Skratch In the Kitchen: Fig and Honey Rice Cakes
The Feed Zone Cookbook by Dr. Allen Lim and Chef Biju Thomas is packed with 150 athlete-friendly recipes that are delicious, simple to prepare, and ready to fuel your rides. The book includes breakfasts, portable snacks, like Allen Lim’s famous rice cakes, after-ride dishes, dinners, desserts, and recovery drinks.
And if you enjoy this recipe, you’ll love the new Feed Zone Portables, a cookbook for athletes with easy, healthy recipes and snack ideas that will nourish your best performance.
Allen and Biju’s tip: 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.
Fig and Honey Rice Cakes
2 cups uncooked calrose rice
1.5 cups water
1 cup toasted pecans
1 cup chopped dried figs
2 tablespoons honey
brown sugar to taste
- Combine rice and water in a rice cooker
- To toast the nuts: Heat over to 350 degrees. Place the pecans on a baking sheet and toast 8-10 minutes, stirring after 5 minutes.
- In a large bowl, combine the cooked rice, pecans, and figs. Add the honey and stir thoroughly.
- Press mixture into an 8- or 9-inch square pan to about 1.5-inch thickness and sprinkle with brown sugar.
Cut and wrap individual cakes. Makes about 10 rice cakes.
Download the complete recipe, including nutrition information.