Rice Cakes with Almond Butter and Banana
Three rice cakes with almond butter, banana and chia. Five minutes, no cooking.
5 min
1 serving
Difficulty 1/5
Morning snack
Prep 5 min
The lightest way to carry a morning snack that still has some fat and fibre in it. Assemble it where you are going to eat it — rice cakes only stay crisp for a few minutes once topped.
Per serving
318
kcal / serving
Ingredients
Written for 1 serving. Change the servings to rescale every amount.
Rice Cakes
3 pieces (27 grams)
Almond Butter
1 tablespoon (16 grams)
Banana
1 small (101 grams)
Chia Seeds
5 grams
Cinnamon, ground
1 pinch
Steps
Spread the almond butter across the three rice cakes, right out to the edge.
2 min
Slice the banana thinly and lay the slices over the top, then press the chia seeds on so they hold.
2 min
Dust with cinnamon and eat straight away. Topped rice cakes go soft within about ten minutes.
1 min
Serving suggestion
Carry the cakes, the nut butter and the banana separately and put them together at the desk.
Storage
Does not keep once assembled.
Notes
Peanut butter works the same way and is cheaper; the almond butter is here for the milder taste.
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