Almond and date rice cakes

11 file

Fuel for the road with 30g of carbs per cake!

Ingredients (makes 20):

  • 500g sushi or short grain rice uncooked
  • 650-700mL wter
  • 1tbsp brown sugar
  • 1 vanilla pod or vanilla essence to taste
  • 110g almond or peanut butter
  • 1-2 tsp maple syrup, adjust to taste
  • 10 Medjool dates, pitted and sliced


  1. Rinse rice to remove starch. Cook the rice with the water, vanilla and brown sugar.
  2. Once cooked stir well.
  3. Mix the almond butter with the maple syrup.
  4. Spread half the rice over 1-2 baking trays about 1 cm thick.
  5. Spread the nut butter on top of the rice. Sprinkle the dates on top.
  6. Spread the remainder of the rice on top to make 2 fairly even layers.
  7. Cover with baking paper and press it down with your hand or another baking tray.
  8. Refrigerate for at least 2 hours, then cut to desired size, wrap in wrapping paper and they are ready to eat or freeze if not needed in the next 2-3 days.
Picture of Marzia Bell
Marzia Bell

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