Pumpkin Spice Rice Cakes
Pumpkin Spice season is here, and there ain't nothing basic about these rice cakes. Uggs and bikes might not pair well but pumpkin and our Sport Recovery Horchata mix does. Don't let the pumpkin spice stereotypes sway you, give these a go and you'll find you might just be a pumpkin spice person.
Pumpkin Spice Rice Cake
3 cups uncooked sticky rice (calrose)
4 ½ cups water
4 tbs pumpkin puree
2 tbs of butter or coconut oil
2 scoops Sport Recovery Horchata
1.5 tsp pumpkin spice
3 tbsp maple syrup
Candied Pumpkin Seeds
1 cup pumpkin seeds
Splash of olive oil
Splash of maple syrup
Sprinkle of pumpkin spice seasoning
+flaky salt for final sprinkle
Combine rice, water, and a dash of salt in a rice cooker and let cook.
While rice is cooking -- For pumpkin seeds -- toss seeds in candying ingredients spread on pan or parchment lined pan and roast for 5-10 minutes or until texture of your liking.
Transfer cooked rice to a large bowl and add all ingredients.
Toss in pumpkin seeds or you can top rice cakes with after spreading.
Let cool then spread onto a 9” x 13” baking pan to depth of your liking
Sprinkle with flaky salt
Let sit for 5 minutes, cut into squares and wrap.
Now go ride and eat your snack!
When you are done if you still want more spice in your life, try the Horchata Recovery Pumpkin Spice Latte!