If I lost you at the title please stay with me. I know rice cakes can seem like a snack your grandmother might have enjoyed back in the day, but they’ve made a comeback. I always have rice cakes in my pantry because they’re a simple and crunchy snack for when I’m feeling hungry and lazy. Rice cakes themselves are incredibly crunchy, which hits the spot when you’re craving something you really just want to chew with your mouth open. It’s a nice change from carrots and hummus, believe me.
I personally prefer unsalted rice cakes so I can add some peanut butter and get a little creamy, salty combo that way. I never eat a rice cake without cinnamon either. My classic recipe is below, but feel free to experiment with whatever toppings or flavors you like best.
Rice Cake Revamped
Ingredients:
- 1-2 rice cakes, I like these
- 1-2 T peanut butter or almond butter
- Dash of cinnamon
Optional topping include: raisins, dark chocolate chips, coconut flakes, chia seeds, cacao powder
Directions:
- Spread peanut butter or almond butter evenly on rice cake(s). Sprinkle with cinnamon and add desired toppings. Enjoy!
The Green Beet 
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