Low Iodine Cinnamon Pecan Rice Cake Snacks
Total time15 min
Prep time10 min
Cook time5 min
4.5(26)
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Learn more →Ingredients
4 servings
- 8 plain rice cakes
- ½ cup pecan halves, roughly chopped
- 3 tbsp natural peanut butter
- 4 tsp maple syrup
- 1 tsp ground cinnamon
- ¼ tsp vanilla extract
- ⅛ tsp fine salt
- ⅛ tsp ground ginger (optional)
Instructions
- 1
Heat a small dry skillet over medium heat. Add the chopped pecans and toast, stirring frequently, for 3–4 minutes until fragrant and lightly golden at the edges. Transfer immediately to a mixing bowl.
- 2
Add the peanut butter, maple syrup, cinnamon, vanilla extract, salt, and ground ginger (if using) to the bowl with the warm pecans. Stir until fully combined into a thick, spreadable mixture.
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