Gluten-free sweetcorn fritters
Easy to make, these gluten-free sweetcorn fritters would give a loaf a run for its money in the taste stakes and they're filling enough to fuel your workout. Enjoy them as a snack or as an addition to your breakfast plate.
- 1 large 340g tin of sweetcorn - drained
- The green of 1 spring onion - chopped finely
- 2 eggs
- Pinch of chilli flakes
- 1 teaspoon of cumin
- ½ teaspoon baking soda
- 75g cup rice flour
- Salt and pepper to season
- Tablespoon of oil - olive or coconut
1. Pop half of the drained corn into a food processor with the spring onion and eggs.
2. Blend to a smooth paste, a few bits here and there won't hurt, and add the rice flour chilli, cumin, baking soda and seasoning.
3. Blend the mixture until it forms a thick batter like substance, add to a bowl and mix in your remaining corn .
4. Heat the oil in a non-stick frying pan and ladel 2-3 teaspoons worth of mixture into the pan for each fritters - depending on what size you wish.
5. Cook the fritters on each side for 2-3 minutes until golden brown.
6. When your fritters are done, serve up for breakfast lunch or dinner.
Sweet potato slices
One of the best low GI foods to keep you going, these tasty sweet potato slices can be cooked up at any time of the day and provide excellent run fuel.
- 1 large sweet potato
- Tablespoon olive oil
- Salt and pepper
1. Slice your sweet potato slices length ways about half a centimetre thick.
2. Brush with a drizzle of olive oil or spray with cooking oil and rub with a pinch of salt.
3. Put under the grill for 2-3 minutes on each side.
4. See if your sweet potatoes are cooked and soft throughout *** with a knife.
5. Once cooked, serve up two slices with your favourite toppings. Ours is half a smashed avocado and some crumbled feta.
A delicious carb fix, Hassleback potatoes are quick, tasty and healthy and the perfect food group to power your runs. You can also make them with either white potatoes or sweet.
- 2 large sweet potatoes or 4 medium sized potatoes
- 2 teaspoons fresh thyme, plus extra for serving
- Large pinch of rock salt and black pepper
- 3 tablespoons olive oil
- Preheat the oven to gas mark 6 / 200 degrees or gas mark 7/ 210 degrees for larger potatoes.
- Line two chop sticks up alongside your cleaned potato and slice equally along about 2-3 millimeters each, stopping when you get to the chop stick.
- Place the potatoes on a baking tray, cover evenly with oil and sprinkle with the salt and pepper.
- Cook the large potatoes for about an hour and 10 minutes and test to see whether the flesh is soft.
- For smaller potatoes 40-50 minutes should be fine.
Give breakfast a shake up with our baked Spanish eggs