Worried by icy conditions? Fear not, the Bigfoot is here! And a proper monster it is, too. The standout features are (clearly) its huge 26in x4in off-road tyres. Combined with its reinforced spokes and rigid frame, you feel like a superhero with the ability to traverse any surface, from gloopy mud to fine sand and, this week at least, snow and ice. It’s a heavy ride (26kg with the battery) so the 250W SpinTech motor is almost a necessity. It turns what would be a clodhopper into a quick and agile flyer, reaching a top motor speed of 15.5mph. There’s no fork shox, but the giant tyres and suspension seat post deliver an incredibly comfy ride. And, with a bike this size, you’ll be relieved to hear the hydraulic disc brakes work very, very well! (voltbikes.co.uk)
Price: £2,099
Frame: aluminium
Gears: Shimano Deore 9-speed
Brakes: Tektro Auriga discs
Motor: 250W
Range: 60 miles
Whey hey hey - Happy Christmas!
Brace your elves, here’s a festive recipe for you to try at home! It’s a quick and easy recipe, and protein-packed for added goodness. This gingerbread man (as you may have noticed!) also happens to be one of the most adorable characters from a beloved kids movie… It’s a Bake Off for bikes!
Recipe for Gingerbread man shaped oatmeal cookies made with coconut protein powder
Makes 8-10 cookies, preparation time 10 minutes
300g instant porridge oats
125g coconut protein powder (I used the Whey Hey coconut from Bio-Synergy)
1/4 tsp bicarbonate of soda
1 pinch salt
1/2 tsp vanilla extract (optional)
3 large eggs
50g brown sugar
40g butter
2 American hard gums
Blue, white and pink icing
1 candy cane
Step by step
- Preheat oven to 190C/gas mark 5
- Grind oats in a food processor until you get the consistency of flour (this is just optional!)
- Combine the oat flour with Bio-Synergy coconut protein powder, bicarbonate of soda and salt, and set aside
- Warm the butter in the oven or using a sauce pan until almost liquid
- Whisk together the sugar, eggs, butter and vanilla. Add to the oat flour and protein powder, and mix well
- Line a baking tray with baking paper, and drop the cookie dough onto the tray
- Form a gingerbread bread shape with your fingers, or using a mould if you have. (I did mine without a mould, just looked up a ‘Gingey’ picture on the internet to use a model)
- Bake in oven for 6 to 8 minutes. Don’t overbake. Leave for 5 minutes to cool on the tray
- Add the icing, and the American hard gums as decoration, using a picture as model
Bon appétit! And Happy Christmas
Email Martin at martin.love@observer.co.uk or follow him on Twitter @MartinLove166
