Soy-Free Brown Rice Cake
Satisfy your snack cravings with this wholesome and naturally sweetened Soy-Free Brown Rice Cake, a delicious and nourishing treat perfect for any time of day. Made with hearty brown rice, the subtle natural sweetness of maple syrup, and the crunch of chopped nuts, this recipe combines simple, soy-free ingredients to create a versatile, nutrient-packed snack. The chewy texture is complemented by bursts of dried cranberries and the added health benefits of chia seeds, while a touch of vanilla adds an aromatic finish. Easy to make and ready in under 75 minutes, this rice cake is baked to golden perfection, making it a perfect grab-and-go option for busy mornings or a wholesome dessert. Enjoy guilt-free snacking with this vegan and allergen-friendly recipe that’s as delicious as it is satisfying!
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Ingredients
- 1.5 cups brown rice
- 3 cups water
- 2 tablespoons maple syrup
- 2 tablespoons coconut oil
- 1 teaspoon vanilla extract
- 0.5 cup chopped nuts (such as almonds or walnuts)
- 0.25 cup dried cranberries
- 1 tablespoon chia seeds
- 0.25 teaspoon salt
Directions
Step 1
Rinse the brown rice under cold water in a fine-mesh sieve until the water runs clear.
Step 2
In a medium-sized saucepan, combine the rinsed brown rice and 3 cups of water. Bring it to a boil over medium-high heat.
Step 3
Once it starts boiling, reduce the heat to low, cover the saucepan, and let the rice simmer for 45 minutes or until it's fully cooked and the water is absorbed.
Step 4
Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper and lightly grease it with a little coconut oil.
Step 5
In a small saucepan over low heat, melt the coconut oil, then add the maple syrup and vanilla extract. Stir to combine and set aside.
Step 6
Once the brown rice is cooked, transfer it to a large mixing bowl. Add the coconut oil mixture to the rice and stir well until the rice is evenly coated.
Step 7
Mix in the chopped nuts, dried cranberries, chia seeds, and salt. Stir until all the ingredients are evenly distributed.
Step 8
Spread the rice mixture evenly in the prepared baking pan, pressing it down firmly with the back of a spatula or your hands to ensure it sticks together as it bakes.
Step 9
Bake in the preheated oven for 15 minutes or until the edges are lightly golden brown.
Step 10
Remove from the oven and allow the rice cake to cool completely in the pan before cutting into squares or rectangles.
Step 11
Once cooled, cut the rice cake into 8 even pieces and serve. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
| Serving size | (1182.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1219.0 |
| Total Fat 65.6g | 0% |
| Saturated Fat 27.0g | 0% |
| Polyunsaturated Fat 2.9g | |
| Cholesterol 0mg | 0% |
| Sodium 643.4mg | 0% |
| Total Carbohydrate 139.4g | 0% |
| Dietary Fiber 17.3g | 0% |
| Total Sugars 54.0g | |
| Protein 17.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 201.1mg | 0% |
| Iron 4.1mg | 0% |
| Potassium 597.4mg | 0% |
Source of Calories