Coconut Cranberry Almond Butter Rice Cakes
Prep Time
5 mins
Cook Time
0 mins
Total Time
5 mins
Gluten-Free, Dairy-Free, Soy-Free, Vegan & Vegetarian
Course:
Snack
Cuisine:
American
Keyword:
cranberry, almond butter, coconut, rice
Servings: 2 people
Calories: 250 kcal
Ingredients
- 2 brown rice cakes
- 3 Tbsp. well-stirred creamy almond butter
- 1/4 tsp. coconut flakes
- 2 Tbsp. dried cranberries
- 1 Tbsp. finely chopped fresh basil
- 2 tsp. pumpkin seeds
- 1/4 tsp. fresh lemon zest
Instructions
-
Lay rice cakes on a flat surface. Spread almond butter onto each rice cake using a knife. Top with remaining ingredients.
-
Serve immediately.
Recipe Notes
Servings: 2 Serving Size: 1 cake Calories: 221.2 cal • Fat: 12.4 g • Protein: 5.2 g • Carb: 23.6 g • Fiber: 5.2 g • Sugar: 2.3 g • Sodium: 62.8 mg
Nutrition Facts
Coconut Cranberry Almond Butter Rice Cakes
Amount Per Serving
Calories 250
Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 2g13%
Sodium 5mg0%
Potassium 254mg7%
Carbohydrates 25g8%
Fiber 4g17%
Sugar 11g12%
Protein 7g14%
Vitamin A 390IU8%
Vitamin C 2mg2%
Calcium 90mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.