I tend to get through a lot of energy bars and snacks to fuel my cycling, running, marathon training and especially my ultras. I really appreciate Kate Percy's philosophy of #realfoodfuelsyoubetter. It's good to make your own snacks so you know exactly what's in them, for me that means vegan-friendly, and it's often cheaper. I've tried shop-bought carrot cake bars and they're fine, but when I came across Kate's recipe, I thought I'd give it a try. Ingredients: ![]() 25g walnuts 200g dates, pitted 100g dried apricots 100g carrots, grated a few drops vanilla extract 1 tsp coconut oil 50g porridge oats 1/4 tsp ground cinnamon 1/4 tsp mixed spice pinch ground ginger 1 tsp fresh ginger, finely grated (2 tbsp desiccated coconut to roll them in) Once you've blended the nuts (and I think you could choose your favourite nuts here - I did!), you just throw in the rest of the ingredients and blend it all up! The smell when you open the food processor lid is wonderful, so you know you're on to a good thing. These energy balls are full of fibre, rich in plant-based proteins, omega-3 fatty acids, antioxidants and vitamin A. And they're vegan-friendly, of course. ![]() |
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