Sunday, October 12, 2014

Fuel for Riding - Oatmeal Chocolate Coffee Cookies

The consumption of high energy gels for endurance ride is quite common among serious athletes. In my opinion, those gels are addictive and provide diminishing return. The after effect is unpleasant, similar to taking drugs. The energy boost usually last for short period (1/2 hr), without continuous consumption will deplete your energy faster than norm. Wonder what chemicals were added into those gels.

Tried taking bananas and apples in between rides. The effect was good, and it is all natural. The challenges are storage constraints; weight; and perishable (banana) due to heat generated by our body. Personally, my best natural fuel for endurance ride is Oatmeal Chocolate Coffee Cookies. I will share the recipe here...

(Photo: Oatmeal Chocolate Coffee Cookies)

What You Need
1/2 cup raisins
1/2 cup chocolate 
1 cup hot water
170 grams unsalted butter, room temperature
1/2 cup packed brown sugar
1 egg
1 1/2 teaspoon vanilla extract
3/4 cup wholewheat flour
1/4 cup instant coffee powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
3 cups oats

Get Ready

1. Heat oven to about 180 degrees C

2. Line two baking sheets with parchment paper

3. Add raisins to a small bowl then cover with hot water. The hot water helps the raisins to become plump and juicy. Set the bowl aside for about 10 minutes.

Prepare Wet Mixture

4. In a large bowl, beat the room temperature butter and sugar with a hand or machine blender until creamy (2 minutes)

5. Add one egg and 1 1/2 teaspoons of vanilla extract then beat until combined (1 minute)

(Photo: Prepare Wet Mixture)

Prepare Dry Mixture

6. In another bowl, use a whisk to combine the flour, coffee powder, baking soda, salt, cinnamon and nutmeg.

7. Add the oats then stir until well combined.

(Photo: Prepare Dry Mixture)

Prepare Cookie Batter - Mix the 2 Mixtures

8. Add the dry mixture to the wet mixture in thirds, beating after each addition until incorporated.

9. Drain the raisins then gently press down or squeeze them to remove any extra water. Stir them into the cookie batter together with the chocolate chips. (Use a spatula or spoon for this, not the mixer).

(Photo: Cookie Batter)


10. Drop dough by one tablespoonfuls about 1 inches apart onto baking sheets. The recipe can make about 50 coin size cookies, which make it easy to keep in zip-lock plastic bag and securely store inside hydration bag compartment.

11. Bake cookies 10 minutes or until the edges are light golden brown, the centre is still soft.

12. Cool cookies on baking sheet for 10 minutes then move to a cooling rack and cool completely.

(Photo: Ready to Bake)

(Photo: Oatmeal Chocolate Coffee Cookies)