Super Spackle

Super Spackle

Super Spackle
Yields 30
An awesome Trail pick me up shared for years by many. Here is an update to a little known secret that backpackers and hikers (and me as a cyclist!) have been using for years. Recently, I tried a recipe for a Century ride called the High Pass Challenge, I felt like I was going to need something extra for this ride. I was right.. Working with the Washington Trails Association, doing trail maintenance in the Enchantments during Aug. 2012, our camp host told me of a snack called “Super Spackle” He said that he had heard about it in a book, but forgot who the author was, and that he had modified it somewhat from the original recipe. Since backpackers and cyclists typically are not dieting when on the trail or the road, I figured this might be the ticket! This can be used as a substitute to GORP, or a power bar, and with my little addition, even a replacement for the popular GU packs, Some of the ingredients might be a little tough to get, but if you can find yourself an organic grocery store and you should be fine.
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Prep Time
30 min
Prep Time
30 min
Ingredients
  1. 1 Cup unsalted almond butter
  2. 1 Cup unsalted cashew butter
  3. ½ Cup agave syrup
  4. ¼ Cup almond oil
  5. 1 Tablespoon vanilla extract
  6. 1 Teaspoon almond extract
  7. A touch of salt. (if you add the gel base, you can skip this)
  8. See below for my “special addition”
Instructions
  1. To make this wonderful concoction, start by adding together the drier components, the Almond and Cashew butter.
  2. Then add in the other ingredients which are the liquid ones.
  3. Mix all this together in a bowl with a large wooden spoon, or something other than your little mixer, as mine did not like the thick goopy mess..
  4. That’s it!!
  5. Basically you’re done with the recipe that Joe shared with me, he told me just to store it in an airtight container
  6. He didn’t even refrigerate his mixture, which actually makes sense since it lives either in a backpack, or cycling jersey while backpacking or riding.
Notes
  1. I took things once step further for my century ride, I added about a 1/8 cup of Energy Gel Base from http://www.energygelcentral.com/
  2. This took things to a whole other level… I use the unflavored gel base w/caffeine which contains;
Ingredients
  1. Maltodextrin, Dextrose, Fructose, Citric acid, and Sea Salt
First, I followed the directions to make the energy gel, Mixing Directions
  1. Put 1 cup (8 oz.) of water in a heavy saucepan over medium high heat.
  2. Add the entire contents of gel powder to the pot and stir well.
  3. Reduce heat to medium low and cook for an additional 3-4 minutes or until most of the white lumps have disappeared; the gel will have a thin consistency.
  4. Remove from heat.
  5. Add flavor(s) if desired and let cool for 20-30 minutes. It is normal for a film to develop on the surface while the heat dissipates.
  6. As it continues to cool, the gel base will thicken to the viscosity of honey.
  7. Refrigerate in an airtight container until needed.
  8. Then I added it to the Super Spackle mix at the end, and combined it altogether.
  9. Note: A 1 oz. serving (by weight) of prepared gel is equal to a volume of approximately 1 1/2 tablespoons.
  10. One bag of EGC base will produce 32 1-oz servings (by weight), which is equivalent to about 24 fluid ounces (when measured by volume).
  11. (This version should be kept in the fridge until you’re ready to go due to the gel base addition)
  12. I used Coghlan’s Squeeze Tubes to put the mixture in, it worked out great.
  13. A two pack is about $4.75 at REI So give it a try with or without the energy gel added, I bet you will be surprised on how much energy it gives you,and doesn’t leave you hungry every half hour!! Enjoy!
NWVelo http://www.nwvelo.com/
Almond Mocha Mix

Almond Mocha Mix

Almond Mocha Mix
Yields 1
This is great! You can really taste the almond.
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Ingredients
  1. ¼ cup brown sugar
  2. 2 teaspoons almond extract
  3. ½ cup powdered milk
  4. ¼ cup unsweetened cocoa powder
  5. 1/3 cup powdered non-dairy creamer
  6. ¼ cup instant coffee granules
At home
  1. Combine all of the powdered ingredients together.
  2. Add the almond extract and stir until well combined, breaking up any lumps.
  3. Store in an air-tight container.
In camp
  1. Add ¼ cup mix to 1 cup of boiling water.
  2. Stir and enjoy.
NWVelo http://www.nwvelo.com/
Cafe Valencia Mix

Cafe Valencia Mix

Cafe Valencia Mix
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Ingredients
  1. 1/2 cup instant coffee
  2. 1 teaspoon cinnamon
  3. 1/3 cup sugar
  4. 2-3 packets of True Orange or 2-3 teaspoon orange zest
  5. 1/3 cup non-dairy creamer
  6. 1/4 cup powdered milk
At home
  1. Combine everything in a zip locking plastic bag.
In camp
  1. Add 2-3 tablespoons of mix to 1 cup hot water.
  2. Stir and enjoy.
NWVelo http://www.nwvelo.com/
Sweet Crunchy Snack

Sweet Crunchy Snack

Sweet and Crunchy Snack
Serves 1
You can vary this recipe to meet your particular taste, the sky is the limit!
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Ingredients
  1. 1 cup maple and brown sugar Mini Wheat cereal
  2. 1/4 cup honey roasted peanuts
  3. 1/4 cup yogurt covered peanuts
  4. 1/4 cup slivered almonds
Instructions
  1. Combine everything in a zip locking plastic bag.
  2. Munch by the handful!
NWVelo http://www.nwvelo.com/
PB and Granola Cups

PB and Granola Cups

Peanut Butter Granola Cups
Serves 1
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Prep Time
1 hr
Cook Time
20 min
Prep Time
1 hr
Cook Time
20 min
Ingredients
  1. 1 large egg
  2. 1⁄2 c chunky style natural peant butter
  3. 1⁄3 c brown sugar, packed
  4. 1⁄4 c honey or agave nectar
  5. 5 T canola oil or vegetable oil
  6. 2 1⁄4 c old fashioned oats
  7. 1⁄2 t ground cinnamon
  8. 1⁄4 c sliced toasted almonds
  9. 1⁄2 c mini chocolate chips
Instructions
  1. Preheat the oven to 350℉.
  2. Spray a 12 cup muffin tin with cooking spray.
  3. In a large mixing bowl beat the egg with a hand mixer until combined, add in the peanut butter, brown sugar, honey and oil, beat until smooth.
  4. Add in the oats, cinnamon and almonds, stir in by hand, then gently fold in the chocolate chips.
  5. Divide equally between the muffin cups, then press down firmly with your fingers.
  6. Bake for 15 to 20 minutes or until golden brown.
  7. Let cool for an hour, then work a butter knife around each one and gently pop out (taken out while warm increases the chance of crumbling).
  8. Store tightly wrapped.
To make vegan substitute
  1. 1 Tbsp flaxseed meal + 3 Tbsp water = 1 egg.
  2. Replace the honey with agave nectar (or preferred sweetener of choice) and use organic brown sugar.
  3. Use a vegan friendly chocolate chip.
NWVelo http://www.nwvelo.com/