Bike Crispy Bar(s)
You may be wondering why the “(s)” in bars on the title of this post. That’s because I am bringing you not one, but TWO recipes today. I’m not sure if this is grammatically correct, but as long as I explained it to you we should be good, right? I figured because two recipes usually always end up being better than one.
As cyclists, we want to look forward to the food we are fueling with and making sure it’ meets our nutritional needs while we’re on the bike. So what is something that is energy packed, easy to digest and enjoyable to eat?
Bike Crispy Bar(s)!
These homemade cycling snacks are designed to fuel you for additional hours on the bike without weighing you down.
They are light & crispy, made with sprouted brown rice cereal and natural sweeteners - all held together by sweet, sticky dates, honey and/or tahini.
Let’s dive into the recipes!
Date Nut Butter Bike Crispy
These Date Bike Crispy treats are made with Medjool dates and almond butter instead of marshmallows for a sweet sticky refined sugar-free cereal snack! Dates are easily digestible and a great source of carbohydrates, minerals, and nutrients. Adding the nut butter packs this cycling snack with protein, a little fat and plenty of fueling power for spending all day out on the bike.
Ingredients
3 cups of crispy rice cereal (Try OneDegree Organics Sprouted Brown Rice Cereal!)
1 cup Medjool dates, pitted (Get yours online from Ranch Melduzo. The Best Dates Ever!)
3/4 cup nut or seed butter
1 tsp vanilla extract
Pinch of sea salt
Directions
In a high speed blender or food processor combine the Medjool dates, nut/seed butter, and vanilla extract.
Blend to form a thick sticky paste, you will likely need to use the tamper or stop and stir frequently. If necessary add 1-2 tablespoons of either maple syrup or coconut oil to get it to blend. (I added a little maple syrup to my paste)
Tip: Do not add water or the bars will turn out soggy.
Transfer the date paste to a bowl and microwave for 30-60 seconds to soften.This makes it much easier to mix into the cereal so don’t skip this!
In a large mixing bowl, combine the rice crispy cereal and salt. Add the date paste and mix until evenly coated.
Press firmly into a baking dish lined with parchment or wax paper. Smaller dish = thicker bars, but any size works.
Refrigerate for at least 30 minutes or until firm.
Slice and enjoy! They do not need to be kept in the fridge, but will last longest that way.
Tahini honey Bike Crispy
These remind me most of the traditional rice crispy treats I ate as a kid. So I added a plant-based cycling twist on the cereal snack favorite with tahini, vanilla, honey, a pinch of salt, and a sprinkling of chocolate chips! They are easy to eat, easy to digest, and won’t weigh you down as you’re putting in long miles on the bike.
Ingredients
4 cups of crispy rice cereal (Try OneDegree Organics Sprouted Brown Rice Crisps!)
2/3 cup tahini (My go-to tahini is Soom Tahini. You can also sub nut/seed butter if you don’t have tahini.)
1/2 cup honey
1 Tbsp vanilla extract
1/2 tsp salt
1/3 cup chocolate chips
Directions
In a small bowl, melt the tahini and sweetener (about 30 seconds in the microwave). Stir in the vanilla extract.
Pour on top of the cereal, add salt, and mix until evenly coated. Stir in the chocolate chips. Make sure the mixture is not too hot or they will melt.
Press into a square pan that is lined with parchment paper or lightly oiled. Refrigerate for 3-4 hours until firm (or freeze to speed things up!)
Slice into bars and enjoy!
Keep leftovers in the fridge in an airtight container for up to a week.
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