Thanks, Bill. 

Australia has "parcel lockers" which allow you to send stuff to any parcel locker or post office in Oz for pick-up. I've looked into it and it works a bit like 'post restante' used to. My problem is I have no defined route and don't know quite where I'd be and when. I'll be riding for 6 months or so - with no 'home base' really. 

I am thinking if I can get mobile reception, I could order things online and have them sent ahead, but Australia Post delivery times are really unreliable and shipping costs have gotten pretty high. It's definitely an option, if I can work out logistics on the road. 

Thanks, Andrea. Hmmm.... maybe I should peruse the baby food aisle and see what veggies are in pouches. Maybe there's some sort of pouched pureed veg that I could add to soup!?  I'll only post that journal to my own blog - that's a lot easier for friends and family to follow and allows me to do back-ups, control content etc.  Never thought to look on the baby food aisle... I've only been looking on the canned veg/soup aisle... thanks!

I'll certainly take an energy bar recipe!  

I'm working with a nutritionist who specialises in gut health to try to broaden what I can eat, etc. And one thing I've been instructed to do to help heal my gut lining is to eat more protein. I'm not a big meat eater and have to limit legumes at the moment, so she's got me on pea protein powder. I mix it in with a smashed banana and some water and pretend it's banana cake batter, lol. However, I have seen online that I can make some protein bars with it, so I'll do some experimenting. Any recipes you have though would be welcome :-)

If I were doing a shorter ride and had a home base, I'd definitely get a food dehydrator and prepare a bunch of meals ahead of time. But this ride will be of undetermined length (6 months? More?), and I'll give up my house lease before leaving... so I won't have a home base to work from. It's exciting - I've waited 8 years to do this ride, but my body has given me a few extra logistical challenges to work through!

Have you considered taking hummus powder? There are commercial versions, bulk at my local Winco, or a recipe on the Bob's Red Mill site. Just add water and a little olive oil. The olive oil you get get in condiment size packets. Good with a tortilla, of which glute free are more common now.  It's one of my backpacking go to lunch items. 

I also use tortillas for making pb&j's with MRE chunky peanut butter and blackberry jam packets. I think they'll work for you, but check out the ingredients just in case if interested.

Thanks, Emily.  Wow!  That's some journey, and well worth waiting for.

The recipe follows below.  This one I owe to Lorraine Nygaard in B.C., who used to post on crazyguy.  I've added my own notes to her recipe -- those should show up clearly enough.  You could easily fold in pea protein, or other forms of plant-based protein.

Here we go, then -- let us know how it plays, Emily.  I've been able to find all these ingredients in Southport on the Gold Coast -- I make these for/with our granddaughters, when we visit 'Straya.  Looking forward to doing so again, eventually...

INGREDIENTS

The first three main ingredients are in equal portions, approximately 2 cups of each. You choose how much you're making.   [JS’ note: 1 1/3 cup of each ingredient fills an 11 x 7 baking dish to a depth of 1”-plus]

Dates:  Cooking dates (pitted and pre-chopped) are less expensive. Otherwise, buy a block of baking dates, and chop finely. 

Oats:  Go with all-natural whole rolled oats, as Quick oats can make the bars a bit pasty. [JS: or use similar grains--spelt, kamut, barley or rye flakes] 

Peanut Butter:  Again, use all-natural products. Commercial brands have a high level of hydrogenated palm oil, plus salt and sugar.   [JS:  I use almond butter]

  Note:  If you want a sweeter bar, add honey, but make it part of either the date or peanut butter quantity.  [JS: Maybe maple syrup? Or molasses?] 

METHOD

  Step 1

Put dates into a heavy bottom pot, add water to about 1/4 the height of the dates.

• Simmer at a medium low heat, stirring often. If the water boils dry before all the dates are moist, then add a bit more water.
• Done when the dates are a moist mushy consistency, almost like the peanut butter.
• Mix dates and nut butter (incl honey if used).
• Toast the oats on a large baking sheet in the oven, at medium heat, turning once -- about 5 minutes per side.
• Add the oats to the moist dates-and-nut-butter mixture, and stir well.

  Step 2

Add your favourite extras. If the nuts or seeds are raw, they should be toasted on a baking sheet for a nicer flavour and longer shelf life.    Suggestions:

* Sunflower seeds * Pumpkin seeds * Raisins or currants * Dried cranberries

* Walnuts, chopped * Almonds, chopped * Coconut, grated

* Dried apricots, chopped  * Sesame seeds * Flax seeds * Hemp hearts

  *Dried blueberries 

Note: If the mixture gets too dry, you may have to add more moisture -- peanut butter or honey. This is where trial and error method makes life fun.

  [JS’ note:  Lots of possibilities here:

• For flavouring: spices such as garam masala or cardamom; cocoa; quality/strong instant coffee powder, such as Nestlé’s espresso made for the Brazil market, etc.  As always, a healthy dash of Angostura Bitters.  

• For extra protein, add: hemp or whey powder, which can be flavoured; or ground teff or chia seeds. Note that the powder or ground seeds also dries the mixture slightly—this can be useful, as sometimes the mixture is too gooey.  A handful of granola can be helpful in drying it, if needed. ]

  Step 3

• Grease a 1" or deeper baking sheet, with vegetable oil or butter. [JS: Or use parchment paper.]

• Drop the mixture into the sheet.  Grease your hands, and press the mixture firmly into the pan -- you don't want this thing to fall apart from your gloved hand when you're on the road. [JS: Not really necessary – using a wooden spoon or a silicone spatula works just as well.]
•  Optional, but doing this will help the bar hold together. Whip 2 eggs. Add 2 tablespoons brown sugar and stir till dissolved completely.  Spread egg and sugar mixture over the top of the bars in the pan.  [JS note:
  Maybe skip the egg/sugar mixture entirely, as bars are sticky enough. I usually give the mixture about 8-10 minutes in a moderate oven.]
• Put in the oven at 325 - 350 F for about 5 - 10 minutes, or till the egg looks set.
• Remove from oven, and let cool completely before cutting into bars.

  Step 4 -

Wrap the bars in wax paper, and hold the paper in place with a rubber band.  Wax paper is easy – stackable - environmentally nicer than plastic wrap, & easily unwrappable.

  One of these bars is like a small meal. Try a few bites from the bar in your pocket, and that might keep you going. Happy Cooking. Happy Riding!

Thanks so much for this detailed recipe and notes! Once the temps cool a bit and turning on the oven sounds attractive, I'll give these a go. So many options you've given here!  

I'm not sure when Oz will open the borders to tourists, but I hope it is soon for you and you can plan a trip down under to see your family. I haven't seen my folks since June 2019 but have booked tix for 29 June-13 Sept. Now just keeping fingers crossed....

Thanks, Bob - I have eaten a heap of peanut butter tortillas in my time and subsisted on them in my backpacking days. I don't know that I've ever seen hummus powder where I live, even at the natural foods shop, but I think I could use chickpea flour and add some spices to be equivalent. That could easily be a rest day recipe, thanks!

Hi Emily, I’ve carried up to 14 days worth of food on cycle tours.

After hearing a talk from one of those trans Antarctic walking type expeditioners, I carried a lot of olive oil and pasta as the basic fuel. Peanut butter & rye bread too. Carb rich and durable.
Plus  milk powder, muesli, dehydrated peas, dried chilli, dried herbs etc

If you are carrying lentils or rice instead of gluten containing carbs, a pot cosy might help save fuel. I made one for my trangia, and by keeping the billy hot without the flame, it helps cook via the absorption method. 

On my longer tours in remoter areas I’ve found those quick noodle meals work well as lunch because of the rehydration/energy/salt. There might be rice noodle versions of these.

Sweet potato is a useful staple for the first few days. Durable and energy rich. 

Thanks, Graham. Yeah, with my messed up guts, so much of those standard staples (rye bread, milk powder, muesli, fruit cake) are off limits. You can find gluten free muesli but only in larger towns. Plus I'll be going solo so can't share the weight. So there are lots of constraints to work around! 

ALDI does some of those instant rice noodle cups that are like the instant ramen, but the ingredients in the spice and oil packets are no go's for me. However, I can take rice vermicelli or flat rice noodles (like you'd have in pad thai) and Massel stock powder (no nasties in it) to do something similar. This is on my list. I am unlikely to fire up the stove more than once per day though. Luckily, red lentils can 'cold cook' as you ride and don't need too much cooking once to camp. I've already been doing lots of experimentation with those. I won't take off until Sept, so I've still got time to figure out what works! Thanks for your input :-)