Rice Cakes


One of my client who Mountain Bikes a lot told me about the Rice Cakes. So I decided to look into it, there’s a whole cookbook with great recipes! It’s great for long bike rides, much better then eating a bar. It’s moist, refreshing and filling. But what is even better is when you have a celiac kid that doesn’t like sandwiches! All our kids – even the non-celiac ones – got to be super creative making their own rice cakes. This is a basic one but feel free to change the ingredients like adding eggs and bacon.

PB & J Rice Cakes
  • 1 Cup of Dry Sweet Rice
  • 1.5 Cup of Water
  • Almond Butter (or Peanut Butter)
  • Raspberry Jam (see recipe below)
  • 1 Cup of Fresh Raspberries
  • 6 pitted dates
  1. Combine rice and water in a rice cooker.
  2. Once the rice is cooked let it cool down.
  3. You can use store bought but there's a lot of sugar in there, I prefer making my own.
  4. I combine the raspberries and the dates in a food processor. Once it has the consistency of a jam and there’s no more lumps of dates, transfer the content to a bowl.
  5. There are two ways to make this:
  6. The most efficient is to press the sticky rice into an 8 or 9 inch square pan to about 1½-inch thickness. Cover with a layer of almond butter then with the jam. Now the tricky part is to add another layer of rice on top. The best way is to sprinkle it on top and then gently press it. Cut and wrap individual cakes.
  7. The other way that's not as efficient but way more fun (especially for kids) is to make individual portion just like on the picture.


2 Replies

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: