for those of you who are interested in something to get you through the Tchaik concerto or Mahler nine without fading away until your second wind kicks in (always embarrassing) I would like to introduce the Buribar.
The origin of the recipe is actually long distance and touring cyclists who suggested that a good ratio of carbs, protein and fats for really hard core biking is 40%/30%/30%. I modified a version of this that has been kicking around for a while for my own use during long distance rides. The bar has been tested by me on extremely gruelling bike mountain climbs. It provides a stream of energy but doesn`t shoot its load (or you of the planet) because of the decent protein content . Eat one hour or more before whatever you are going to do.
The most important change I made to the old recipes I found (can`t remember where ) was to get rid of the corn syrup (absolute poison) and substitute rice malt which the body processes more slowly so you don`t crash after a sugar rush.
2 cups rice malt (organic)
1 tablespoon honey (organic)
2 cups crunchy peanut butter (non hydrogenated , organic)
1 tablespoon cocoa. (no sugar)
2 teaspoons cinnamon.
1 teaspoon sea salt.
2 cups quality whey protein.
3 cups oats pureed in a blender so they are powder.
Mix the first six ingredients. A sticky, messy job that is hard and discouraging. Don`t start licking your fingers or by the end you will be in a diabetic coma.... Stir in the protein powder a little at a time. The mixture will probably be so stiff that you have to use your hands. Mix in the oats. This requires a lot of strength. Spread on non stick paper (11.5x15` inches) Refrigerate for 1 hour. Cut into thirty pieces and store in the fridge.
If you don`t seriously love the taste of these you probably have a problem. I would suggest that they are not designed as a quick snack when you are feeling peckish. Its a strong bar for hard work. Also go easy on giving them to children except in small bites at soccer games or whatever.
More entries: May 2009
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