Updated: Sep 3
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.
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.
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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.
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
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.
Coconut oil: Nut butter or butter
Rolled oats: tapioca flour, polenta
Pecan nuts: Almonds, hazelnuts, sunflower seeds etc.
Pear: If you don't have pears, no biggie - make it with plums or apple etc. etc. Any firm fruit will do.
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 podium pie
Preheat the oven to 175*c/ 350*F.
In a food processor add all the ingredients (without the pear) and combine well until it's a wet granulate. )
It will look split, weird and lumpy and watery, - it's OK.
Cut half the pears into 1cm ( 1/3 inch) wedges. Finely dice the rest of the pears.
Unlike me... You can use an additional 10 pecan nuts to decorate the pie with - writing this recipe editing the images I'm thinking, seriously why did I not do that... Oh well, that is now up to you to show me how awesome that will look. - You live, you learn - ce la vie.
Fold in the diced pears into the mixture.
I have used a rectangular french pie tin, you can use a round pie tin instead if you don't have a rectangular one.
Line your pie tin with parchment paper, grease it and fill it with the "batter" Press it down firmly and smooth the surface with a wet rubber spatular.
Now decorate it like you where the finalist in a bake-off show - except without the stress and the sugar fondant.
Bake it for 45-55 minutes until it's golden brown and firm.
Poke it! and if it feels dense - it's done, If your finger breaks through, bake it some more.
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.
Now I hoped that you have enjoyed baking, or that you will bake this and then enjoy it. Either way thanks for reading - and yes, you know I'm gonna do it... I am gonna tell you to share my recipes with your friends, training buddies and family - they might even bake a cake for you one day :D
Take care, lot's of love