Home Made Energy Bars
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Home Made Energy Bars
Does anyone have a good recipe for home made energy bars? I've been trying out some recipes I found on the web but most of them taste pretty bad.
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Peel a banana. Done.
Otherwise my wife makes wicked whole wheat/oatmeal/berry/chocolate chip/walnut cookies that travel pretty well. Just modify a regular oatmeal cookie recipe to taste.
Otherwise my wife makes wicked whole wheat/oatmeal/berry/chocolate chip/walnut cookies that travel pretty well. Just modify a regular oatmeal cookie recipe to taste.
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I have been using Fig Newmans made by Paul Newman. They are organic. Figs are a good mix of instant energy and longer term energy. Also they are high in potassium, magnesium and calcium. Also the finished product contains sodium. 3 is about 200 calories and fit nicely in a snack sized baggie. I assume the Nabisco Fig Newtons are good also.
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Try almonds, dry coconut flesh and honey.
All right, there’s a nutritional chain store that carries this home-made-looking bar that is both delicious and calorie packed. I think it can easily be replicated at home playing with proportions ‘till get it right.
All right, there’s a nutritional chain store that carries this home-made-looking bar that is both delicious and calorie packed. I think it can easily be replicated at home playing with proportions ‘till get it right.
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+1 on the fig newtons...
Here are some recipies that may help you: Click Here to view
Also, Alton Brown from Food Network had a show dedicated to this subject.
Click here
And finaly check out CPT's page on making your own.
Click Here
Here are some recipies that may help you: Click Here to view
Also, Alton Brown from Food Network had a show dedicated to this subject.
Click here
And finaly check out CPT's page on making your own.
Click Here
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Thanks for reminding me! My wife made these a year or so ago and they were good but I completely forgot about them. I haven't tried them cycling but I'm more of a chocolate chip guy, not really a dried-fruit guy.
Duncan
Protein Bars
1C soy protein powder
1/2 C unbleached all-purpose flour
2C rolled oats
1/2 C oat bran
1/2 tsp cinnamon
3/4 tsp salt
1/2 to 2/3 C packed brown sugar
1 C chocolate chips (or more to taste)
1-1/2 C plain or vanilla yoghurt
1/4 C canola oil
2 tsp vanilla extract
1. Preheat oven to 350 degress (325 for glass pan.) Lightly spray a 9x13 in. baking pan and a cookie sheet with non-stick spray.
2. In a large bowl, mix wet ingredients until well combined. Crumble in brown sugar to remove any lumps. Stir in chocolate chips.
3. In a smaller bowl, mix wet ingredients until well combined.
4. Add the wet mixture to the dry ingredients, mixing patiently until thoroughly blended. May need to finish by hand as dough will be very stiff.
5. Transfer mixture to prepared baking pan, patting it to an even thickness. Bake in the center of the oven for 15 minutes, then remove.
6. Cut into bars of any size or shape. Place bars on the prepared cookie sheet and bake for another 15 minutes, or until golden around the edges. (For extra-crunchy bars, turn off the oven and leave them in for up to 45 minutes longer.) Remove from oven and place on rack to cool. May be frozen in plastic freezer bags, and refreshed in toaster oven.
Duncan
Protein Bars
1C soy protein powder
1/2 C unbleached all-purpose flour
2C rolled oats
1/2 C oat bran
1/2 tsp cinnamon
3/4 tsp salt
1/2 to 2/3 C packed brown sugar
1 C chocolate chips (or more to taste)
1-1/2 C plain or vanilla yoghurt
1/4 C canola oil
2 tsp vanilla extract
1. Preheat oven to 350 degress (325 for glass pan.) Lightly spray a 9x13 in. baking pan and a cookie sheet with non-stick spray.
2. In a large bowl, mix wet ingredients until well combined. Crumble in brown sugar to remove any lumps. Stir in chocolate chips.
3. In a smaller bowl, mix wet ingredients until well combined.
4. Add the wet mixture to the dry ingredients, mixing patiently until thoroughly blended. May need to finish by hand as dough will be very stiff.
5. Transfer mixture to prepared baking pan, patting it to an even thickness. Bake in the center of the oven for 15 minutes, then remove.
6. Cut into bars of any size or shape. Place bars on the prepared cookie sheet and bake for another 15 minutes, or until golden around the edges. (For extra-crunchy bars, turn off the oven and leave them in for up to 45 minutes longer.) Remove from oven and place on rack to cool. May be frozen in plastic freezer bags, and refreshed in toaster oven.
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www.matisseandjacks.com
local company from San Francisco. Try the Chocolate Chip or the Cranberry Power Snack. You can customize it too like add more protein or whatever.
local company from San Francisco. Try the Chocolate Chip or the Cranberry Power Snack. You can customize it too like add more protein or whatever.
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I bring a box of raisins (or died mix fruit) and a Cliff Bar on every ride. If I need quick energy I down the raisins, or if it's a long ride I down the Cliff Bar
https://www.welchs.com/products/newproducts.html
https://www.welchs.com/products/newproducts.html
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I also prefer things like bananas, dried fruit, and fig newtons. They are cheap, and real food, skim milk at a pit-stop, and water seem to work best for me. If you really want to cook something, then just get a lower-fat, but not non-fat oatmeal cookie recipe that you can add fruit or other ingredients to as desired.
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Mmmm send some this way. PLEASE
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wheat bread, thin layer of peanut butter, honey. quarter it, put in zip lock baggy, store in your jersey pocket, eat a quarter when needed throughout ride.
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I actually came up with a decent recipe recently while looking for some food to pack on a longer ride. I wanted them to taste like cookies, have some great carbs, and be dense. It was pretty tough, but here is what I came up with:
I didn't record any ratios. I just added things until I got the right taste and texture.
1) Ground up bran flakes. The bulk of the cookies came from this bran flake powder. I used probably 8-10 cups of bran flakes (Probably a couple cups once ground)
2) Rolled oats. I dumped a couple cups of these in.
3) Splenda. I think I used around a cup. They were pretty sweet. I didn't want to use sugar, because I don't like refined sugar. If I need sugar, I will drink some Gatorade.
4) A tiny bit of butter. I used probably a tablespoon, maybe 2.
5) Rasins. I used probably a cup of raisins, maybe a little more.
6) Cinnamon. I added a lot, a couple tablespoons, probably.
7) Eggs. I think I used 4 eggs and then the egg whites from 2-4 more eggs. The eggs provided pretty much all the cohesion for these cookies.
They turned out wonderfully. They tasted like a mix between a bran muffin and oatmeal raisin cookies. They are incredibly dense, yet they are very easy to stomach. Each cookie has a lot of calories, and a lot of good carbs. They will keep you going for a while. Tons of fiber, though. Be careful if you are not used to that much fiber; it takes a while to get used to.
I didn't record any ratios. I just added things until I got the right taste and texture.
1) Ground up bran flakes. The bulk of the cookies came from this bran flake powder. I used probably 8-10 cups of bran flakes (Probably a couple cups once ground)
2) Rolled oats. I dumped a couple cups of these in.
3) Splenda. I think I used around a cup. They were pretty sweet. I didn't want to use sugar, because I don't like refined sugar. If I need sugar, I will drink some Gatorade.
4) A tiny bit of butter. I used probably a tablespoon, maybe 2.
5) Rasins. I used probably a cup of raisins, maybe a little more.
6) Cinnamon. I added a lot, a couple tablespoons, probably.
7) Eggs. I think I used 4 eggs and then the egg whites from 2-4 more eggs. The eggs provided pretty much all the cohesion for these cookies.
They turned out wonderfully. They tasted like a mix between a bran muffin and oatmeal raisin cookies. They are incredibly dense, yet they are very easy to stomach. Each cookie has a lot of calories, and a lot of good carbs. They will keep you going for a while. Tons of fiber, though. Be careful if you are not used to that much fiber; it takes a while to get used to.
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latest bicycling magazine had a cool thing on potatoes from slipstream's nutritionist even a cool way to package it
it was like.. boil them salt . olive oil. Parmesan cheese when they come out (I'm sure cut into manageable bits) don't remember the way to fold a paper thin alum foil to put in your pocket and eat it easy.
it was like.. boil them salt . olive oil. Parmesan cheese when they come out (I'm sure cut into manageable bits) don't remember the way to fold a paper thin alum foil to put in your pocket and eat it easy.
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This is a granola bar recipe I came up with - they're a little easier for me to eat on the road than a clif bar, powerbar, etc.
#22
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latest bicycling magazine had a cool thing on potatoes from slipstream's nutritionist even a cool way to package it
it was like.. boil them salt . olive oil. Parmesan cheese when they come out (I'm sure cut into manageable bits) don't remember the way to fold a paper thin alum foil to put in your pocket and eat it easy.
it was like.. boil them salt . olive oil. Parmesan cheese when they come out (I'm sure cut into manageable bits) don't remember the way to fold a paper thin alum foil to put in your pocket and eat it easy.
Sounds ok, but the whole getting piece of foil stuck on a filling thing gives me pause. That and lukewarm taters.