It’s new bike day around here and new email sending source so let’s hope the second is as good as the first.

OMG, the Revel Rover is a truly special bike. If you are in the market for a new gravel bike, I’m happy to share everything about this bike but Revel has a pretty extensive size selection of demo bikes, so go ride one for yourself.

Enough about that for a moment.

A couple of pieces of information to share with you-

The first is that the Aspen Cycling Club is hosting a mountain bike race at CMC Spring Valley, Sunday October 2. There are races for all ages and abilities on the new trails on campus. They have offered all women in the Cork and Spoke Adventure Society 50% off the cost of registration so please use the code “FemalePower” when you sign up to secure your discount. If you are a guy wanting to race, let me know and I might be able to help out.

https://aspencyclingclub.org/uncategorized/spring-valley-scramble/

Beespoke will be there all day doing free fits and neutral support. Come by the tent to say hi.

Two rides coming up the first week October-

Palisade Plunge, Thursday Oct 6. This is not for the faint of heart and if you are wondering whether you should go, then give it a pass. I’m a little scared. Contact me for details.

Gravel ride, Saturday Oct 8. Celebrate the new ride properly, this a super 65 mile loop meant for gravel bikes but can be altered for a road bike. https://www.strava.com/clubs/1030452/group_events/1241926 for more details.

We are starting to look at spring trips dates and details so pay attention in the coming weeks and months as things develop. The spring training camp and culinary exploration expedition will be to Cortez. The crossroads of the cultures, the riding potential and meeting this guy in person https://www.sutcliffewines.com was enough to make us want to find out more. End of April seems like the best time right now.

Now for the part you’ve all been waiting for- Misti’s magical treat recipe.

COPPER CORK COOKERY’S CHOCOLATE CASHEW CRINKLE COOKIES (V, GF)

Instructions:

• Preheat your oven to 350° Fahrenheit.

• Soak 1 cup of raw cashews in water for 30 minutes.

• Melt ⅓ cup coconut oil.

• Drain cashews.

• Add 2 cups water and softened cashews to blender. Blend until it looks like cream.  

• Pour this “cashew cream” into a fine sieve, cheese cloth, or a clean tea towel.  If using the sieve, place it over a bowl, pour the cream into the sieve, and gently stir/move, and press the mixture so the liquid drains out and a “pulp” is left behind.  If using cheese cloth or a tea towel, pour the cream into the cloth spread over a bowl, gather the edges/corners, and squeeze the liquid out into a bowl. The objective is to remove as much liquid from this “nut pulp” as possible.  

***The liquid gathered in the bowl can be used as a milk alternative in your coffee, tea, cereal, etc.

• Pour the melted oil into a large bowl (where you will mix all ingredients), and add:

  • 1 cup cashew pulp

  • 1 tsp. vanilla

  • Mix well.

  • Add the following, and mix well:

    • 1 Tbsp. flax meal

    • 1 ¼ cup oat flour

    • ½ cup cacao powder

    • 1 tsp. baking powder

  • Scoop a walnut sized ball of dough into your hand and roll it into a solid ball.  Continue making balls of dough until all of the dough has been used.  You should have around 16 chocolate cashew balls.  

  • Put balls in the refrigerator for 5 minutes, while you clean up.

  • Put ½ cup powdered sugar in a small bowl.

  • Roll the balls around in the powdered sugar (one at a time), place on a parchment paper or SIL pad lined cookie sheet, and gently smash each one with the palm of your hand. (The cookies will spread very little.)

• Bake cookies for 12 minutes.

• Allow cookies to cool slightly on the cookie sheet before moving them to a cooling rack.  

• Enjoy!