You might remember me mentioning a few posts back that Ricky and I have signed up to ride in a 200 kilometer, 2 day charity bike ride at the end of August. We have been training a lot to try to get up to speed and still have quite a ways to go, but generally have been pretty successful at sticking to our training regime.
A few weekends ago, we got up and hit the road early to try for our longest ride yet (coincidentally, this was also our highest elevation climb … though we didn’t realize it when we first set out). Anyway, we woke up, ate a piece of fruit and hit the road. The first part of the ride was great – the weather has been nice here and we have lots of rural riding areas where we live which makes the whole experience so beautiful and peaceful. As we approached the 25/30K mark, we began hitting some hills and making some really great elevation gains.
Everything was going well until that single banana we had each eaten for breakfast disappeared and our stomachs started growling. We have been doing lots of reading about endurance cycling, but for some reason it had not occurred to either of us to pack extra food to keep our glycogen levels topped up… cue the hangry fighting.
We finished the ride, but let’s just say it was a very good learning experience for both of us. Shortly after that roller coaster of emotions, Ricky suggested that I try making a portable energy dense snack that would be easy to throw in the back of our jersey pockets… and these little raw granola rolls were born!I love these so much. They are so sweet and sticky and taste like tropical candy but I can justify knocking a few back because they’re entirely natural and made of awesome whole foods to fuel the old bod. I am all about trying to stick to foods that are from nature and don’t have any added sugar or other junk because I just feel so much better when I eat that way.
I made my version with oats, because I wanted to keep super carbed up on our bike rides, but if you’re looking for something a little more satiating version, almond meal would be an awesome substitute. I really wanted to up the tropical factor on these for summer by adding in some dried mango, which did not disappoint, but any other dried fruit would also be a good add-in. For my next batch I’m thinking of subbing the mango for dried cherries and cacao nibs… because that combo is my totally kryptonite!
Let me know in the comments below if you try out any other combinations that work well!
- 12-15 medjool dates, pitted
- 1 cup dried unsweetened mango pieces, roughly chopped
- 1 cup almond meal or gluten-free rolled oats
- ¾ cup unsweetened coconut flakes
- 1 tsp cinnamon
- Put the dates and dried mango into a high speed blender or food processor. Pulse together until a thick piece-y paste forms
- Add the coconut, oats or almond meal and cinnamon
- Pulse on low until well mixed and a chunky granola-type consistency
- Scoop about 3 tablespoons worth of the mixture out and form into rolls (or balls) with your hands
- Place the rolls in a tupperware container and place in the fridge or freezer for longer storage