#SwannyorRider with Emilie Moberg: Homemade portables for your pockets

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When we interviewed Julie Leth (Hitec Products) for her “pimp my porridge” piece as part of our Ella Eats series, she gave us a little hat tip.

“You should talk to my teammate Emilie Moberg,” Leth said. “She’s always baking us portables and making her own bread. I joke to her #SwannyorRider because she’s just like a swanny when she bakes and cooks and prepares us homemade tea.”

Having reached out to Moberg, we owe Leth a big thank you for that tip – and so will all of you once you attempt Moberg’s creations. This is one #SwannyorRider that knows her stuff.

“I’m generally interested in cooking (and eating after I cook!) and how what you eat makes an impact on how your body works,” explained Moberg. “I study clinical nutrition part-time, and when I’m finished – after many more semesters – I would like to work in a hospital or, if I’m very lucky, as a consultant on a cycling team.”

“When you’re an athlete at the top level, you need to eat so much and make sure that the food you eat is the best for your body,” Moberg added. “It’s important to have a healthy diet because you can train more and with the right food at the right time, you can optimise your performance.”

To fulfil her body’s energy needs, Moberg always has pockets full of food. While the gels and bars that her Hitech Product team supplies serve a purpose, she has found that she trains and performs better with as much natural food as possible.

“The gels and bars that we get from the team are good, and they give me the energy I need during races, but often during stage races and big training blocks, I get tired of eating the same things,” noted Moberg. “Also my stomach says no after many days with energy drinks, bars and gels.”

“I started to make my own portables and eat them as supplement,” Moberg explained. “I’m a fan of eating as much natural food as possible, and by making my own energy food, I can get more of that. The portables are high in energy, but they are also more nutritious than the normal bars you would purchase at a store or bike shop.”

Moberg’s foray into portables began with museli bars, banana bread and oat flapjacks. She ventured into rice cakes after meeting Team Sky chef Henrik Orre.

“I got his recipe, and it’s now one of my favourites on my ‘portable-list’,” Moberg said. “With the sticky race, you can add various ingredients into the rice cakes. You can make everything from a sweet type with agave syrup and cinnamon to salty ones with bacon and cheese. The last one is perfect on warm days.”

For Moberg, the focus is on a soft food, high carb diet when training and racing.

“Banana bread is my favourite as pocket food,” Moberg said. “Henrik Orre’s new book has a lot of healthy recipes for athletes. I especially like his different kind of banana bread with coconut and oat flour. I make waffles with rice, banana, eggs, honey rice flour and milk for racing and training. That combination of ingredients is easy to eat, and the rice has a high glycemic index and no fibre, so it’s easy for the stomach.”

Moberg typically prepares her portables before she travels to races or training camps. She wraps them in aluminum foil to keep them fresh and travels with them in a box. She needs a fridge upon arrival for her rice cakes, but the rest of her portables can be stored at room temperature.

“If we stay in a place with a kitchen, and I have the time, I like to make some portables for the team before a race,” Moberg said. “When you have something fresh and tasty in your pocket, I think it is easier to eat enough during a race.”

Beyond portables, Moberg enjoys making bread from scratch.

“I bake my own,” she said. “I make it with only oats, different seeds and hirse. It is a flat bread, but it tases very good, and my stomach likes it much more than wheat bread.”

She is also a porridge fan, and like Leth, Moberg has an on point pimping game.

“I also make a special tea that I believe keeps me from getting sick,” Moberg added. “Maybe I’m a bit superstitious. Although I will make the tea for family and friends, the recipe is secret. The most important ingredient is ginger.”

A food-lover, Moberg joked that her favourite thing about baking and cooking is the eating that follows but quickly added that it allows her to indulge her creative side and stave off boredom. She considers it important to know exactly what she’s eating, and preparing food for herself is the best way to ensure that her meals are healthy and nutritious.

While she doesn’t subscribe to any specific food philosophy, Moberg clearly believes natural food is best. She looks to “The Feed Zone” by Biju Thomas and Allen Lim and “Vélochef” by Henrik Orre for inspiration when preparing new meals.

“I believe that it is not good for my body to consume processed food and that it is better to make meals from scratch as often as possible,” said Moberg. “I also think it tastes better when I use fresh and natural ingredients.”

“I prefer natural sweeteners like dates, raisins and agave syrup instead of sugar when I bake,” Moberg added. “I’m not a big fan of wheat – although I can and do eat it – so I try to eat more rice, oats and rye. That’s why I make my own bread. I eat a lot of vegetables and fruit, but less of that when I’m racing.”

Moberg shares two of her favourite homemade pocket portable recipes below.

Rice cakes


  • 500 grams risotto rice
  • 8 decilitres water
  • 4 tablespoons coconut oil
  • 2 tablespoons brown sugar
  • 1 decilitre agave syrup
  • 300 grams Philadelphia cream cheese
  • 4 tablespoons coconut oil
  • 2 small spoons of cinnamon


  1. Combine rice, coconut oil, cinnamon, sugar and water. Cook until all the water is gone.
  2. Mix the cheese into the rice while it is still warm.
  3. Add agave syrup.
  4. Put the rice mix into a plastic bag with zip-lock and press it down so it becomes flat.
  5. Put the bag in the fridge until the day after.
  6. Take it out and cut it into pieces.

Banana Bread


  • 3 bananas
  • 3 eggs
  • 80 grams oat flour
  • 80 grams coconut flour
  • 1 tablespoon baking powder
  • 1.5 decilitres almond milk
  • 2 tablespoons agave syrup
  • 1 vanilla bean
  • 50 grams cranberries
  • 50 grams cashews or pistachio nuts


  1. Heat the oven to 175°C
  2. Oil the bread tin.
  3. Remove the seeds from the vanilla bean.
  4. Put the bananas together with the eggs in a hand blender or mixer.
  5. Add oat flour, coconut flour, baking powder and the seeds from the vanilla bean into the bowl.
  6. Then add the milk and agave syrup
  7. The last thing you add is the cranberries.
  8. Put the mix into the bread tin and add the nuts on the top.
  9. Bake in the oven for 45 minutes
  10. Cool down and cut it into slices.

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