I have been lucky enough to have my own mechanic (AKA my husband Barry) to mend my punctures of which I had two whilst doing the Heavy Metal Truants Ride- but luckily whilst not out cycling.
Barry also helped me with my IT -uploading my rides on Garmin and Strava and creating my progress chart. Barry also accompanied me on a 25 mile ride, and got the dinner ready on a couple of occasions whilst I was out cycling, so it only seemed fair to help Barry out today.
Barry is the cycle coach for New Forest Cycling Club and today was leading the club on a 200+km ride around 16 D-Day sites in the New Forest.
So I volunteered to be the support car. I met the cyclists at the start point before 7am so that could drop off bags of clothing, food, drinks bottles etc.
The cyclists set off at 7am and I went home to prepare for refreshment stops.
The first one was at Stoney Cross to provide water to top up their bottles and give out Flapjacks that I'd made.
Once back home I started baking scones and and some savoury flapjacks for a refreshment stop at our house around 3pm.
I'd already made some cakes earlier in the week that I'd frozen.
After this pit stop, I started making some savoury muffins to give the cyclists a change from sweet foods and these were just coming out of the oven as they arrived for the end of the ride.
I say the end, but some cyclist still needed to cycle home (or in a few cases do extra km's - one cyclist did over 300km today!)
The cyclist very generously donated to my Heavy Metal Truants sponsorship fund which now stands at a whopping £682.10
UPDATE The NFCC Sunday ride stopped by to support me at the end of their ride and helped to finish up the cakes! Thanks to their generosity, my fundraising total has increased to £727
Thank you to each and every one of you for sponsoring me.
If you wish to sponsor me, you can do so here.
A few people have asked me for my flapjack recipe, so I will share it here. It is based on a Riverford recipe.
Carrot & Banana Flapjack
Vegan, gluten-free, sugar-free carrots cake from Riverford🥕 🥕
Recipe
1 cup soft seedless dates or soft apricots
Pinch of salt
1 ripe banana
1/4 cup coconut oil (approx 50 g) melted
1 cup rolled oat
1 cup shredded coconut and/or walnuts/sunflower seeds
Approximately 4 grated carrots
Cinnamon -optional
Put dates/apricots in a food processor to chop (or cut with scissors/knife into small pieces)
Add bananas and blend until smooth (or mash with a fork)
Put oats into a mixing bowl. Add all the other ingredients.
Mix it together and press into a baking tray.
Cook at 200 degrees for 20 mins.
Allow to cool and then cut when cool.
Note
The mixture probably would fill a 7” square or equivalent tin.
I double the recipe to fill a bigger baking tin, but do not double to dates/apricots as with the carrots and banana it is still sweet.
Thank you for reading this and for your support, encouragement and sponsorship.
Julie x



















