Flex Australia – June-July 2017

FLEXONLINE.COM.AU | FLEX 35

FOOD & SUPPS

PEANUT

BUTTER

1

MAKE

PANCAKES

Combine1diced

banana, 2 tbsp peanut

butter,2tbspcoconut

oil,½cupmilkand1egg

andwhiskuntilfluffy.

Stir in ¼ cup sprouted

wholewheat flour. For

each pancake, add ¹/ 8

batter to hot pan and

cook 2 to 3 minutes on

each side. Top with

banana slices, walnuts

and cinnamon.

2

BAKE MUESLI

BARS

Combine1cupPB,¼

cup shredded coconut,

2 tsp cinnamon, 1 tbsp

maple syrup, 1 tbsp

coconutoil,½cup

rolledoatsand2tbsp

sesame seeds. Spread

onanonstickbaking

dish. Bake at 175°C for

10 minutes. Let cool.

Cutintobars.

5

WHIP UP A

“SUNDAE”

Cut a banana lengthwise

butwithoutslicingallthe

waythrough.Spread2

tbsp creamy PB on one

half and close slightly.

Sprinkle with 2 tbsp

raisins, 1 tbsp walnuts

and1tbsphempseeds.

Top with a dollop of

yoghurt and honey.

3

INDULGE WITH

SOME FUDGE

Inasaucepan,combine

1cupPB,¼cupcoconut

butter,2tbspmaple

syrup, 2 tsp vanilla

extract and ½ cup

crushedpeanuts.Cook

over medium heat until

smooth.Pourintoa

non-stickpan.Cool

until solid.

4

STIR UP

A SAUCE

In a blender, blend

4tbspcrunchyPB

with 1 tbsp each ginger,

parsley, coriander, rice

wine vinegar, tamari,

honey, lime juice and

toasted sesame oil until

smooth. Drizzle over

cookedmeat.Touse

as salad dressing, add

1tbsporangejuice.

ABOUT THE COOK

Adam Kelinson is the creator of Organic

Performance and author of The Athlete’s Plate:

Real Food for High Performance.

IT’S GREAT FOR

MORE THAN

JUST SMEARING

ON BREAD.

ANDREW PURCELL

BY ADAM KELINSON 1 FOOD, 5 WAYS