He recently took part in an Ironman Triathlon out in California. To fuel himself through the race, he made some of his own granola bars, the recipe for which he was kind enough to share with moi. They’re similar to Kind bars–all nuts, coconut, flax seeds and honey. Naturally sweet, grain-free goodness.
Homemade Ironman Coco-Nut Bars
2 Tbsp flax seeds
1/2 cup raw honey
1 tsp sea salt
1 cup raw almonds
1 cup unsweetened coconut flakes
1/2 cup dried apricots
1 Tbsp goji berries
I used some raw honey from Arizona that I picked up at the farmer’s market a few weeks ago. This honey is really high quality organic honey–I probably would have used some regular quality honey, but I was fresh out.
This stuff is amazing. “Premium raw honey produced sustainably by Dee Lusby.” Dee and her late husband Ed are basically the pioneers of sustainable, non-chemical bee keeping.
Now, this is the trickiest part. You have to let the pan cool a little before cutting, but you can’t let it cool too much. To quote the original recipe: “If they are too warm, they will not
stay together (though you can press them back together), but if they are too cool, you’ll have to chisel them out. Like Goldilocks, they have to be just right.”
The perfect mix of sweet and salty. I love the taste of baked coconut, so these are probably my favorite ever. They taste a lot like the granola I made a while ago, only stickier and more addictive. I can totally see how these could fuel you through a million mile triathlon!
Thanks Etown and B!