Banana Rice Cakes
Here’s my favorite snack recipe that actually works nicely for my breakfast as well. This recipe is gluten-free, non-dairy, soy-free. Whatever else free it is, I don’t know. Maybe free of all allergens. Definitely free of eggs. Check the labels to make sure.
- 1 banana
- 2 plain salted rice cakes
- maple almond butter
Smear the almond butter on the rice cakes then slice up the banana and add that on top. Voila! Very simple and nutritious.
I stick with plain rice cakes that have been lightly salted because they’re gluten-free and non-dairy as per my dietary needs. I don’t mind plain almond butter. It can be super yummy as well depending on the brand you get. My brands of choice is MaraNatha and Open Nature. For me, the plain almond butter from Open Nature is tastier than MaraNatha but I hear it’s usually more expensive. I must’ve gotten it when it was on sale. My maple almond butter is from MaraNatha and is super good. The maple flavor does not come from maple syrup so the sugar content isn’t as high as you’d think. It comes from maple sugar.
I find this recipe very filling either for a snack or for breakfast. Although perhaps for people with better diets than mine would find one rice cake sufficient for their appetite. If that’s the case, slice up part of the banana for the one rice cake and eat the rest on its own. Actually, that fills me up very nicely as a snack too.
Or, of course, you can leave the rest of the banana for another time. I got this recipe from a friend of mine who teaches Zumba. I was hard up for healthy snacks and needed new suggestions so she told me about this recipe that she uses for a snack. I loved it and months later still am not tired of it!