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Words and Photos by Lottie Bildirici

These Trail Bites were designed to take on the go and they pack well. I partnered with NOW Foods and Jessie Zapo – an avid ultra trail runner to create these bites. We wanted to create something savory with some salt. I also wanted to make sure we had a fair amount of complex carbohydrates to help with energy stores. That is why I used ingredients like sprouted brown rice and pureed pumpkin. Miso offers a nice amount of sodium but it is also fermented so it will help with gut health.

Recipe :

Directions:

    1. Preheat oven to 350F
    2. Place one cup of pumpkin seeds in the food processor. Process until full ground and a flour forms
    3. Place remaining ingredients in the processor until well combined
    4. Once combined, using a tablespoon or mini ice cream scooper, place them on a prepared baking sheet. Flatten them out and sprinkle sesame seeds.
    5. Bake for 30 minutes. Store in an airtight container in refrigerator for up to two weeks or freeze for several months.
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