Homemade Rice Cakes! - Oil Free, Whole Food Plant Based, Vegetarian, Gluten Free, Vegan

Puffed grains are too easily digested, and flour is the same AND calorie dense...this is a good work around!


Ingredients:
Leftover brown rice (about 1 cup)
1t Starch (I used potato) - alternatively you can use 1t ground flax with 2-3 teaspoons of water
Combine. It should become a sticky mess.

Method:
Using crumpet or burger rings spoon in rice mixture about 1cm thick, on a heated non-stick stoneware pan and wriggle ring off. Can add sesame seeds on top if you like.

Once a crust forms flip until golden.

DONE.


Now, due to how this is made, it does bend, but also is somewhat flimsy. Eat with a fork and knife or wrap in paper towel to hold in the fillings, or use a fork and knife.

My rice cakes served with my Dorito dust sprinkled wedges