Our favourite recipes using Turbo Superfoods
TURBO BARS
The Turbo Bar can be made using your Turbo Performance & Recovery Powder.
It's a really delicious bar that has a strong dark chocolate flavour and is full of all the goodness of Turbo Superfoods.
Healthy and perfect for taking with you for training during long events.
Needed
Food processor or thermomix
Scales (if not using thermomix)
Spatula
Baking paper - 2 large pieces
Sharp knife
Rolling pin
Storage container
Dehydrator (optional)
Ingredients
160g oats or quinoa flakes
70g Turbo Superfoods Performance & Recovery Powder
50g sultanas
40g sunflower seeds
40g dates
30g coconut
170g glucose syrup (can use rice malt syrup, maple syrup or honey)
Method
Add all dry ingredients to you food processor.
Whiz it all up until it becomes a powder (TM speed 7, 10secs).
Add your syrup.
Whiz up again until it resembles a sticky dough and it all clumps together as it goes round (TM Speed 7, 30 secs).
If using quinoa flakes, may take a little longer.
Scrape down sides and turn on again if required.
Pour out mix onto a sheet of baking paper, place your second sheet on top and roll out with your rolling pin until mix is about 1.5cm thick.
Using your sharp knife cut out your bars.
Dehydrate overnight at 40 degrees celsius for longer storage and better travelling (bars won't be as soft and get squashed easily).
Store in airtight container or sealable bags
It's a really delicious bar that has a strong dark chocolate flavour and is full of all the goodness of Turbo Superfoods.
Healthy and perfect for taking with you for training during long events.
Needed
Food processor or thermomix
Scales (if not using thermomix)
Spatula
Baking paper - 2 large pieces
Sharp knife
Rolling pin
Storage container
Dehydrator (optional)
Ingredients
160g oats or quinoa flakes
70g Turbo Superfoods Performance & Recovery Powder
50g sultanas
40g sunflower seeds
40g dates
30g coconut
170g glucose syrup (can use rice malt syrup, maple syrup or honey)
Method
Add all dry ingredients to you food processor.
Whiz it all up until it becomes a powder (TM speed 7, 10secs).
Add your syrup.
Whiz up again until it resembles a sticky dough and it all clumps together as it goes round (TM Speed 7, 30 secs).
If using quinoa flakes, may take a little longer.
Scrape down sides and turn on again if required.
Pour out mix onto a sheet of baking paper, place your second sheet on top and roll out with your rolling pin until mix is about 1.5cm thick.
Using your sharp knife cut out your bars.
Dehydrate overnight at 40 degrees celsius for longer storage and better travelling (bars won't be as soft and get squashed easily).
Store in airtight container or sealable bags