New article topics + Cookie Bar Recipe

Help me pick the next article topic, a custom Naked as bike of the week and a tahini chocolate cookie bar recipe that doubles as a tasty treat and a ride snack...

Happy Monday! I spent a few hours yesterday staring at my computer, trying to come up with my next article topic, but I just felt stuck. Finding topics to write about can be a bit challenging, mostly because I often wonder if what I find interesting is something that others (or more specifically, you) will find interesting as well… So today’s post will be short, featuring the usual bike of the week and a little recipe that can easily double as a tasty treat and a ride snack, as well as this poll to help me decide the next article topic.

Thanks for helping out - Your opinion matters and whichever topic gets the most votes is the one I will write about next! (note: there is a typo below. The second option is supposed to be ‘heat’, not heart).

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Bike of the Week - Naked

This is a custom bike from Sam of Naked Bikes, whose work is exceptional. I have seen many Naked bikes in my studios over the years (1st one was 13 or 14 years ago), especially over the last 4 years. Each and every one of them is a work of art!

I don’t see a lot of steel bikes anymore, which is a shame, as a well made steel bike rides like a dream. This one has couplers, making travel easier. The attention to detail is superb, as you see for yourself! More photos by clicking the button ⬇️.

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Tahini Chocolate Cookie Bars

There is a time and a place for everything, and I think a cookie bar in the middle of a ride makes total sense sometimes. Maybe not in the middle of a race or a hard workout, but in the middle of an adventure ride and/or a long endurance ride? I don’t see why not! Just slice, wrap and go.

I made this recipe using gluten free flour (because of the whole celiac thing I need to deal with), so I am unsure how other flours will work, but feel free to use with whatever you have on hand. I tried it with another GF flour mix, and the texture wasn’t as good, so I suggest sticking with cup4cup flour blend if you can.

Measurements are in weight, because you should have a kitchen scale at home if you bake. It makes everything a lot easier, trust me.

What

• 85g unsalted butter

• 75g Tahini

• 100g light brown sugar or coconut sugar

• 1 egg (room temp. yes, it makes a difference)

• 150g flour (GF mix cup4cup is my preference)

• 0.5 tsp baking powder

• Lots of chocolate chips (use your best judgement)

Chopped dates and white chocolate chips would be a nice add on.

How

1. Pre heat oven to 350

2. Line a loaf tin with parchment paper

3. Melt butter and let cool for a few minutes

4. Whist butter, tahini, egg and sugar until smooth

5. Add flour and baking powder, then mix to combine

6. Fold in chocolate chips

7. Top with more chocolate chips and chopped peanuts (optional)

8. Bake for 20-25 minutes at 350 (depends on your oven and location). Avoid over baking!

9. Let cool before removing from tin and slicing

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Thanks for reading and taking part in my poll above (you did, didn’t you?!). Whichever topic gets the most votes is the one I will write about next!

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