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Fruit Cake Bars

Fruit Cake Bars

Words and photos by Lori Nedescu

No one really likes fruitcake. I’m almost convinced no one has actually ever taken a bite of the stuff. Which is probably for the best because nutritionally, it isn’t a winner. Sure there are nuts… but the good qualities stop there as the rest of the traditional recipes call for candied (high fructose corn syrup coated), neon (chemically ‘enhanced’) colored chopped dried fruit and white flour.  Not really the food choice that will have you pedaling stronger, faster, or feeling healthier and more energetic.  But I get it, it is the holiday season!! Time to indulge a little. So I got in the kitchen and played off the fruit cake flavors but put a healthful, more natural spin on things. This ‘fruit cake’ is worth riding for. I suggest festively wrapping the bars and handing them out to your riding buddies for a fun, friendly gesture. Or you can horde them all to yourself. Either way. Enjoy + Happy Holidays!  

Ingredients

  • 2 cups Oats
  • 20 Dates, pitted
  • 2 scoops Vanilla Protein Powder (any variety)
  • 1 tsp Vanilla Extract
  • 2 tbsp Coconut Oil
  • 2 tbsp Maple Syrup
  • Zest of 1 Lemon
  • Zest of 1 Orange
  • 1 tsp Sea Salt
  • ½ cup Unsweetened Coconut, shredded
  • ¼ cup Walnuts
  • ¼ cup dried Pineapple chunks
  • ¼ cup Pistachios
  • ¼ cup Crystalized Ginger
  • ¼ cup Goji Berries
  • ¼ cup Raisins
  • 1 tsp Cinnamon
  • ½ tsp Nutmeg/Clove

Instructions

Add the dates and ginger to a blender or food processor until a paste forms. Add in the oats, salt, protein, maple syrup, coconut oil and vanilla. Process until the mixture is pretty consistently mixed into a thick paste. Add in the shredded coconut, zests and spices. Pulse a few times. Add in the remaining nuts and fruits. Pulse a couple more times. You want to gently incorporate those items, while still keeping them chunky. Empty the contents into a bowl. Use your hands to kneed the ‘dough’ until it becomes a slightly sticky mass. If it is too sticky, kneed in extra oats or protein powder. Press the mixture firmly and evenly into a pan lined with parchment or plastic wrap. Cover and place in the freezer for ~30 minutes to firm up. Slice and eat. Wrap (Christmas wrapping optional) the remaining bars individually and keep in the fridge for ~3 weeks.

Share the Road: Arley Kemmerer and Rachel Rubino

Share the Road: Arley Kemmerer and Rachel Rubino

VonHof DIA

VonHof DIA

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