Barley Free Cranberry Walnut Rice Cake Snacks
Total time15 min
Prep time10 min
Cook time5 min
4.6(9)
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Learn more →Ingredients
4 servings
- 8 plain rice cakes
- ½ cup walnuts, roughly chopped
- 4 oz cream cheese, softened
- 2 tbsp maple syrup
- ¼ tsp ground cinnamon
- ¼ cup dried cranberries
- 1 pinch salt
Instructions
- 1
Heat a small dry skillet over medium heat. Add the chopped walnuts and toast, stirring frequently, until fragrant and lightly golden, about 3–4 minutes. Watch closely, as they can brown quickly. Transfer to a plate and let cool for 2 minutes.
- 2
In a small mixing bowl, stir together the softened cream cheese, maple syrup, cinnamon, and salt until smooth and evenly combined.
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