What's in a name?

When i was getting my bike setup done at Planet Cycles, Bron (a.k.a. all things to women’s cycling) told me about being “on the rivet”. She would have described it more eloquently than this definition from the Urban Dictionary  (actually, that’s not true – she definitely used colourful language in her description…) but in the absence of that conversation – please read on below…

On the rivet: Extreme physical exertion to the point of almost giving up. Derived from bike racing in the olden days when bike seats had rivets, and in an effort not to get dropped, one would slide forward on the saddle to exert maximum pressure on the pedals so as to hang on the the amphetamine-loaded Belgian in front of you.

INGREDIENTS

  • 300g dates*
  • 2 cups (500mL) water
  • 1.5 tsp bi-carb soda
  • 2 cups (180g) rolled oats
  • 4 Tbsp chia seeds
  • 2 Tbsp ground linseed/flaxseed or LSA
  • 1 Tbsp honey
  • 1 tbsp ground ginger (use 2 tsp if you don’t love gingerbread, and it will be almost undetectable)
  • Additional extras for texture: pepitas or shredded coconut – mixed through to on top after you’ve popped it in the tray
  • And if you want a chocolatey taste – add in 2 Tbsp cocoa powder / cacao

*use the regular dried dates you get in the dried fruit section, not fresh Medjool dates. Dried dates are cheaper, and we need to hydrate/cook them to get the end result in this recipe anyway, so no point using the $20/kg puppies!

METHOD

  1. Preheat the oven to 180 degrees (or 160 degrees fan forced).

  2. Line a brownie tin (18 X 28cm) with baking paper and set aside.

  3. Place the chopped dates into a saucepan with the water. Simmer for approximately 15 minutes or until softened and the mixture has started to thicken.

  4. Add the bi-carb soda and stir to combine (it will froth up).

  5. Add the rolled oats, chia seeds, ground linseed/flaxseed/LSA and honey and stir to combine.

  6. If the slice is a little too dry or wet, simply add more oats or water.

  7. Press the mixture firmly into the brownie tin.

  8. Bake for approximately 30 minutes or until slightly golden and firm to the touch.

  9. Allow to cool in the tray.

  10. Cut into 12 bars, wrap in alfoil and store in the freezer (easy grabbable nutrition when long sessions are in the training plan)

These bars are perfect for long rides*, and trail / ultra runners. They don’t fall apart and are easy chewing.

*lower intensity training enables you to widen your fuelling options from the ultra-easily digested sports drink, gels and chews. But not every session is on the rivet, and this is when we can use real food. Ironic then, that these Rivet Ride Bars are for lower intensity, huh? Oh well, alliteration prevails today 🙂

RECIPE BY SALLY

“I created these bars out of a fuelling necessity – in the past few months I’ve ramped up my cycling training for the Chain Reaction ride… I don’t love gels, and prefer to get my energy from real food when my gut can tolerate it. There are a few bars available in the supermarket that fit the unprocessed bill, but it irks me to buy these, when i could instead spend a little time prepping in the kitchen and have my very own. NOTE: The chia seeds are nutritionally NOT that significant. The reason I have them in there is that after the chewing enjoyment is gone, you still get the entertainment of finding a stray chia seed over the next hour or so. Fuelling that keeps on giving!”

Chain Reaction is a fundraising ride, and any donations to this page will go to kids in need – even after the event. If this recipe benefits you, please consider swinging a few dollars to kiddies who need a little extra help. Thank you!

Flip for numbers 🙂
Recipe makes 12 bars

Cals: 167, protein 3.5g, fat 3.8g, carbs 27g, fibre 19g