I know, fam, it’s been a while since I’ve posted for you guys and I sincerely apologise for this. But, if I’m going to be honest, my bike training has been about as consistent as my posting on this blog…life has really gotten in the way a bit the past few weeks. And by life, I mean work.
Anywho, I recently had the morning off before some surgery, and found myself with some time to spare! So I decided to film myself making one of my favourite snacks at the moment. I call it the completely original, uniquely named, banana choc chip slice.
I’ve been eating it for breakfast before my rides some mornings, and also in the afternoon as a bit of a sweet treat pick-me-up. It’s really versatile! I haven’t yet stored it in a back jersey pocket for a mid-ride eat but when I do eventually get out on the bike for a ride that warrants food, I’ll give it a go. Or, if you guys want to give it a go and let me know how it is that would also be great!
So I did a great job of filming myself making the slice. Such a great job in fact that I actually need to post the recipe below so you actually know how to make it. Check out the video and then check out the recipe below it!
- Food processor
- 1 tin of chickpeas
- 2 overly ripe bananas
- 1 cup rolled oats
- 1/3 cup almond meal
- 1/4 cup peanut butter
- 1 big tbsp plain/vanilla yoghurt (I used coconut)
- 2tbsp maple syrup
- 2tsp ground cinnamon
- 1tsp baking powder
- Pinch of salt
- Choc chips
- Preheat oven to 180 degrees fan forced.
- Prepare a brownie tin with baking paper.
- Throw everything except for the choc chips into the food processor and blend on high until it all looks pretty mixed.
- Put about 1/4 cup choc chips into the food processor and pulse it on low to combine the choc chips.
- Spread the mixture into the brownie tin and smooth it out.
- Lick the spoon.
- Put the mixture into the oven for 15 minutes.
- Pull it out, sprinkle with choc chips and put back in the oven for another 5 minutes.
- Take it out and leave it to cool on the bench for a while.