‘Bring It

Posted by admin on February 12th, 2010 filed in bicycles, food

Just a quick post tonight cause tomorrow morning is the big race: Bike Sebring!  We’ve been riding a lot in the weeks leading up to this, did more than a few centuries and several 60-80 mile rides.  Dad’ll be doing the 24hr drafting event alongside many of the Bacchetta greats, and I’ll be doing the 12 hr drafting event, spinning the pedals as I watch the clouds go by.

Ok, maybe not that laid back, but as this is my first racing event and I hope to do over 140 miles, I’ll be taking it a little easy to make sure I can last the full 12 hours.  (I can imagine the 24hr riders chuckling at me, but you gotta start somewhere, right?) =)

Probably my biggest achievement in the past month has been the evolution of my biking food: the power brownies!  The recipe, which began as this, ended up as this:

Hooray for silicone bakeware!

Makes about 48 bite-sized brownies @ about 90 cal each.
Ingredients:
1/2 c butter
3/4 c sugar
3/4 c agave syrup
1/2 c milk
4 tbsp cocoa powder
—–
1/4 tsp almond extract
1 tsp vanilla extract
3/4 c peanut butter
—–
1/2 c pecan meal
1/2 c flax seed meal
1/2 c rice flour
2 tbsp cinnamon
2 scoops protein powder (optional
dash ascorbic acid (optional)
dash citric acid (optional)
—–
1 egg
Directions:
– Melt butter, sugar, agave, milk and cocoa powder in pot until boiling. Boil one min. Remove from heat.
– Combine butter mixture with peanut butter and almond & vanilla extracts. Stir until blended.
– Add in pecan meal, flax seed meal, rice flour, cinnamon, protein powder, ascorbic and citric acids.  Stir until blended.
– Add egg and stir until blended.
– Drop about a tbsp of batter in each cup of bite-sized brownie pan. Bake at 325 for 10-15 min, or until centers are visibly set.

I was able to ride over 80 miles on those alone without any problems.  Hopefully they’ll come in handy tomorrow. Wish us luck!

Makes about 48 bite-sized brownies @ about 90 cal each.
Ingredients:
1/2 c butter
3/4 c sugar
3/4 c agave syrup
1/2 c milk
4 tbsp cocoa powder
1/4 tsp almond extract
1 tsp vanilla extract
3/4 c peanut butter
1/2 c pecan meal
1/2 c flax seed meal
1/2 c rice flour
2 tbsp cinnamon
2 scoops protein powder (optional
dash ascorbic acid (optional)
dash citric acid (optional)
1 egg
Directions:
– Melt butter, sugar, agave, milk and cocoa powder in pot until boiling. Boil one min. Remove from heat.
– Combine butter mixture with peanut butter and almond & vanilla extracts. Stir until blended.
– Add in pecan meal, flax seed meal, rice flour, cinnamon, protein powder, ascorbic and citric acids.  Stir until blended.
– Add egg and stir until blended.
– Drop about a tbsp of batter in each cup of bite-sized brownie pan. Bake at 325 for 10-15 min, or until centers are visibly set.

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