The pear & pecan podium pie

Updated: Sep 3, 2020

Hey Guys and girls, thank you for stopping by for the podium pie.

I have some new exciting things going on, so please take a minute to read beneath - Thank you so much. - Hannah



Cook with me live

Before you get to this recipe, I would like to let you know that I am doing a live cooking session on Saturday august 29th. 2020 and I would love for you to join the session.

It will be 2 hours of fun, cooking and chatting, and you guys can ask questions about performance food, the cookbooks, old stories - and what else you can think of I'll do my best to answer all your questions.

Please sign up here, to get more info.

https://hannahgrant.mykajabi.com/


Now back to baking

The sweet potato baking never ends here on my page, this time the podium pie recipe has seen the day of light - basically it's the athletes pie gone under a late summer transformation. I have removed the coconut sugar, honey and a lot of other extras and now it's only sweetened by dates on top of that I have added Pears (from my courtyard) and pecan nuts, to ease us into the later summer going into early fall feeling of a pie. This is REALLY GOOD, give it a go and let me know what you think.


If you are new to my site, check out my Perfromance food show on Amazon Prime

(watch my show on amazon and check out how)

If you want more recipes for athletes, get my cookbook Eat Race Win right here.


The pear and pecan podium pie

Yield: 1 large pie (my pie tin is 10 cm x 36 cm /4 x 14,3 inches)

Preparation time: 5-10 minutes

Cooking time: 40-50 minutes, depending on the size of cake tin.

Cake Ingredients:

  • 200 g (1/2lb) sweet potato, raw

  • 2 large eggs

  • 10 medjool dates pitted (100g or 2/3 cups)

  • 2 tbsp. coconut oil

  • 1 tsp. baking powder

  • 2 tsp. cinnamon

  • 1/4 tsp salt

  • 50 g (1/2 cup) pecan nuts

  • 30 g (1/3 cups) rolled oats

  • 3 pears