3 Bike Snacks Featuring Maple, Pecan and Chocolate To Restock Your Fuel Supply
Do you know that feeling when your fuel reserves are running low? Where your stomach sinks and the thought of getting stranded freaks you out? I’m not talking about gasoline here. I’m talking about Biked Goods fuel.
It’s never a fun feeling when you open your freezer or cupboard to see your snack pile dwindling down. All my favorite bike snacks, sweet potato sheet pan pancakes, and muesli pancakes were at an all-time low. It was time to triple up! I was inspired by a recent trip to Salida where I visited Little Red Hen Bakery and ordered a maple-pecan-chocolate pie that was to die for. I was determined to come up with 3 bike snacks incorporating these main ingredients, plus two of other of my favorites: tahini and rolled oats.
So I did what I do best. I got on my bike to brainstorm the best possible combinations of snacks. In my mind, I was asking myself, “What snacks can I make that include all these ingredients, but differ enough to offer something unique and accessible each bite?
The three snacks I settled on were:
Muffins
Cookies
No-bake energy bars
They all have slightly different textures and a key ingredient that stands out in each, but all incorporate the maple, pecan, chocolate combo for an irresistible lineup of goods.
Ingredients and Flavor Profiles Featured In These Recipes
Tahini - Ground sesame seed for a savory, bitter, and nutty flavor profile (I’ve been using Soom lately)
Maple syrup - The sweetener
Rolled oats - To provide texture and support along with a slightly nutty flavor
Pecans - For a sweet and buttery flavor with an added crunch
Chocolate chips or dark chocolate chunks - Chocolate is good. Need I say more?
Let’s get into how to make these 3 bike snacks so you can focus on getting back on your bike without the thought of running low on fuel.
Chocolate Tahini Maple Muffins
A chocolate lover’s dream for a morning’s ride breakfast or snack.
3 eggs
1/2 cup tahini
1/4 cup maple syrup
1/4cup coconut sugar
3/4 cup rolled oats
1/2 cup pecans, chopped
1 tsp vanilla
1/2 cup olive oil
1 cup millet flour
1 cup gluten-free All-Purpose Baking Flour
2 tsp baking powder
1 tsp baking soda
1/3 cup cocoa powder
1/2 tsp salt
1 tsp cinnamon
1/2 cup dark chocolate chips + more for sprinkling
Flaky sea salt for sprinkling
Directions
Mix in the eggs, tahini, maple syrup, brown sugar vanilla and olive oil until well combined. In a separate bowl, whisk the flour, baking powder, baking soda and salt together. Pour wet ingredients into dry ingredients and mix lightly until combined until just combined. Stir in muesli and dark chocolate chips. Pour the greased or paper-lined muffin into 12 prepared (greased or use papers) muffin tin and sprinkle each with a few more chocolate chips and flaky sea salt on top. Bake for 18-22 minutes at 375° F.
Tahini Chocolate Chip and Pecan Cookies
The essential bite-sized back jersey pocket stasher for adventuring all day-long.
Ingredients
1/2 cup room temperature tahini
1/2 cup maple syrup
3 Tbsp melted, cooled coconut oil
1 tsp vanilla extract
1/2 cup gluten-free oat flour (I just blend up my rolled oats!)
3 Tbsp gluten-free all-purpose flour
1/2 cup pecans, chopped
3/4tsp baking soda
1/2 tsp fine sea salt
3/4cup rolled oats
3 oz coarsely chopped dark chocolate
Flaky sea salt for sprinkling
Directions
Position a rack in the upper third of the oven and preheat to 375ºF. Line two large cookie sheets with parchment paper. In a large bowl, whisk together the tahini, maple syrup, coconut oil, and vanilla extract until smooth and combined. Sift in the oat flour, sweet rice flour, baking soda, and fine salt and stir to combine. Stir in the oats and chopped chocolate.
Scoop 1-inch diameter balls of dough onto the prepared baking sheets, spaced 2-3 inches apart. Top each cookie with a chunk or two of chocolate and a tiny pinch of flaky salt.
Bake the trays one at a time, rotating halfway through for even baking, until the edges are pale golden and the centers are still soft, 8-10 minutes. Slide the cookies, parchment and all, off of the cookie sheet and onto the cooling rack to stop the baking.
Repeat with the remaining cookies.
Enjoy warm or let cool completely and store airtight for up to 3 days. The cookies are best the day of baking but will keep for up to 3 days airtight at room temperature.
* Inspired by the full recipe from Bojon Gourmet
Tahini Oatmeal Bars With Dried Cherries And Pecans
A quick and easy way to restock your fuel reserves for the week. No baking necessary.
Ingredients
3/4 cup tahini
1/2 cup maple syrup
2 cups rolled oats
1/2 cup chopped pecans
1Tbsp flax seed
1 tsp vanilla
1/2 tsp sea salt
1/3 cup dried tart Montmorency cherries, chopped
1/3 cup dark chocolate chips
Instructions
Mix tahini with the maple syrup and whisk until smooth. Melt before whisking if necessary. Stir in vanilla and salt. In a large bowl, pour wet ingredients over the oats, flaxseed, chopped cherries and salt and stir until evenly coated (you can toast the oats, nuts and flaxseed first in the oven for 7-9 minutes at 350 until browned for extra flavor!)
Melt chocolate chips. Pour into the bottom of an 8x8” baking dish lined with parchment paper. Freeze 5-10 minutes until hardened. Top with the oatmeal mixture, pressing in firmly. Refrigerate for a minimum of 4 hours, then slice. Store leftovers in the fridge for up to a week or freeze for up to a month.
*Inspired by Seven Sundays new Maple Wildberry Muesli mix and @feastingonfruit
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