I was intrigued by the Runner’s World article on diy or homemade energy bars for runners which featured the recipes of four professional chefs who also run. In the article they shared the recipes for their own, as they say, perfect fuel snack. I decided to investigate them to see if they are compatible for people who avoid trans-fats and eat a low saturated fat diet that is both gluten and dairy free.
The first featured chef in the article is Dennis Marron from Pittsburgh. For him taste, texture and sustained energy are the important features of an excellent energy bar. His personal best homemade power bar contains steel-cut oats, dried apricots, dried cherries, goji berries, unsweetened shredded coconut, hemp seeds, blanched almonds, non-fat dried milk powder, toasted wheat germ, semi-sweet chocolate baking chips, agave syrup, honey, turbinado sugar, chunky peanut butter, orange and zest and orange extract.
