dlovett wrote: ↑Wed Jan 25, 2023 9:38 pm Among the recent answers to my post about long distance nutrition, was the recommendation of the Feed Zone Portables Cook book. I haven't got this yet but instead I have it's prequel, The Feed Zone Cookbook. This does have a portables section which includes this recipe on P98 for Chocolate Peanut Rice Cakes. I hope to make this over the weekend but it looks and sounds great.

Ingredients:
2 cups uncooked calrose rise or other medium grain sticky rice
3 cups water
1 cup raw or roasted peanuts
1 cup unsweetened shredded coconut (Sainsbury's sells frozen bags)
2 Tablespoons brown sugar
1 table spoon of salt
honey or molasses (if needed)
1/2 cup chocolate chips

Directions:
1 Combine rice and water in a rice cooker or pot and cook.
2) Once the rice is cooked, put all the ingredients except for the chocolate chips into a food processor and pulse together, into a thick, crunchy paste. Add a bit of honey or molasses if mixture is too dry.
3) Add the chocolate chips to the mixture an pulse until the chocolate melts and incorporates into the mixture.
4) Transfer mixture to a 8/9 inch square baking pan and press down to be about 1 inch thick. Top with more peanuts and chocolate chips if desired. Let cool 9approx 1 hour) before cutting and wrapping individual cakes. Makes about 10 cakes.

belugabob wrote: ↑Fri Feb 03, 2023 9:14 pm I understand the benefits of salt intake, but how much does a tablesppon affect the taste?

dlovett wrote: ↑Fri Feb 03, 2023 9:51 pm

belugabob wrote: ↑Fri Feb 03, 2023 9:14 pm I understand the benefits of salt intake, but how much does a tablesppon affect the taste?

It's a bit difficult to say, I tend to like salty food, but these didn't taste salty, just right. I guess you could try them with less salt and see. Next batch I might well try that.

composite wrote: ↑Mon Feb 06, 2023 11:58 am Link to my own post about Feed zone portables and some of my own write-ups on trail food, from 2013!
viewtopic.php?f=7&t=2304&p=21222&hilit= ... les#p21222

belugabob wrote: ↑Sun Feb 12, 2023 8:17 pm

Thanks, @dlovett

P.S. how large were your cakes, if you only got 10 out of a batch? (I suppose it also depends on how large your "cups" are)

belugabob wrote: ↑Sun Feb 12, 2023 8:17 pm Well, I got round to making some of the OPs recipe, yesterday...

Used cashews, because I had some, and raisins, because I like a bit of fruit in my flapjacks.

Almost killed my food processor, but added a bit more water just in time to loosen it up sufficiently.

The texture is surprisingly rubbery - a bit softer than bread pudding, but firm enough to handle.

Not salty at all, despite my reservations.

Cashews and raisins were pulped to the point where they couldn't be seen (might add the raisins after blending, next time)

Sliced into chunks and individually wrapped - most went in the freezer, but a couple we t in the jersey pocket for today's ride.

Ate one at the furthest point from home, and another by a lakeside, on the way back.

Very each to chew and swallow, no noticeable digestion issues.

Initial thoughts are favourable - got a freezer full of others for second opinions.

Another option for the arsenal, methinks.

Thanks, @dlovett

P.S. how large were your cakes, if you only got 10 out of a batch? (I suppose it also depends on how large your "cups" are)

Lazarus wrote: ↑Tue Feb 14, 2023 5:39 pm That - I like cup recipes as you can use anything at all as its just about ratios and they remain the same [ though i do have some actual "proper" measuring cups]

javatime wrote: ↑Wed Feb 15, 2023 8:20 am

Lazarus wrote: ↑Tue Feb 14, 2023 5:39 pm That - I like cup recipes as you can use anything at all as its just about ratios and they remain the same [ though i do have some actual "proper" measuring cups]

I agree, fine if it is all cups but sometimes American recipes use "sticks of butter", or include fluid Oz's as well. This one has (American??) Tablespoons so I imagine you would need to know what those are as well