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Niagara Region, Canada
Team905 Cycling Team is dedicated to providing cyclist an opportunity to be involved in a competitive, but also community focused cycling team. Our objective is to remain active while contributing to an eco-friendly life style and providing unique visibility to local businesses that support our team. We will be respectful to our fellow cyclist and citizens in an effort to grow awareness about cycling benefits, physically, mentally, and environmentally.

Friday, February 22, 2013

Bob’s Red Mill Steel Cut Oat-Raisin-Chocolate Chip Breakfast Cookies

Makes: about 20 cookies


    2/3 cup Bob’s Red Mill steel cut oats
    1/2 cup room temperature coconut oil
    1/3 cup sugar or protein powder
    2 eggs
    1 teaspoon pure vanilla extract
    1 1/4 cup unbleached all-purpose flour
    1 teaspoon baking powder
    2/3 cup finely chopped raisins
    2/3 cup chocolate chips


Preheat your oven to 300 degrees, and then place the steel cut oats on a rimmed metal baking sheet and toast for 20 minutes. Set aside and let cool.

Meanwhile, using a handheld electric mixer beat the coconut oil for 30 seconds until smooth. Add the sugar and beat until incorporated. Add the eggs and vanilla extract, beating again until combined.

In a separate bowl, stir together the flour and baking powder with a fork or whisk, then pour the mixture into the mixing bowl. Beat until all of the flour is incorporated into the dough.

Remove the bowl from the stand and add the toasted steel cut oats, chopped raisins, and chocolate chips, stirring with a wooden spoon to combine. The dough is fairly stiff, so you may need to use clean hands to get all of these ingredients fully incorporated.

Use a cookie scoop (1.5 tablespoon capacity) or your hands to portion the dough onto baking sheet.

Note that the cookies will rise somewhat as they cook and will spread slightly so it is good to form the dough nicely before baking.

Bake the cookies at 375 degrees for 8-10 minutes until they are just starting to become golden. Allow them to cool briefly on the pan, and then transfer them to a cooling rack until they reach room temperature.

Monday, February 11, 2013

Future Team905er Trying Out a Self Made Cross Course!

Some imagination and youthful excitement makes for some interesting videos.

Connor - age 9 -

Tuesday, February 5, 2013

Bannana-Blueberry Baked Oatmeal

A great morning fuel for those days you don't have a lot of time and need a boost.

 Ingredients (makes 6 servings)

2 cups Steel-cut oats
1/2 cup chopped walnuts
1/4 cup honey
1 tsp baking powder
1 1/2 tsp ground cinnamon
1/2 tsp salt
2 cups almond milk (or light soy milk)
2 medium eggs
1/4 cup coconut oil (melted and slightly cooled)
2 tsp vanilla extract
2 ripe bananas (cut into 1/2 inch pieces)
2 cups fresh, or frozen & thawed blueberries

Preheat oven to 375. Grease the inside of an eight-inch square baking dish.

In a medium bowl, combine the oats, half the walnuts, baking powder, cinnamon, and salt. Reserve.

In another medium bowl, combine the honey, milk, eggs, coconut oil, and vanilla extract. Set aside.

Arrange the bananas in layers on the bottom of the baking dish. Place 1 1/2 cups blueberries on top. Cover the fruit with the oats mixture.

Slowly pour the milk/egg mixture over the fruit and oats, making sure it covers them completely. Sprinkle the remaining berries on walnuts on top.

Bake for 30-40 minutes or until golden brown and the mixture has set. Remove from the oven.Let cool for 5 to 10 minutes before cutting. Store in fridge.

Calories: 356
Protien: 10g
Carbs: 48g
Fiber: 16g
Fat: 16g
Saturated Fat: 3g
Cholesterol: 68mg
Sodium: 340mg