Rice Cakes with Almond Butter and Sliced Strawberries
310 kcal · 8 g protein · 5 minutes · 1 servings
A simple and delicious snack featuring crunchy rice cakes topped with creamy almond butter and fresh, juicy strawberries. This combination offers a perfect balance of textures and flavors, making it a satisfying treat for any time of day.
310 kcal
8 g protein
5 minutes
Ingredients
- Rice cakes 3 cakes
- Almond butter 30 g
- Fresh strawberries 80 g
Method
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Prepare the strawberries.
Wash the strawberries thoroughly under cold running water. Remove the green leafy tops (hull) by cutting them off with a small knife. Slice the strawberries into thin, even pieces about 1/4 inch thick to ensure easy layering on the rice cakes.
Tip: Use a sharp knife for clean cuts and to avoid crushing the strawberries. -
Spread almond butter on rice cakes.
Take the 3 rice cakes and place them on a clean plate or cutting board. Using a butter knife or small spatula, evenly spread about 10g of almond butter on each rice cake. Make sure to cover the surface but avoid applying too thickly to keep the texture balanced.
Tip: If the almond butter is too stiff, warm it slightly in the microwave for 10 seconds to make spreading easier. -
Top with sliced strawberries.
Arrange the sliced strawberries evenly on top of the almond butter spread on each rice cake. Try to cover the surface so each bite has a good amount of strawberry flavor.
Tip: For extra flavor, you can lightly press the strawberries into the almond butter so they stick better.
Pro tips
- Choose fresh, ripe strawberries for the best sweetness and juiciness.
- To add a little extra texture, sprinkle a pinch of chia seeds or crushed nuts on top.