ALMOND BUTTER AND JAM RICE CAKES
Nothing beats real food to give your body what it needs to perform. We think that rice cakes go well with winter fuel. This time of the year where training overall is a little slower it’s a nice change from gels and blocks..
Ingredients:
1 cup uncooked white sticky rice (also called calrose rice – or use sushi rice)
1½ cups water
½ tsp sea salt
½ cup almond butter
½ cup jam of choice (we use apple sweetened fruit jam)
Preparation:
Combine rice, water and sea salt in a medium saucepan. Bring rice to a low rolling boil, cover and cook over low heat until the water has evaporated, about 10 minutes. Turn heat off and leave covered another 10 minutes. (Or cook in a rice cooker).
When the rice is finished cooking, spread half of it onto a 5×9 loaf pan, using a spatula or rice paddle to gently press the rice into the pan. Use a rubber spatula to evenly spread the almond butter over the rice, then place several dollops of jam evenly atop the almond butter and gently spread.
Finish by gently pressing the remaining rice over the top. Refrigerate for 30 minutes, then cut into squares and wrap. (Wrapping each square ‘mini sandwich’ individually right away keeps them fresh longer.) Store in the fridge in a sealed plastic bag (keeps for up to 4 days).
Note: It is important to use the exact type of rice the recipe calls for and to assemble while the rice is warm (both reasons so to ensure it’ll stick together well). 8 servings.
To deliciously healthy food. Enjoy.
