This one is for all the weekend warriors out there who are always on-the-go! After a long, crazy week of racing between work, errands, a busy schedule, and everything in between, you can’t wait to get outside and find adventure! We know its important to you to find clean, whole foods that can power your fun, taste great, and give you the energy you need.
That’s why we were thrilled about this latest recipe from our Pinole Power Kitchen Series – our team of chefs, athletes, and culinary specialists – assembled to bring you the best tasting, power-packed recipes you love.
These incredible ancient superfood squares are made with nutrient-dense pinole and paired with a boost of coconut and sacha inchi. Thanks to the internet, you probably already know a great deal about the health benefits of coconut… but how about sacha inchi?
The South American Superseed: Sacha Inchi
Sacha inchi, also known as an Inca nut, are actually seeds that come from South America. The seeds are one of the richest sources of omega fatty acids in the world, containing omega 3, 6, and 9. They’re also rich in protein, delivering all 9 essential amino acids, as well as alpha tocopherol, vitamin E, carotenoids (vitamin A), and fiber.
Just one ounce of sacha inchi contains around 8 grams of protein–beating out everyone’s favorite–almond butter!
So, keep your batteries charged with these delectable treats that are fast, easy, and packed with nutrition!
Total Time: 30-35 min
Prep: 15 min
Cook: 15-20 min
Yield: about 20-30 2-inch squares
- 1 cup cooked Banana + Blueberry Pinole
- 2 tablespoons coconut
- ½ teaspoon salt
- 1 tablespoon coconut oil
- ½ teaspoon allspice
- 1/3 cup sacha inchi
- 1/3 cup dates
- 2 tablespoons almond butter
- 1 teaspoon vanilla extract
- 2 tablespoons agave nectar
- 1 tablespoon oats
- Preheat oven to 350 degrees and prepare a cooking tray, lined with parchment paper for easy clean up.
- Cook pinole according to directions on bag: add 1 to 1-½ cups of your milk of choice to ½ cup dry pinole mix and cook on stovetop for 3-5 minutes, stirring frequently, until it thickens to a hot cereal consistency. Set aside when complete.
- Grab a small mixing bowl that can go in the microwave. Chop dates into quarters and add almond butter, coconut oil, vanilla extract, and agave nectar. Stick in the microwave for about 30 seconds to 1 minute and blend ingredients thoroughly to form a paste-like texture.
- Combine cooked pinole and dry ingredients (coconut, oats, sacha inchi, allspice, salt) and mix together.
- Place mixture on parchment-lined cooking tray (about 1/2 inch thick) and stick in the oven for 15-20 minutes.
- Let cool, cut into squares, and enjoy!
For this recipe we recommend: