After our energy bar tournament we seemed to have been going through some withdrawal, but luckily Wesley from KronoBar heard about our challenge and provided us with samples. We had the cherry coconut (which everyone seemed to enjoy), the choco-banana, and the apricot cranberry which was quite tasty.
The pros were that they are not overly sweet, like many other bars. Since they are sweetened with apple juice, they could be eaten for longer periods of time without upsetting stomachs, or simply getting tired of the sweetness as tends to happen on long rides and events such as Ironman.
The texture was hit or miss with our group. It is a fruit bar, so it is not crumbly, which means it is easier to eat on the go then a cookie or crunchy granola bar. Those that liked it were ready to purchase more and one athlete claimed it was the best bar she'd ever had.
KronoBars are just starting to come in to Ontario. They are a Canadian Product made with natural ingredients and can be purchased on-line. I encourage you to try them and see what you think.
We have also had other goodies brought in to our class, including blueberry muffins and marathon cookies, both were very good. By popular request, here is the recipe for marathon cookies:
1/2 cup canola oil
1 cup all natural crunchy or smooth peanut butter
1 cup honey or maple syrup
1/2 tsp vanilla
3/4 cup whole wheat flour
3/4 cup all-purpose flour
1 tsp salt
1 tsp baking soda
3 cups rolled oats
1/4 cup millet
1/4 cup flax seed
1/4 cup toasted sesame seeds
1/4 cup sunflower seeds
1/2 cup TVP (textured vegetable (soya) protein)
1/2 cup wheat germ
3/4 cup chocolate chips
** 1/2 cup dried cranberries and 1/2 cup unsalted peanuts (or dried cherries, almonds, apricots, pecans, coconut, walnuts, or any combination of these)
Cream together canola oil, peanut butter, and honey. Add eggs, vanilla, whole wheat flour, all-purpose flour, salt , and baking soda. Mix well and add rolled oats, millet, flax seed, sesame seeds, sunflower seeds, TVP, wheat germ, chocolate chips, dried cranberries, and peanuts.
Drop rounded tablespoons onto a baking sheet lined with parchment paper. Bake at 350-370 F for 12-15 minutes depending on how chewy/crispy you like them. Yields approximately 4-5 dozen cookies.