A Week of Putting Things on Rice Cakes

A Week of Putting Things on Rice Cakes

I buy rice cakes (rice crackers) now and then, but they're not a regular purchase for me. I like to crumble them into certain salads, but beyond that, l generally pass. Until(!) last week when I was in Los Angeles, and I stumbled on thin rice cakes. Apologies if I'm exceptionally late to this party, but I had no ideas these existed! You get all the crunch and structure of a classic rice cake, without too much rice cake. They've become a fast favorite afternoon snack vehicle. I kept a list over the past week of favorite toppings, round one is pictured below, and you can see how they come together in the video as well.

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And, if you're not a rice cake fan, you can certainly use all of these ideas on grilled bread, tortillas, lettuce wrap, or whatever!

(Below) Smashed cannellini or corona beans, a few spoonfuls of my favorite tomato sauce, some roasted cherry tomatoes, pepitas, and a few rosemary flowers.

Healthy Snack Ideas -  Rice Cakes

(Below) - Smashed ripe avocado (or good guacamole), crumbled kale chips, micro greens or whatever sprouts you have, a bit of lime zest, nutritional yeast, and a thread of extra virgin olive oil.

Healthy Snack Ideas -  Rice Cakes

(Below) - Please try this one - so good, and you can use the remaining saffron honey on everything from oatmeal to breakfast yogurt. It's a quick infused saffron honey drizzled over ricotta cheese, and finished with a bit of salt and chopped chives and/or chive blossoms. The sweet/savory is A+.

Healthy Snack Ideas -  Rice Cakes

(Below) - Turmeric hummus topped with mung beans, scallions, and a sprinkling of hemp seeds. A dab of feisty salsa is great on this one as well.

Healthy Snack Ideas -  Rice Cakes

Healthy Snack Ideas -  Rice Cakes

Healthy Snack Ideas: Rice Cakes Four Ways

Idea #1: Rice Cracker & Turmeric Hummus

- 1/4 teaspoon turmeric
- 3 tablespoons hummus
- split green peas or mung beans
- scallions
- hemp seeds

Idea #2: Rice Cracker & Saffron Ricotta

- 1 teaspoon almond extract
- a pinch of saffron, crumbled
- 3 tablespoons of honey
- 2-3 tablespoons ricotta cheese
- salt
- chopped chives and/or chive blossoms

Combine the almond extract and saffron in a small cup, swirl, for thirty seconds or so. Stir in the honey. Spread the ricotta across a rice cracker, and drizzle with the saffron honey. Sprinkle with salt, and finish with chopped chives and/or chive flowers.

Idea #3: Rice Cracker & Kale Avocado

- ripe avocado
- crumbled kale chips
- sprouts or micro greens
- lime zest
- nutritional yeast
- drizzle of extra virgin olive oil

Idea #4: Rice Cracker & Tomato Beans

- smashed cannellini or corona beans

- 2 tablespoons favorite tomato sauce

- roasted tomatoes or raw cherry tomatoes

- pepitas
-chopped rosemary or rosemary flowers

Prep time: 5 minutes

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!

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  • Would love to see your LA list. I live there and I am always interested to find the new. Thanks in advance.

    Angela
  • YUM! looks delish. I haven't seen those either so I am right with you but I am defiantly looking now!

    Mary Frances
  • These thin rice stackers have been my favorite snack in a while too. I love all your ideas and will definitely try them. My toppings are simpler but still tasty. Edamame or white bean hummus with an olive tapenade; cream cheese lox and dill; peanut butter and honey....I like the slightly salty rice cakes plain with a salad. So many possibilities.

    Shelli Smith
  • Beautiful little works of edible art! I love how the rice cake is your canvas for very creative toppings.

    cat
  • Heidi, I kept thinking JUST PUT THE STUFF ON THE CRACKER!!! But when all is said and done, you foof things SO nicely and I'm sure it tastes better because you do! Thanks for this lovely video to show me that a little foofing of stuff on a cracker can add a lot to the whole deal. MWUAH!

    Marie Panesko
  • Heidi, I promise you - you are the only person in the world who can get me to go out and buy rice cakes. i have thrown out any and all I have purchased in the past. These look sumptuous, as usual:)

    Ame
  • Thank you so much for your post. I am always trying to add to my arsenal of healthy snacks. Question: on Idea #1 are the split green peas raw (hard) or cooked? And I have a hard time finding mung beans; do you buy them in a can or raw with other beans? Thanks!

    HS: Hi Alison, they're cooked. I usually cook a big pot, drain them well, let them cool, and then freeze them in smaller portions in freezer baggies, a quick thaw and you're in business. Mung beans keep your eyes peeled in the bulk bin, near other dried beans and lentils.

    Alison
  • Brilliant! Do you think these would travel well? They are a great afternoon snack idea, but not sure how portable they are?

    HS: Hi Emma - I'd keep toppings in a separate container, so the crackers don't go soft.

    Emma
  • These are right up my alley! Can't wait to try all four recipes.

    Lori Narlock
  • Love this! I'm in the habit of putting toppings on toast and crackers all the time— really nice to have an option that uses different grains. Also, would absolutely eat up an LA hit list if you made one.

    Stefanie
  • I am loving the videos recently!

    HS: Thanks Jessica! Appreciate the encouragement. xx!

    Jessica
  • BEAUTIFUL!......but.....where does one find these thin rice cakes??? I live in Lexington, ky., and suspect m going to be out of luck! Thank you, jay

    HS: Hi Jay - keep your eyes peeled, I get the sense that some of these are distributed nationally. So, look at your local grocer, natural foods stores, etc. Happy hunting!

    Jay
  • Would you please share the brand of rice cakes that you used? Thank you. They look amazing.

    HS: Hi Susan, the first ones I came across were Lundberg Thins, and my corner store carries Suzies.

    Susan
  • Suzie's thin cakes are THE best!

    Rosie
  • mmm. also, spread with peanut butter, and sprinkle with raisins and chocolate chips. take that, candy bar with trans fats which shall remain unnamed...

    parishioner
  • One of my all time favorites is very simple---butter, thinly sliced cucumber and a sprinkle of maldon sea salt.

    Dara
  • My partner eats a variation of this every single day. He uses corn thins and tops with hummus, refried black beans, salsa, and usually a fried egg. He loves the crunch of the corn thin as a vehicle for the other stuff.

    HS: Yes to all of that. I do a version of that, but with a scramble + tortilla, for breakfast a few days a weeks.

    Amanda
  • Great post! All super delicious sounding and quick.

    Rebecca
  • Love these snack ideas! And, would like to see your LA picks!

    Mary
  • Yes! I would love your LA picks. I'm heading down there next month (hopefully!)

    Dana V
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