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Time to upgrade your sandwiches with some prebiotic-packed potato flatbread! This simple, vegan and gluten-free flatbread will keep you going and energized for activities and training sessions all day.

Athletes have a special need to keep energy levels stable all day long to optimize both training and recovering. This produces an extra challenge for eating especially if ones life is tightly scheduled. It is important to eat regularly and a varied diet and avoid long gaps between meals and drops in blood glucose levels. Luckily there are many good options for healthy and filling snacks. Our flatbread surely is one of them! Sandwiches are a great and easily variable way to fuel up and stay energized anywhere or anytime. Just wrap it up in the morning and eat when the hunger starts to strike in.

By choosing a nutritious bread for the base, you can easily add more quality to your meal. This flatbread is made of potatoes and oats which makes it a healthier choice compared with regular white bread. Potato and oats are low-FODMAP and easy on the stomach to ensure tummy comfort. Potatoes in this recipe are cooked and cooled, which makes them rich in resistant starch, which is a prebiotic that is well tolerated among people with sensitive gut. These flatbread sandwiches are a great way to load some resistant starch before a training session or even on the breakfast before a competition. As they have a nice soft texture and smooth taste, these flatbreads can also be eaten all plain. Even easier snack, right?

Potato flatbread (vegan, gluten-free, low-FODMAP)

  • 800 g potatoes
  • 3 dl almond milk (or other plant milk)

  • 4 dl oat flour

  • 2 tbsp oil

  • 1 tsp salt

Wash the potatoes and cut them into chunks. Cook in boiling water until the potatoes are soft. Smash into a purée. Add almond milk to the potato purée to get a soft and creamy texture. Add oat flour, salt and oil and mix well. Spread the mixture on a baking tray and poke some holes with a fork. Bake in the oven in 250C for 20 minutes until golden brown. Remove from the baking tray and let cool.

Average nutritional value per 100 g

Energy 411 kJ / 97 kcal

Fats 3 g

Of which saturated 0 g

Carbohydrates 14 g

Of which sugars 2 g

Dietary fiber 2 g

Protein 3 g


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