Eat and Run: My Unlikely Journey to Ultramarathon Greatness

by Scott Jurek

Chocolate Adzuki Bars If you’re going to eat a moist, dense dessert on the run, this one is ideal. Made from the most digestible of beans, along with banana, rice flour, and vanilla, these lightly sweetened bars taste even better than their ingredients suggest. Plus, they are an excellent source of carbohydrates and protein. ½ teaspoon coconut oil 1 15-ounce can adzuki beans, drained 1 medium overripe banana ½ cup almond or rice milk ½ cup light coconut milk ½ cup barley flour ¼ cup rice flour 6 tablespoons cocoa powder 3 tablespoons maple syrup 1 teaspoon vanilla extract 1 teaspoon miso or ½ teaspoon sea salt ⅓ cup goji berries, currants, or raisins (optional) ½ cup vegan chocolate chips Preheat the oven to 400°F. Grease a 9-inch square cake pan with the coconut oil. Using a blender or food processor, puree the beans and banana with the almond milk and coconut milk until smooth and creamy. Add the flours, cocoa powder, maple syrup, vanilla, and miso, processing until they are thoroughly mixed. Stir in the dried fruit. Pour the mixture into the cake pan and sprinkle the chocolate chips on top. Bake for 35 to 45 minutes, until firm. When the bars have cooled, they can be cut into squares, placed in small plastic bags, and refrigerated overnight for the next long day on the road or trail. MAKES 16 2-INCH-SQUARE BROWNIES