Fig and Honey Rice Cakes

October 08, 2015

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!  

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How to make rice cakes
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Skratch Paper: Aluminum Foil and Parchment Paper
Skratch Paper: Aluminum Foil and Parchment Paper
How to wrap a Rice Cake
Skratch Paper

Skratch Paper

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