Simple Almond Butter Rice Cakes
10min
0min
6
1585
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Chef's Note
To keep your rice cakes from getting soggy during the week, store the high-protein almond butter spread in a small container in the fridge. When you are ready for a snack, simply spread it onto fresh rice cakes for an instant, crispy, and energizing treat!
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Ingredients
12 pieces plain white rice cakes
5 tablespoons creamy almond butter
105 grams vanilla whey protein isolate
5 tablespoons honey
1/4 teaspoon sea salt
6 tablespoons water
Instructions
- 1
In a medium mixing bowl, combine 105 grams of vanilla whey protein isolate, 5 tablespoons of creamy almond butter, 5 tablespoons of honey, and 1/4 teaspoon of sea salt.
- 2
Add 6 tablespoons of water to the bowl and stir vigorously with a spatula or spoon until a smooth, spreadable paste forms. If the mixture remains too thick or powdery, add additional water 1 teaspoon at a time until a cookie-dough-like consistency is achieved.
- 3
Arrange 12 plain white rice cakes in a single layer on a clean cutting board or serving platter.
- 4
Divide the protein-infused almond butter spread evenly among the 12 rice cakes (approximately 1.5 tablespoons of spread per rice cake).
- 5
Using a butter knife or offset spatula, gently spread the mixture across the top of each rice cake to the edges.
- 6
Serve immediately while the rice cakes are perfectly crisp, or store the spread separately in an airtight container in the refrigerator for up to 5 days and assemble right before consuming.
Nutrition Information (per serving)
1585
113g
184g
47g
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