24 Jun 2020


The particular situation that forced all of us far from the races didn't stop us, teaming up with our Vision sponsored triathletes for a new, funny and tasty project: The “Iron Chef” Cookbook.
Our triathletes submitted their favourite homegrown recipe that fuels them or is a favourite healthy snack. All made from scratch in their own kitchen, of course.
Of course, this has been a fairly easy project to undertake since it entails one of an athlete’s favourite activities- eating!
Are you ready? Let dive with us in a unique cooking experience!

½ cup Sunflower Seeds
½ cup of Almonds or nuts of choice
¼ cup coconut oil
1 cup pitted medjool dates
Pinch of sea salt

1 cup coconut cream
2 cups cashews
2/3 cup coconut oil
1/2 cup rice malt syrup
1/8 cup poppy seeds
Zest of 1 lemon
Zest of 1 lime
Juice of 1 whole lemon
Juice of 1 whole lime

Place all of the base ingredients into a food processor and blend until the mixture resembles coarse breadcrumbs.
Press evenly into 12 greased silicone cupcake moulds.
To make the filling, place all ingredients into a food processor and blend until smooth, then pour carefully into moulds on top of the base.
Spread the filling mixture evenly using the back of a spoon, then place into a freezer to set for at least 2 hours. 
Remove from freezer and carefully remove the mini cakes from the moulds.
Serve with a dollop of coconut yoghurt for an in-between training snack or coconut ice cream for dessert.
Store in fridge or freezer until gone……trust me, these won’t last long!
Makes 12


300 gr. quark (low fat)
100 gr. ground almonds
6 egg whites
50gr. KeFORMA WheyPlus80 protein
50 gr. oat flakes
50 gr. flax seeds
40 gr. mixed seeds
15 gr. yeast
1 teaspoon of salt

1.    Put ground almonds, flax seeds, oat flakes, KeFORMA WheyPlus80 Protein (no flavour), yeast and salt in a bowl and mix everything;
2.    add the quark and egg whites, mix with a food processor;
3.    put a baking paper in a plumcake mold, pour the mixture and sprinkle the surface with mixed seeds;
4.    bake in a preheated oven at 175° C for 50min;
5.    Transfer to a wire rack to cool for at least 20 minutes before eating, then serve.

This bread is good fresh for a couple of days, and delicious toasted for a few days after that. You could even use any leftovers to make croutons!

Click here to discover the Vision product range for TRIATHLON.

  • Terenzo Bozzone's Raw Lemon & Lime Poppy Seed Mini Cakes
  • Terenzo Bozzone's Raw Lemon & Lime Poppy Seed Mini Cakes
  • Tiziano Monighetti’s Protein Bread