Black bean and almond butter recovery cookies
From: Rose Marie Jarry Chef and founder of www.kronobar.com
This month’s recipe comes from Rose Marie Jarry, a pastry chef and founder of Kronobar – Tamarack Ottawa Race Weekend’s recovery nutrition partner. Just like the Kronobar, these cookies are vegan, gluten-free and nut-free, and are specifically designed to help you recover after a long run.
“These bean and almond butter cookies will give you the proteins you need to help you recover after your training,” says Rose Marie, “And the dates and natural coconut sugar give provide just enough carbohydrates to help your muscles reload in glycogen.”
Prep time: 25 minutes
- 3/4 cup pf cooked black beans
- 1/2 cup of date paste
- 1/4 cup of almond butter
- 4 tbs of virgin coconut oil
- 1/2 cup of organic coco palm sugar
- 1 cup of gluten free flour, Rose Marie suggests: chick pea, lentil, broad bean, millet or quinoa
- 2 tbs of cacao nibs
- 1 tbs of baking powder
- 1 tbs of chilli flakes
- 1 tbs of real vanilla extract
- 1 pinch of nutmeg powder
- Preheat the oven to 400F.
- Drain the beans from the can and rinse them well.
- Place all the ingredients, except flour, into a mixing bowl. Mash the beans into the mixture until it is well mixed with the rest of the ingredients.
- Begin incorporating the flour to the mixture. Mix until you have a nice, firm dough.
- Roll the dough into a long sausage shape and cut it into 12 equal pieces. Place the cookies on a cookie sheet and bake for 13 minutes in the oven.
- Let them cool down before you touching them because they will be fragile.
Unrefrigerated, these cookies will keep for 24 hours. Keep them into the fridge for a longer shelf-life.