i know, i know, i know what you must be thinking. "aren't those just flavorless, slightly crunchy disks from diet fads past?" well, yes, they definitely are. BUT they make a wonderful little platter for transporting delightful toppings from the kitchen into your mouth! for a long time i have kept myself at a large distance from rice cakes, but since i have been avoiding sugars, gluten, and junk in general, i thought i would give them a try. turns out, i'm kind of addicted now and these sturdy fellas actually hold their own when transformed into little "toasts". the following three varieties are my favorites, and i have included little topping recipes for them if you would like to try them yourself. *note: tweak these spread ideas to whatever herbs, spices, and sweeteners you have in your kitchen! my measurements are approximate, and you simply can't go wrong with experimenting with different combinations and intensity of flavor...
my little toasts started with three concoctions - sweetened almond butter spread, tangy dill yogurt dip, and a super simple guacamole.
APPLE & ALMOND // fill a small pinch pot with almond butter (i love trader joe's raw unsalted almond butter best!). stir in 2 drops of organic liquid stevia and 1-2 teaspoons of coconut oil. spread onto two rice cakes and top with sliced or chopped green apples and a few almonds.
DILL YOGURT // combine about 1/4 cup fage greek yogurt, lemon juice from 1/4 lemon, and a generous amount of freshly chopped dill and green onion. sprinkle in salt, pepper, and garlic powder to taste. spread onto two rice cakes and top with crisp radishes and chopped red bell pepper.
GUACAMOLE // mash 1/2 of an avocado in a bowl. squeeze in juice from 1/2 of a lime, and mix in plenty of freshly chopped cilantro, a light sprinkle of finely chopped onion, salt, pepper, and cayenne pepper to taste. spread on two rice cakes and top with cherry tomatoes and more cilantro (if you dare).
YUM. totally my favorite snack or quick meal as of late. what are your favorite go to snacks?
