I love these Homemade Rice Cakes because they're low in calories, delicious, crunchy and super easy to make. Why buy them at the store when you can make them yourself? My favorite
part is customizing them the way I like them.
As you can see, some are brown and some are more yellowish, that's because I made
a cinnamon sweet and a savory one.
The basic rice cake recipe is mild and king of flavorless, just like the store bought ones, so I trump by the flavor by adding cheese, spices, or just cinnamon and Truvia or any other sweetener.
The shape and size can also be customizable. With my brown rice cakes, I made them thinner and in a cute donut shape.
With these ones, I made them in a muffin tin for a more traditional shape. Next time I'll make them in a heart shape mold.
Just keep in mind that the size and shape will determine the baking time. Since these Homemade Rice Cakes were made using a muffin tin, it took about 45 minutes until the tops were browned and crispy on all sides.
INGREDIENTS:
. 1 cup rice uncooked
. 1/2 cups water
. 2 eggs
. 2 tablespoons all purpose flavor you may use Gluten free flavor
. flavorings of your choice for savory use 2 teaspoon on parmesan cheese, 1 tablespoon salt and pepper. For sweet use 2- 3 envelopes of Truvia and 1 teaspoon of cinnamon.
INSTRUCTIONS:
- Perheatoven to 350 degrees Fahrenheit
- place the uncooked rice in the food processor or blender and process until ground
- place the rest of ingredients in a high speed blender or food processor
- pour the mixture into a Greased dount pan, muffin tin or any other shaped pan if using silicone, there's no need to grease
- bake for 40-50 minutes or until the tops are brown and all sides are completely crispy.
Also, if you decide to shape them in a donut pan, then will be thinner and the cooking time will be approximately 20 minutes
Enjoy a healthy snack and choose if you'd like it sweet or savory. Gluten free
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