Refuel: Coconut Cookies with Goji Jam

The Gorge 100k is approaching this weekend and as always, I will be crewing for Justin. I felt the nervous energy settle in the house last night as planning commenced. Justin made a record of different snacks I have made since December, noting what has worked the best during his long runs. GU has made his stomach go sideways at different times, so I am always on the hunt for alternatives I can whip up before he heads for the hills. I have posted a few of those recipes here, mostly because the pictures turned out well (confessions of a blogger...). These cookies are one of a handful of recipes I planned for this weekend. Trust me, there will be no food shortage on Saturday. 

This recipe isn't necessarily pack-able because of the jam; these cookies are more of a hand-off and eat immediately or leave at the car until post-run, both of which are important moments to refuel. This weekend they will likely all be consumed in the car before we arrive in Oregon.

Coconut Cookies with Goji Jam

Coconut Cookies
3/4 cup coconut flour
1 cup quinoa flour
1 stick butter, softened
2 bananas, mashed
5 tbs coconut nectar
3/4 cup apple sauce
1 tsp vanilla

Combine dry ingredients in a bowl. Mash bananas and combine well with butter, apple sauce, coconut nectar and vanilla. Add the wet ingredients to the dry ingredients and combine. Spoon golf sized balls onto a lined baking sheet. Make an indent in each ball with your thumb; re-shape if needed. Bake at 350F for 20 minutes, or until golden brown. Once cooled, fill each indent with goji jam.

Goji Jam
1/4 cup goji berries
6 oz strawberries
1 tsp arrowroot
1 tbs coconut nectar
1/4 tsp vanilla

Soak goji berries in hot water for 30 minutes. Discard water and blend all ingredients in a food processor until smooth. Keep refrigerated for up to one week.

I will be back after the weekend to talk about my experience crewing - which I am always trying to perfect! I hope to shed helpful information and share our sure to be wild experience at the Gorge.