We’ve put a gluten-free spin on the classic fig cookies that many of us grew up eating. These cakes make a sweet portable snack, but because of the excellent fiber that is in the dried fruit, they work even better as a snack following a workout or between meals. If figs aren’t your favorite, try raisins or dates instead.
Try this recipe yourself!
Fig and Honey Rice Cakes from The Feed Zone Cookbook
TIME> 25 minutes
We’ve put a gluten-free spin on the classic fig cookies that many of us grew up eating. Because of the excellent fiber that is in the dried fruit, these rice cakes work best as a snack following a workout or most any other time of the day. If figs aren’t your favorite, try raisins or dates instead.
2 cups uncooked calrose rice or
other medium-grain “sticky” rice
1½ cups water
1 cup toasted pecans
1 cup chopped dried figs
2 tablespoons honey
brown sugar (optional)
1 Combine rice and water in a rice cooker.
2 To toast the nuts: Heat oven to 350 degrees. Place the pecans on a baking sheet and toast 8–10 minutes, stirring after 5 minutes.
3 In a large bowl, combine the cooked rice, pecans, and figs. Add the honey and stir thoroughly.
4 Press mixture into an 8- or 9-inch square pan to about 1½-inch thickness and sprinkle with brown sugar, if desired.
Cut and wrap individual cakes. Makes about 10 rice cakes.
TIP To make a more compact rice cake, place the rice, pecans, and figs in the food processor and pulse the mixture several times to combine.
PER SERVING (1 cake)> Energy 268 cal • Fat 10 g • Sodium 20 mg • Carbs 41 g • Fiber 3 g • Protein 6 g
In the Feed Zone, the menu has changed and no one can argue with the results: real food is better. Real food tastes better, digests quickly, and helps you perform at your best.