Low FODMAP Cranberry Walnut Rice Cake Snacks
These snacks hit that sweet-savory spot that's so hard to find when you're navigating a low-FODMAP lifestyle. Plain rice cakes form the base, topped with a lightly sweetened cream cheese spread made with lactose-free cream cheese, a touch of maple syrup, and a pinch of cinnamon — every ingredient chosen with portion thresholds in mind. Toasting the walnuts in a dry skillet for just a few minutes before adding them is a small step that makes a big difference, drawing out a deep, nutty aroma that elevates the whole bite. The dried cranberries add little pops of tartness, and because the recipe keeps each serving to one tablespoon, you stay comfortably within tested limits. The whole thing comes together in under ten minutes with no cooking beyond that quick stovetop toast, making it genuinely easy to pull off on a busy afternoon. Each serving is two rice cakes, so this recipe feeds four people without any fuss. It's the kind of snack that feels indulgent enough to actually satisfy a craving while still playing by the rules.
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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
Ingredient noteA serving of up to about 1 2/3 tablespoons of dried cranberries is low in FODMAPs. This recipe contains only about 3 teaspoons per serving, making it likely Low FODMAP. If you prefer to always avoid dried cranberries, please tap it and change its rating to Red.
- 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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