This is a great easy-to-make, gluten-free recipe that works well as a pre-workout breakfast or a post-workout (or mid-afternoon) snack. It starts with a basic rice cake. Yes, I know, rice cakes have gotten a bad rap as bland, diet foods. But that’s only if you eat them plain. I was skeptical at first, too, until I tried the recipe below. The truth is that rice cakes act as a great vehicle for nut butters and assorted toppings, providing the perfect texture to a satisfying snack.
There are multiple variations on the theme for this recipe since you can add whatever toppings you desire. I prefer almond butter—but, of course, peanut butter works just as well (or experiment with a variety of Justin’s nut butters). Raisins are a standard topping, adding just the right amount of sweetness. But banana slices also work well. Or, to get your chocolate fix, you can add chocolate chips. Fresh blueberries are another option, and I’m sure you will discover many more to suit your own palate.
These energized snack cakes work well as an alternative to overly processed energy bars. Each one provides about the same amount of calories as a standard energy bar. But there are no added sugars here (unless you opt for the chocolate chip version or a sweetened nut butter). So if you’re trying to kick the highly processed snack food habit, this recipe will steer you in the right direction. Enjoy!
1 rice cake
1-2 tbsp almond butter
½ ounce raisins (or half banana or 1 tbsp chocolate chips)
Dash of sea salt (optional)
Take the rice cake and spread almond butter (or peanut butter) on top. Add a sprinkle of sea salt (optional). Then add your topping of choice—toppings can include raisins, banana slices, fresh blueberries or chocolate chips. Enjoy!