VEGAN & GLUTEN-FREE snack bites

Every week I read Meera Sodha's column in the Guardian online. It's called "The New Vegan." You'd think that would be enough to tip readers off that the recipes are all vegan. But every week, the column is titled "Meera Sodha's vegan recipe for ..." Why? Clickbait. If you want more clicks, and therefore more ad revenue, you stick "vegan" and/or "gluten-free" at the top of your entry and your number of hits skyrockets. So it's time for me to get with the program (not that I'm making any money off this blog, despite my apparently impressive following in Hong Kong).

 

*********

 

Brad told me he needed a healthier alternative to all the snack bars (chewy granola, Nature Valley, etc.) he likes to eat, so I found this one in a running book and gave it a try. It was a hit with everyone except that there was no salt in the recipe, which is a big fail if you want your recipe to have any flavor. Even though there's no gluten or xanthan gum in the recipe, these hold together well, making them a good choice to bring on a long run or hike.

 

There were 22, but Dylan ate 2 before I could even snap a photo 

 

 Vegan & Gluten-Free Long-Run Snack Bites

Adapted from Margot Watters via Born to Run 2 (2023) by Christopher McDougall & Eric Orton

Time: ~29 minutes (14 minutes active)

You can gather the rest of your ingredients while the coconut oil is liquefying over a low heat. Dylan really likes these, but every time he eats one he says it could use some nuts. You can judge for yourself and feel free to tinker.

Wet ingredients
2 large eggs (100 grams unshelled)
90 grams (~6 tablespoons) coconut oil, melted (see note)
80 grams (¼ cup) agave or maple syrup or honey

Dry ingredients
160 grams (~1½ cups) almond flour (such as Trader Joe's Blanched Almond Flour)
100 grams mixed dried fruit (such as cherries, cranberries, raisins, blueberries, and/or chopped figs)
80 grams (~¾ cup) rolled oats

50 grams (~½ cup) chopped toasted pecans or walnuts, optional (see note)
30 grams (~⅜ cup) ground flaxseed
½ teaspoon Diamond Crystal kosher salt

    1. Place a rack in the center of the oven; heat to 325 degrees. Line an 18-by-13-inch (half-sheet) baking pan with a silicone liner or parchment paper.
    2. Crack the eggs into a large bowl; whisk just to break them up a little bit. Whisk in the coconut oil and syrup or honey until well combined.
    3. Add all of the dry ingredients. Using a silicone spatula, mix until well combined.
    4. Using a #40 cookie scoop (1½ tablespoons—that’s the one you use to portion out Katherine Redford’s Chocolate Chip Cookies), scoop all of the batter onto the baking sheet. You can put them close together because they won’t spread.
    5. Bake until well browned on the bottom and starting to brown a little on the top, about 15 to 20 minutes. They will still be a little soft while warm, but they will firm up as they cool. Cool completely before stashing in your pack to snack on during or after a long run or hike. Makes ~2 dozen snacks.