Gluten Free Rice Cake Toppings

Gluten Free Rice Cake Toppings

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


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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.

Here’s another healthy snack I think you’ll love:

Fruity Oatball Snacks
(no bake)

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

Here’s a GF Dinner recipe I think you’ll like:

The Best Coconut Cauliflower Curry

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

Here’s a breakfast/brunch recipe I think you’ll like:

Healthy Eggy-Bread Sandwich

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.

Here’s 4 healthy breakfast recipes in one which I think you’ll love:

Breakfast Recipes with Turmeric in
(4 recipes in one)

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
Print Recipe
5 from 1 vote

Gluten Free Rice Cake Toppings

Healthy, gluten free rice cake topping ideas for all.
Prep Time5 minutes
Course: Appetizer, Children Recipe, Family friendly, Kids Cook with you recipe, Lunch, Post workout, Pre workout, Side, Side Dish, Snack
Cuisine: American, Italian, Mediterranean, United Kingdom, United states, Worldwide
Keyword: affordable, Budget friendly, celiac friendly, celiac safe, cheap, coeliac friendly, coeliac uk, dairy-free, easy, family recipes, Gluten Free Rice Cake Toppings, Gluten free rice cake toppings ideas, gluten free snack ideas, gluten free snacks, healthy, lunch, nut free, nutritious, post workout meal, pre workout meal, protein, quick, Snacks, vegetarian, wheat free recipe, yoghurt topper
Servings: 1 serving per recipe
Cost: £3-4

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!

How about trying this pudding next?

Super Fudgy Brownies

Gemma Hartshorn

I really hope you find my website helpful and engaging. I've become increasingly passionate about living a healthier, gluten-free life these past few years and as both a student and a Mum to twins with a gluten intolerance, I wanted to share with you everything I've learnt. Here's to living your healthiest life without breaking the bank to get there!

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