The baking biker

Baking Biker The

SARAH FREEMAN Arrivée’s baking biker, Lincolnshire-based Sarah Freeman, knows just what a rider needs on a long-distance trek – some nourishing, home-made snacks designed to keep the wheels turning. She has plenty of experience, being an accomplished cook, WI member, and keen cyclist.

Malty-purpose snack

Malted grains have been used as a foodstuff since the days of Ancient Egypt. Indeed, some of our clever ancestors even figured out a way to turn the grain into beer – long before anyone thought to invent the wheel! Our baking biker, Sarah Freeman, has another idea – mini malt loaf snacks

Malt loaf

Here’s an easy recipe to provide an on-board snack to give a nutritional boost on a long ride:

INGREDIENTS ● 90g malt extract ● 45g Brown sugar ● 75ml hot tea ● 150g dried fruit ● 125g flour ● 1 egg or (vegan option) 1 over-ripe banana. METHOD Mix the hot tea and malt extract together, add the sugar, fruit and flour and finally the egg or mashed up banana. Scoop the mixture into mini loaf moulds or cup-cake cases and bake at 200/180 (fan) GM 4 for 15-20 minutes. You can use 50g of oatmeal and 75g of flour, but this makes a stodgy loaf which needs butter or vegan spread.