Whether you’re taking part in The MoonWalk London or The MoonWalk Scotland, fueling your body throughout training is a must!
Walk the Walk has always promoted healthy eating and has an organic policy, making organic food delivery company Abel & Cole’s recipes perfect.
They have very kindly let us share a couple of recipes they’ve specifically created for training for The MoonWalk… not only are these delicious and easy to make, they are healthy… pack them in your bumbag for a tasty snack.
Banana & Sultana Porridge Bars
These oaty porridge bars make a sustaining breakfast to go, or a tasty snack on long walks and bike rides. Made with a blend of peanut butter, bananas and a pinch of cinnamon folded with jumbo porridge oats and sultanas – they’re crisp, chewy, sweet and nutty. See more here.
Method
- Preheat your oven to 180°C/Fan 160°C/Gas 4. Line the base of a 25cm x 32cm baking tin with baking paper.
- Peel the bananas and break them into a food processor. Add the peanut butter, honey, egg and cinnamon. Add a small pinch of salt, then blitz together till smooth and combined. No food processor? Break the bananas into a bowl and mash till smooth. Add the other ingredients and beat together till combined.
- Scoop the banana mix into a bowl. Add the oats and sultanas and stir to combine. Scoop the oaty mixture out onto the baking tin, flattening it down to make a smooth rectangle. Slide the baking tin into the oven and bake for 20-25 mins till golden brown.
- When the oats are golden brown, take the tin out of the oven and slice into 18 bars with a butter knife. Set aside to cool and when completely cold, transfer to an airtight container. The bars will keep for up to 1 week in the tub.
Chocolate & Hazelnut Fat Bombs
Fans of chocolate hazelnut spread will love these mini fat bombs, a low carb blend of hazelnut butter, dark chocolate and coconut oil. Set in bite-sized portions, they keep brilliantly in the freezer and make a tasty snack on any longer walk. See more here.
Method
- If you have a mini muffin tin, line the holes with mini muffin cases. If not, you can pop 12 mini muffin cases on a baking tray. Or alternatively, use an ice cube tray to make the fat bombs in (no need to line, but you may want to rub a little coconut oil around the insides of the ice cube tray).
- Scoop the hazelnut butter and coconut oil into a small pan. Break the chocolate into small pieces and add to the pan. Set over a low heat and gently warm, stirring, till the chocolate and coconut oil are smooth and combined.
- Spoon the hazelnut and chocolate mixture into the mini muffin cases or ice cube tray. Pop in the fridge and leave for 30-40 mins, then take out of the fridge and sprinkle a little salt over each one, if you like. Return to the fridge and chill for another 1-2 hrs till set. You can transfer the fat bombs to an airtight tub and store in the fridge for a couple of weeks, or store in the freezer for up to 3 months. You can eat them from frozen, or let them defrost for 30 mins before eating.