This tray bake is adapted from the cookie Pinole recipe found on One Ingredient Chef .
It is provided for your information as I am not a professional chef.
- 1 cup masa harina
(I use Maseca, but others are available. Maseca Blue is actually grey so choose carefully if colour of your food is important to you)
- 8-10 chopped dates
- 200ml cup water
- 2 tablespoons chia seed
- dash cinnamon
You are meant to toast the masa marina and chia seeds over a medium/high heat for 8-10 mins, being careful not to burn them, though I seem to frequently forget this step and it has not made any noticeable difference. If I'm working, oops, but I do forget.
I chop the dates finely by hand and then chuck the whole lot in a mixer, or mix by hand and then spread out on a baking tray (with or without paper - i use an enamel tray as I don't like non-stick if I don't need to use it) and then fire it in a preheated oven for 10-12 mins at bout 175ºC.
Let is cool and then chop it up into little squares and chuck some in the freezer, take some on the run. Doesn't take too long to thaw, but don't be tempted to leave it on the side, it will mould with he dates being in there.
Lather with decent peanut butter when at home or eat and enjoy as it is on the trail. Both ways it is a fantastic snack and energy boost, especially on longer training sessions.