Hi. I'm Becky, and I love to eat. 

Clean Cranberry Orange Chocolate Cookies

Clean Cranberry Orange Chocolate Cookies

These are my go-to POWER cookies. I use this "base" as a starting point for any and all energy cookies needed for long endurance training sessions. They are dense with calories, as they are packed with oats, the provide a surge of potassium from the banana base to help with cramping and nausea during long-long-long training sessions, and they kick start recovery with the addition of protein powder. You can mix up the ingredients to whatever you fancy; they key to success, no matter how you dress these up, is for every banana you use, you need 1 cup of dry ingredients to match (ie: 3 bananas = 3 cups of oats). I cut a bit of the dry ingredients in this recipe, and added protein powder. When adding protein powder, you need to be careful, or you can accidently bake a hockey puck instead of a cookie! Better sticky than dry....

These puppies are what I happened to have on hand, which was an orange, and a cup of dried cranberries. These cranberries are additionally infused with orange zest, but that's obviously not necessary to ensure a tasty treat. I slightly undercook them and allow them to be really rich and sticky, love them like that!

Clean Cranberry Orange Chocolate Cookies

  • 2 tbsp orange zest
  • 3 tbsp fresh squeezed orange juice
  • 4 very ripe bananas
  • 1/2 cup raw cocoa powder
  • 1 cup puffed rice cereal
  • 1 cup whole oats
  • 1 cup dried cranberries
  • 1 scoop chocolate protein powder
  • pinch of salt

Pre-heat oven to 350*. In a large mixing bowl, mash ripe bananas thoroughly. Add in orange zest and juice, combine with fork. Next, add in cocoa powder and protein powder. Stir well until completely combined. Add dry ingredients, except salt. Stir well with fork.

 

On a lined baking sheet, place large balls of dough which you've packed tight by hand. This recipe only makes 6 jumbo cookies, so make them big! Press balls down and form into large cookies on the sheet. Sprinkle tops with salt. Place in the oven and bake for 12 minutes. Remove from oven and let cool completely on cookie sheet before transferring. Keep in sealed container in the fridge.  

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