Thursday 16 April 2015

Gluten free cycling fuel - rice cakes.


The book below has changed the way I have been baking and making gluten free cycling fuel, the first chapter is fantastic and really does have an amazing outlook on training and how adaptation, fueling and recovery play a huge roll in the life of a top quality athlete (not sure I'm quite there yet). The book has so many fantastic different portable fuel ideas, and has led me to try them but also adapt them to my own ideas. 






Ingredients:

200g rice crispies 
100g delicious alchemy gluten free rice flakes 
75g almond flour
2 tbsp coco
2 tbsp butter 
100g currants
100ml almond milk

Directions:
To make these it is very simple.

1.Add butter to a pan and melt.
2.Add the almond milk and heat gently.
3.Once the milk has heated slightly add the rice crispies, stir well and then add the almond flour.
4.After these have combined with the milk and become a little thick, add the coco and the currants.
5. Transfer to a shallow tin lined with baking paper and leave to cool. (I put it in the fridge after 10/15mins)
6. lye out and cut into squares. Wrap each square with foil and you are ready to go.


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