I know when most people hear 'rice cake' the next thought is 'cardboard'.
Personally, I've never understood this - I think rice cakes are an absolutely delicious conduit of flavor - kinda the way popcorn has no flavor in-and-of-itself, it's all about what you put on it. I've been known to eat a whole bag of the tamari seaweed rice cakes - I know, it's weird, and I don't necessarily recommend it, but I won't deny that I thoroughly enjoyed each bite ;)
I went gluten free around the same time that the avocado-toast craze hit. My FOMO inspired this gluten free version, made on a rice cake. For hot summer days, I think it's better than hot toast, and one less step to prepare - win!
I'm also pretty into snacks that actually serve as mini-meals - I want some substance and nourishment. I started with avocado, of course, but then added ricotta for the protein. Next came lemon and fresh basil, because, well, deliciousness is just as important.
But that was just the beginning. This time of year, I love layering on juicy heirloom tomatoes or sweet peaches.
Last week, I was on the local news, KGW's Portland Today. The segment focused on summer snacks with protein for the kiddos, so I showcased the classic version, as well as a sweeter version with ricotta + berries finished with a drizzle of honey.
Below, you'll find some guidelines, but no need to follow a recipe. Make it easy on yourself by using what's in the fridge or fresh at the market.
Want more summer snack inspiration? Check this out.
Avocado Ricotta Rice Cake
Here's what you need:
- 1 brown rice cake (flavor of choice)
- 1/4 avocado
- 2 Tbsp organic ricotta
- fresh basil and lemon zest
How to make it:
Mash avocado on top of rice cake. Top with ricotta, chopped basil, lemon zest and sea salt.
- Go savory: Layer on slices of tomato, hard boiled egg or smoked salmon.
- Go sweet: Instead of avocado, use berries or fresh slices of peach and finish with a drizzle of honey
Embrace the rice cake, get creative with toppings and love life!
With love & zest,