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stuart's marathon jellies

Recipe by
Anywhere, AL

I designed these jellies specifically for Stuart, a type 1 diabetic who is running the London Marathon. He is on a ketosis (no-carb) diet. Instead of the standard 'carb gels' that long-distance athletes tend to use for an energy boost during running, he eats these. Carbs give a quick spike - followed by a quick crash. These fat jellies give slow-release energy. The egg serves to support the muscle. The salt replenishes minerals sweated out.

yield 1 serving(s)
prep time 10 Min
cook time 1 Hr
method No-Cook or Other

Ingredients For stuart's marathon jellies

  • 1
  • 1/2 c
    coconut milk
  • 1
  • 1/2 tsp
    himalaya salt
  • 1/2 c
    almond flour (ground almond)
  • 1/8 c
    avocado oil (coconut oil)
  • 1/4 c
    coconut fat
  • 2 sheet

How To Make stuart's marathon jellies

  • 1
    Put 2 sheets of gelatine in cold water (deep plate)
  • 2
    Put all other ingredients in the blender and mix. Add more coconut fat or avocado oil, or coconut milk if desired. Consistency should be like a thick smoothie or thick milkshake. You could add fresh basil, ginger or dill, or spices like cinnamon-cloves-tumeric to taste. Try without first, I would say.
  • 3
    Take the gelatine sheets out of the water, add to blender and whizz up until mixed. Pour into icecube tray or small silicone molds. They stiffen up within an hour. When running, best kept in one of these insulation bags to keep cool. If they get warm, they get a little soft and messy due to the oil/fat content.