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.

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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.

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