At Trash Cat, we encourage everyone to make their own snacks and lunch on the day and pack in re-usable packaging to help reduce our overall waste on the day. Alternatively, you will pass through some stunning remote villages, so make sure you give your money to independent businesses!

Let us know how you get on with these ride ready bakes! Want to share one of your favourite recipes? Get in touch

Recipes

RAISIN DATE MUESLI BREAKFAST COOKIES

  • 12 pitted dates soaked in warm water for 10 minutes

    1/3 cup boiling water

    1 egg

    3 Tbsp maple syrup or honey

    3 Tbsp melted coconut oil

    1 tsp vanilla extract

    2 cups Muesli (sub rolled oats)

    1/2 cup extra raisins or currants

    3/4 cup almond flour

    1/2 tsp baking powder

    1/2 tsp ground cinnamon

    1/2 cup chocolate chips

  • Preheat the oven to 350 F. Line a baking sheet with parchment paper. Roughly chop dates. Then, place dates in a large mixing bowl and add boiling water. Cover and let soak for at least 10 minutes. Mash dates and water until paste-like consistency. Add honey/maple syrup, coconut oil and vanilla extract and mix well until combined. Add in flour, muesli, salt, baking powder, and cinnamon. Mix until all flour is incorporated - should be a thick batter. Fold in chocolate chips if using. Measure out ⅓ cup flat (10 cookies). Flatten to ⅔ " thick rounds. Bake for 20 minutes or until golden brown. Remove from the oven and leave to cool. Store in an airtight container in the fridge or freezer.

HIGH CALORIE FLAPJACK

  • 250 grams Porridge oats

    150 grams Dried cranberries or other dried fruit

    50 grams Sunflower seeds

    60-80 grams Brown Sugar (use the higher figure for a sweeter mix)

    180 grams Olive spread, or butter if you want it richer

    4 tablespoons Golden Syrup

    Half teaspoon cinnamon

    Roasted crushed hazelnuts, (or more sunflower seeds)

  • Melt the olive spread, golden syrup and sugar in a large saucepan, then stir in the porridge oats, fruit, cinnamon and seeds. Mix thoroughly.

    Bake in a preheated oven at 180C for 25-30 minutes, until golden brown.

    Remove from oven and leave to cool, after half an hour cut into eight portions and leave to cool completely.

    Store in a sealed container until needed. Wrap portions in cling-film to take on your hike, each portion contains approximately 440 calories.

Sweet Potato PB and Date Squeeze

  • 1/2 cup cooked, mashed sweet potato

    1/3 cup dates, finely chopped

    2 Tbsp peanut butter

    1 tsp chia seeds

    1/8 tsp sea salt

    2 Tbsp water, plus more to reach desired gel consistency

  • Combine sweet potato, dates, peanut butter, 2 Tbsp water, chia seeds and salt. Stir until well combined. Add the mixture to a reusable food pouch. Store leftovers in the fridge for up to 5 days

Sustainable packaging

Washable & Reusable Eco Food Storage Bags

Sizes:
Larger bag - 21.5cm x 17.5cm
Smaller bag - 21.5cm x 11.5cm

Sea to summit collapsible mug

475ml volume

Some of our favourite recommendations for sustainable food packaging and ways to avoid single-use pollution for days on the bike.

Beeswax Food Wrap

Beeswax Wrap SET of 3, 100% Natural, assorted sizes, reusable, eco friendly

Restrap coffee dripper

Three shaped pieces lock together to allow a V60 filter to sit above your mug, using a specially designed shape that always sits centrally and securely while your favourite brew drips through.