24 Jun 2020
THE “IRON CHEF” – PART 3
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!
TERENZO BOZZONE'S RAW LEMON & LIME POPPY SEED MINI CAKES
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!
MATTIA MONIGHETTI’S PROTEIN BREAD:
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!