My pre-race ritual is pretty simple: I wake up. I shower. I make sure that my running clothes match, and I curse at my racing bib (seriously, I hate racing bibs – they crinkle and rub and catch on everything and if the timing chip is on the bib, just yuck.) I grab my water and my Honey Stinger chews and an Uncrustable and I am out.
Yes, an Uncrustable. You know, one of those little pre-made, processed sandwiches that you find in the frozen section of the grocery store. If ever there was a grocery store tramp, the Uncrustable is it. I picked up this nasty little habit at Disney World when I ran the Princess Half-Marathon. I was in desperate need of a pre-race snack and the Uncrustable was available. A total last-call-at-the-bar score. Ah, the guilt.
I was guiltily chewing on my Uncrustable on the way to my last race when I decided that there must be a better way. I did a little research and here we are: Teff.
Have you ever heard of Teff? It’s an African whole grain. Here’s what the Whole Grains Council (yes, there is such a thing), says about Teff on their website:
Teff leads all the grains – by a wide margin – in its calcium content, with a cup of cooked teff offering 123 mg, about the same amount of calcium as in a half-cup of cooked spinach. It’s also an excellent source of vitamin C, a nutrient not commonly found in grains.
Off to the store I went in search of Teff. When I found it, the package had a recipe for Teff Muffins right on the back. I worked in a few touches of my own and the result is Teff Energy Bites.
Teff Energy Bites
- 1/2 Cup Organic Brown Sugar
- 3/4 Cup Teff Flour (I used Bob’s Red Mill.)
- 3/4 Cup Brown Rice Flour
- 1/2 Cup Arrowroot Starch
- 1 and 1/2 Tsp. Baking Powder
- 1/2 Tsp. Cinnamon
- 1/4 Tsp. Salt
- 2 Eggs
- 1/3 Cup Olive Oil
- 2/3 Cup Water
- Almond Butter – You will need at least 2 cups. You can use jarred almond butter or make my recipe.
- 1 to 1 1/2 Cups Chopped Organic Strawberries
- 2 Mixing Bowls
- Wooden Spoon
- Measuring Spoons and Cups for Liquid and Solid Ingredients
- Muffin Pan – I used a mini muffin pan.
- Muffin Cup Liners – Optional
- Gather your ingredients.
- Pre-heat the oven to 400 degrees.
- Prepare your muffin pan. You can grease it if you like with some cooking spray or use paper muffin liners. Either will work.
- In a large bowl, combine your dry ingredients.
- In a separate bowl, combine the eggs, olive oil, and water.
- Pour the wet ingredients into the dry ingredients and mix with the spoon until combined.
- Fill each space in your muffin pan half-way with the batter*.
- Add a dollop of almond butter to each muffin.
- Top with chopped strawberries:
- Add another dollop of batter over the top of each muffin.
- Bake in the oven 20-23 minutes or until cooked through. These muffins will be sticky and chewy:
*This batter is really wet for lack of a better word. I poured mine into a Pyrex liquid measure to aid in the distribution into the pan.