REFUELLING RICE CAKES

Ditch energy gels and their gut-wrenching side-effects in favour of these natural, high-protein snacks from Skratch Labs

PREP TIME: 5 MINS COOKING TIME: 40 MINS INGREDIENTS (MAKES 15):

- 600g uncooked sticky rice

- 1L water

- 180ml coconut milk - 100-200g sugar, to taste

- Juice of 1 lemon

- 1½ tsp coarse salt - 170g chocolate chips - 300g fresh blueberries

METHOD

Place the rice, water and a dash of salt in a rice cooker or large saucepan and cook.

Transfer the cooked rice to a large bowl and add the coconut milk, sugar and lemon juice.

Stir thoroughly and add salt to taste.

Allow the rice mixture to cool, then spread half of it in a layer on a 32cm baking tray and press flat.

Sprinkle chocolate chips and blueberries evenly over the rice.

Gently press the remaining rice over the layer of berries and chocolate.

Leave the mixture to rest for five minutes, cut into squares and wrap.

PER SERVING Kcals: 249 | Protein: 4g | Carbs: 45g | Fats: 6g