Updated: Jul 22
I've cooked for some of the best athletes on the planet (watch my show on amazon and check out how) and one thing I have learned from that is that they LOOOOOOVE anything cake!
So in dedication of all those cake loving athletes, I bring to you the Athletes pie. This baby is gluten free and dairy free and it's made on raw sweet potatoes as the base.
It's the perfect bite for a ride or a run or if you're having the family or some friends over for dinner or coffee... basically there is not an event where the athletes pie won't be a success.
Once baked hide it from your family because it will disappear from the fridge if you are not careful.
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The athletes pie
Yield: 1 large pie (my pie tin is 21 cm /little over 8 inches)
Preparation time: 5-10 minutes
Cooking time: 40-50 minutes, depending on the size of cake tin.
200 g sweet potato, raw
2 large eggs
4 tbsp. honey
2 tbsp. peanut butter
1 tsp. baking powder
1 tbsp. vanilla sugar
25 g coconut flour ( blend shredded coconut to a fine texture)
30 g rolled oats
2 tsp. ground cinnamon
1 tsp. cardamom
1 large apple diced
1/2 cup blueberries (I used frozen ones)
1/4 tsp salt
2 tbsp coconut sugar ( you can use cane sugar)
1 handful chopped hazelnuts
It really doesn't need toppings - especially if you are bringing them on a ride, however you can eat it with a dollop of yoghurt (plant based for me) or nice cream.
If you don't have some of the ingredients, then here is a list of easy substitutes.
Peanut butter: Coconut oil or butter
Rolled oats: tapioca flour, polenta
Coconut flour: Almond flour, hazelnut flour, blended sunflower seeds etc.
Apple: If you don't have apple, no biggie - I know it will be as good with plums, pineapple, pear etc. etc. Any firm fruit will do.
Blueberry: any berry of your likings.
Hazelnuts: any nut or seed that you prefer.
Egg: this recipe wont work if you leave out the eggs... sorry :(
(or if you find a way, let me know)
How to make the athletes pie
In a food processor, process the sweet potato into granulate.
Add the remaining ingredients (without the apple and blueberry and the coconut sugar) and combine well in the food processor.
Dice the apple and set aside.
NOTE: it will look split, weird and lumpy and watery, - it's OK.
Preheat the oven to 175*c/ 350*F.
Flip the apples and blueberries in coconut sugar and 1 tsp. cinnamon.
Then carefully fold in the berries and apples to the sweet potato mix.
I have used an american style pie tin 21 cm/ or just over 8 inches.
Line your pie tin with parchment paper, grease it and fill it with the "batter"
Bake it for 45-55 minutes until it's golden brown and firm.
Test if it's done: A toothpick should come out clean when inserted to the center of the cake.
COOL IT DOWN!
If you are eating it at home with your famile and friends, let it cool for minimum 30 minutes.
If you are bringing it on your ride or run, let it cool down in the fridge for a couple of hours, then it will be easy to cut and it wont fall apart.
I love that you share your creations with me, please remember to tag me on instagram @dailystews and use the hashtag #eatracewin when posting - this way I can see your work.
Please do also follow me whilst you're at it.
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Take care, lot's of love