Written by Emily Schultz

Ingredients

3 bananas

2 C rolled oats (GF)

¼ C cocoa powder (can also use choco protein powder)

1/3 C apple sauce

1 ts vanilla extract

½ C any seeds/nuts of your choice (ie walnuts, chia, peanut butter, etc)

Directions

1.       Preheat over to 350 degrees F

2.       Mash bananas in a large bowl, then stir in remaining ingredients. Let batter stand for approximately 20 minutes. Drop by teaspoonfuls onto un-greased cookie sheet.

3.       Bake at 350 for 10-12 minutes.

4.       Freezing Directions – allow to cool, then place in a freezer bag (3 months)

Written by Ben Pine

1 Kg oats
200g cashew nuts
200g walnuts
200g pumpkin seeds
200g sunflower seeds
200g sultanas
200g dried cranberries
200g dried figs
200g dates
2 cups quality vegetable oil

Pre-heat oven to 180C.
Mix oats, nuts, seeds and oil.
Spread about an inch thick on baking trays.
Cook in the oven for about 10-20 mins, giving a shake about halfway.
Take out as oats start to go golden.
Mix in fruit.
Store in airtight container. Makes enough for 1 month.

Can add syrup with oil but I find the fruit makes it sweet enough.

1 100g bowl is about 400 kcal. I have with a chopped up banana (or strawberries or pineapple) and milk.
Guaranteed to keep you full till lunchtime.

Melt 250 gram of butter in a pan. Stir in 4 tubs of Greek yogurt. Add some something to give a bit of substance if you wish. Sometimes I crush up Macadamia nuts, others times I add oats. Make sure it is all is blended nicely. Pour a small amount, similar to a gel amount, say 50 grams into a plastic sandwich bag and tie a very firm knot in the top. When you want to use them, just grab one of the two corners in your teeth and bite it off, then suck/squeeze the mixture out. Always dispose of the cling film and plastic bags appropriately

Written by Kassia Gardner

Ingredients

240 grams almond nut butter (or any peanut/nut butter you like)

240 grams brown sugar

1 teaspoon pure vanilla extract

1 large egg, lightly beaten

Coarse sea salt, for sprinkling

Method

Preheat the oven to 170 degrees C.

Then in a bowl add all the ingredients and mix until well combined.

Spoon a good-sized heaped teaspoon onto a tray covered in baking paper, and flatten slightly with the back of the spoon. Keep them well spaced out as the mixture spreads while cooking and you don’t want to end up with one giant cookie (or maybe you do).

Sprinkle a little coarse sea salt on them and then put them in the oven for around 10 minutes until they are golden around the edges.

Once out of the oven transfer to a rack to cool and then store in an airtight container. I break these cookies into chunks and wrap in tin foil or cling film to take them out on my long runs.

Written by Mountain Fuel - https://www.mountainfuel.co.uk

Written by Mountain Fuel - https://www.mountainfuel.co.uk

Serves one for breakfast or you can make around 20 mini power pancakes

1/2 sachet of Morning Fuel

1/2 banana

1 large egg

1 soft fig

5g of chopped or dried dates

Cinnamon to taste – approximately 1/2 teaspoon

Ground ginger to taste – approximately 1/2 teaspoon

Coconut oil (for cooking)

METHOD:

Blend all the ingredients until smooth.

Heat coconut oil gently on a very low heat. Add the mixture to the pan (a generous tablespoon makes a good size pancake) turn the pancakes after a minute or so and cook until golden brown.

Garnish with your favourite topping and enjoy!

Toppings: We love Greek yoghurt, Blueberries or Strawberries and some ground nuts.

Mini Power Pancakes
For an on the go bite sized snack “Mini Power Pancakes” are perfect during activities. Gently fry a heaped teaspoonful of mixture in the coconut oil to make this delicious bite sized pancake. Remove from heat and leave to cool and then bag up six at a time in sealable bags.

Mini Power Pancakes can be frozen and defrost in minutes so perfect to grab and go as you need them.