skish
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Rice cakes with almond butter and blueberries

Light, gluten-free and vegan.

  • 3 min
  • 1 serving
  • Vegan
  • International cuisine
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Rice cakes with almond butter and blueberries

Per serving

Calories
336 kcal
Protein
7.9 g
Carbohydrates
52.1 g
Fat
12.4 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Rice cakes4
  • Almond butter20 g
  • Blueberries100 g
  • Maple syrup1 teaspoon

Contains: nuts

In season: June – September

Method

  1. Rinse the blueberries in a sieve under cold water and dry them well on kitchen paper.
  2. Spread the almond butter over the rice cakes, resting them flat on the worktop so they don't crack.
  3. Scatter the blueberries on top, pressing them lightly with a fork so they stick.
  4. Finish with a drizzle of maple syrup.

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