Low Sodium Apple Cinnamon Rice Cakes
Transform your snack game with these wholesome and flavorful Low Sodium Apple Cinnamon Rice Cakes! Made with simple, heart-healthy ingredients like brown rice, unsweetened applesauce, and a dash of ground cinnamon, these easy-to-make rice cakes are naturally low in sodium yet packed with warm, comforting flavors. Sweetened lightly with honey and infused with a touch of vanilla, they’re oven-baked to perfection, creating a crispy outside with a tender, satisfying center. Perfect as a nutritious post-workout snack, a grab-and-go breakfast, or a guilt-free treat, these rice cakes are as versatile as they are delicious. Plus, they’re free of artificial additives, making them a wholesome option for the whole family to enjoy. Try them today for a snack option that’s low in sodium but sky-high in taste!
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Ingredients
- 1 cup brown rice
- 2 cups water
- 0.5 cup unsweetened applesauce
- 1 teaspoon ground cinnamon
- 2 tablespoons honey
- 0.5 teaspoon vanilla extract
- 1 teaspoon baking powder
Directions
Step 1
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2
Rinse the brown rice thoroughly under cold water to remove any excess starch.
Step 3
In a medium saucepan, combine the rinsed rice with 2 cups of water. Bring to a boil over high heat.
Step 4
Once boiling, reduce the heat to low, cover, and simmer for about 45 minutes or until the rice is tender and the water has been absorbed.
Step 5
Remove the saucepan from heat and let the rice sit, covered, for an additional 10 minutes to ensure it is completely cooked and fluffy.
Step 6
Transfer the cooked rice to a large bowl. Add the unsweetened applesauce, ground cinnamon, honey, vanilla extract, and baking powder to the rice. Mix until all ingredients are well combined.
Step 7
Using a large spoon or ice cream scoop, place small mounds of the rice mixture onto the prepared baking sheet, spacing them evenly.
Step 8
With dampened fingers, press and shape each mound into a round, flat cake, about 1/2 inch thick.
Step 9
Bake the rice cakes in the preheated oven for 20-25 minutes or until the edges are lightly golden and crisp.
Step 10
Remove from the oven and let the rice cakes cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 11
Serve immediately as a healthy snack or store in an airtight container for up to a week.
Nutrition Facts
| Serving size | (853.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 418.5 |
| Total Fat 2.0g | 0% |
| Saturated Fat 0.4g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 478.3mg | 0% |
| Total Carbohydrate 98.9g | 0% |
| Dietary Fiber 6.3g | 0% |
| Total Sugars 47.0g | |
| Protein 5.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 82.1mg | 0% |
| Iron 1.5mg | 0% |
| Potassium 214.4mg | 0% |
Source of Calories