I absolutely love Deliciously Ella’s recipes; if I’m ever stuck for a dinner or snack idea her app is my go-to! Probably because her recipes are a little simpler than other gluten / wheat free options so the ingredients are easier to come by.
With 11 weeks until Boston my training is ramping up; I’m currently hitting 75km + a week so definitely in need of something sweet & tasty to keep me fuelled!
I loved the sound of the flavours in these energy balls; coconut, mango and lime…yum! So thought this would be a “delicious” option to try this week!
- 130g dried mango – easy to find in your local supermarket (approx £3)
- 250g unsulphured dried apricots- easy to find in your local supermarket (approx £3)
- 2 tablespoons coconut oil – I already had some in the cupboard but again, should now easy to find in your local supermarket
- 200g cashews – easy to find in your local supermarket (approx £2-3)
- 2 limes – best fresh! (approx 80p for 2)
- 100g desiccated coconut, plus 75g for rolling – I already had some in the cupboard but again should be easy to find (approx £2)
- 3 tablespoons cashew butter -I already had Almond Butter so opted for this but you can buy Cashew Butter from Holland & Barrett (2.99 for 170g jar)
- Pinch of salt
So, time to get baking!
- Preheat the oven on 180C. Place the cashews on a baking tray and bake in the oven for about 15 minutes, until they start to turn golden.
- Whilst they’re baking, finely grate the two limes and leave to one side.
- Then remove the cashews from the oven and leave to cool on the side for about 15 minutes. Then add the cashews and 100g of the desiccated coconut to your food processor and blitz well until a fine flour forms. Then remove from the processor and leave to one side.
- Add the dried apricots and coconut oil to the processor and blitz. Once a smooth mixture starts to form, add in your dried mango and blitz again until it forms a sticky and smooth mixture, this may take a few minutes.
- Then add in your cashew and coconut flour, cashew butter, pinch of salt and lime zest. Mix in the processor until everything smoothly mixes together.
- Pour the remaining 75g of desiccated coconut into a bowl. Then scoop out a heaped tablespoon of the mixture, press with your hands and roll into balls (makes 20). Then roll the balls into the coconut so that they are covered. Place onto a tray and leave to set in the fridge for about 2 hours.
- Remove from the fridge about 15 minutes before eating to allow them to soften!
…nom nom nom!
The hardest bit! I’m now 11 weeks away from Boston and just 4 weeks away from my first race of the year; Brighton Half! Here’s what this weeks training looks like:
- Monday – easy 10k @ 4.50/km pace
- Tuesday – Track Night
- 2km warm up, easy + drills
- 1600m @ 6’10 with 3minutes active recovery x 4
- 400m @ 1.22 x 1
- 2km recovery jog, slow
- Wednesday – 12km run commute @ 4.45/km pace
- Thursday – Fartlek Training
- Friday – rest!!
- Saturday – Parkrun (5km) + 2km warm up
- Sunday – 28km long run @ 5.00/km pace
So how did they fair?
Price – 9/10
Taste – 10/10 (I’m a huge fan of mango and the lime made them taste so fresh!)
Fuel – 8/10
Ease to buy ingredients – 8/10 – depending on how big your local supermarket is, all the ingredients should be easy to buy!
Until next week,