Back in July of last year, I released the first Make Your Own Running Food episode, but it didn’t include all the recipes I wanted to include, so here are the rest. Below are the recipes as well as the Go Fund Me page link for Rob Rhodes. Donate if you can.
Support Rob Rhodes Fight Against Cancer Go Fund Me page
All music written & performed by Lance of Skitzo
Chia Gu
This is an easy and cheap alternative to the sickeningly sweet gu on the market. Sometimes that store bought Gu serves a purpose and that’s great, but if you want something that will get you through the miles and want to save some money and taste good, this might do the trick.
The first thing with chia seeds is that they taste a little like tapioca pudding, except with small seeds. So, if that texture bothers you, this probably isn’t the recipe for you.
First decide what flavor you want to make. Some like a simple lemon or line flavor so, have a couple fresh limes or lemons, sweetener like honey or sugar, dry chia seeds and salt. Or, if you would rather have chocolate flavor, have powdered unsweetened cocoa. You can also add instant coffee crystals if you want.
A small amount of seeds goes a long ways, so it’s best to use a little rather than a lot. These are the measurements I start out with and I can always add more fluid if necessary.
In bowl, combine:
1/3 cup dried chia seeds
2/3 cup cold water
Combine above two ingredients, stir and let sit on counter for 10 minutes. The seeds should have soaked up all the water. You may need to add more water. Add a couple tablespoons at a time. If it gets too thin, you’ll have to add more seeds, so add just a little at a time. When it’s the consistency you like, and this is completely up to you, add the ingredients below:
Mocha Flavored:
1 tablespoon honey, sugar or your choice sweetener
1 tablsp cocoa
1/8 tsp salt
1 teas instant coffee crystals (optional)
Lemon or Lime flavored:
1 tblsp either lemon or lime juice
1-2 tblsp sweentener
1/8 teas salt
Mix everything together, sit for 30 minutes. Store in snack size plastic bags, take out on the trails.
Crepes
1 cup flour
1 cup milk, dairy or dairy substitute
½ cup water
4 large eggs
4 tablespoons butter, melted
½ teaspoon salt
Combine in a large mixing bowl the flour, milk, water, eggs and salt Add the melted butter a little at a time.
Place a nonstick skillet over medium heat. Add ½ teaspoon butter and swirl to melt and coat the pan. Pour about 1/4th cup of the crepe batter to coat the pan. Tilt and rotate the skillet and cook until it bubbles slightly. This won’t take long – only 1 to 1 ½ minutes. Turn crepe over with long spatula until browned, only 30 seconds or so.
Repeat with rest of batter. Makes about 8 crepes.