Recipes for road cyclists: Do it yourself - snacks for your jersey pocket: pistachio and apricot balls
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· 20.07.2020
Do-it-yourself is the trend. Endurance athletes can also make their own food for tours with little effort - and are usually much more environmentally friendly when travelling than with industrially produced food supplements packaged in small quantities.
In this series of articles you will find a total of six recipes for gels, bars and the like, which are ideal for longer road bike tours and can be carried perfectly in your jersey pocket.
Pistachio and apricot balls: The ingredients
For 36 pieces you need
- 60 g shelled pistachios
- 35 g cashew nuts
- 250 g dried apricots (unsulphured)
- 50 g honey (for vegans: agave syrup or coconut blossom syrup)
- 100 ml water
- 230 g fine rolled oats
- Juice and grated zest of 1 untreated lemon
- 1 pinch of salt
This is how it works: The preparation
Preparation time: 30 minutes + 30 minutes waiting time
Finely grind the pistachios in a blender, setting aside 3 tablespoons (about 25 grams). Place the remaining 35 grams in a large bowl. Finely grind the cashew nuts in a blender and add to the pistachios in the bowl. Puree the dried apricots, honey and water in the blender to a paste. Depending on the power of the blender, the amount may need to be divided into several small portions.
Add the apricot puree to the ground nuts in the bowl, as well as the rolled oats, juice, grated lemon zest and salt. Mix the dough thoroughly with your hands. Leave the mixture to soak for about 30 minutes. Shape the mixture into small balls (20 grams each). Then roll the balls in the ground pistachios that have been set aside. Wrap securely and enjoy on your next outing.
Pistachio and apricot balls: The nutritional values
A snack portion of two scoops (40 grams) contains 123 kilocalories. Of which:
- Carbohydrates 17 g (56 % of the calorie content)
- Fat 4 g (30 % of the calorie content)
- Protein 4 g (14 % of the calorie content).
