stuart's marathon jellies
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.
prep time
10 Min
cook time
1 Hr
method
No-Cook or Other
yield
1 serving(s)
Ingredients
- 1 - avocado
- 1/2 cup coconut milk
- 1 - egg
- 1/2 teaspoon himalaya salt
- 1/2 cup almond flour (ground almond)
- 1/8 cup avocado oil (coconut oil)
- 1/4 cup coconut fat
- 2 sheets gelatine
How To Make stuart's marathon jellies
-
Step 1Put 2 sheets of gelatine in cold water (deep plate) -
Step 2Put 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.
-
Step 3Take 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Snacks
Tag:
#Quick & Easy
Tag:
#Healthy
Diet:
Vegetarian
Diet:
Diabetic
Diet:
Gluten-Free
Diet:
Vegan
Diet:
Dairy Free
Diet:
Wheat Free
Diet:
Low Carb
Method:
No-Cook or Other
Culture:
English
Ingredient:
Eggs
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes