Food

Cyclists on the go often need fast fuel. Sometimes we want nutrition, and sometimes – let’s face it – we want junk. These goodies range from wholesome to sinful.

HEALTHY:

Biscuits Santé d’Amélie

These biscuits are good for a snack or breakfast on a rushed morning.

Ingredients

2 eggs

1 mashed ripe banana (about 1/2 cup),

3/4 cup applesauce, or 3/4 cup yogurt

1/2 cup maple syrup

1 cup whole wheat flour

1/2 tsp salt

2 cups oatmeal

1/2 tsp baking soda

1/2 tsp baking powder

3/4 cup walnuts or other nuts

3/4 cup coconut

3/4 cup dried fruit

(apricots, plums, cherries, raisins)

Preheat oven to 350°F. Lightly grease a cookie sheet and set aside. In a large bowl, combine all the ingredients. Shape the dough into balls, approximately 1 V inches in diameter. Place the dough balls on the cookie sheet. Bake the cookies for 9 minutes at 350° F, or until lightly golden.

The baked cookies keep a few months in the freezer, or about five days in the fridge.

variations: You can make deliberate choices where the dried fruit and nuts are concerned. Dehydrated cherries with almonds are lovely; walnuts and home-dried Italian plums is also a tasty combination. Try wheat germ instead of coconut, or honey rather than maple syrup. When improvising, just remember to keep roughly the same ratio of wet to dry ingredients as the original recipe, and you can have a totally new snack each time.

SORTA HEALTHY:

Nutty Oatmeal Cookies

Modified from The Trailside Cookbook by Don and Pam Philpot, this no-bake recipe is tasty!

Ingredients

2 tbsp butter

4 generous tbsp of smooth or chunky peanut butter

1/4 cup water

2 rounded tbsp dark cocoa

1/3 cup brown sugar

1/2 tsp salt

4 tbsp powdered milk

(soy milk may be substituted)

1 1/2 cup rolled oats

Over medium-low heat, combine the butter, peanut butter, and water in a small saucepan and heat until the ingredients have melted enough to thoroughly combine. Alternatively, microwave all the ingredients in a microwaveable dish until the water is boiling and the butter and peanut butter are melted.

Remove the saucepan from the heat and whisk the mixture until smooth. Gradually whisk in the cocoa, sugar, salt, and milk powder until they form a homogenous paste and add in the oats. If the dough is too warm to handle, set it aside for five minutes or so until it has cooled slightly. Shape the dough into balls and place on parchment or waxed paper until completely cooled.

These “cookies” last a couple of weeks in the fridge or a few months in the freezer in a well-sealed container.

variation: This recipe works nicely with other nut butters, and cashew butter is especially nice. Avoid tahini though; its texture doesn’t work in this recipe. Try rolling the “cookies” in unsweetened flaked coconut to keep them from sticking.

ABSOLUTELY JUNK:

Butterscotch Fudge

Reminiscent of 1970s church potlucks, these are great when you are bonking and just need some quick calories.

Ingredients

1/4 cup butter

1/2 cup smooth peanut butter

1 – 300 g (12 oz) package butterscotch chips

3 cups crunchy low-sugar cereal, like cornflakes or Nature’s Path Mesa Sunrise

Melt first three ingredients in a saucepan over medium heat, making sure they don’t scorch. Remove from heat and stir until smooth and thoroughly combined. Add the cereal and stir until well coated. Press the mixture into a 9-inch baking pan. Set the pan aside and let the fudge cool completely before cutting.

Keeps for two weeks in a well-sealed container in the refrigerator.