When she’s not out being a banshee on the bike, guiding, coaching and adventuring in these hills, Sylvie Allen is tending an amazing garden and cooking up a storm. A celiac, she’s had to adapt her diet to provide enough fuel for her body, without the fallback of most prepared foods. So, she’s a wellspring of treats and great recipes, many of which she shares on her website.
½ cup light tahini
½ cup honey
½ cup desiccated coconut
½ cup LSA: a combination of ground flaxseed, sunflower seed and almond (grind up 3 parts flaxseeds, 2 parts sunflower seeds, and 1 part almonds into a meal)
1/2 cup goji berries (or fruit mixture of your choice)
1/2 cup raisins or cranberries
½ cup chopped almonds
- Mix all ingredients together to make a stiff mixture. Use more coconut is necessary.
- Mix into small balls and coat with coconut or LSA.
- Freeze them on a tray then put them in a ziplock for quick snack-grabbin’!