I tried these having learned that pinole is a nutritious complex carb, so is great for running fuel. They last 4-5 days in an airtight container. This is adapted from a recipe found in the book Born To Run 2, which in turn borrowed it from a trail runner called Andrew Olson.
Ingredients: 2 tsp chia seeds, 300g pinole, 100g dates, 2-3 tbsp honey/maple syrup, 150ml water
Method: Preheat over to 200°C. Process all the ingredients until they form a thick paste. Divide and shape into 6 cookies on greaseproof paper on an oven tray. Score with the prongs of a fork. Bake for 10-15 minutes until starting to crack and colour.
Notes: These are good to eat before a run, and are also great the minute you return for immediate calories. They’re even beter when spread with crunchy peanut butter.