How to Make Rice Cakes - Nutrition for Athletes

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter offers a healthier fat profile.

honey

🥗Healthier: agave syrup

💰Cheaper: maple syrup

Agave syrup is lower on the glycemic index.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: cocoa powder

Dark chocolate has less sugar.

almond slices

🥗Healthier: walnut pieces

💰Cheaper: sunflower seeds

Sunflower seeds are more affordable.

Introduce the recipe and explain the purpose of rice cakes for long outings.

Step 1: Make the rice using a 2 to 1 water to rice ratio, adding 2 cups of water to 1 cup of sushi rice in a rice cooker.

Cook the rice in the rice cooker for about 15 minutes until done.

Prepare the fruits: cut up strawberries, dice a banana, and squeeze some lemon juice.

Blend a Larabar in a blender for added flavor and as a binder, then set aside.

Combine the prepared fruits in a bowl, adding a dash of almond milk and shredded coconut for moisture.

Add a little organic cane sugar and a pinch of Himalayan salt to the mixture.

Stir the mixture well to combine all ingredients before adding the hot rice.

Once the rice is cooked, add it to the bowl with the fruit mixture while it's still hot, mixing thoroughly to combine.

Flatten the mixture in the bowl like baking a cake, adjusting thickness as desired.

Optionally, add chocolate chips or nuts on top while the mixture is still warm to allow them to melt in.

Place the mixture in the fridge to cool for 30 minutes to 1 hour to set up.

Cut the cooled rice cake into squares for packaging.

Wrap each square in parchment paper, folding it neatly to create a package with labels.

Equipment Needed

Spice Level:

Dietary

Allergens