As a new member this thread must have been covered before but as a novice i was wondering what people snack on to keep up energy levels whislt cycling. Is it a quick sugar boost like jelly-babies or like peanut butter sandwiches or does it depend on whether it melts or sticks together on hot days.
Re-fueling whilst cycling
- Thread starter Poppyman
- Start date
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mjr
Comfy armchair to one person & a plank to the next
- Location
- mostly Norfolk, sometimes Somerset
Flapjacks as basic fuel from 15 miles after a start or restart and then every ten, dextrose tabs if I don't eat enough and need a quick response, proper food at lunch stops with lots of protein. Little and often water, with more when it's hot.
rugby bloke
Veteran
- Location
- Northamptonshire
Lots of water, a jelly baby every 5 miles (not that I need them but i feel I should mark the achievement), anything beyond 30 miles is going to require a food stop for me - something along the line of flap jack or malt loaf.
Rooster1
I was right about that saddle
Sausage?
Mo1959
Legendary Member
- Location
- Perthshire,Scotland
Oh, I remember them. They even had red colouring at the end to look like they were lit. Lol
mjr
Comfy armchair to one person & a plank to the next
- Location
- mostly Norfolk, sometimes Somerset
Yes but it's not what you think http://honest-food.net/sweet-italian-sausage-recipe/
theloafer
Legendary Member
- Location
- newton aycliffe
this work great for me 
More delicious than shop bought malt loaf and so easy to fling together
a child can do it. This must be one of the only cake mixtures that looks and tastes
pretty revolting in the bowl, but honestly, the end result is well worth the complete lack of effort...
Best sliced thinly and eaten with butter or jam.
1 mug of Kellogg's All-Bran
1 mug of either currants, mixed dried fruit or sultanas
1 mug of milk
1 mug of self-raising flour
A generous half-mug of caster or soft brown sugar
Method
1. Put everything except the flour in a large bowl and leave the mixture to stand for about an hour.
2. Grease and long-strip-line a standard size loaf tin and pre-heat the oven to approximately Gas Mark 3 (160 C)
3. Sift the flour into the soggy mixture, stir it in well and pour the whole lot into the loaf tin, spreading it evenly up to the sides.
4. Bake in a cool oven for about an hour and a half, until a skewer or sharp knife inserted into the middle of the cake comes out clean.
More delicious than shop bought malt loaf and so easy to fling together
a child can do it. This must be one of the only cake mixtures that looks and tastes
pretty revolting in the bowl, but honestly, the end result is well worth the complete lack of effort...
Best sliced thinly and eaten with butter or jam.
1 mug of Kellogg's All-Bran
1 mug of either currants, mixed dried fruit or sultanas
1 mug of milk
1 mug of self-raising flour
A generous half-mug of caster or soft brown sugar
Method
1. Put everything except the flour in a large bowl and leave the mixture to stand for about an hour.
2. Grease and long-strip-line a standard size loaf tin and pre-heat the oven to approximately Gas Mark 3 (160 C)
3. Sift the flour into the soggy mixture, stir it in well and pour the whole lot into the loaf tin, spreading it evenly up to the sides.
4. Bake in a cool oven for about an hour and a half, until a skewer or sharp knife inserted into the middle of the cake comes out clean.
Dogtrousers
Kilometre nibbler
Peanut butter and marmite sandwiches. Pork pies.
