These rice cakes are best when fresh figs are on hand in the fall. Can't find them? Use dried figs or apricots instead!
This rice cake recipe is a gluten-free spin on the classic fig cookies that many of us grew up eating. They make a sweet portable snack, but because of the excellent fiber in the dried fruit, they work even better as a snack following a workout or between meals. If figs aren’t your favorite, try raisins, apricots, craisins or dates instead. It takes about 25-30 minutes to make a batch of 10 rice cakes here.
Fig and Honey Rice Cakes
- 2 cups uncooked calrose rice or other medium-grain “sticky” rice
- 1 1/2 Cups Water
- 1 Cup toasted pecans
- 1 cup chopped dried figs
- 2 tablespoons honey
- Brown Sugar (optional)
Combine rice and water in a rice cooker
To toast the nuts: Heat oven to 350 degrees. Place the pecans on a baking sheet and toast 8-10 minutes. Stirring after 5 minutes.
In a large bowl, combine the cooked rice, pecans and figs. Add the honey and stir thoroughly. Add more honey to taste, if desired.
Press mixture into an 8 or 9 inch square pan to about 1 1/2-inch thickness and sprinkle with brown sugar, if desired.
Cut and wrap the individual cakes with Skratch Paper! Enjoy!
Republished with permission and photo credit courtesy of VeloPress from Feed Zone Cookbook. For more recipes for athletic fuel from Skratch, check out our Feed Zone Cookbooks!