Pinole

Pinole – it’s like a power bar or running gel in terms of efficiency and digestibility. Google it to read all about the lore and the Tarahumara runners…

1 cup masa harina (cornflour treated with the mineral lime)
2 tablespoons chia seeds
1/4 cup chopped dates
1.5 tablespoons honey or maple syrup (or rice syrup)
dash cinnamon
2/3 cup water – plus more

Preheat your oven to 350 degrees

Toast the masa harina/cornmeal and chia seeds in a pan for 5-7min, you want to get this really toasty but not burn it (which can be tricky). You will need to stir it quite regularly to keep it from burning in the last 2 min.
 
Add the toasted grain/seed and the rest of the ingredients into a food processor and pulse until it forms a paste, adding water if necessary (I  add quite a bit of water, maybe almost 1/4 cup).
 
Once you have your pasty batter, separate it into 3 pieces and roll each one into a ball and flatten them into pancakes about 3/8 inch thick and 5 or 6 inches across. Or roll it into a log and cut 3/8 inch circles. Place on parchment (or greased baking sheet) and bake for 10-12 minutes until it looks dry, it might start to crack on the top. Or make them into larger discs and cut in half (you can get about a dozen small pieces or 3 larger ones/6 half moons).

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