Homemade Powerbar/GORP Recipe?

david maginsky said:

Anyone have a recipe they've tried (and enjoyed!) for homemade powerbars or
gorp? I'm thinking I need to make my own or take out a bank loan.

Thanks!

I don't have any homemade recipes but alternatives to powerbars are...
Jacobs Fig Rolls , 200g 0.69p ( i think there's 12 in a pack )
kelloggs nutrigrain , esp. when you can buy two for 2.50
hmmmm , Soreen Malt loaf , bogof at the moment from Sainsburys.
and bananas of course.

davep

Roedd <david maginsky> wedi ysgrifennu:

Quoted message said:

Anyone have a recipe they've tried (and enjoyed!) for homemade
powerbars or gorp? I'm thinking I need to make my own or take out a
bank loan.

Banana. That's it. Comes in its own bio-degradable wrapper, too.

--
Rob

Please keep conversations in the newsgroup so that all may contribute
and benefit.

In article <[email hidden]>,

david maginsky said:

Anyone have a recipe they've tried (and enjoyed!) for homemade powerbars or
gorp? I'm thinking I need to make my own or take out a bank loan.

If you mean high-energy food to keep you going, the apple is simply The Best.

--
Nick Kew

Nick Kew said:

In article <[email hidden]>,

david maginsky said:

Anyone have a recipe they've tried (and enjoyed!) for homemade

powerbars or

Quoted message said:

Quoted message said:

gorp? I'm thinking I need to make my own or take out a bank loan.

If you mean high-energy food to keep you going, the apple is simply

The Best.

Quoted message said:

--
Nick Kew

I find apples often upset my stomach/leave me feeling empty. Bananas
have my vote for the best fruit. There are so much more good things in
them too. No recipes then ? Mrs Mseries wants to make some for me.

"david maginsky" <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

Anyone have a recipe they've tried (and enjoyed!) for homemade powerbars or
gorp? I'm thinking I need to make my own or take out a bank loan.

Putting "home made energy bar recipe" (not actually in quotation
marks, 'cause that only returns the exact phrase and won't be as
useful!) into Google turns up plenty of hits. Also consider flapjacks,
cheap and easy to make, though it's important to get the right balance
between gooey and dry to make them (a) easy to consume and (b) easy to
transport! And then there's other options such as fig roll biscuits
(Chris Boardman used to swear by them, apparently), malt loaf, and
fresh fruit [1] (though I find bananas tend to bruise easily).

David E. Belcher

[1] Good at preventing flu, apparently, according to John Cleese ;-)

David E. Belcher said:

"david maginsky" <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

Anyone have a recipe they've tried (and enjoyed!) for homemade powerbars or
gorp? I'm thinking I need to make my own or take out a bank loan.

Putting "home made energy bar recipe" (not actually in quotation
marks, 'cause that only returns the exact phrase and won't be as
useful!) into Google turns up plenty of hits. Also consider flapjacks,
cheap and easy to make, though it's important to get the right balance
between gooey and dry to make them

Don't know about flapjacks, but the last Cycling Plus recommended ginger
bread.

I had a crack at a bit of home baking.
50g butter, 50g soft brown sugar, 50g treacle
Melt in a metal bowl over a pan of warm water.
Beat in 100g flour one egg, pinch baking powder, 75ml warm milk.
Add teaspoon of powdered ginger and cinnamon.
The most important ingredient being three cubes of frozen pre-prepared
ginger from a Chinese supermarket (it is sold in bags, and looks like
giant cola cubes). Put in loaf tin, bake 1 hour in 130 C fan oven, or
until a skewer comes out clean.
The gingerbread didn't make it as far as the bike I'm afraid. Burp.

david maginsky" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Anyone have a recipe they've tried (and enjoyed!) for homemade powerbars

or

Quoted message said:

gorp? I'm thinking I need to make my own or take out a bank loan.

Thanks!

Here's another two from Cycling Plus.
The carbo cake, like the gingerbread, can be difficult to prevent being
eaten
immediately.
I cut it up and freeze it; then take what I need on the ride. As it's frozen
I can't eat it too soon. It doesn’t say how much vanilla essence to use but
I put a couple of teaspoons in. It’s probably not important.

I've haven't tried making the Boozy cake yet.
Paul.

Recipe Dr Chris Fenn
Chris’s carbo cake

Want a carbo-laden snack for your cycling?
Fancy yourself a dab-hand in the kitchen?
Then try Chris’ tasty carbo cake.

INGREDIENTS
8 oz block of dried dates
1 teaspoon bicarbonate of soda
10 fluid ounces (300m1) boiling water
3 oz butter
3 oz soft brown sugar (use Muscovada for a slightly different flavour)
1 tablespoon runny honey
I rounded tablespoon marmalade or ginger preserve
2 large eggs,
6 oz self raising flour
2 oz chopped walnuts (optional)

METHOD
Break, up the dates and chop finely into a food processor or blender.
Add bicarbonate of soda and boiling water.
Stir and leave to soak for 15 minutes then whizz to a fine purée.
Melt the butter, sugar, honey, marmalade and vanilla essence together and
whizz into the date puree.
Add eggs and whizz again.
Stir in the flour and walnuts and mix thoroughly.
Pour mixture into a baking tin (10x8 inches) and bake slowly for 45 minutes
at oven temperature 300’F or 150G.
Cool on a wire tray and eat!
The cake is spongy when fresh and becomes sticky and moist overnight.
Cut into slabs and store in freezer.

Boozy Cake
A flavoursome, rum and wine laced cake that’s good for your cycling
endurance? Chris Fenn’s boozy cake shows that all things are possible...
When there is a nip in the air and you are still a long way from home, here
is a fruitcake to fuel any endurance ride.
Rather than piling in added sugar this cake is sweetened with dried fruits
and honey. Honey is about 95% sugar — mainly glucose and fructose — mixed
with acids and minerals such as copper potassium, calcium, magnesium, Iron
and manganese, 18 amino acids, a small amount of protein, enzymes, most of
the B vitamins and vitamin C. The glucose/fructose sugar mix is a useful
combination to take during or after exercise, to provide a sustained release
of carbohydrate into the body. Organic honey is the healthiest option since
many beekeepers use antibiotics, pesticides and insecticides to control
disease, and residues of these chemicals have been detected In honey. Dried
fruits also contain a high proportion of fructose and glucose. They are also
stuffed with plenty of potassium and fibre. There is no danger of suffering
from constipation after a few slices of this cake. Prunes contain a natural
laxative, which chemically stimulates the bowel into action. The effect is
not immediate — so enjoy the cake, which will keep you going in more ways
than one!

Ingredients
225g (8 oz) dried prunes — roughly chopped 225g (8 oz) dried apricots —
roughly chopped 225g (8 oz) raisins 225g (8 oz) sultanas 225g (8 oz) dried
pitted dates — roughly chopped 175g (6 oz) organic butter 100g (4 oz) soft
brown sugar 2 tablespoons marmalade — rough-cut is best 1 tablespoon black
treacle 1 tablespoon runny honey 4 large organic eggs 300g (10 oz) wholemeal
flour 50g (2 oz) ground almonds 2 teaspoon ground cinnamon or mixed spice 1
teaspoon ground nutmeg 300 ml (half pint) red wine 2 tablespoons dark rum
200 ml fresh orange juice

Grease and line a 20 cm (8 inch) cake tin. Heat oven to 160°C, 325°F or Gas
mark 3.

Place all the dried fruits in a large saucepan with the wine, one tablespoon
of rum and half (100 ml) of the fresh orange juice.
Heat slowly and bring gently to the boil. Since alcohol boils at 60°C, most
of the alcohol in the wine and rum will evaporate but the flavours remain.
Cover the pan and simmer gently for 10 minutes.
Keep the lid on the pan and allow fruit mixture to cool.
In a large mixing bowl, cream the butter and brown sugar together until
light and fluffy.
Gradually add the eggs, treacle and honey.
Gently fold in the flour, ground almonds and spices.
Now stir in the fruit mixture and the marmalade and spoon the cake mixture
into the cake tin.
Bake in the middle shelf for three hours or until a skewer pierced into the
middle of the cake comes out clean.
Leave in the tin for 15 minutes before turning the cake out onto a wire rack
to finish cooling.
Use a fork to [censored] a few holes in the cake and spoon In the remaining rum
and orange juice.
Wrap in foil and leave to mature for a week—or longer if possible. The cake
should stick together well and not crumble — ideal travelling food on a
ride.

On 27 Oct 2004 04:45:56 -0700, [email hidden] (David E.

Belcher) said:

And then there's other options such as fig roll biscuits
(Chris Boardman used to swear by them, apparently)

As in "Oh no, not another figgin puncture".

--
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