Featured Ingredient: ProBar
A few years ago as Tabi and I prepared for a self supported bicycle trip around
we knew that outside of the homestays the food options were going to be a
little lackluster to say the least. Cuba
is not known as one of the great culinary destinations. Seriously, you’ve gotta
try a peso pizza! So we were looking for a source of portable energy we could
pack into our panniers to keep our stamina up during the day. We found our
answer in the ProBar.
As far as energy bars go, the offerings from ProBar hit the mark with respect to nutrition and taste. Packed with mostly whole food ingredients, I appreciate that they have enough calories to keep me going strong. I’d have to say that my favorite flavors are the Koka Moka, Cocoa Pistachio and Maple Pecan. Simply delicious.
So I thought it was about time I got around to trying to replicate one of the flavors using the trusty muffin tin. These bundles of nut and seed energy include a lot of the ingredients you’ll find in the Maple Pecan ProBar and boy are they tasty. We are having a heat wave at the moment up here in
Ontario (Yes, the igloos have
melted and the polar bear hanging out on the front lawn is sipping a mojito),
so the best thing about them is that they let the oven hibernate.
And here’s more good news: It’s time for another Muffin Tin Mania product giveway. Who doesn’t love free food? The kind folks over at ProBar have agreed to give one lucky Muffin Tin Mania reader a sampling of their flavors. So if you’re going to enjoy the great outdoors this summer you can pack a few to keep your energy levels up.
But free food must be earned. So the person who leaves a comment on this post that
Best outlines three different nutritional benefits of the recipe that follows AND
An outdoor activity that you would use ProBar to help fuel
will have a box of tasty bars sent their way. I’ll announce the winner next Monday, so if you entered check back then.
Maple Pecan Energy Cups
1 1/2 cups rolled oats
1 cup chopped pitted dates
1/2 cup raisins
1/2 cup pecans
1/2 cup unsalted cashews
1/3 cup sunflower seeds
2 tablespoons hemp seeds
2 tablespoons sesame seeds
2 tablespoons ground flaxseed
A couple pinches of salt
1/3 cup pure maple syrup
1/4 cup natural peanut butter
Add all of the ingredients except the maple syrup and peanut butter to a food processor container and process until oats and nuts are pulverized. Add maple syrup and peanut butter and blend until the mixture clumps together.
Divide mixture among 12 lightly greased standard sized muffin cups and press down to firmly pack contents. You don't need the grease if using silicon cups. Place tray in freezer for about 30 minutes to harden up. Unmold and store in the fridge in an airtight container.