Fuel For Long Runs-Gluten Free Kitchen Sink Biscuits

Pre-race/long run fuel

Over the weekend we had some truly fall weather.  The crisp, chilly air was refreshing after the hot summer we had.  I had knee surgery last week and I am on the mend…meaning I need to rest and not move around a great deal.  Which if you know me is really hard.  I had some athletes racing this weekend and I had to live through them.  Mt Taylor 50K was one of the races that was going down this weekend.  It is such a special race and I was very sad not to be apart of it.  So, I decided to bake.

I field a lot of questions about what I eat before a long run or a long race.  One of the  reasons I get asked about sport fueling a lot is because I have been living with Celiac and colitis for 5 years. I usually following a carb sparing nutrition plan, meaning I only eat gluten free grains or potatoes before or during a long run.  This is for my health, I don’t feel well when I eat gluten free grains or processed gluten free products.  I firmly believe in eating “real” foods.  I don’t do gus or gels…major gut bombs for me. Plus, I really don’t want to put artificial stuff in my body.

A long run for me is anything in the double digits.  I also run strictly trail, so I am out there for a longer period of time then if I was running on the road.

I threw together this recipe with stuff I had readily available in my pantry.  The recipe is chalked full of great fuel.  The oats and gluten free baking mix give longer burning carbs, where the dried fruit and brown sugar give a quicker burning carb.



Pre-heat oven to 350 degrees.  I use parchment paper on my cookie sheets.  My favorite for baked goods and pizza is my pizza stone one of my friends gifted me.  No need for parchment paper and baked goods just slide right off!

1/4 cup pumpkin puree…you can use butter instead of pumpkin if you wish

1 cup Pamela’s baking mix-this mix has everything in it*

*If you are not using a gluten free baking mix…1 1/4 tsp baking soda

3 cups Trader Joe’s rolled oats

3/4 cup brown sugar

2 eggs…I love farm fresh eggs and I am lucky that my mom raises chickens and we get fresh eggs daily!!

1 tsp vanilla…if you are following gluten free, make sure that the vanilla you are using is GF, caramel coloring is a huge question mark when it comes to GF

1 cup natural almond butter…I use the no sugar or salt added options

1 tbsp chia seeds

2 tbsp hemp hearts

2 tbsp chopped pecans

3 tbs Trader Joe’s triple berry dried fruit

*you can add anything you want to…walnuts, raisins, dried cherries etc.

-Combine brown sugar and pumpkin puree…beat until creamy

-Add eggs, vanilla, Pamela’s baking mix

-Add almond butter and mix

-Stir in oats, chia seeds, hemp hearts, pecans, and dried berries

-Place a tablespoon full of dough, about 2 inches apart on cookie sheets

-Bake for 17 minutes…I live at 6500 ft, so baking times might vary

I package them two at a time in a snack size bags.  I freeze them after they have cooled. I take them out the night before to defrost.  They last about 6 months in the freezer.  Makes about 21 servings.


Nutritional info (I added all the ingredients to My Fitness Pal to calculate all nutritional info)


Fat….14.5 grams

Carbs…36.2 grams

Protein…9.2 grams

And the best part is that they are kid approved!!!


Author: foothillsfitnessandcoaching

I am a trainer and coach in Albuquerque, New Mexico. I work with endurance athletes of all ability levels.

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