[Post #34 for 100 days of Vegan, Gluten-Free, Portable Power Pucks]
There are lots of apple pies in the world, but none of them are best eaten before a workout.
But hope springs eternal in my world (especially in the kitchen), so here’s a solution: no-bake, high-protein, apple pie inspired power pucks.
You can even make them sky-high. Voila:
I decided to do a final taste-testing, accompanied by a spicy ginger kombucha, while hiking around the baseball field during one of Nick’s baseball practices tonight. The night was balmy, the sky a darkening deep-blue, and the apple and spice-scented pucks as delicious and all-American as…you know what.
Off to bed; more baseball (and another apple pie puck) bright and early tomorrow. Have a happy weekend, everyone!
- ½ cup rolled oats
- ⅓ cup vanilla rice protein powder
- ¼ cup coconut flour
- ½ teaspoon pumpkin pie spice (or cinnamon)
- ¼ teaspoon fine sea salt
- ½ cup unsweetened applesauce
- 2 tablespoons almond butter (or preferred nut or seed butter)
- 1 tablespoon maple syrup
- 2 teaspoons lemon juice
- 1 teaspoon vanilla extract
- Optional: a few oats, a sprinkle of raw (Turbinado) sugar
- Grease or spray 5 cups of a standard size muffin tin.
- In a food processor, process the oats into a fine powder. Add the protein powder, coconut flour, spice and salt; pulse to combine. Add the applesauce, almond butter, maple syrup, lemon juice and vanilla; pulse until completely blended, stopping to scrape down sides of bowl.
- Divide dough into 5 equal portions; roll each into a ball. Press 1 ball into each prepared cup, tamping down with a measuring cup to flatten. Refrigerate for at least 1 hour to set. If desired, sprinkle tops with a bits of oats and/or raw sugar.