This super easy recipe makes a great pre-activity snack as well as a filling endurance treat.


Note: I forgot to call out the cinnamon in the video but it's in there

  • 2 cup mix of quinoa and any sushi or asian style white rice (at room temp)
  • 1/3 cup slivered/chopped almonds (toasted optional)
  • 1/2 cup sweet coconut shavings
  • 1/2 teaspoon cinnamon
  • 3-4 tablespoons honey
  • 1 teaspoon vanilla extract
  • 1 egg (at room temp)


  1. Preheat oven to 325F for large forms, 350F for bite size
  2. Mix all ingredients
  3. Make forms and place on cookie pan lined with parchment paper
  4. Cook for 15min
  5. Rotate pan and cook for an additional 10 min
  6. Cook additionally checking every 5min until golden brown
  7. Let cool to room temp
  8. Stores in the refrigerator for 11/2 weeks



Written by Richard Ferraro

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