This week the recipe is a simple but tasty one,
my gluten free rice cake toppings including two sweet
and two savoury options.
I think rice cakes get forgotten about in terms of snacking,
but because the toppings are so versatile they make
great gluten free snacks and
can be super healthy too.
Let me know what you think of these toppings
in the comments below
& thanks for reading
Gemma
Tag me in your creations over on Instagram & Follow Me there for healthy gluten free content
@gemma.hartshorn
I’ll be sure to re-tag you in my stories in return 🙂
Happy Gluten Free Cooking!
Gem x
DISCLAIMERS & DISCLOSURES
This post may contain affiliate links, which means I may receive a commission, at no extra cost to you, if you make a purchase through a link.
Please see my full disclosure for further information – DISCLOSURE
& my full Disclaimer for further information – DISCLAIMER
Any advice offered within this article is meant for educational purposes only and should not be used as a sole resource for understanding the medical conditions discussed within. Any changes made to your diet, lifestyle and general well-being should be discussed with your GP or similar healthcare professional who is aware of your unique medical history and not made according to advice provided within this article or anywhere else on this website.
While the utmost care has been taken in devising the information residing on this website, it is your sole responsibility as the reader to utilise the information as you see fit and by reading the information present on this website you accept personal responsibility over any health outcomes related to you and your condition which occur as a direct or indirect result of using the information on this website in any way.
Always Check Ingredients Labels for Allergen Information before consuming a product.
This is important in case there are changes in manufacturing since the date of publication of this article.
It’s also a good idea in general, especially if you have allergies rather than intolerances/sensitivities to certain ingredients to check ingredients labels before consuming a product.
Are Rice Cakes Gluten Free?
Rice cakes are gluten free when made with the basic and classic ingredients which is simply rice and a little salt; however, always check the ingredients label for gluten ingredients because supermarkets place gluten free rice cakes amongst some wheat-based versions, which aren’t gluten free.
What ingredients do you need to make these
Gluten Free Rice Cake Toppings?
For this recipe, you’ll need the following ingredients:
1. Rice cake with Pesto & Avocado
This one requires 1-2 tbsp’s of red pesto (I like to use a sun-dried tomato pesto), topped with slices of fresh avocado, and drizzled with a little extra virgin olive oil if you’d like.
Rice cakes can be bought from most supermarkets, and you can find naturally gluten free ones in the ”normal aisles” of all those supermarkets. Sometimes they are labelled gluten free, but other times they’re not. Just remember to check the ingredients labels to be sure, as some are wheat-based rice cakes and don’t follow the basic, more traditional, naturally gluten free recipe.
Ingredients:
Rice cake
1 heaped tbsp of red pesto
Half an avocado, cut into slices (per rice cake)
2. Rice cake with Cottage Cheese & Chives
I’d recommend you use a full fat cottage cheese, and definitely freshly cut chives! They’re easy to grow in the garden or a pot, but you could just as easily buy a pack of freshly cut chives. You can get through them by using them in your breakfasts and sandwiches, as they go beautifully with scrambled egg, omelettes and inside a cheesy sandwich, as well as on these rice cakes with some cottage cheese!
These make a great pre-workout/post-workout snack, as it’s high in protein, giving you nearly 8g of protein per 75g portion. This is probably my favourite rice cake topping and I feel confident you’ll love it too.
Ingredients:
Rice cake
2 heaped tbsp’s of full fat cottage cheese
1 tbsp of freshly cut chives
Pinch of salt and pepper
3. Rice Cake with Peanut Butter & Apple
You could opt for crunchy or smooth peanut butter, but personally I think rice cakes pair best with smooth peanut butter because the texture is much nicer! Try adding 2 tbsp’s of peanut butter onto a rice cake, and top with fresh slices of apple for a delicious, healthy snack. I sometimes like to add a few dark chocolate chips to this too, especially if i’m making them for my kids, but they’re not totally necessary,
Ingredients:
Rice cake
2 tbsp’s peanut butter
Half of 1 apple (per rice cake)
Roughly 10 dark chocolate chips
4. Rice Cake with Peanut Butter & Raspberries
This one is similar to the previous except this one requires that you add a few small dollops of natural yoghurt on top of the raspberries and peanut butter.
The addition of natural yoghurt is one I decided to make with my two boys one day after school actually, when we were trying to decide what to pop on top of the peanut butter with the raspberries that wasn’t chocolate chips. It tastes really lovely and I’d highly recommend adding a little yoghurt if you’ve got some to hand.
Ingredients:
Rice cake
5-6 raspberries
2 tbsp peanut butter
1 tbsp of natural yoghurt
Nutritional Information for these
Gluten Free Rice Cake Toppings:
Here’s a summary of the nutritional information for you below:
This information was created using the WHISK companies online nutrition calculator for recipe makers, because I find this one to be really reliable.
I use Whisk a lot for my recipe organisation, such as saving recipes to the app via URL links, creating shopping lists, and for it’s ability to help you create meal plans.
And it’s also totally free by the way!
Because I love this app so much, I would highly recommend it to everyone!
You can check it out here on Whisk’s website:
Whisk – The Ultimate Cooking App
Nutrition information for Recipe:
Note: Figures below represent the per serving values, and have been labelled to represent each of the four different rice cake options:
Rice Cake with Red Pesto & Avocado
Calories 198 Kcal’s 10%
Total Fat 15.36g 22%
Carbs 14.06g 5%
Sugars 1.44g 2%
Protein 2.84g 6%
Sodium 227mg 11%
Fibre 5.1g 18%
Rice Cake with Cottage Cheese & Chives
Calories 68 Kcal’s 3%
Total Fat 1.6g 2%
Carbs 9g 3%
Sugars 1.17g 1%
Protein 4.46g 5%
Sodium 133mg 7%
Fibre 0.83g 3%
Rice Cake with Peanut Butter & Apple
Calories 379 Kcal’s 19%
Total Fat 24.35g 35%
Carbs 35.13g 14%
Sugars 18.85g 21%
Protein 9.24g 18%
Sodium 166mg 8%
Fibre 4.61g 16%
Rice Cake with Peanut Butter & Raspberries
Calories 149 Kcal’s 7%
Total Fat 9g 13%
Carbs 13.92g 5%
Sugars 3.36g 4%
Protein 5g 10%
Sodium 105mg 5%
Fibre 2.41g 9%
Percent Daily Values based on a 2,000 calorie diet.
How do you put together these
Gluten Free Rice Cake Toppings?
Let’s assume you’ve gathered all your ingredients together and are therefore ready to cook!
If you want the simplified version of this recipe, head down to the bottom of this blog post instead, because this is where you’ll find the standard recipe pin.
Rice Cake with Red Pesto & Avocado
Simply add your pesto to your rice cake, and top with your slices of avocado! Add the other half to another rice cake, or wrap and use within 24 hours.
Rice Cake with Cottage Cheese & Chives
Add your dollops of full fat cottage cheese to your rice cake, then grab some scissors and cut some chives directly on top of your rice cake for a delicious topper!
Rice Cake with Peanut Butter and Apple
Smooth over your peanut butter on your rice cake, then slice the apple and add half the slices to the top of your rice cake. Save the rest for later or wrap and pop in the fridge for 2-3 days.
Rice Cake with Peanut Butter and Raspberries
Smooth your peanut butter on top of your rice cake, then add your raspberries, flat side down so they sit nicely on top, then add your dollop of natural yoghurt for a delicious finish.
Gluten Free Rice Cake Toppings
Equipment
- 1 plate
- 1 butter knife
- 1 Chopping board
- 1 sharp knife
- 1 spoon
Ingredients
Rice Cake with Red Pesto & Avocado (198 Kcals)
- 1 Rice cake
- 2 tbsp's Red pesto
- 0.5 Avocado (slices)
Rice Cake with Cottage Cheese & Chives (68 Kcals)
- 1 Rice cake
- 2 tbsp's Cottage cheese
- 1 tbsp Freshly chopped chives
Rice Cake with Peanut Butter & Apple (379 Kcals)
- 1 Rice cake
- 2 tbsp Peanut butter
- 0.5 Apple (slices)
Rice Cake with Peanut Butter & Raspberries (150 Kcals)
- 1 Rice cake
- 2 tbsp's Peanut butter
- 10 Raspberries
- 1 tbsp Natural yoghurt
Instructions
Rice Cake with Red Pesto & Avocado
- Add your red pesto to your rice cake first.
- Then, cut your avocado in half lengthways, open and remove the stone with a spoon. Using a sharp knife, slice the avocado whilst it's still inside the skin, then grab a large spoon and gently spoon out the slices, sliding the spoon from one side to the next to remove all the segments.
- Add half the avocado slices per rice cake, and enjoy!Use the other half on another rice cake or cover with cling film and use within 24 hours.
Rice Cake with Cottage Cheese & Chives
- Add your cottage cheese to your rice cake first.
- Slice or chop with scissors, your fresh chives. You'll want a decent pile of chopped chives to get the full effect of the flavours! So be generous here and use about 1 heaped tbsp of chives per rice cake.
- Add on top of your cottage cheese and enjoy!
Rice Cake with Peanut Butter & Apple
- Smooth your peanut butter on top of your rice cake, first.
- Wash, dry and then slice your apple into segments.
- Add your apple slices to your peanut butter covered rice cake, then top with your dark chocolate chips (if using), then enjoy!
Rice Cake with Peanut Butter & Raspberries
- Add your peanut butter to your rice cake first.
- Then, wash and dry your raspberries.
- Add your raspberries to your peanut butter covered rice cake, then finish with a dollop of natural yoghurt for a delicious finish. That's it! Enjoy!
I must eat rice cakes as a healthy snack at least 3 or 4 times a week! What about you guys?