CHRISTIAN VANDE VELDE’S (and now our) FAVORITE BARS
We at 18milesperhour are fans of eating real food as fuel for cycling. Our preferred method of refueling is the old reliable, food-of-the-gods PB&J. But if we have to eat anything in bar form, we’re liking these lately.
Created by Christian’s wife, Leah, to be a nice shot of energy that’s easy on the digestive system.
Most, if not all, of the ingredients can be found at any grocery store and they’re as easy to make as rice krispy treats. In fact, they have that same feel.
Most store-bought bars aren’t so pleasant out there in real-world conditions. Admit it, when you’re out of breath and sweaty at the top of a climb, it sucks to be chewing for all eternity on taffy-like PowerBars or grinding away at any of the other oaty bars. Then there are these things.
All natural, simple and, best of all, easy to eat. They’re delicious and almost dissolve in your mouth. We’ve tested them on our training rides and they do the job well. So here’s the recipe:
4 cups puffed rice cereal
1 ½ cups dried cranberries
½ cup sunflower seeds
½ cup pumpkin seeds
¼ cup wheat germ
½ cup tahini (sesame seed paste)
½ cup packed brown sugar
½ cup honey
1 teaspoon vanilla
In a large bowl, combine the dry stuff – the cereal, cranberries, sunflower seeds, pumpkin seeds and wheat germ and set aside.
Combine tahini, brown sugar and honey in a saucepan and cook over medium heat until bubbling, stirring constantly so it won’t burn. Add vanilla until blended.
Pour the tahini mixture over the dry ingredients and stir until coated. Transfer the mixture to a 9X13 inch baking dish coated with cooking spray. Press down firmly, like when you’re making rice krispy treats. Cool for one hour. Cut into 12 bars.
Per Bar: Calories, 273; fat, 11.5 grams; protein, 7g; carbs, 41g
Photo is just a serving suggestion. The Wedgewood Crown Gold plate is kind of cumbersome in a bike jersey pocket.
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