.

Set aside 2 Tbsp. sesame seeds and 1 Tbsp. flaxseed.

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.

Press mixture firmly into prepared pan with wet hands (it will be sticky). Top with reserved seeds; press to adhere. Bake until golden brown, 25–30 minutes. Let cool, then cut into bars. Enjoy!

Do Ahead: Bars can be made 2 weeks ahead. Store airtight at room temperature.