1 november 2017 |  Recept

Glutenfritt vörtbröd

Ingredienser:

3 dl porter – extra mörk porter är mer ”säker” för att inte innehålla gluten.
 
250 g filmjölk

30 g mörk sirap

100 g bovetemjöl

120 g havremjöl

100 g rismjöl

1 msk bikarbonat

14 g psylliumfrö

22 g linfrön 

Salt

3 msk vörtmix

Gör så här:

Rör ihop porter, filmjölk, agavesirap och russin. 

Mät upp och blanda alla torra ingredienser för sig tillsammans med vörtmixen och rör ner i degvätskan. Vispa riktigt ordentligt! Använd dina armmuskler eller en degblandare. Det ska likna en kaksmet. 

Häll smeten i en brödform klädd med bakplåtspapper. Grädda i mitten av ugnen i 175 grader i ca 1 timme. Ta ut brödet, stjälp upp och låt svalna under en bakduk.

/SM

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@saramoback

Make it a perfect flow 🌊💙 ...

I get a lot of questions why I run, expose myself to hard races and train when it is possible to sit down in a comfy sofa (😘)

I don’t have a good answer to it except that I want to be strong and a receipt that it is possible despite t1 diabetes.

Summer for me has in recent years not gotten the star shine it should.
2020 I got sepsis, got very sick and hospitalized all summer. Was discharged with a catheter for one kidney and thus half man half woman for a few months.
In 2021, I had surgery for what had caused my sepsis. Östling’s kidney.
In 2023 I had to cancel my vacation, go straight to the emergency room and hospitalized for more than 2 weeks due to an infection in the kidney that caused a lot of pain, tears and a resignation I didn’t think I could handle.

None of this is related to T1 diabetes and nothing I could have done differently to avoid.

Despite that, I was determined. Copenhagen Half Marathon 2023, Stockholm Marathon 2024, what’s next?

There are obviously more diseases than diabetes but life goes on and there are a lot of positives in life that you have to take advantage of 🫶🏻❤️
...

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